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Low carb yum

Sugar Free Raspberry Cheesecake Ice Cream

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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!

Ingredients

▢3 egg yolks ▢½ cup low carb sugar substitute ▢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

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Step 1

Mix egg yolks with sweetener in medium bowl. Then combine almond milk and cream in medium pot bring to boil.

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Step 2

Add hot cream mixture to egg yolk mixture, whisking constantly so eggs don't cook. Return combined mixture to pot & heat over medium heat until custard is thickened and coats back of spoon.

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Step 3

Remove from heat & whisk in remaining ingredients until cream cheese is completely melted into the mix. Pour into medium bowl and set into ice bath to cool.

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Step 4

Mash raspberries with packet of sweetener.

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Step 5

Place half ice cream mix into container, spoon half raspberries over and swirl in. 

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Step 6

Freeze until just set (1-2 hours) before serving.

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