When I was a kid, we rarely had ice cream. Maybe one or two times a year and only in the summertime. We would invite our neighbors, friends, and extended family for a summer party that included homemade ice cream on the menu. The night before the party my mom would make a big batch of strawberry ice cream with cream from our cows and strawberries from the garden. The day of the party, she would set up 4 or 5 of the old-fashioned hand-cranked ice cream freezers. Then us kids were tasked with turning the cranks to churn the ice cream.
This recipe is reminiscent of that creamy frozen treat of summers past. I’ve given it a healthy keto diet friendly twist by replacing the sugar with allulose and adding some cream cheese for extra deliciousness and flavor. The cream is organic and the strawberries still come from the garden.
Whether you’re following a keto lifestyle, managing diabetes, or simply reducing sugar intake, this recipe proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. Let’s explore how this delightful frozen treat can transform your approach to dessert.
Key Takeaways:
Sugar Free Strawberry Cheesecake Ice Cream contains approximately 4g net carbs per serving, making it perfect for low-carb and keto diets.
Using sugar alternatives like allulose, erythritol, or monk fruit preserves sweetness without the insulin spike.
The addition of cream cheese creates the authentic cheesecake flavor while boosting creaminess and healthy fat content.
Fresh or frozen strawberries work equally well, providing natural flavor and essential nutrients.
Allowing homemade sugar-free ice cream to sit at room temperature for 15 – 30 minutes before serving improves scoopability and texture. 2 tablespoons of Vodka also improve scoopability without altering the flavor.
Adding stabilizers like xanthan gum or guar gum prevents ice crystal formation for a smoother consistency.
Overview:
Sugar Free Strawberry Cheesecake Ice Cream combines the rich tanginess of cream cheese with the natural sweetness of fresh strawberries in a frozen dessert that satisfies sweet cravings without added sugar. This versatile treat features a creamy base made from heavy cream, cream cheese, and natural sweeteners, complemented by a vibrant strawberry swirl and optional keto graham cracker crumbles for authentic texture. Whether using an ice cream maker or freezing manually, the result is a delicious dessert experience without the sugar crash, proving that health-conscious eating can still include indulgent desserts.
Recent Health Research:
A groundbreaking 2025 study published in Nutrition, Metabolism and Cardiovascular Diseases demonstrated significant health benefits of strawberry consumption in older adults. In this randomized, double-blind, placebo-controlled clinical trial, researchers found that participants who consumed the equivalent of 2 cups of fresh strawberries daily for 8 weeks showed measurable improvements in cognitive processing speed and reduced systolic blood pressure. The study attributed these benefits to the natural compounds in strawberries with potent antioxidant properties, which increased total antioxidant capacity in participants’ blood. Incorporating strawberries, like those in our Sugar-Free Strawberry Cheesecake Ice Cream, may contribute to both brain health and cardiovascular wellness as part of a balanced diet.
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Ingredients List for Sugar Free Strawberry Cheesecake Ice Cream
For the Ice Cream Base:
16 oz (2 packages) full-fat cream cheese, softened
2 cups heavy whipping cream
1 cup powdered Allulose (or your preferred keto sweetener)
1 tablespoon vanilla bean paste
1/4 teaspoon salt
2 tablespoons fresh lemon juice
For the Strawberry Swirl:
1 cup fresh strawberries, hulled and chopped
2 tablespoons powdered erythritol
1 tablespoon lemon juice
1 teaspoon instant clearjel (optional, for thickening)
For the “Graham Cracker” Crumble (optional):
1/2 cup almond flour
2 tablespoons butter, melted
1 tablespoon powdered Allulose
1/2 teaspoon cinnamon
Pinch of salt
Step-by-Step Instructions for Sugar Free Strawberry Cheesecake Ice Cream
Prepare the “Graham Cracker” Crumble (if using):
Preheat oven to 325°F (165°C).
In a small bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt. Mix until crumbly.
Spread mixture on a parchment-lined baking sheet.
Bake for 8-10 minutes, stirring halfway through, until golden brown.
Allow to cool completely, then break into small pieces.
Prepare the Strawberry Swirl:
Combine the instant clear jel with the Allulose.
In a small saucepan, combine strawberries, Allulose/clear jel mixture, and lemon juice.
Cook over medium heat for about 10 minutes, mashing berries as they soften.
Remove from heat and allow to cool completely, then refrigerate until cold.
Make the Ice Cream Base:
Take out 2 tablespoons of the powdered Allulose and mix it with the instant clear jel, set aside.
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Gradually add the rest of the powdered Allulose, vanilla extract, salt, and lemon juice, beating until well combined.
In a separate bowl, whip the heavy cream until soft peaks form. Then add the reserved allulose clear jel mixture and continue beating until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble and Freeze:
If using an ice cream maker: Pour the ice cream base into your machine and churn according to manufacturer’s instructions. During the last few minutes of churning, add the strawberry mixture and crumble pieces.
If you aren’t using an ice cream maker:
Pour half the ice cream base into a freezer-safe container.
Spoon half the strawberry mixture over the base and swirl with a knife.
Sprinkle half the crumble pieces (if using).
Repeat with remaining ingredients.
Cover with parchment paper pressed directly on the surface.
Freeze for at least 4-6 hours or overnight until firm.
For best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.
Flavor Variations and Mix-Ins
While our classic Sugar Free Strawberry Cheesecake Ice Cream version is perfect on its own, it also lends itself creative additions. For chocolate lovers, incorporate sugar-free chocolate chips or a swirl of sugar-free chocolate ganache. The contrast of chocolate against the tangy cream cheese base is irresistable.
Nut enthusiasts might consider adding toasted pecans or almonds for textural contrast and nutritional benefits. The healthy fats in nuts complement the creamy base while adding satisfying crunch.
The beauty of making your own Sugar Free Strawberry Cheesecake Ice Cream lies in this adaptability — the base recipe provides a starting point for endless ideas for personalization while maintaining the health benefits you desire.
Sugar Free Strawberry Cheesecake Ice Cream FAQ Section
Can I make Sugar-Free Strawberry Cheesecake Ice Cream without an ice cream maker?
Yes! While an ice cream maker produces the creamiest results, you can create a no-churn version by whipping the heavy cream separately until stiff peaks form, then folding it into the sweetened cream cheese mixture. Freeze in a loaf pan, stirring every 30 minutes for the first 2 hours to prevent ice crystals.
How long does homemade Sugar-Free Strawberry Cheesecake Ice Cream last in the freezer?
When stored properly in an airtight container with plastic wrap pressed against the surface, it will maintain quality for up to 3 months. However, for the best texture and flavor, enjoy it within the first month. I like to make individual scoops of the ice-cream. When I want a quick frozen treat they are ready to go. No waiting for 15 minutes for the icecream to soften enough to scoop.
Which sweeteners work best for this recipe?
Allulose provides results most similar to sugar in frozen desserts. Other excellent options include erythritol-based sweeteners (like Swerve), monk fruit sweetener, or stevia. Avoid pure erythritol alone as it can crystallize when frozen.
Can I use Greek yogurt instead of cream cheese?
Yes, Greek yogurt can substitute for some or all of the cream cheese, creating a tangier flavor profile with additional protein. However, the texture may be slightly less rich and creamy. It also adds probiotics.
Why does my sugar-free ice cream freeze so hard?
Sugar acts as an anti-freezing agent in traditional ice cream. Without it, sugar-free versions freeze more solidly. Allow your ice cream to sit at room temperature for 15-20 minutes before serving for optimal scoopability, or add 1-2 tablespoons of vodka to the mixture (the alcohol won’t freeze but the flavor is negligible).
Sugar Free Strawberry Cheesecake Ice Cream
Equipment
- 1 spatula
Ingredients
For the Ice Cream Base:
- 16 oz full-fat cream cheese, softened 2 packages
- 2 cups heavy whipping cream
- 1 cup powdered Allulose (or your preferred keto sweetener)
- ¼ tsp salt
- 2 tbsp fresh lemon juice
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and chopped
- 2 tbsp powdered erythritol
- 1 tbsp lemon juice
- 1 tsp instant clearjel (optional, for thickening)
For the “Graham Cracker” Crumble (optional):
- ½ cup almond flour
- 2 tbsp butter, melted
- 1 tbsp powdered Allulose
- ½ tsp cinnamon
- pinch of salt
Instructions
Prepare the “Graham Cracker” Crumble (if using):
- Preheat oven to 325°F (165°C).
- In a small bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt. Mix until crumbly.
- Spread mixture on a parchment-lined baking sheet.
- Bake for 8-10 minutes, stirring halfway through, until golden brown.
- Allow to cool completely, then break into small pieces
Prepare the Strawberry Swirl:
- Combine the instant clear jel with the Allulose.
- In a small saucepan, combine strawberries, Allulose/clear jel, and lemon juice.
- Cook over medium heat for about 10 minutes, mashing berries as they soften.
- Remove from heat and allow to cool completely, then refrigerate until cold.
Make the Ice Cream Base:
- Take out 2 tablespoons of the powdered Allulose and mix it with the instant clear jel, set aside.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Gradually add the rest of the powdered Allulose, vanilla extract, salt, and lemon juice, beating until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form. Then add the reserved allulose clear jel mixture and continue beating until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble and Freeze:
If using an ice cream maker:
- Pour the ice cream base into your machine and churnaccording to manufacturer’s instructions. During the last few minutes of churning, add the strawberry mixture and crumble pieces.
- Freeze for at least 4-6 hours or overnight until firm.
- For best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.
If not using an ice cream maker:
- Pour half the ice cream base into a freezer-safe container.
- Spoon half the strawberry mixture over the base and swirl with a knife.
- Sprinkle half the crumble pieces (if using).
- Repeat with remaining ingredients.
- Cover with parchment paper pressed directly on the surface.
Video
Notes
- Make sure all ingredients are cold before starting for the best texture.
- The xanthan gum helps prevent ice crystals from forming, but you can omit it if you don’t have it.
- This ice cream is best consumed within two weeks for optimal flavor and texture.
- For a softer scoop, add 1-2 tablespoons of vodka to the mixture (it won’t freeze completely and won’t affect the flavor).
