Description
Pure Protein Strawberry Cheesecake Ice Cream (Keto) is a delicious and creamy dessert that fits perfectly into a keto diet.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup cream cheese, softened
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- In a blender, combine the fresh strawberries and lemon juice. Blend until smooth, then set aside.
- In a mixing bowl, whisk together the heavy cream, almond milk, cream cheese, powdered erythritol, vanilla extract, and salt until well combined and smooth.
- Gently fold the strawberry puree into the cream mixture until swirled but not fully combined, creating a marbled effect.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Notes
- For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the cream mixture before churning.
- To enhance the flavor, consider adding a teaspoon of almond extract along with the vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg