Strawberry Cheesecake Ice Cream

The perfect way to cool down and slim down. Low-carb strawberry cheesecake ice cream will be everyone's favorite!

INGREDIENTS

For the strawberry swirl:

• 300 g 2 1/2 cups Fresh or Frozen Strawberries
• 1/3 Cup Sweetener
• 1 Cup Water

For the ice cream base:

• 8 Ounces Cream Cheese
• 1/3 Cup Sweetener
• 2 Cups Heavy Cream
• 1 Tablespoon Vanilla

Prep Time

10 mins

Cook Time

20 mins

Freezing Time

4 hrs

Total Time

30 mins

DIRECTIONS

1. Remove the cream cheese from the refrigerator and let it come to room temperature.
2. In a small saucepan combine the strawberry swirl ingredients. Cook this mixture over medium low heat until it's a jammy consistency. Remove the sauce from the pan and let it cool before fully chilling in the refrigerator.
3. In a large bowl or your stand mixer add the softened cream cheese and sweetener. Using beaters or the whisk attachment beat the cream cheese and sweetener until it's fully whipped together and fluffy. Add the vanilla and whip again. Slowly whip the heavy cream into the mixture just until it's fully combined. Do not over whip the cream at this point.
4. Pour the ice cream base into your ice cream maker and following manufacturers guidelines, process your ice cream until it's frozen. Spread the ice cream base into a freezer safe container and drop dollops of the strawberry swirl into the ice cream. Using a spatula gently swirl the strawberry into the ice cream base. Freeze the ice cream for at least 2 hours before serving.

Recipe Notes

Please note: This ice cream gets pretty darn hard when frozen solid. Please remove it from the freezer at least 15 minutes prior to serving!

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