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.
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.
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
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!
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!
(No-Churn!) Strawberry Cheesecake Ice Cream
For the keto strawberry cheesecake ice cream:
For the lazy (no-bake!) graham cracker crumbs (optional)
For the keto graham cracker topping (optional)
- 1/2 batch keto graham crackers optional
For the strawberry cheesecake ice cream
- Make a puree by simply blending strawberries with the cream cheese in a food processor or blender and sieve it. Feel free to set aside (or add!) a handful of diced strawberries if you like 'fruity bits' in your ice cream! Set aside.
- Add coconut milk, sweetener, and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth.
- Sprinkle xanthan gum little by little and whisk (or blend with an immersion blender) until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender).
- Sieve the mixture to a bowl, stir in vanilla extract, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in the chilled vanilla mixture, followed by the strawberry cream cheese mixture.
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If you're adding in graham crackers or crumbs, fold them in once the ice cream is semi-hard (either right after churning or about 2-3 hours after freezing).
For the graham cracker crumbs (optional)
- Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a medium bowl, and mix in sweetener, cinnamon and salt. Add in butter and mix until thoroughly combined. Form into clumps using your fingertips, transfer to a plate and allow to come to room temperature and freeze for 15-20 minutes before folding into the ice cream.