Strawberry Cheesecake Ice Cream – Super smooth and creamy, this no-churn cheesecake ice cream recipe couldn’t be easier. For the main ingredients, we only need cream cheese, and heavy cream – that’s it! You can make it low carb and keto-friendly by substituting sugar with your favorite natural sweetener. Add-in your favorite fruit, such as strawberries, raspberries or blueberries and you’re in for a super refreshing treat. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the cheesecake ice cream
- 2/3 pound (300g) cream cheese
- 3/4 cup (20cl) liquid cream
- 1/4 cup (50g) of sugar (or natural sweetener)
- Zest of one organic lemon
- 1 cup diced strawberries (or raspberries, blueberries, blackberries…)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a blender, combine cream cheese and cream until fully combined and smooth.
2. Add lemon zest, and sugar (or natural sweetener) and pulse to combine.
3. Pour the mixture into a 9”x 5” baking dish or cake pan. Add the diced strawberries, stirring with a spoon. Cover the pan and place the pan in the freezer, until completely set.
4. Serve the cheesecake ice cream cold, adding your choice of toppings if desired. Enjoy!
Photo credit: © Eatwell101.com
