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Can't decide whether to make a cheesecake or ice-cream? Why not try Strawberry Cheesecake Ice-cream? This recipe is a combination of these two very popular desserts and I can guarantee you won't miss Strawberry Cheesecake Ice-cream from Häagen-Dazs! Remember, although it's low in carbs, make sure you don't eat the whole thing in one go.

You will need an ice-cream maker to make the ice-cream soft and creamy. I use an ice-cream maker with built-in freezer but you can use any ice cream maker (the ones without freezer cost a lost less). Alternatively, you could manually churn the ice cream every 30 minutes until set.

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Tips & Substitutions

Adding alcohol-based vanilla extract prevents it from getting too hard, while arrowroot powder helps with thickening. Both of them will help make the ice-cream nice and creamy.

Also, erythritol doesn't dissolve easily unless heated up. For a smoother texture you can place granulated erythritol in a food processor and process until powdered.

0 days, 3 hours, 30 minutes Hands-on 30 minutes Overall 3-4 hours Serving size about 2 scoops/ 100 g/ 3.5 oz Allergy information for Low-Carb Strawberry Cheesecake Ice-Cream ✔ Gluten free ✔ Egg free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, about 2 scoops/ 100 g/ 3.5 oz)

Net carbs 4.2 grams Protein 6 grams Fat 27.2 grams Calories 280 kcal Calories from carbs 6%, protein 8%, fat 86% Total carbs 5.3 grams Fiber 1.1 grams Sugars 3.6 grams Saturated fat 15.8 grams Sodium 195 mg ( 8 % RDA ) Magnesium 21 mg ( 5 % RDA ) Potassium 136 mg ( 7 % EMR )

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova