sugar free raspberry cheesecake ice cream recipe

Raspberry Cheesecake Ice Cream

Course: Dessert
Cuisine: American
Keyword: low carb ice cream, sugar free ice cream
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 7 servings
Calories: 117kcal
Author: Lisa MarcAurele
Looking for something cool and sweet that won't ruin your low carb diet? You'll love this delicious creamy sugar free raspberry cheesecake ice cream recipe!
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  • 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.


Although Swerve was used, an inulin sweeter like Just Like Sugar results in a more scoopable ice cream and is preferred over erythritol based sweeteners.
Makes 7 servings
Nutrition per serving: 17.1g erythritol sugar alcohol, 1.6g net carbs


Calories: 117kcal | Carbohydrates: 20g | Protein: 2.7g | Fat: 19.4g | Sodium: 51mg | Fiber: 1.3g

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.