Keto Strawberry Cheesecake Ice Cream (No Ice Cream Maker)

Keto “Graham Cracker” Pieces

• 3/4 cup almond flour/meal
• 3 TBS butter, melted and cooled
• 1/8 tsp salt
• 1/2 tsp vanilla extract

Keto Strawberry Cheesecake Ice Cream

• 4 oz cream cheese, room temperature
• 1 3/4 cups sugar free sweetened condensed milk (about 13 oz)
• 3 tsp vanilla extract (about 12 grams)
• 2 cups heavy whipping cream (about 480 grams)
• 1/8 tsp xanthan gum stabilizes the ice cream to prevent it from freezing too hard
• 3/4 cup chopped frozen strawberries (about 150 grams) pulse 5–6 large strawberries in a food processor to desired size
• 1/3 cup prepared keto “graham cracker” pieces (optional) adjust amount to taste

Keto “Graham Cracker” Pieces

• In a 9 x 5 inch loaf pan, mix almond flour, salt, and brown Swerve. Use a fork to break up any lumps and combine evenly.
• Add the melted butter and vanilla extract, stirring until the mixture is fully moistened.
• Press the mixture firmly into the bottom of the pan with a fork, fingers, or the back of a measuring cup so it is well packed.
• Use a pizza cutter or knife to cut into small pieces, then freeze for about 1 hour or until firm.
• Let sit at room temperature 5–10 minutes so the pieces can be removed. Remove with a knife and store leftover pieces in an airtight container in the freezer.

Keto Strawberry Cheesecake Ice Cream

• In a large mixing bowl, beat the cream cheese on medium for about 2 minutes until smooth. Scrape the bowl so all cream cheese is centered.
• Switch to a whisk attachment. Add the sugar-free sweetened condensed milk and vanilla extract, then whisk on medium for about 2 minutes until smooth.
• Add the heavy whipping cream and beat on medium-high for 3–5 minutes until soft peaks form and the mixture resembles soft-serve ice cream.
• Sprinkle in the xanthan gum and whisk on medium for about 30 seconds to combine; this helps stabilize the texture.
• Gently fold in the chopped strawberries until evenly distributed.
• Fold in the prepared “graham cracker” pieces to taste so they are evenly mixed throughout.
• Spoon the mixture into a freezer-safe container with a lid and freeze for at least 6 hours.
• If frozen overnight the ice cream may become very firm. Let it sit at room temperature 15–20 minutes before scooping if needed.

Estimated carbs: about 7 grams per serving.