Looking for something cool and sweet that won't ruin your low-carb diet? You'll love this deliciously creamy sugar-free raspberry cheesecake ice cream recipe!
Hot days call for cold treats! Just because you are on the ketogenic diet doesn't mean you have to give up your favorite dessert cuisine.
This recipe is the perfect thing to share with your friends and family when the sun is blaring.
And no one will be able to tell it is keto-friendly. All they will know is that it is the best-tasting raspberry ice cream they have ever tasted!
Why you'll love it
If you love raspberry ice cream, then you will really like this recipe. Every bite is a pure delight. The tart raspberries are smothered in rich and thick frozen cream.
There are so many reasons to make this keto ice cream. Maybe you are hosting a birthday party or getting ready to enjoy some relaxing time in the sun. Both are perfectly reasonable reasons to make it!
This is also the best thing to eat late at night while you are watching TV. There are just 4 grams of net carbs in each serving. You can enjoy a scoop or two guilt-free!
There are quite a few ingredients in this keto ice cream recipe. All of them are easy to find in the grocery store and play a very important role in this recipe.
Here's more information about what I used in my raspberry cheesecake ice cream.
You'll need three egg yolks. Not only do they add protein to the ice cream, but they help everything hold together really well too.
Low-carb sugar substitute
I like the erythritol sweeteners taste better, but they just don't perform as well in ice cream.
Therefore, I'm starting to experiment with adding monk fruit extract into my ice cream to give it a boost of sweetness.
Use unsweetened plain almond milk! You can alternatively use unsweetened vanilla almond milk; just don't add extra vanilla extract to the recipe if you do.
This adds lots of healthy fats to the keto-friendly raspberry ice cream.
Cream cheese adds a rich flavor to the ice cream. It also gives it lots of healthy fats. The addition of cream cheese is why I called this a cheesecake-flavored ice cream.
I added xanthan gum to help it be a more scoopable no-churn keto ice cream. I found that it really does help make it creamier.
This ingredient is what gives it the classic vanilla taste!
The vodka is optional. I added it because I thought it would make the ice cream base easier to scoop since it changes the freezing point of the ice cream.
It made it slightly easier to scoop, but you can leave it out.
You can't forget about the raspberries for your raspberry cheesecake-flavored ice cream!
I used frozen ones because they don't crush as easily. You could use fresh ones, but they will leave juice all over the ice cream, turning it pink.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Top with whipped cream. This is a delicious and keto-friendly way to enjoy this ice cream.
- Whisk eggs on the stove constantly. Do not let them cook. You don't want to have scrambled eggs in your ice cream.
- Place raspberry mixture into an ice bath. After you cook everything on the stove, place it immediately into an ice bath. This will cool it off quickly.
You'll be surprised at how easy it is to make ice cream at home. There is a bit of cooking on the stove involved, but then you just mix it all together and freeze it!
Combine egg yolks and sweetener
Mix the egg yolks and the sweetener in a medium bowl. Set this aside for now.
Boil almond milk and cream
Bring the almond milk and heavy cream to a boil in a medium pot. Add this mixture to the egg yolks. Stir it constantly so that the egg yolks don't cook.
Heat until thickened
Next, return the hot cream and egg yolk mixture to the pot and heat this custard until it is thickened. You will know it is ready when it coats the back of your spoon.
Add more ingredients
Remove the custard from the heat and stir in the cream cheese, xanthan gum, vanilla, vodka, stevia, and monk fruit extract.
Keep stirring until the cream cheese is completely melted.
Place mixture into an ice bath
Pour this thick and creamy mixture into a medium mixing bowl and set it in an ice bath.
Add to the ice cream maker
Once the mixture is cold, pour the custard into your ice cream maker and freeze it according to the manufacturer's directions.
Mash the raspberries with a packet of sweeteners.
Add raspberries to your ice cream
Place half of the ice cream mix into the container, spoon half of the raspberries over the cream mixture and swirl it in. Repeat for remaining ice cream mix and raspberries.
Freeze the ice cream
Freeze your raspberry cheesecake ice cream until it is set. This is the last step, and then you are ready to eat it.
????️ Serving suggestions
This ice cream is the perfect thing to eat on top of your favorite keto chocolate cake. The tart raspberries round out the rich chocolate flavors!
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
Yes, you can! You just have to make sure that you only use sugar substitutes and only low-carb ingredients.
If you don't have an ice cream maker, then I suggest making a no-churn ice cream recipe. It won't be as soft and creamy, but it will still taste refreshing and delicious.
Some people like to add their raspberry cheesecake ice cream to a graham cracker crust to make an ice cream pie. If that is you, I suggest using the crust from this cream cheese pie recipe!
Keep it in a freezer-safe container. The secret to preventing freezer burn is to use an appropriate container. Make sure it keeps all air out of it.
Looking for other sugar-free treats to make when it is hot out? Be sure to check out these sugar-free keto desserts. They are some of my favorites!
- Homemade Coffee Ice Cream is a caffeinated buzz full of flavor but not carbs.
- Chocolate Keto Frosty is a low-carb shake that tastes just like the classic drive-through version.
- Keto Coffee Shake whips up quickly with low-carb ice cream and instant espresso powder.
- No-Churn Keto Strawberry Ice Cream is another fruity flavored treat that you will adore.
- Keto Sea Salt Caramel Ice Cream Bars are so rich you would never believe they were low carb!
Raspberry Cheesecake Ice Cream
- 3 egg yolks
- ½ cup low carb sugar substitute see Notes
- 1 cup unsweetened almond milk
- 1 ½ cup heavy cream
- 4 oz cream cheese
- 1 packet stevia
- ½ teaspoon xanthan gum
- ½ teaspoon vanilla extract
- 2 tablespoons vodka optional
- ¼ teaspoon SweetLeaf stevia drops
- ½ teaspoon monk fruit liquid extract
- 1 cup fresh or frozen raspberries
- Mix egg yolks with sweetener in medium bowl.
- Combine almond milk and cream in medium pot bring to boil.
- Add hot cream mixture to egg yolk mixture slowly while whisking constantly so eggs don't cook.
- Return combined mixture to pot and heat over medium heat until custard is thickened and coats back of spoon.
- Remove custard from heat and whisk in cream cheese, xanthan gum, vanilla, vodka, stevia and monk fruit extract until cream cheese is completely melted into the mix.
- Pour into medium bowl and set into ice bath to cool.
- Once cold, pour custard into ice cream maker and freeze according to manufacturer's directions.
- Mash raspberries with packet of sweetener.
- Place half ice cream mix into container, spoon half raspberries over and swirl in. Repeat for remaining ice cream mix and raspberries.
- Freeze until just set (1-2 hours) before serving.
Array ( [calories] => 282 [carbohydrates] => 5 [protein] => 4 [fat] => 27 [sodium] => 128 [fiber] => 1 [serving_size] => 0.5 [saturated_fat] => 16 [cholesterol] => 171 [potassium] => 95 [sugar] => 1 [vitamin_a] => 1079 [vitamin_c] => 5 [calcium] => 106 [iron] => 1 [serving_unit] => cup )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on May 8, 2015. Post updated on April 5, 2022, with additional recipe information and new photos.