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Low-Carb Strawberry Cheesecake Ice-Cream

4.2 stars, average of 57 ratings

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Can't decide whether to make a cheesecake or ice-cream? Why not try Strawberry Cheesecake Ice-cream? This recipe is a combination of these two very popular desserts and I can guarantee you won't miss Strawberry Cheesecake Ice-cream from Häagen-Dazs! Remember, although it's low in carbs, make sure you don't eat the whole thing in one go.

You will need an ice-cream maker to make the ice-cream soft and creamy. I use an ice-cream maker with built-in freezer but you can use any ice cream maker (the ones without freezer cost a lost less). Alternatively, you could manually churn the ice cream every 30 minutes until set.

Tips & Substitutions

Adding alcohol-based vanilla extract prevents it from getting too hard, while arrowroot powder helps with thickening. Both of them will help make the ice-cream nice and creamy.

Also, erythritol doesn't dissolve easily unless heated up. For a smoother texture you can place granulated erythritol in a food processor and process until powdered.

Hands-on Overall

Serving size about 2 scoops/ 100 g/ 3.5 oz

Allergy information for Low-Carb Strawberry Cheesecake Ice-Cream

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, about 2 scoops/ 100 g/ 3.5 oz)

Net carbs4.2 grams
Protein6 grams
Fat27.2 grams
Calories280 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs5.3 gramsFiber1.1 gramsSugars3.6 gramsSaturated fat15.8 gramsSodium195 mg(8% RDA)Magnesium21 mg(5% RDA)Potassium136 mg(7% EMR)

Ingredients (makes 10 servings)

Ice cream:
  • 1 1/2 cups heavy whipping cream (360 ml/ 12 fl oz)
  • 1 1/4 cup full-fat cream cheese (300 g/ 10.6 oz)
  • 1 1/2 cups fresh or frozen strawberries (200 g/ 7.1 oz)
  • 2 tbsp unsweetened vanilla extract (30 ml)
  • juice from 1/2 lemon (about 2 tbsp)
  • 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz), or to taste
  • Optional: 1 tbsp arrowroot powder (9 g/0.3 oz) or 1 tsp gelatin powder


  1. Prepare the ice cream by making sure the cream is chilled and place together with the cream cheese in a large bowl. Add the sweeteners, lemon juice, vanilla bean, and vanilla extract. Mix well. (If using thickeners: Mix the arrowroot or gelatin with about 2 tablespoons of water and add to the mixture.) Low-Carb Strawberry Cheesecake Ice-Cream
  2. Blend or mash the strawberries, add them to the bowl and mix well. Pour into the ice-cream maker and process according to the manufacturer's instructions. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes. Low-Carb Strawberry Cheesecake Ice-Cream
  3. Meanwhile, prepare the crust. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Mix all the dry ingredients in a bowl. Low-Carb Strawberry Cheesecake Ice-Cream
  4. Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water. Low-Carb Strawberry Cheesecake Ice-Cream
  5. Line a baking sheet with parchment paper (not wax paper), place the dough on it and roll into 1/8-1/4 inch thickness. Using a pizza cutter, cut the dough into small squares. Place the baking tray in the oven and cook for about 8-10 minutes until golden. Low-Carb Strawberry Cheesecake Ice-Cream
  6. When done, set aside and leave to cool down completely. Do not use while still warm! Low-Carb Strawberry Cheesecake Ice-Cream
  7. Break the crust into the pre-cut squares. Low-Carb Strawberry Cheesecake Ice-Cream
  8. When the ice-cream is done, transfer into a large container and fold in the squares of the crust. Place in the freezer for 1-2 hours to allow the crust to soften and the ice cream to set. To store for later, place in small single-serving containers and keep in the freezer. You may prefer to use small containers for better portion control. Low-Carb Strawberry Cheesecake Ice-Cream
  9. Ice cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving. Low-Carb Strawberry Cheesecake Ice-Cream
  10. Enjoy immediately or store in the freezer for up to 3 months. Low-Carb Strawberry Cheesecake Ice-Cream

Ingredient nutritional breakdown (per serving, about 2 scoops/ 100 g/ 3.5 oz)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.4 g1.1 g2.6 g30 kcal
Whey protein powder (protein isolate, Reflex Natural)
0.1 g2 g0.1 g10 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Baking soda
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.3 g20 kcal
Water, still
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.9 g0.7 g13.7 g132 kcal
Cream cheese, soft (full-fat)
1 g2.1 g8.4 g74 kcal
Strawberries, fresh
1.1 g0.1 g0.1 g6 kcal
Vanilla extract, imitation, alcohol
0.1 g0 g0 g6 kcal
Lemon (juice), fresh
0.2 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Total per serving, about 2 scoops/ 100 g/ 3.5 oz
4.2 g6 g27.2 g280 kcal

Low-Carb Strawberry Cheesecake Ice-Cream

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (21)

The Strawberry Cheesecake Ice Cream is the BEST low carb ice cream I’ve ever had. Just made it today with non-dairy whipping cream and Better Than Sugar sweetener (I doubled the amount because I like sweet!)
Thank you so much for all you do! I bought this app when it first came out and it’s really one of the absolute best. Your information and recipes, constant updates and professional staff are amazing.
Thank you again!

Thank you so much Robin, I'm glad you enjoyed!

I’m wondering what the arrowroot flour does in this recipe? Is it necessary or easily substituted? It looks delicious but I’d just as soon not buy yet another flour if possible. Thanks for all the terrific recipes.

Hi Becky, you can definitely leave it out. I'll actually update this recipe as I made that years ago and since then I've used this recipe without the arrowroot. It helps make it thicker but it's not essential and you could always use 1 teaspoon of gelatin powder instead (or leave it out).

Awesome recipe!  I make this without the crust.  I’ve also used raspberries in place of the strawberries.  This is the best tasting, creamiest low carb ice cream I’ve ever had.

Thank you so much Sheri, I'm glad you enjoyed! Raspberries sound like a delicious alternative!

This was delicious and so easy to make. Thank you so much for this awesome recipe!

Thank you! I'm glad you enjoyed!

Hi ...this is really good. In the interest of keeping carb count low I want to avoid the crust sometimes. May I know the macros for icecream alone?
Also I'd  like  to use this base for other flavours chocolate chips or caramel...In which case the macros would change too.So if I omit the strawberry would I need to add more cream? Would appreciate macros for for icecream with or w/o strawberry. Thanks

Hi Sonia, if you omit the crust, the carb count will go down by about 1 gram so the change is insignificant (per serving). For a detailed nutrition overview, you can adjust any recipe directly in our app (using the "copy" feature and then remove or add ingredients to your liking). I hope this helps!

I made this today and it turned out delicious! I only had one vanilla bean so for the crust I used some of my ground vanilla bean powder. The dough for the crust was delicious but I was afraid I had over baked it so I didn’t stir it into the ice cream. I ended up sprinkling the crust on top and added a dollop of whipped cream. I will definitely make this again. Thank you Martina!

Candy, thank you for your lovely feedback! Sprinkling it on top makes this even easier and the crust keeps crispy - I like that! 😊

I made the crust for the ice cream and it was great! Didn't get mushy at all after freezing. Have you tried the crust as a regular cheesecake crust? I.e. Not for ice cream. I'm curious how it would hold up

Hi Kacie, yes, this is exactly the crust I used to make a regular low-carb cheesecake a few days ago. I also reserved and crumbled some crust on top just about 10 minutes before removing it from the oven 😊

"Prepare the ice-cream by making sure the cream is chilled and place together with the cream cheese in a large bowl. Add the sweeteners, lemon juice, vanilla bean, vanilla extract, arrowroot powder and combine well."
Can you please clarify what I am supposed to do with the vanilla bean?
Am I supposed to grind it up or blend it beforehand?

Of course! Have a look at my post here: Easy Keto Vanilla Fat Bombs You will have to cut it lengthwise and scrape the seeds out. You'll only use the seeds.

So excited to try this!! I bet it's better than Ben and Jerry 😊

Thank you! It is! 😉

I want to use my own sweetener, but am having a hard time knowing how much to use. Could you tell me how much sugar you would be puttin in the ice cream and in the crust so I can convert it to my sweetner of choice?

If you want to use other sweeteners, here is what I suggest:
For the crust, I use 1/4 cup Erythritol plus 10-15 drops liquid stevia. Although Erythritol has about 0.7 of the sweetness of regular sugar, I'd use also just 1/4 cup of sugar, because stevia adds extra sweetness, too.
For the ice-cream, I'd use 2 tbsp sugar or more - depends on how sweet the strawberries are. If they are rather sour, use 1/4 cup of sugar.
Hope this helps 😊

Oh my....! Strawberries, cheesecake, ice-cream and low-carb. I'm in heaven!