Strawberry Cheesecake Ice Cream (Low-Carb & Creamy!)

Maria Calvo
Jul 21
2 min read

Updated: 6 days ago

Is there anything more comforting than the flavor of strawberry cheesecake… in ice cream form? This luscious, low-carb treat is a dreamy blend of tangy cream cheese, sweet strawberries, and creamy goodness — without the sugar crash. It’s rich, satisfying, and fits beautifully into a wellness-focused, real-food lifestyle. We keep it simple, whole, and indulgent… the kind of dessert that feels like a cheat, but totally isn’t.

Perfect for summer evenings, special moments, or just because you want something that loves your metabolism back.

For a step by step instruction, please watch on our YouTube Channel: https://youtu.be/9tjwcyU5SQI

Ingredients:

2 cups frozen strawberries
1 (8 oz) brick full-fat cream cheese, softened
1½ cups half and half
1 cup heavy cream
½ cup allulose
1 tsp vanilla extract
2 tbsp vodka (optional, improves texture and scoopability)
Pinch of salt

Instructions:

Blend Base: In a high-powered blender or food processor, combine strawberries, cream cheese, half and half, heavy cream, allulose, vanilla, vodka, and salt. Blend until smooth and creamy.
Taste & Adjust: Taste the mixture — it should be sweet enough, but adjust if needed.
Chill: If your base is warm from blending, refrigerate for 30–60 minutes.
Churn: Pour into your ice cream maker and churn according to your machine’s directions (usually 20–25 minutes).
Freeze: Transfer to a freezer-safe container and freeze for 2–3 hours if you want a firmer texture.