Low-Carb Strawberry Cheesecake Ice Cream

I sometimes catch myself craving something sweet and nostalgic on chilly evenings—like the first time I stole a spoonful of my grandma’s cheesecake filling and worried she’d catch me. Do you ever get that sudden craving for something creamy but wish it wouldn’t wreck your nutrition goals? If you’re new to making frozen treats at home, it can feel a bit intimidating: which sweetener to use, how to get a smooth texture, and whether an ice cream machine is necessary. I promise this Low-Carb Strawberry Cheesecake Ice Cream is easier than it looks, forgiving for beginners, and a stress-free way to enjoy a lighter dessert. If you like floral notes and indulgent flavors, you might also enjoy my twist on creamy honey lavender ice cream, which uses some of the same simple techniques.

A Quick Look at This Low-Carb Strawberry Cheesecake Ice Cream Recipe

This Low-Carb Strawberry Cheesecake Ice Cream combines vitamin-rich strawberries with creamy, lower-carb ingredients for a dessert that feels indulgent without excess sugar. It delivers a modest amount of protein from cream cheese and is generally lower in added sugar thanks to sugar substitutes. The strawberries contribute vitamin C and fiber, while unsweetened vanilla almond milk keeps the recipe light on calories and carbs. It’s a smart choice as a lighter comfort food, a post-workout treat when paired with a protein-rich snack, or a meal-prep friendly dessert you can portion and enjoy over several days.

Ingredients You’ll Need for Low-Carb Strawberry Cheesecake Ice Cream

Essentials

• 2 cups strawberries, stemmed, washed, and quartered — fresh or thawed frozen both work well
• 1/4 cup granular sweetener (erythritol, allulose, or your preferred low-carb granulated sweetener)
• 1/4 teaspoon xanthan gum — helps thicken the strawberry sauce and give a luscious mouthfeel
• 1 1/2 cups unsweetened vanilla almond milk — the base liquid for a light, creamy texture
• 3 oz cream cheese, softened to room temperature — the cheesecake flavor and a bit of protein
• 1/4 teaspoon guar gum — stabilizes and prevents ice crystal formation in the final churn
• 1 teaspoon vanilla extract — for warm, rounded flavor
• 1/4 cup powdered sweetener (a powdered erythritol-allulose mix or Swerve Confectioners) — blends smoothly into the cream cheese base

Optional add-ons

• A pinch of sea salt — enhances the sweetness and depth of flavor
• 1–2 tablespoons heavy cream or coconut cream — for a silkier, richer mouthfeel (adds minimal carbs if you’re flexible)
• A handful of chopped toasted almonds or crushed low-carb cookies for garnish and crunch
• Fresh lemon zest (optional) — a little brightens the strawberry notes

Substitutions and shortcuts

• Dairy-free swap: Use a dairy-free cream cheese alternative and full-fat coconut milk (use less if you want to keep it lower in calories). Note: texture and flavor will differ slightly.
• Sweeteners: If you prefer allulose or monk fruit, adjust amounts to taste; some are sweeter than erythritol. If you only have granulated sweetener, you can pulse it in a blender to make a powdered version.
• No Ninja Creami? Freeze the mixture in a shallow, freezer-safe pan and break up the ice crystals with a fork every 30 minutes until scoopable, or use a high-powered blender to re-blend frozen chunks for a similar texture.
• Shortcuts: Use pre-washed, frozen strawberries so they’re easy to cook down and you can keep the sauce ready in the freezer for quick batches.

How to Make Low-Carb Strawberry Cheesecake Ice Cream Step-by-Step

I like to keep things calm and methodical when making frozen desserts—rushing leads to icy textures or grainy sweetener pockets. Below is a clear, step-by-step guide that preserves flavor and keeps the process approachable.

1. Prepare the strawberry sauce

   • In a medium saucepan over medium heat, combine the quartered strawberries and the 1/4 cup granular sweetener. Stir gently and let the mixture heat until the strawberries soften and release their juices—about 6–8 minutes for fresh berries, slightly longer for frozen. Cooking concentrates the flavor and helps preserve nutrients like vitamin C without overcooking.
   • Once soft, use a fork or potato masher to gently crush the strawberries to your desired consistency (I like a few chunks for texture). Sprinkle in the 1/4 teaspoon xanthan gum and whisk quickly to avoid clumping. The xanthan gum will thicken the sauce and create a glossy finish. Remove from heat and cool to room temperature. For best texture, chill the sauce in the fridge in a sealed container while you prepare the base; this prevents melting the ice cream during assembly.

2. Make the cheesecake base

   • In a blender or food processor, combine the softened cream cheese, 1 1/2 cups unsweetened vanilla almond milk, 1/4 cup powdered sweetener, 1/4 teaspoon guar gum, and 1 teaspoon vanilla extract. Blend until completely smooth and no lumps remain. The powdered sweetener dissolves more easily and keeps the base creamy without graininess. Using guar gum helps reduce ice crystals and improves scoopability.
   • Taste the base and adjust sweetness if needed; remember the strawberry sauce also adds sweetness. If you want a richer mouthfeel, add 1–2 tablespoons of heavy cream or coconut cream and blend again.

3. Freeze the base

   • Pour the blended base into the Ninja Creami pint or your freezer-safe container. Smooth the top, cover, and transfer to the freezer. Freeze for a full 24 hours; this gives the mixture time to firm up properly for the Ninja Creami to work its magic.

4. Process in the Ninja Creami

   • After 24 hours, place the frozen pint into the Ninja Creami housing and select the “Smoothie Bowl” or “Lite Ice” function. These settings are great for a creamy but lighter texture, mimicking soft-serve cheesecake ice cream without too much density. If the mixture looks powdery or crumbly after a cycle, use the “Re-spin” option once — it usually brings everything back to silky harmony.

5. Add the strawberry swirl

   • Remove the pint and, using a spoon, create a few shallow channels in the processed ice cream. Spoon in cold strawberry sauce and gently fold a couple of times to create a marbled effect. I prefer a swirl rather than fully mixing the sauce in; it gives bursts of fruity brightness in each bite. If you like it fully blended, simply mix the sauce through and re-spin for a smoother strawberry-cheesecake combo.

6. Serve or refreeze

   • Serve immediately for a soft-serve experience, or place the pint back in the freezer for a couple of hours to firm up to scoopable ice cream. If you refreeze, let it sit at room temperature for 5–10 minutes before scooping to soften slightly.

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Tips for preserving nutrients and texture

• Cook strawberries just until they soften to retain as much vitamin C as possible. Overcooking can break down some nutrients and dull their bright flavor.
• Use room-temperature cream cheese; it blends more smoothly and reduces mixing time, helping to keep air incorporation controlled.
• Freeze the base flat and undisturbed for the full 24 hours; partial freezing can create uneven texture and more ice crystals.

Common Mistakes to Avoid

Even experienced cooks slip up sometimes when making frozen desserts. A little foreknowledge helps you avoid common pitfalls and keeps your Low-Carb Strawberry Cheesecake Ice Cream silky and satisfying.

Mistake 1: Using cold cream cheese straight from the fridge

Cold cream cheese doesn’t blend smoothly and can create lumps. Always let it sit at room temperature for 20–30 minutes or soften it gently in brief microwave bursts (5–7 seconds) if you’re in a hurry.

Mistake 2: Skipping the gums or using too much

Xanthan and guar gum are powerful thickeners. Too little, and your sauce or base won’t hold together; too much, and the texture can be gummy. Stick to the small amounts listed and whisk the gums into the liquids slowly to avoid clumping.

Mistake 3: Not chilling the strawberry sauce before adding

If the strawberry sauce is warm when you mix it into the churned base, it can melt the ice cream and create a watery mess. Always cool the sauce completely in the fridge, especially if you plan to swirl it in for texture contrast.

Serving Suggestions for Low-Carb Strawberry Cheesecake Ice Cream

This dessert is versatile—serve it as a simple scoop or dress it up for snacks and celebrations. It pairs especially well with warm beverages or a light breakfast twist.

Scooped and simple

Serve a generous scoop in a chilled bowl with a sprinkle of lemon zest or a few toasted almond slivers for crunch.

Sundae-style light treat

Top scoops with a small spoonful of chopped berries, a drizzle of nut butter, and a dusting of crushed low-carb cookies for a fun, lower-sugar sundae.

Cozy pairing

I love serving this ice cream alongside a rich hot drink—try it with a cup of rich, creamy hot chocolate for an indulgent contrast: cold and creamy with hot and deep flavors.

Conclusion

I hope this Low-Carb Strawberry Cheesecake Ice Cream becomes a go-to when you want a lighter dessert that still feels indulgent. It supports a healthy lifestyle by keeping added sugars low and offering a bit of protein and fiber through cream cheese and strawberries. The recipe is flexible—swap sweeteners or dairy-free ingredients to match your needs—and practical for meal-prep or a last-minute treat. Try it tonight, and then tweak the swirl or add-ons to make it uniquely yours; I’d love to hear what variations you enjoy.

FAQs About Low-Carb Strawberry Cheesecake Ice Cream

Additional recipe notes and links

• If you enjoy cheesecake-forward frozen treats, you might also like my take on Blueberry Cheesecake Ice Cream for another berry-forward option.
• For dessert ideas that use similar creamy bases in drink form, check out my cheesecake milkshakes — they’re an easy adaptation of this ice cream into a sip-and-enjoy treat.

Low-Carb Strawberry Cheesecake Ice Cream

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• Author: jessica
• Total Time: 24 hours 25 minutes
• Yield: 4 servings 1x
• Diet: Low-Carb, Keto

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Description

A lighter, low-carb dessert combining strawberry flavor with creamy cheesecake, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 2 cups strawberries, stemmed, washed, and quartered
• 1/4 cup granular low-carb sweetener
• 1/4 teaspoon xanthan gum
• 1 1/2 cups unsweetened vanilla almond milk
• 3 oz cream cheese, softened
• 1/4 teaspoon guar gum
• 1 teaspoon vanilla extract
• 1/4 cup powdered low-carb sweetener
• A pinch of sea salt (optional)
• 1–2 tablespoons heavy cream or coconut cream (optional)
• A handful of chopped toasted almonds or crushed low-carb cookies for garnish (optional)
• Fresh lemon zest for serving (optional)

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Instructions

1. In a medium saucepan over medium heat, combine the quartered strawberries and sweetener, stirring gently and heating until the strawberries soften, about 6–8 minutes.
2. Use a fork or potato masher to crush the strawberries to your desired consistency, whisk in xanthan gum, and cool the mixture to room temperature.
3. In a blender, combine the cream cheese, almond milk, powdered sweetener, guar gum, and vanilla extract, and blend until smooth.
4. Taste and adjust sweetness if needed, then add heavy or coconut cream if desired and blend again.
5. Pour the blended base into a freezer-safe container and freeze for 24 hours.
6. After freezing, process the mixture in a Ninja Creami using the “Smoothie Bowl” or “Lite Ice” settings.
7. Create shallow channels in the processed ice cream and swirl in the cooled strawberry sauce.
8. Serve immediately or refreeze for a couple of hours for a firmer texture.

Notes

For best results, chill the strawberry sauce completely before mixing it into the ice cream base to maintain texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 2g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 20mg

Keywords: low-carb, cheesecake, ice cream, dessert, strawberries