Low Carb Strawberry Cheesecake Swirl Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 2 cups Strawberries

• Condiments

  • 1/2 tsp Berry flavored liquid stevia, plain
  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Berry flavored liquid stevia or plain or vanilla
  • 1/4 tsp Salt
  • 1 cup Swerve sweetening
  • 1 tsp Vanilla extract

• Dairy

  • 8 oz Cream cheese
  • 1 cup Half & half
  • 1 cup Heavy cream

Found on sugarfreemom.com

Description

Ingredients

• 2 cups strawberries ( I love Driscolls)
• 1 tsp lemon juice
• 1/2 cup Swerve sweetener
• 1/4 tsp salt
• 1/2 tsp berry flavored liquid stevia or plain
• 1 tsp vanilla extract
• 8 ounces softened cream cheese
• 1 cup Half & Half (I used Horizon Organic)
• 1 cup heavy cream
• 1/2 cup Swerve sweetener
• 1/2 tsp berry flavored liquid stevia or plain or vanilla
• optional: 1 tbsp vodka (helps reduce icy texture)

Directions

• Place the first 6 ingredients into a high powered blender and blend until smooth. Set aside.
• Place the softened cream cheese and half & half into a stand mixer and blend on high until smooth.
• Add in the remaining ingredients and blend on high until incorporated. Taste and adjust sweetener if needed.
• Pour the cream cheese mixture into an ice cream machine and follow manufacturers instructions. Mine is a KitchenAid attachment and it took about 20 minutes before it was soft serve texture.
• Drizzle in the strawberry mixture into the ice cream machine on low or stir in by hand. Reserve some for topping.
• Place ice cream into a 9 by 5 loaf pan, drizzle pureed strawberry over the top then freeze for 2-3 hours. If you reserved some of the pureed strawberry, keep it refrigerated until ready to serve over the ice cream.

Nutrition