This creamy and decadent Low Carb Ice Cream is easy to make with only a handful of ingredients. It is a low carb dream come true! I made mine strawberry cheesecake flavor and it is divine. It is so rich and decadent, you can eat a few bites and be satisfied.
You could say I am an ice cream aficionado because I have been obsessed with ice cream my entire life. I’ve even received ice cream scoops as birthday presents. Some moms are obsessed with wine, but this mom is obsessed with ice cream. Can anyone else relate?
I used to think my favorite flavor was chocolate, but I have since refined my ice cream palate and fallen in love with strawberry cheesecake. I can still tolerate some delicious chocolate, but it has to be super decadent, like chocolate ganache flavor. Yes, i’m an ice cream snob!
Being on a low carb diet is pretty tough when everything you love is filled with sugar! I have to have something sweet and decadent around at all times so I don’t slip up. That’s where this low carb ice cream comes into play! It is so easy to throw together, you don’t even have to let the cream cheese soften.
The coconut cream and the cream cheese make this low carb ice cream so decadent. Like I said before, I don’t even wait for the cream cheese to soften when I make this ice cream. I actually love the chunks of cream cheese all throughout. So delicious!
I know you see that I used that crazy ingredient xanthan gum again. This ingredient is really something that should be in every low carb pantry. A staple, just like flour is in a traditional pantry. It is perfect for thickening sauces and ice cream. You only use a tiny amount and I have found it in most grocery stores.
Because I used coconut cream, this low carb ice cream has a slight coconut flavor. I am in the process of developing an ice cream that uses heavy whipping cream instead, though, so be on the lookout for that coming up!
combine coconut cream and cream cheese in a bowl and mix with a hand mixer or a stand mixer until the cream cheese chunks are evenly distributed.
add the swerve, vanilla, and xanthan gum to the mixture and mix til combined.
Fold in the strawberries with a spatula. Pour the mixture into a loaf pan and freeze for 2 hours.
If you leave this in the freezer for more than 2 hours then it will become very hard to scoop. Leave it out of the freezer for 30 minutes before serving.
⭐ Did you make this Low Carb Ice Cream Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer