Ice cream and I, we have a serious thing going on! I can’t recall a time in my life that I didn’t enjoy the sweet and creamy deliciousness that ice cream is. I would choose ice cream over any other sweet that is available to me. Well, as long as it’s not a low quality version, that is.
When I began my keto journey, I thought my only option for this craving was store bought low carb options. Boy, was I wrong! Not only is it pretty expensive, but the flavor that I was craving was less than satisfying!
I began the hunt for a recipe to quench my ice cream desire. Since I would consider myself somewhat of an ice cream expert, I knew I could figure this out. I ordered an ice cream machine, and got to work in the kitchen!
The ice cream mixture can be prepared ahead of time, and stored in an airtight container for a day or so before using it. The sweetener, and unsweetened nut milk may be substituted for you favorite version, and will not change the flavor. While this ice cream is best right out of the ice cream maker, it can be stored in the freezer. You will have to allow it to defrost a bit, as the sweetener causes it to be very solid once it’s frozen completely. If you’ve ever had low carb/sugar free ice cream, you’re familiar with this.
I hope you enjoy this Strawberry Cheesecake Ice Cream as much as I do.
1 1/4 cups strawberries (sliced)
3 tbs. Pyure sweetener (or sweetener of choice)
1/2 cup water
Combine in a saucepan, and bring to a slow boil.
Stir occasionally until it is to a jelly-like consistency.
Remove from heat and allow to cool completely.
Ice Cream Mixture
4 oz. full-fat cream cheese (at room temp)
1/4 cup Pyure sweetener (or sweetener of choice)
1/2 cup heavy whipping cream
1 1/2 cup unsweetened nut milk (cashew, almond, etc.)
1 tsp vanilla extract
With hand mixer, beat cream cheese, sweetener, heavy whipping cream,
nut milk, and vanilla in a bowl until well combined.
Next, mix in strawberry swirl mixture. Pour in ice cream machine, and
let the magic happen!