You know that magical feeling when you’re eating cheesecake and ice cream at the same time? Yeah… that’s what we’re doing today. Except—bonus points—it’s keto-friendly. Which means you can dig in without feeling like you’ve just detonated your carb count for the week.
I’ll be honest: I’m a chocolate person 99% of the time, but this creamy strawberry cheesecake ice cream swooped in and stole my heart. It’s tangy, rich, fruity, and tastes like summer in a bowl. Plus, it’s sugar-free, so you can enjoy it without the dreaded sugar crash (or the guilt trip).
And the best part? You don’t have to be a kitchen wizard to pull this off. If you can blend, mix, and resist the urge to “taste test” the entire batch before it hits the freezer… you’re golden.
Why This Ice Cream Works for Keto
Ever wondered how you can get that sweet, creamy, indulgent ice cream flavor without the sugar overload? Here’s the trick:
- Heavy cream & cream cheese bring that rich, cheesecake flavor and high-fat goodness.
- Strawberries keep things fruity without being sugar bombs.
- Keto-friendly sweeteners give you the sweetness you crave, minus the carb count.
- No custard base—which means no egg tempering, no stress, and no chance of scrambling your dessert.
Basically, it’s the perfect dessert for keto lovers who want something a little fancier than fat bombs.
Ingredients You’ll Need
Here’s your A-team lineup for this keto strawberry cheesecake ice cream:
- 1 cup strawberries (fresh or frozen, hulled and sliced)
- 3 tbsp keto sweetener (erythritol, monk fruit, or allulose—IMO, allulose gives the smoothest texture)
- 8 oz cream cheese (softened)
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk (or coconut milk for a richer twist)
- 1 tsp vanilla extract
- A pinch of salt (yes, salt in dessert—it makes flavors pop)
- Optional: 2–3 crushed keto graham crackers or almond flour crust crumbles for extra cheesecake vibes
Step-by-Step Instructions
This is where we turn a bunch of ingredients into a creamy, dreamy, strawberry-studded masterpiece.
Step 1: Prep the Strawberries
Place strawberries in a small saucepan with 1 tablespoon of your sweetener. Heat over medium until the berries soften and release their juices—about 5–7 minutes. Mash slightly with a fork for a chunky strawberry sauce. Let it cool completely.
Step 2: Blend the Cheesecake Base
In a blender or food processor, combine the cream cheese, heavy cream, almond milk, remaining sweetener, vanilla, and salt. Blend until the mixture is completely smooth—no lumps allowed.
Step 3: Taste and Adjust
Give your base a quick taste test (professional quality control, of course). If it’s not sweet enough, add a little more sweetener—remember, cold will dull sweetness.
Step 4: Combine the Magic
Gently swirl the cooled strawberry sauce into the cheesecake base. Don’t fully mix—you want those gorgeous strawberry ribbons running through your ice cream.
Step 5: Freeze It
- Ice Cream Maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Add optional graham cracker crumbles in the last 5 minutes.
- No Ice Cream Maker: Pour into a freezer-safe container, cover, and freeze. Stir every 30–45 minutes for 3–4 hours to prevent icy texture.
Step 6: Scoop and Devour
Let it sit at room temp for 5 minutes before scooping (unless you enjoy bending spoons). Serve in bowls, waffle cones, or—if you’re feeling rebellious—straight from the container.
Pro Tips for the Best Texture
- Use allulose if you can—it keeps ice cream soft straight from the freezer.
- Don’t skip the cooling step for strawberries—adding hot sauce to the base will ruin the texture.
- Chill your mixing bowl before whipping the cream for extra fluffiness.
- Make it chunkier: Add diced strawberries at the end of churning for bursts of fruit in every bite.
How Keto-Friendly Is This?
One serving (about 1/2 cup) of this keto strawberry cheesecake ice cream gives you:
- Net carbs: ~4–5g (depending on strawberries and sweetener used)
- Fat: ~16g
- Protein: ~3g
- Calories: ~180
Pretty awesome for something that tastes like it belongs in an artisanal ice cream shop.
My First Time Making It (and What I Learned)
The first time I made this, I tried skipping the swirl and blended the strawberries straight into the cheesecake base. Big mistake—it still tasted great, but I lost that Instagram-worthy marble effect. Lesson learned: swirl is not optional if you want your dessert to look as good as it tastes.
Also, I may or may not have eaten half the strawberry sauce before it even hit the ice cream. No regrets.
Common Mistakes to Avoid
- Overmixing the swirl—you’ll end up with pink ice cream instead of a cheesecake swirl.
- Using low-fat cream cheese—this is keto, not Weight Watchers. Full-fat is non-negotiable.
- Forgetting to taste before freezing—cold dulls flavor, so you might end up with a dessert that’s “meh” instead of “OMG.”
FAQ
Q: Can I make this dairy-free?
A: Yep! Use coconut cream instead of heavy cream and vegan cream cheese. Still rich, still delicious.
Q: Can I use frozen strawberries?
A: Totally. Just thaw them first and drain excess liquid before cooking down with sweetener.
Q: Can I skip the sweetener?
A: Technically yes, but don’t expect it to taste like dessert. Even keto needs a little sweetness.
Q: How long will it last in the freezer?
A: Best eaten within 1–2 weeks for peak creaminess, but IMO, if it lasts more than a few days, you’re not doing it right. 😉
Q: Can I add other flavors?
A: Absolutely. Lemon zest pairs beautifully, or swap strawberries for blueberries for a different twist.
Final Scoop
This creamy keto strawberry cheesecake ice cream is proof that low-carb desserts can be indulgent, beautiful, and completely satisfying. It’s a showstopper for summer BBQs, dinner parties, or just a Tuesday night when you need something sweet and keto-approved.
Make it once, and you’ll never look at store-bought keto ice cream the same way again. Now grab your blender, some berries, and let’s make your freezer a happier place.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!