Q1: How long does Low-Carb Strawberry Cheesecake Ice Cream stay fresh in the freezer?

A1: Properly stored in an airtight container, Low-Carb Strawberry Cheesecake Ice Cream will keep well for about 2–3 weeks. For the best texture and flavor, consume within that window to avoid freezer burn or overly icy crystals.

Q2: Can I make Low-Carb Strawberry Cheesecake Ice Cream without a Ninja Creami?

A2: Yes — you can freeze the blended base in a shallow dish and break it up with a fork every 30–45 minutes until it reaches a scoopable consistency, or pulse frozen chunks in a high-powered blender. The Ninja Creami makes the process smoother, but it’s not a strict requirement.

Q3: Is Low-Carb Strawberry Cheesecake Ice Cream suitable for a low-carb or keto diet?

A3: This version is designed to be lower in added sugar and uses low-carb sweeteners and unsweetened almond milk to reduce carbs. Exact compatibility with keto depends on your personal daily carb limit and the specific sweeteners you choose; adjust portions and ingredients accordingly.

Q4: Can I use frozen strawberries for Low-Carb Strawberry Cheesecake Ice Cream?

A4: Absolutely. Frozen strawberries work well and often make the sauce prep faster. If using frozen, allow them to thaw slightly before cooking so they release their juices evenly.

Q5: Can I make Low-Carb Strawberry Cheesecake Ice Cream ahead for a party?

A5: Yes. Prepare the base and sauce ahead of time and freeze them separately. When ready to serve, churn in the Ninja Creami and swirl in the chilled strawberry sauce. If you need to refreeze for firmer texture, let the ice cream sit at room temperature for a few minutes before scooping.

Low-Carb Strawberry Cheesecake Ice Cream

Description

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

Ingredients

Scale

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)

Instructions

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.
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.
In a blender, combine the cream cheese, almond milk, powdered sweetener, guar gum, and vanilla extract, and blend until smooth.
Taste and adjust sweetness if needed, then add heavy or coconut cream if desired and blend again.
Pour the blended base into a freezer-safe container and freeze for 24 hours.
After freezing, process the mixture in a Ninja Creami using the “Smoothie Bowl” or “Lite Ice” settings.
Create shallow channels in the processed ice cream and swirl in the cooled strawberry sauce.
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