KETO BERRY CHEESECAKE ICE CREAM | 生酮莓果芝士蛋糕冰淇淋 | 每一口都有驚喜的冰淇淋蛋糕 | NO CHURN | 🍦🍓🍦😋

KETO BERRY CHEESECAKE ICE CREAM | 生酮莓果芝士蛋糕冰淇淋

Strawberry cheesecake Ice Cream is my favourite flavour Keto Ice cream. After having success with the basic vanilla and chocolate flavours earlier, here it is my delicious home made variation to share with you all. Made with 100% Keto friendly ingredients, easy steps and it tastes amazing! No more off the shelf Keto Ice cream for me. :)

Keto butter cookie recipe 生酮蛋黃饼干做法:
   • KETO COOKIES WITH HARD BOILED EGG YOL...  

Keto peanuts cookie recipe 生酮花生餅乾做法:
   • Super Tasty Keto Peanut Cookies | 生酮花...  

Keto Jam & Nutella recipe 生酮果醬，榛子巧克力醬做法:
   • Keto Jams and Spreads| 生酮果醬 | 榛子巧克力醬|...  

Keto Vanilla Ice Cream & Choc chip Ice Cream 生酮香草和巧克力冰淇淋做法:
   • KETO ICE CREAM VANILLA PEANUT BUTTER ...  

Ice Cream container I used 我用的冰淇淋盒子:
https://amzn.to/3IM1Xul

Ingredients:

250g Berries of your choice (fresh or frozen)
1 tsp Lemon Juice
30g Granulated erythritol (or any sweetener of your choice)

2 cups (480g) heavy cream
65g Powdered erythritol or Allulose (https://amzn.to/3Hp2Jff)
1 tsp Vanilla extract
45g Unsalted butter

250g Cream cheese (room temperature softened)
1 1/2 cup (360g) heavy cream
35g Granulated erythritol (or any sweetener of your choice)

4-5 Keto cookies of your choice break into cookie crumbs (optional)

TIPS:
Raspberry has lowest sugar among other berry types, so I mix it with strawberry to keep the overall sugar lower but still have the nice flavour. You can really choose any berry or mix you like.
Any ice cream if you leave it in freezer for too long, it gets harder. Thaw it at room temperature until soften before serve.
If you have left over ice cream, try to swap it into a fresh clean container and seal it to refreeze to minimise any icy crystals. But I would suggest freeze them in smaller containers, so you can finish it once it's open.
Cover baking paper on top help to avoid ice crystals when frozen.

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草莓芝士蛋糕冰淇淋是我以前最喜欢買的生酮冰淇淋口味，上次偶然發現市售的生酮冰淇淋其實大多都有很多添加劑並不是那麼生酮友好和健康🙀之後就再沒敢買過了。之前在家試了基本款香草和巧克力口味覺得都還不錯，这是就來個進階版和大家分享。自己動手做成分絕對百分百放心, 方法步骤也很简单。真的是沒有對比沒有傷害，試過後你就會發現用真材實料做出來的冰淇淋味道真的會不同哦！

原料：

250g 任何喜歡的浆果（新鲜或冷冻）
1茶匙柠檬汁
30g 赤藓糖醇細糖（或您选择的任何甜味剂）

2杯重奶油
65克赤藓糖醇糖粉或阿洛酮糖粉
1茶匙香草精
45克无盐黄油

250g 奶油芝士（室温软化）
1 1/2 杯（360 克）重奶油
35g 赤藓糖醇細糖（或您选择的任何甜味剂）

4-5 个 生酮友好餅乾壓碎（可不加）

提示：
因為蔓越莓在浆果类中含糖量最低，所以我将它与草莓混合以保持整体較低的糖分. 你也可以選用其他任何喜歡的漿果, 不介意的話全部用草莓做出來的味道會更香。
奶油芝士和果醬都有酸味，方子裡糖的用量也是最低。出來的口感是酸甜口味。喜歡偏甜一點的朋友可以適當增加糖的份量。
冰淇淋做好後冷凍4-6小時口感最佳。如果是冷凍過夜或更久，食用前記得提前拿出來在室温下放置一段時間回軟。
冰淇淋打開最好一次吃完，如果要回凍最好換一個乾淨盒子密封冷凍以減少結冰。不過我還是建议最好一開始就拿小點的盒子分開凍，盡量打開就一次吃完。
冰淇淋凍的時候上面覆盖烘焙纸有助于避免結冰晶。
～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～

Eating healthy and live in a healthy lifestyle doesn't mean you have to comprise the taste and joy of eating delicious food. Subscribe to my channel to discover home recipes on Keto, Paleo, Vegetarian, Low carb, no sugar cooking, baking and more.
健康的飲食和生活習慣不一定意味著要犧牲品嚐各種美味的權利。訂閱我的頻道教妳各種簡單易操作的家庭菜譜和烘培食譜。無論你是生酮，素食，低卡無糖還是無麩質總有一款你喜歡的美味等著你來發現！
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