For those following a ketogenic lifestyle, the desire for a sweet, creamy treat can be a challenge. However, with this keto cheesecake ice cream recipe, you can indulge in a decadent dessert without derailing your dietary goals. This recipe captures all the flavor of cheesecake, but in the form of ice cream that is sugar-free, low carb, high protein, and keto-friendly.
Why This Keto Cheesecake Ice Cream Recipe Works
This recipe is designed to deliver a creamy, satisfying ice cream experience, while adhering to ketogenic principles. It utilizes keto-friendly sweeteners, optional stabilizers, and a combination of cream cheese and heavy cream to mimic the rich texture of traditional cheesecake ice cream.
Key Ingredients and Substitutions
- Cream Cheese: This is a cornerstone of the cheesecake flavor. It is not recommended to substitute this ingredient.
- Heavy Cream: Contributes to the creaminess of the ice cream.
- Almond Milk: Keeps the carb count low, but other non-dairy milks like coconut milk can be substituted.
- Keto Sweetener: This recipe offers flexibility. Swerve is a popular choice, especially the confectioners variety for its fine texture. Allulose can also be used, but may cause gastrointestinal distress in some individuals.
- Protein Powder: Adds protein and flavor. Vanilla or birthday cake flavored whey protein powder are good options.
- Vegetable Glycerin (Optional): Acts as a stabilizer to prevent the ice cream from becoming too hard in the freezer.
- Berries: Frozen blueberries are a great choice, but other frozen berries can be used to create different flavor variations.
Essential Equipment
- Ice Cream Maker: An ice cream maker is vital for achieving a smooth, creamy texture. Options range from machines requiring pre-frozen bowls to compressor models that freeze as they churn.
- Blender or Food Processor: Necessary for blending the ingredients into a smooth base.
- Electric Mixer: Useful for ensuring the cream cheese and sweetener are fully combined and fluffy.
- Freezer-Safe Container: For storing the ice cream in the freezer.
- Ninja Creami: An alternative appliance for making low-carb, high-protein ice cream.
Step-by-Step Instructions
Preparing the Ice Cream Base (Using a Standard Ice Cream Maker)
- Blend the Ingredients: In a blender, combine all ingredients until completely smooth. For a Ninja Creami, add almond milk, heavy cream, blueberries, protein powder, cream cheese, and sweetener to a high-speed blender or food processor. Blend until the blueberries are pureed and mixed well. Taste the mixture and add more sweetener if needed.
- Chill the Mixture: Chill the mixture in an air-tight container for 1-2 hours or overnight.
- Churn the Ice Cream: Freeze your ice cream maker bowl for 24+ hours (if using a model with a freezable bowl). Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
Preparing the Ice Cream Base (Using a Ninja Creami)
- Pour into Pint Container: Pour the cheesecake ice cream base into the pint container that came with the Ninja Creami Ice Cream machine.
- Freeze: Put the storage lid on top and store in the freezer for 24 hours or overnight, ensuring it's on a flat surface.
- Process: When ready, take off the storage lid and place the container in the outer bowl assembly. Attach the lid and put in the Ninja Creami machine. Hit the LITE ice cream button and let it run through the cycle. If it’s powdery, run it through another LITE cycle, adding a tablespoon of almond milk or cream if needed.
Final Freezing and Serving
- Transfer and Freeze: Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours).
- Serve: Spoon into bowls and enjoy!
Recipe Variations and Add-Ins
- Berries: Experiment with different frozen berries like raspberries or strawberries.
- Chocolate: Fold in dark chocolate chunks or stevia-sweetened chocolate.
- Cookie Crumbs: Mix in crumbled keto cookies for added texture.
- Syrups and Sauces: Drizzle with keto blueberry syrup or sugar-free chocolate sauce.
- "Graham Cracker" Swirl: Create a "graham cracker" swirl by combining butter, Swerve Brown Sugar, and almond flour in a pan until it clumps. Cool and swirl into the ice cream.
Tips for Success
- Sweetness: Adjust the amount of keto sweetener to your preference. Remember that the sweetness may decrease slightly after freezing.
- Creaminess: Using heavy cream and cream cheese is key to achieving a creamy texture.
- Freezing: Homemade ice cream can become very hard when frozen solid. Let it sit at room temperature for 10-15 minutes before scooping.
- Storage: Store leftover ice cream in an air-tight container in the freezer for up to 3 months.
- Egg Yolks: If using egg yolks, be aware that this recipe contains raw egg yolks. If you are afraid of eating raw egg yolks, you can cook the ice cream mixture over low heat for about 5 minutes, let cool a bit, and then place the mixture in the fridge for a few hours. Then, process as instructed.
Nutritional Information
One cup of this keto cheesecake ice cream contains approximately 210 calories and 8g of naturally occurring sugars (no sugar is added). The exact nutritional information will vary depending on the specific ingredients used.
No-Churn Keto Cheesecake Ice Cream
For those without an ice cream maker, a no-churn version is possible:
- Mix all ingredients with an electric mixer.
- Add mashed raspberries or other desired mix-ins.
- Pour into a bowl, cover with plastic wrap or a lid, and freeze.
- Every hour or so, whirl with a stick blender to prevent ice crystals from forming.
- Scoop and serve immediately, or store in individual serving-sized containers.
Keto Vanilla Cheesecake Ice Cream with Strawberry Swirl and Chocolate Chunks (No-Churn)
This variation combines the classic flavors of cheesecake, strawberries, and chocolate in a keto-friendly, no-churn ice cream.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- Strawberry Swirl:
- 4 oz/115 g organic strawberries, hulled and halved
- ½ tablespoon Swerve Confectioners
- ½ teaspoon RealFruit Instant Pectin
- ¼ teaspoon pure vanilla extract
- 1 drop stevia glycerite
- 1 small pinch sea salt
- Cheesecake Ice Cream Base:
- 4 oz/115 g organic cream cheese
- ¼ cup (60 ml) water
- 4 tablespoons Swerve Confectioners
- ½ teaspoon pure vanilla extract
- ½ teaspoon vanilla bean paste
- ¼ teaspoon fresh lemon juice
- 4 drops stevia glycerite
- ¾ cup (180 ml) organic heavy cream
- Chocolate Chunks:
- 1 oz/25 g dark chocolate (90% cocoa) or stevia-sweetened chocolate, chopped
Instructions:
- Prepare Strawberry Swirl: Add all strawberry swirl ingredients to a bowl and mash with a potato masher until it forms a sauce. Let it sit for a few minutes to thicken.
- Make Cheesecake Base: Beat together the cream cheese, water, Swerve Confectioners, vanilla extract, vanilla bean paste, lemon juice, and stevia glycerite until smooth in a large bowl.
- Whip Heavy Cream: Beat the heavy cream to stiff peaks in a medium bowl.
- Combine: Beat ¼ of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream ¼ at a time.
- Add Chocolate: Stir the chocolate into the cream cheese mixture.
- Swirl in Strawberry Sauce: Dollop the strawberry sauce into the cream cheese mixture and gently swirl it around, being careful not to over-mix.
- Freeze: Gently pour the mixture into a 9-inch loaf pan, cover with plastic wrap, and freeze until stiffened enough to scoop, at least 4 hours or up to 2 weeks. Let it set at room temperature for 10 to 15 minutes before scooping.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #cheesecake #ice #cream #recipe