Best 2 Low Carb Strawberry Cheesecake Soft Ice Cream Recipes
Indulge your sweet cravings with a delightful low-carb strawberry cheesecake soft ice cream that combines the zesty flavors of strawberries with the creamy richness of cheesecake. This guilt-free dessert is perfect for those following a low-carb lifestyle, offering a healthier alternative to traditional ice cream without compromising on taste or texture.
Here are our top 2 tried and tested recipes!
LOW CARB STRAWBERRY CHEESECAKE SOFT ICE CREAM
YUM! A BERRY rich soft ice cream made in the blender. My DH absolutely LOVED it. NEWS FLASH-ATTENTION ALL LO-CARB people! Recipezaar does not have an ingredient called DaVinci or Torani Liquid Sugar-Free, Carb-Free Flavored Syrup. You can find these at: http://www.torani.com/flavor/sugar_free_caramel_syrup (choose a flavor from their list), or http://www.davincigourmet.com/products/sugar_free_flavored_syrups/
Provided by Grandma Pat
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a blender: Start with the the egg, cream cheese, cream. Blend until smooth.
- Add the sparkling water (or diet 7-up). Blend until smooth.
- Now add 1 frozen strawberry at a time, until the consistency of soft ice cream.
- Sweeten with DaVinci or Torino's liquid sugar free syrup to taste.
Nutrition Facts : Calories 103.3, Fat 9.2, SaturatedFat 5.2, Cholesterol 74.8, Sodium 47.2, Carbohydrate 3.2, Fiber 0.6, Sugar 1.5, Protein 2.4
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
Tips:
- Use ripe, juicy strawberries for the best flavor.
- If you don't have a food processor, you can mash the strawberries with a fork.
- Be sure to chill the cheesecake mixture for at least 4 hours, or overnight.
- When churning the ice cream, stop once it has reached a soft-serve consistency. If you churn it too long, it will become too hard.
- Serve the ice cream immediately, or store it in the freezer for up to 2 weeks.
Conclusion:
This low-carb strawberry cheesecake soft-serve ice cream is a delicious and refreshing treat that is perfect for summer. It is easy to make and can be enjoyed by people of all ages. With its creamy texture and sweet and tangy flavor, this ice cream is sure to be a hit at your next party or gathering.
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