Strawberry Cheesecake Ice Cream – Keto Friendly

Ingredients
For the strawberry swirl:
300 g 2 1/2 cups Fresh or Frozen Strawberries
1/3 Cup Sweetener
1 Cup Water
For the ice cream base:
8 Ounces Cream Cheese
1/3 Cup Sweetener
2 Cups Heavy Cream
1 Tablespoon Vanilla
Instructions

1. Remove the cream cheese from the refrigerator and let it come to room temperature.
2. In a small saucepan combine the strawberry swirl ingredients. Cook this mixture over medium low heat until it's a jammy consistency. Remove the sauce from the pan and let it cool before fully chilling in the refrigerator.
3. In a large bowl or your stand mixer add the softened cream cheese and sweetener. Using beaters or the whisk attachment beat the cream cheese and sweetener until it's fully whipped together and fluffy. Add the vanilla and whip again. Slowly whip the heavy cream into the mixture just until it's fully combined. Do not over whip the cream at this point.
4. Pour the ice cream base into your ice cream maker and following manufacturers guidelines, process your ice cream until it's frozen. Spread the ice cream base into a freezer safe container and drop dollops of the strawberry swirl into the ice cream. Using a spatula gently swirl the strawberry into the ice cream base. Freeze the ice cream for at least 2 hours before serving.

FULL RECIPES

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