Low-Carb Strawberry Cheesecake Ice Cream
Try this Low-Carb Strawberry Cheesecake Ice Cream recipe.
Try this Low-Carb Strawberry Cheesecake Ice Cream recipe.
- 1/2 tsp baking soda
- 2 tbsp butter melted
- 1/2 lemon, juiced
- 1-2 tbsp water
- 1/4 tsp salt (i used pink himalayan)
- 2 tbsp alcohol-based vanilla extract (or 2 tbsp vodka + s
- 1/2 cup almond flour (50g / 1.8 oz)
- 1 scoop whey protein powder (vanilla or plain) or eg
- 1/4 cup cup erythritol non gmo, powdered, or other healthy low-carb sweetener from this list (40g / 1.4 oz)
- 10-15 drops stevia extract (clear / vanilla)
- 1 vanilla bean (~ 1/2 tsp)
- 1 1/2 cups heavy whipping cream 30-40% fat (360g / 12.7 oz)
- 1 cup cream cheese full-fat (300g / 10.6 oz)
- 1 1/2 cups fresh or frozen strawberries (200g / 7.1 oz)
- 1 vanilla bean (~ 1/2 tsp)
- 1 tbsp arrowroot powder (9g / 0.3 oz)
- 2 tbsp erythritol non gmo, powdered, or other healthy natural low-carb sweetener from this list (20g / 0.7 oz)
- 5-10 drops stevia extract (clear / vanilla / berry)
- Carbohydrate 16.5775750079894 g
- Cholesterol 806.831250241895 mg
- Fat 261.111612577022 g
- Fiber 0.0940000014007091 g
- Protein 18.7428375117334 g
- Saturated Fat 159.093390044086 g
- Serving Size 1 1 recipe (577g)
- Sodium 1630.55500069964 mg
- Sugar 16.4835750065887 g
- Trans Fat 22.8371825102832 g
- Calories 2438 calories
Step-by-step
- Prepare the ice-cream by making sure the cream is chilled and place together with the cream cheese in a large bowl.
- Add the sweeteners, lemon juice, vanilla bean, vanilla extract, arrowroot powder and combine well.
- Blend or mash the strawberries, add them to the bowl and mix well.
- Pour into the ice-cream maker and process according to the manufacturer's instructions.
- Meanwhile, prepare the crust. Preheat the oven to 200 C / 400 F.
- Mix all the dry ingredients in a bowl.
- Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water.
- Line a baking sheet with parchment paper, place the dough on it and roll into 1/8-1/4 inch thickness.
- Using a pizza cutter, cut the dough into small squares.
- Place the baking tray in the oven and cook for about 8-10 minutes until golden.
- When done, set aside and leave to cool down.
- Break the crust into the precut squares.
- When the ice-cream is done, transfer into a large container and fold in the squares of the crust.
- Place in the freezer for at least 30-60 minutes before serving to allow the crust to soften.
- To store for later, place in small single-serving containers and keep in the freezer.
- Ice-cream straight from the freezer may be too hard. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving!
My Low-Carb Strawberry Cheesecake Ice Cream Adventure
As a busy professional woman, juggling a demanding career and a social life, finding time for anything beyond work and emails feels like a Herculean task. Yet, I've always cherished the simple pleasures in life, especially indulging in a delicious dessert. The problem? Many desserts are laden with sugar and carbs, leaving me feeling sluggish and guilty after the initial satisfaction. So, I embarked on a quest to create a guilt-free indulgence: a low-carb strawberry cheesecake ice cream.
The recipe I developed wasn't just about finding a healthier alternative; it was about creating a sophisticated and satisfying treat that could hold its own against any traditional dessert. The creamy texture, the tangy sweetness of the strawberries, and the delightful crunch of the almond flour crust – it was a symphony of flavors and textures designed to please even the most discerning palate. Finding the right balance of sweetness without relying on excessive sugar was crucial; I experimented with different low-carb sweeteners, eventually landing on a combination that delivered the perfect balance without any artificial aftertaste.
The process of making this ice cream became my little escape, a moment of calm amidst the chaos of my daily routine. The rhythmic whirring of the ice cream maker became a soothing soundtrack to my evening, a meditative ritual that allowed me to unwind and focus on the task at hand. And the end result? A delicious dessert that tasted heavenly and left me feeling energized and satisfied, not weighed down and sluggish. It’s the perfect treat to share with friends or to savor quietly on a relaxing evening after a long day.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different berries or add a hint of citrus zest to elevate the flavor profile. The almond flour crust provides a delightfully crumbly base, but you can also explore other nut flours if you wish to alter the texture. The key is to maintain a balance of flavors and textures, ensuring that each component complements the others to create a harmonious and utterly delightful experience.
This low-carb strawberry cheesecake ice cream is more than just a dessert; it's a testament to the fact that healthy eating doesn't have to be boring. It's a celebration of flavors and textures, a reminder that indulging in a delicious treat can be both satisfying and guilt-free. And for a busy professional like me, that's a feeling worth savoring.
So, if you're looking for a delectable and healthy dessert to add to your repertoire, I highly recommend giving this recipe a try. You might just discover your new favorite summer treat!
Ingredients Notes:
- Almond Flour: Use a fine almond flour for a smoother crust.
- Sweeteners: Experiment with different low-carb sweeteners to find your preferred level of sweetness.
- Alcohol-Based Vanilla Extract: Contributes to creamier ice cream. Vodka is a suitable substitute.
- Heavy Whipping Cream: Essential for achieving a rich and creamy texture.
- Strawberries: Fresh or frozen strawberries both work well. Frozen strawberries can make the ice cream slightly icier.
Enjoy the process, and savor every bite!
