For the keto strawberry cheesecake ice cream:
225 g strawberries
225 g cream cheese softened
382g can full fat coconut milk
135-150 g Justine’s Erythritol
1/4 teaspoon kosher salt
1/4 teaspoon xanthan gum
2 teaspoons vanilla extract
240 g sour cream or heavy cream, whipped
keto ice cream cones
For the Keto strawberry cheesecake ice cream
- Make a puree by simply blending strawberries with the cream cheese in a food processor or blender and sieve it. Feel free to set aside (or add!) a handful of diced strawberries if you like 'fruity bits' in your ice cream! Set aside.
- Add coconut milk, Erythritol, and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth.
- Sprinkle xanthan gum little by little and whisk (or blend with an immersion blender) until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender).
- Sieve the mixture to a bowl, stir in vanilla extract, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in the chilled vanilla mixture, followed by the strawberry cream cheese mixture.
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If you're adding in Justine’s Keto Protein Cookie Crumbs, fold them in once the ice cream is semi-hard (either right after churning or about 2-3 hours after freezing).
- When serving remove out of freezer for 30 mins to scoop out .