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.
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).
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.
*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).