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(No-Churn!) Strawberry Cheesecake Ice Cream 🍓 gluten free & keto

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 with an ice cream cone
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

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!

Freshly made keto strawberry cheesecake ice cream
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

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.

Adding graham cracker crumbs to keto strawberry cheesecake ice cream
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

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!

Serving keto strawberry cheesecake ice cream
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

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! 🐕

Two scoops of keto strawberry cheesecake ice cream
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream
Scooping out gluten free & keto strawberry cheesecake ice cream
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

Keto strawberry cheesecake ice cream with an ice cream cone

(No-Churn!) Strawberry Cheesecake Ice Cream

Course: Dessert, Ice Cream
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 15 minutes
Cook Time: 5 minutes
Freezing Time: 5 hours
Total Time: 20 minutes
Servings: 10 scoops
Calories: 213 kcal

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. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto strawberry cheesecake ice cream:

For the lazy (no-bake!) graham cracker crumbs (optional)

For the keto graham cracker topping (optional)

Serving suggestion

Instructions

For the strawberry cheesecake ice cream

  1. 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. 

  2. 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. 

  3. 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). 

  4. 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!).

  5. 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. 

  6. 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).

  7. 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)

  1. 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!

  2. 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. 

Recipe Notes

*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.

**Xylitol and allulose are, without a doubt, THE BEST sweeteners for keto ice cream. They helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be. Please see section on sweeteners for more tips and subs

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

Please note that nutrition facts were estimated per scoop (about 1/2 cup)

Nutrition Facts
(No-Churn!) Strawberry Cheesecake Ice Cream
Amount Per Serving (1 scoop)
Calories 213 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Cholesterol 37mg12%
Sodium 152mg6%
Potassium 99mg3%
Carbohydrates 3g1%
Sugar 2g2%
Protein 1g2%
Vitamin A 450IU9%
Vitamin C 13.4mg16%
Calcium 52mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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25 comments

  1. Makeda says:

    I’ve never left a recipe comment before, but I just had to on this one! I made this ice cream tonight, I followed it exactly and it turned out AMAZING. It required a little bit more time than I expected (due to the coconut milk cooling) but it was well worth it. Creamy, sweet and zero aftertaste, highly recommend!

  2. Alison says:

    Can’t wait to make this tomorrow! Just 2 questions:
    1. If using sour cream instead of HWC, do I still need to beat the sour cream before adding it?
    2. You mention adding alcohol if using Erythritol to prevent hard freezing, but I can’t find what kind, how much, and when to add the alcohol. Help!
    Thanks!

  3. Janet says:

    Another homerun recipe! I used the newer sweetener called Bochasweet. It is the most expensive sweetener of the bunch, but flavor and lack of aftertaste or cooling effect more than make up for the cost. This recipe made everyone happy. Thanks for all you do. Everyone of your recipes I have tried have been excellent.

  4. Courtney says:

    Can I use frozen strawberries? If so, would I just cook them down, cool them, and then blend with the cream cheese? I’m having a hard time finding some good fresh strawberries in Nevada right now!

    This looks AMAZING by the way.

  5. Maureen says:

    Hi could someone please clarify regarding the “full fat” coconut milk. I’ve seen canned and cartoned coconut milk, but it doesn’t specify full fat. Then I’ve seen coconut CREAM which has a thicker texture for sure. Which do I use for this recipe? I have both in my pantry. Both products seem to have very similar fat contents and carb counts, and identical ingredients, (coconut milk, water, guar gum). But the cream appears thicker and more concentrated.

    • Paola van der Hulst says:

      Hi Maureen! It’s the canned version- I always link in the post the EXACT products I use so you guys get the best results 😉 co!

      • Maureen says:

        Thank you. Yes I did see the link to the product. I have quite a bit of both canned coconut milk and canned coconut cream here at home already and just wasn’t sure if one was preferable.

  6. Cat says:

    Oh wow! Strawberry cheesecake ice cream is my absolute all time favorite ice cream ever, especially with chunks of strawberry floating around in that creamy cheesecake deliciousness. I love your vanilla bean and chocolate ice cream recipes but this has got amazing! My coconut milk better hurry up and get here. I can’t wait to make it!!!

  7. Kim says:

    Wow!! You’re always outdoing yourself!! Can’t wair to try this!! My strawberries aren’t that flavorful – perhaps out of season? I was thinking of adding a tsp or two of strawberry extract. What do you think?

    • Paola van der Hulst says:

      Lol that’s awesome to hear Kim! And yes, an extract will work the charm… I think I lucked out here in LA, I’ve been getting legit strawberries for a couple weeks! ❤️

    • Paola van der Hulst says:

      It won’t come out as creamy and will have waaaaay more carbs (not sure if you’re Leto just FYI) xo!

      • Eliza says:

        Oh, ok. My husband and I are mainly carnivore keto, but my kids are pretty much regular keto and they drink whole milk once in a while. I am gonna try it with whole milk and I’ll do another batch exactly like your recipe. I just never use coconut milk, so I wasn’t sure. Also, can’t wait to try it with xylitol, because I’ve made keto ice cream with swerve and you’re right it gets so hard. I had to wait 30 min to be able to scoop it.

        • Paola van der Hulst says:

          Yeah xylitol and allulose are awesome! Regarding milk, it varies from person to person, and tbh I do drink raw grass-fed milk during my carb ups for its nutritional benefits (just watch the carbs!) xo!

  8. Patty in CO says:

    I just have to make this today! However, in the recipe directions, the last area says to add the “coconut cream” or heavy whipping cream to a bowl and whip it. When do you add the sour cream? or do you not add sour cream? I don’t want to ruin it by adding too much “cream”. Can you please elaborate if it should be sour cream or coconut cream or either or both that you mix with the whipping cream? Thank you soooo much. BTW, I could just eat those crumbs on ANYTHING! I mixed some in my yogurt and YUM! Now I have to make some more for the ice cream!

    • Paola van der Hulst says:

      Thanks for the heads up Patty! Instead of coconut cream it should read sour cream… clearly my head was in the ☁️ Last night lol! Hope you enjoy (and I get you on the crumbs… soooo good with yogurt!!)

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