Keto Strawberry Cheesecake Ice Cream
Enjoy a rich, creamy frozen dessert that the whole family will love. This crowd-pleasing treat is low carb and keto friendly.
Ingredients
For the Strawberry Swirl
- 1 1/2 cups Fresh Strawberries, Chopped
- 3 tbsp Allulose
- 1 tsp Lemon Juice
For the Crumble
- 1/2 cup Almond Flour
- 2 tbsp Butter, Melted
- 1 tbsp Granulated Erythritol
- 1/4 tsp Ground Cinnamon
- 1 pinch Salt
For the Ice Cream
- 8 oz Cream Cheese, Softened
- 3/4 cup Powdered Allulose
- 2 cups Heavy Whipping Cream, Cold
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1/8 tsp Salt
Equipment
- loaf pan
- hand mixer
Instructions
- Add the strawberries, allulose and lemon juice to a small saucepan. Simmer over medium heat for 8 to 10 minutes, mashing as it cooks, until thick and jammy, then let it cool completely in the fridge.
- Preheat the oven to 350°F. Mix the almond flour, melted butter, erythritol, cinnamon and salt until clumpy, spread on a lined baking sheet and bake for 8 to 10 minutes until golden, then let it cool and break into crumbs.
- Beat the cream cheese, powdered allulose, vanilla extract, lemon zest and salt with 1/4 cup of the heavy cream until completely smooth.
- In a separate bowl, whip the remaining heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
- Spread one third of the ice cream base in a loaf pan, then dollop with spoonfuls of the strawberry swirl and sprinkle with crumble. Repeat the layers twice more.
- Drag a spoon handle through the layers a few times to create a ripple effect, keeping some crumble on top.
- Cover and freeze for at least 6 hours or overnight. Let it sit for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 386kcalCarbohydrates: 6gProtein: 5gFat: 38g
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