Raspberry Cheesecake Ice Cream
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 7 servings
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!
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
- Net Carbs 18.7g
- % Carbs: 28.7%
- % Protein: 4.2%
- % Fat: 67.1%
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