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In the last few weeks, I made A LOT of Keto friendly ice cream recipes.
Three of those recipes are already up on the blog and some are still waiting to be sent out in the world.
(Flavors I’ve posted so far: Keto Chocolate Ice Cream, Keto Peanut Butter Ice Cream & Keto Butter Pecan Ice Cream).
But of all the recipes I created recently this one is by far the easiest.
While I usually like to go the extra mile to make a recipe as delicious and flawless as possible, sometimes the easiest recipes are still the ones all of us flock to.
I’m pretty proud of my keto ice cream recipes as they are really creamy and super satisfying, but all of the super creamy ones require quite a bit of extra work aka boiling heavy cream to infuse the flavors, heating raw eggs to kill off any microbes and stirring to incorporate air if you don’t have an ice cream machine.
It simply takes a bit more effort.
The extra steps are totally worth it, but I’m not going to pretend that everyone has the time and power to spend a lot of effort just to make a keto friendly ice cream recipe.
That’s where this recipe comes into play.
You only have to put in about 10-15 minutes of actual work to make this bad boy and the taste is just as good as my other keto ice cream recipes.
Granted, it isn’t as creamy as the other ones but that’s a price I’m happy to pay if all of the other factors are perfect!
KETO STRAWBERRY CHEESECAKE MASON JAR ICE CREAM INGREDIENTS:
This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
If you’ve read other recipes involving (straw-)berries here on hungry for inspiration you probably already know what I’m about to tell you but if you’re new here:
I almost always cook my berries before adding them to my recipes and I highly recommend that you do the same.
Why?
Because it intensifies the flavors and improves the texture of the final recipe.
When you cook the strawberries you are basically removing almost all of the water from the strawberries and the resulting strawberry “paste” is incredibly rich in flavor and will keep your final recipe smooth and creamy, not watery like pureed strawberries would make it.
If you have the extra time: cook your strawberries, it’ll improve your final ice cream by a huge factor! (See instructions below on how to do that).
If not, it’ll still be fine but definetly not as flavorful as the version with the cooked strawberries.
Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.
I tried making keto ice cream with and without a little bit of booze and it makes a huge difference in the consistency of the final ice cream.
Highly recommend adding it!
Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.
KETO STRAWBERRY CHEESECAKE MASON JAR ICE CREAM RECIPE CARD:
Whip up this keto strawberry cheesecake mason jar ice cream in only a few minutes and with only 5 ingredients! Super easy and delicious!
Add all of the ingredients except for the strawberries into a 16 oz mason jar.
Shake until your arms hurt!
Not really but actually yes really.
You have to shake for approx. 5 minutes until the heavy cream has doubled in size.
After that, the ingredients will fill the jar completely whereas the "unshaken" ingredients will only fill about half of the jar.
It will be a little bit more difficult to shake the mason jar with the cream cheese if the cream cheese is still very cold and hard.
If you know you might have trouble shaking the jar for that long and don't have a strong husband around to do it for you, you can make this process easier by using one of the following options:
- Let the cream cheese sit for a while until it softens up or
- beat the cream cheese with a hand mixer.
Add the mason jar into your freezer.
While the cheesecake part of your strawberry cheesecake ice cream is already beginning to freeze, we are now going to add the strawberry part as well.
As already described in the ingredient section of this post, I highly recommend cooking your strawberries before adding them to the remaining ingredients.
To do this, add all of your strawberries into a small non-sticking pot and let the strawberries simmer on low-medium heat for approx. 10 minutes while stirring every few minutes until most of the water in the strawberries has evaporated.
You should be left with something that has a dark red color and looks like strawberry jam.
After approx. 2 hours, add in the strawberry "jam" and stir the ice cream.
I recommend to not overdo the stirring as I personally prefer those strawberry "swirls" instead of a homogenous strawberry ice cream, but that's up to you!
Chill for a further 2-3 hours.
☝︎ The mason jar ice cream has its' peak consistency after about 4-5 hours in the freezer!
At that point, it's super creamy and easy to eat.
If you plan on eating the ice cream at a later point, it'll freeze solid and you have to let it sit at room temperature for approx. 15 minutes before being able to enjoy it properly.
Enjoy!
I recommend consuming your keto strawberry cheesecake mason jar ice cream within 1-2 weeks.
The longer you'll keep the ice cream around, the more it will lose taste and the more ice crystals will form.
So it tastes best once it's still relatively fresh!
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1/2 jar
Servings 2
- Amount Per Serving
- Calories 419
- % Daily Value *
- Total Fat 42.3g66%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add all of the ingredients except for the strawberries into a 16 oz mason jar.
Shake until your arms hurt!
Not really but actually yes really.
You have to shake for approx. 5 minutes until the heavy cream has doubled in size.
After that, the ingredients will fill the jar completely whereas the "unshaken" ingredients will only fill about half of the jar.
It will be a little bit more difficult to shake the mason jar with the cream cheese if the cream cheese is still very cold and hard.
If you know you might have trouble shaking the jar for that long and don't have a strong husband around to do it for you, you can make this process easier by using one of the following options:
- Let the cream cheese sit for a while until it softens up or
- beat the cream cheese with a hand mixer.
Add the mason jar into your freezer.
While the cheesecake part of your strawberry cheesecake ice cream is already beginning to freeze, we are now going to add the strawberry part as well.
As already described in the ingredient section of this post, I highly recommend cooking your strawberries before adding them to the remaining ingredients.
To do this, add all of your strawberries into a small non-sticking pot and let the strawberries simmer on low-medium heat for approx. 10 minutes while stirring every few minutes until most of the water in the strawberries has evaporated.
You should be left with something that has a dark red color and looks like strawberry jam.
After approx. 2 hours, add in the strawberry "jam" and stir the ice cream.
I recommend to not overdo the stirring as I personally prefer those strawberry "swirls" instead of a homogenous strawberry ice cream, but that's up to you!
Chill for a further 2-3 hours.
☝︎ The mason jar ice cream has its' peak consistency after about 4-5 hours in the freezer!
At that point, it's super creamy and easy to eat.
If you plan on eating the ice cream at a later point, it'll freeze solid and you have to let it sit at room temperature for approx. 15 minutes before being able to enjoy it properly.
Enjoy!
I recommend consuming your keto strawberry cheesecake mason jar ice cream within 1-2 weeks.
The longer you'll keep the ice cream around, the more it will lose taste and the more ice crystals will form.
So it tastes best once it's still relatively fresh!
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
KETO TREATS THAT ARE PERFECT FOR SUMMER:
Easy Keto Peanut Butter Milkshake Incredibly Creamy Keto Butter Pecan Ice Cream Sugar-Free Keto Blueberry Mousse Keto Cookies And Cream Fat Bombs Easy Keto Peanut Butter Ice Cream
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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This was sooo good, I didn’t wait the full time to eat the lot. I used raspberries instead of strawberries, and mixed it with an electric mixer. Love love love it, so quick to make
How do I adjust for a regular ice cream machine?
Hey there – I’m so sorry for the late response!
I was on vacation and didn’t have the chance to answer the comments until now.
I think you can simply add it into the ice cream machine as it is – I’ve done that before and it worked out fine!
Much love
Uliana 🙂