In a small bowl combine all ingredients. Stir until the butter is evenly absorbed within the flours.
In a large mixing bowl whip the cold cream until thick.
Combine frozen strawberries, cream cheese and xylitol in a food processor. Process until smooth.
Gradually add the strawberry mixture to the heavy cream. Fold it gently with a rubber spatula.
Pour ⅓ of the ice cream into a 1,5 l loaf pan. Sprinkle some crumbs on top. Pour another layer of ice cream and then more crumbs. Cover with ice cream on top.
Place a sheet of cling film to cover completely the ice cream. Freeze for about 4 hours, until the ice cream is set but its consistency is not too hard.
Keep leftovers for up to 3 months in the freezer. Before serving, leave the pan for 15-30 minutes at room temperature.
Crumbs are optional but recommended for a real cheesecake experience. Instead of coconut and pumpkin seed flour, you can use the same quantities of almond flour, ground hazelnuts, ground walnuts or ground flax seeds.
Instead of xylitol you can use also other keto friendly sweeteners like erythritol, monk fruit sweetener or stevia. Keep in mind that xylitol is as sweet as sugar so you might need to change the quantities of other sweeteners.
This ice cream is perfect also in a non keto version. Just use powdered sugar instead of xylitol (110 g or 1 cup). You can make crumbs out of ground cookies or graham crackers (25 g or about 1 oz) mixing them with the same quantity of butter.