Ultra fresh, lightly tangy and incredibly luscious! This no-churn gluten free and keto strawberry cheesecake ice cream, with its instant ‘graham cracker’ crumbs, is one for the books.
Keto Strawberry Cheesecake Ice Cream
Suuuper Creamy ‘N Fresh!
Did I also mention this low carb ice cream is super easy to whip up?! With a few simple tricks, this recipe for keto strawberry cheesecake ice cream will yield ridiculously creamy results; no churning required!
And yes, those are our real life (1g net carb!) keto ice cream cones! They come in chocolate too btw.
Looking for more ice cream flavors?! Don’t miss out on our specials: luscious vanilla, ultra decadent chocolate, wakey-wakey (i.e. coffee) and mint choco chip!
The Method
Making this no-churn keto strawberry cheesecake cream is a breeze. Think melting the sweetener and cocoa into (full fat!) coconut milk, whisking in a tad of xanthan gum (which acts as a stabilizer here), and incorporating the cooled mixture into whipped cream.
You see, by whipping up the heavy cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.
And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream (particularly if you use erythritol, see below!). Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.
The Strawberries
Cooked versus fresh, that is the question! You see, if you cook your strawberries you’ll end up with creamier ice cream… but loose that burst of freshness. Literally think eating cooked vs fresh strawberries and you’ll know what I mean.
But if you leave them fresh you’re bound to create a tad bit of iciness as you’re introducing more water… which is honestly not a biggie in my book (particularly if you use allulose or xylitol as your sweeteners, see below).
So my personal favorite? Always fresh for that intense strawberry flavor burst! I mean, even in top gelaterias strawberry is always bound to be a tad bit more icy than say chocolate or coffee! The price to pay, I say!
The ‘Graham Cracker’ Crumbs
I’m definitely going to suggest you guys take the lazy route (like I did!) and go for our instant ‘graham cracker’ crumbs (i.e. crust), as opposed to making some actual keto graham crackers.
In the end, the cookies will get a big soggy so there’s barely a difference… and arguably ‘the crumbs’, with its toasted almond, are even tastier!
Having said that, I’ve made ice cream sandwiches with the crackers and they’re ah-mazing! Your choice!
The Sweetener
Xylitol and allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, this ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes to scoop it out.
And if using xylitol, make sure to be careful if you have a pup (or pet) around the house, as it’s highly toxic to the little guys! 
(No-Churn!) Strawberry Cheesecake Ice Cream
Ingredients
For the keto strawberry cheesecake ice cream:
- 225 g strawberries *
- 225 g cream cheese softened
- 1 13.5-ounce can full fat coconut milk **
- 135-150 g allulose xylitol***
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 240 g sour cream or heavy cream, whipped
For the lazy (no-bake!) graham cracker crumbs (optional)
- 96 g almond flour or meal
- 2-4 tablespoons powdered xylitol or sweetener of choice, to taste
- 1/2 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 28 g unsalted grass-fed butter
For the keto graham cracker topping (optional)
- 1/2 batch keto graham crackers optional
Serving suggestion
Instructions
For the strawberry cheesecake ice cream
- Make a puree by simply blending strawberries with the cream cheese in a food processor or blender and sieve it. Feel free to set aside (or add!) a handful of diced strawberries if you like 'fruity bits' in your ice cream! Set aside.
- Add coconut milk, sweetener, and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth.
- Sprinkle xanthan gum little by little and whisk (or blend with an immersion blender) until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender).
- Sieve the mixture to a bowl, stir in vanilla extract, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in the chilled vanilla mixture, followed by the strawberry cream cheese mixture.
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If you're adding in graham crackers or crumbs, fold them in once the ice cream is semi-hard (either right after churning or about 2-3 hours after freezing).
For the graham cracker crumbs (optional)
- Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a medium bowl, and mix in sweetener, cinnamon and salt. Add in butter and mix until thoroughly combined. Form into clumps using your fingertips, transfer to a plate and allow to come to room temperature and freeze for 15-20 minutes before folding into the ice cream.
I always appreciate your sections on sweeteners! It’s hard to find recipes with Allulose, and ones formulated for Erythritol don’t turn out the same without knowing how to account for it. Allulose is unfortunately the only one now that doesn’t give me tummy trouble….
Came out super yummy! Taste like regular ice cream! ❤️
I was wondering if I could use heavy whipping cream instead of full fat coconut milk?
I used cherries, cream cheese and yoghurt. Made a delicious cherrie ice cream in my icemachine.
I can’t wait to try this recipe! Unfortunately I don’t have any xantham gum, is there anything I can sub?
Can Erythritol be used as the sweetener for the ice cream?
You are a God-send for keto desserts. This ice cream beats the store bought without churning and no alcohol. My next step would be to use the ice cream machine we bought!
Oooooh you’re in for a treat Sai! Ice cream machines also cut the time and the ice cream comes out crazy fluffy 🙂
Kind of disappointed… i made this ice cream exactly as the recipe and it turned out really icey 🙁
Oh no! I’m sorry to hear. What sweetener did you use Leah?
Hi Paola,
Thank you so much for this recipe. I made it with whipping cream. So yummy! Have you ever made it with sour cream? Is it better/weird? Have you made it with coconut cream? Just curious.
Thanks,
April
Hi Paola, this looks amazing! Have you or anyone else tried making it with vegan cream cheese (i.e. Miyoko’s)? We don’t eat dairy and would love to make this recipe! Your recipes are always so great and come out perfectly! Much appreciation:)
I’ve never used an ice cream maker, but I recently received one as a gift. If using one for this recipe, at what point do I put the mixture in it to churn?
Do I have to sieve out the strawberries after processing with cream cheese? I like strawberries in strawberry ice cream and if there is no reason other than texture, then I will leave them in.
Please answer as soon as you can, since I plan on making it tomorrow!
Thank you Paola
I’ve never left a recipe comment before, but I just had to on this one! I made this ice cream tonight, I followed it exactly and it turned out AMAZING. It required a little bit more time than I expected (due to the coconut milk cooling) but it was well worth it. Creamy, sweet and zero aftertaste, highly recommend!
Can’t wait to make this tomorrow! Just 2 questions:
1. If using sour cream instead of HWC, do I still need to beat the sour cream before adding it?
2. You mention adding alcohol if using Erythritol to prevent hard freezing, but I can’t find what kind, how much, and when to add the alcohol. Help!
Thanks!
For those looking for an actual review of the recipe… I just made this yesterday and I hands down have to say that it is one of the most delicious ice creams i have EVER tasted… My husband who is not keto couldn’t stop himself from going to the freezer with a spoon every few hours to “taste” it. I can’t wait to make more of your recipes. Simplemente delicioso.
Do I need to blend the xylitol granules to a powder first?
No need! Xo!!
Another homerun recipe! I used the newer sweetener called Bochasweet. It is the most expensive sweetener of the bunch, but flavor and lack of aftertaste or cooling effect more than make up for the cost. This recipe made everyone happy. Thanks for all you do. Everyone of your recipes I have tried have been excellent.
Can I use frozen strawberries? If so, would I just cook them down, cool them, and then blend with the cream cheese? I’m having a hard time finding some good fresh strawberries in Nevada right now!
This looks AMAZING by the way.
I would just defrost them and go ahead and blend with the cream cheese 😉
Hi could someone please clarify regarding the “full fat” coconut milk. I’ve seen canned and cartoned coconut milk, but it doesn’t specify full fat. Then I’ve seen coconut CREAM which has a thicker texture for sure. Which do I use for this recipe? I have both in my pantry. Both products seem to have very similar fat contents and carb counts, and identical ingredients, (coconut milk, water, guar gum). But the cream appears thicker and more concentrated.
Hi Maureen! It’s the canned version- I always link in the post the EXACT products I use so you guys get the best results 😉 co!
Thank you. Yes I did see the link to the product. I have quite a bit of both canned coconut milk and canned coconut cream here at home already and just wasn’t sure if one was preferable.
Oh wow! Strawberry cheesecake ice cream is my absolute all time favorite ice cream ever, especially with chunks of strawberry floating around in that creamy cheesecake deliciousness. I love your vanilla bean and chocolate ice cream recipes but this has got amazing! My coconut milk better hurry up and get here. I can’t wait to make it!!!
Wow!! You’re always outdoing yourself!! Can’t wair to try this!! My strawberries aren’t that flavorful – perhaps out of season? I was thinking of adding a tsp or two of strawberry extract. What do you think?
Lol that’s awesome to hear Kim! And yes, an extract will work the charm… I think I lucked out here in LA, I’ve been getting legit strawberries for a couple weeks! ❤️
Can I use whole milk instead of coconut milk?
It won’t come out as creamy and will have waaaaay more carbs (not sure if you’re Leto just FYI) xo!
Oh, ok. My husband and I are mainly carnivore keto, but my kids are pretty much regular keto and they drink whole milk once in a while. I am gonna try it with whole milk and I’ll do another batch exactly like your recipe. I just never use coconut milk, so I wasn’t sure. Also, can’t wait to try it with xylitol, because I’ve made keto ice cream with swerve and you’re right it gets so hard. I had to wait 30 min to be able to scoop it.
Yeah xylitol and allulose are awesome! Regarding milk, it varies from person to person, and tbh I do drink raw grass-fed milk during my carb ups for its nutritional benefits (just watch the carbs!) xo!
I just have to make this today! However, in the recipe directions, the last area says to add the “coconut cream” or heavy whipping cream to a bowl and whip it. When do you add the sour cream? or do you not add sour cream? I don’t want to ruin it by adding too much “cream”. Can you please elaborate if it should be sour cream or coconut cream or either or both that you mix with the whipping cream? Thank you soooo much. BTW, I could just eat those crumbs on ANYTHING! I mixed some in my yogurt and YUM! Now I have to make some more for the ice cream!
Thanks for the heads up Patty! Instead of coconut cream it should read sour cream… clearly my head was in the ☁️ Last night lol! Hope you enjoy (and I get you on the crumbs… soooo good with yogurt!!)
Terrific! Thank you for the clarification… and keep your head in those clouds, my friend….that’s where all your terrific ideas for recipes come from! 🙂
Lol! You’re so right, I’m super aloof 😂
GURRRRLLL!!!! YES! YES! YES! Please! 😮🤗😁
😜!! Big kiss Lisa!!
I swore I wasn’t making anymore desserts for a while and yet a fresh batch of this ice cream exists in my freezer. I’ve been waiting for months to finally try this recipe.
I just finished my first serving. This ice cream could easily be my hands down favorite Gnom-Gnom 😋 That’s saying something because everything I’ve tried from this site has blown me away with great taste.
WOW 😲 WOW 😲 WOW 😲
My mouth is literally watering!! Cant wait to make it thanks Paola!!
My pleasure Kay Kay enjoy!!