Ultra fresh, lightly tangy and incredibly luscious! This no-churn gluten free and keto strawberry cheesecake ice cream, with its instant ‘graham cracker’ crumbs, is one for the books.

Keto Strawberry Cheesecake Ice Cream

Suuuper Creamy ‘N Fresh!

Did I also mention this low carb ice cream is super easy to whip up?! With a few simple tricks, this recipe for keto strawberry cheesecake ice cream will yield ridiculously creamy results; no churning required!

And yes, those are our real life (1g net carb!) keto ice cream cones! They come in chocolate too btw.

Looking for more ice cream flavors?! Don’t miss out on our specials: luscious vanilla, ultra decadent chocolate, wakey-wakey (i.e. coffee) and mint choco chip!

The Method

Making this no-churn keto strawberry cheesecake cream is a breeze. Think melting the sweetener and cocoa into (full fat!) coconut milk, whisking in a tad of xanthan gum (which acts as a stabilizer here), and incorporating the cooled mixture into whipped cream.

You see, by whipping up the heavy cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.

And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream (particularly if you use erythritol, see below!). Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.

The Strawberries

Cooked versus fresh, that is the question! You see, if you cook your strawberries you’ll end up with creamier ice cream… but loose that burst of freshness. Literally think eating cooked vs fresh strawberries and you’ll know what I mean.

But if you leave them fresh you’re bound to create a tad bit of iciness as you’re introducing more water… which is honestly not a biggie in my book (particularly if you use allulose or xylitol as your sweeteners, see below).

So my personal favorite? Always fresh for that intense strawberry flavor burst! I mean, even in top gelaterias strawberry is always bound to be a tad bit more icy than say chocolate or coffee! The price to pay, I say!

The ‘Graham Cracker’ Crumbs

I’m definitely going to suggest you guys take the lazy route (like I did!) and go for our instant ‘graham cracker’ crumbs (i.e. crust), as opposed to making some actual keto graham crackers.

In the end, the cookies will get a big soggy so there’s barely a difference… and arguably ‘the crumbs’, with its toasted almond, are even tastier!

Having said that, I’ve made ice cream sandwiches with the crackers and they’re ah-mazing! Your choice!

The Sweetener

Xylitol and allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.

And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).

Having said that, this ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes to scoop it out.

And if using xylitol, make sure to be careful if you have a pup (or pet) around the house, as it’s highly toxic to the little guys!