This Raspberry Cheesecake Keto Ice Cream is So Creamy!

Keto Raspberry Cheesecake Ice Cream

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Ingredients

Directions

1

In a mixing bowl, cream together Swerve confectioners and cream cheese.

2

Add heavy whipping cream, almond milk, vanilla, and vegetable glycerin (optional). Mix until smooth.

3

Pour mixture into an ice cream maker and freeze according to machine's instructions.

4

In a small bowl, mash raspberries and sweeten with Swerve if desired.

5

Toward the end of freeze time, add raspberry puree mixture to the ice cream.

6

Serve ice cream once frozen. If firmer ice cream is desired, place it in the freezer for about 60 minutes. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: 1/2 cup
Amount Per Serving: 265 Calories | 28.4g Fat | 17.4g Total Carbs | 1.2g Fiber | 1.3g Sugar | 14.6g Sugar Alcohol | 2.3g Protein | 1.5g Net Carbs

Brought to you by Hip2Keto.

As an Amazon Associate, Hip2Keto earns a small commission from qualifying purchases in this post. Read our full disclosure policy here.

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42 Comments
4.8 / 6 ratings
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This raspberry cheesecake keto ice cream will be your new go-to recipe for homemade ice cream!

raspberry cheesecake keto ice cream in the ice cream maker

Sweet seasonal berries mixed with velvety ice cream are always a hit!

Enjoy a keto-approved sweet treat with this keto raspberry cheesecake ice cream. This ice cream seriously makes it SO easy to stick to keto-based nutrition.

keto raspberry ice cream on spoon

This recipe utilizes an ice cream maker, which creates such a dense and delicious ice cream that rivals any store-bought brand. Plus, making ice cream at home is so appealing because you have full control of the ingredients, especially when eating low carb!

ingredients for raspberry cheesecake keto ice cream

Keto ice cream is a breeze to make. 🙌

There are a few key items I’m recommending for this keto raspberry cream cheese ice cream and here’s why:

Ice Cream Maker: To make creamy, smooth ice cream, an ice cream maker is key. I love my splurge-worthy Whynter 2.1 qt ice cream maker because it’s a cinch to use. There’s no salt or ice involved, and it has a built-in compressor that makes ice cream in less than an hour! (Mine was frozen in about 40 minutes.) A more affordable version is this Cuisinart Ice Cream Maker.

Keto Sweetener: I’ve been on a Swerve kick lately because it tastes so close to real sugar. In this recipe, I actually used the Swerve Confectioners variety, because my family says the granulated is a little too grainy. Use your favorite keto sweetener and check out our post on the best keto sweeteners.

Vegetable Glycerin: This ingredient is completely optional, especially if you plan on enjoying your ice cream the same day. Sometimes homemade ice cream can become rock solid when left in the freezer overnight. Personally, I find the ice cream is fine if you take it out to defrost for a bit. That said, if you’d like to try a stabilizer, I tested the vegetable glycerin method by adding a tablespoon to the ice cream mixture and it does stay creamier. Also, I think the cream cheese helps!

keto raspberry cheesecake ice cream

Tips for making the best keto raspberry cheesecake ice cream:

  • You can powder your own sweetener. Just measure the amount of sweetener you need for the recipe and then pulse in a processor or blender prior to adding it to your recipe.
  • Depending on your preference for sweetness, you can reduce the amount of keto sweetener used. My teammate Emily absolutely loved this recipe and made it with 1/3 cup of Swerve Confectioners, doubled the vanilla to 2 teaspoons, and did not add any sweetener to the mashed raspberries.

Don’t have an ice cream maker? Check out this helpful tip from Hip2Keto reader Jessica!

“I do not have an ice cream maker, but have successfully made keto ice cream with a bowl, stick blender, and a freezer. Put all ingredients in an appropriately sized bowl. Whirl with a stick blender. Cover with plastic wrap or lid. Take the bowl out of the freezer every hour or so and whirl with a stick blender again. Depending on how much ice cream I’m making, it reaches soft-serve consistency between 3 and 5 hours.

I then scoop a serving to eat immediately, and put the rest in 1/2 cup mason jars (the little jam jars) and back into the freezer for another time. That way it is a serving size ready to go. I don’t have to try and carve a serving off of a block of ice cream, as it will freeze harder overnight.”

making keto ice cream base

adding vanilla to keto ice cream

adding ice cream base to ice cream maker

adding raspberries to keto ice cream in ice cream maker

keto raspberry cheesecake ice cream in ice cream maker

scooping raspberry cheesecake ice cream


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Keto Raspberry Cheesecake Ice Cream

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Indulge in this rich & creamy keto ice cream when craving a sweet treat!

Ingredients

Directions

1

In a mixing bowl, cream together Swerve confectioners and cream cheese.

2

Add heavy whipping cream, almond milk, vanilla, and vegetable glycerin (optional). Mix until smooth.

3

Pour mixture into an ice cream maker and freeze according to machine's instructions.

4

In a small bowl, mash raspberries and sweeten with Swerve if desired.

5

Toward the end of freeze time, add raspberry puree mixture to the ice cream.

6

Serve ice cream once frozen. If firmer ice cream is desired, place it in the freezer for about 60 minutes. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: 1/2 cup
Amount Per Serving: 265 Calories | 28.4g Fat | 17.4g Total Carbs | 1.2g Fiber | 1.3g Sugar | 14.6g Sugar Alcohol | 2.3g Protein | 1.5g Net Carbs

Brought to you by Hip2Keto.

raspberry cheesecake keto ice cream in a bowl close up

What an easy process!

For this keto raspberry cheesecake ice cream, all I had to do was mix up the ingredients with an electric mixer and then add the mashed raspberries! There’s no cooking on the stove first, and the ice cream turned out perfect! It’s honestly so fun to watch the ice cream maker work its magic. YUM!

ice cream in bowl with ice cream maker in the background

My son said this was, “the best ice cream ever!” Sometimes kids can be tough critics (especially of keto-friendly desserts), but this recipe turned out absolutely incredible and refreshing. It genuinely tastes like a dense, rich, frozen cheesecake. My family raved about it, and I know yours will, too!

scoop of keto raspberry cheesecake ice cream

Here’s what my Hip sidekick Emily had to say about this keto raspberry cheesecake ice cream:

“Oh my goodness, I had never added cream cheese to homemade ice cream before making this recipe! I am ruined on regular ice cream! I don’t think I can make ice cream without cream cheese in it now! I’m already planning on making this again with different add-ins like keto chocolate or different berries. Yum! This is now one of my favorite keto dessert recipes!”


This keto raspberry jello dessert is so deliciously dreamy!


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 42

  1. Jessica

    I do not have an ice cream maker, but have successfully made keto ice cream with a bowl, stick blender, and a freezer. Put all ingredients in an appropriately sized bowl. Whirl with stick blender. Cover with plastic wrap or lid. Take bowl out of freezer every hour or so and whirl with stick blender again. Depending on how much ice cream I’m making, it reaches soft serve consistency between 3 and 5 hours. I then scoop a serving to eat immediately, and put the rest in 1/2 cup mason jars (the little jam jars) and back into the freezer for another time. That way it is a serving size ready to go. I don’t have to try and carve a serving off of a block of ice cream, as it will freeze harder overnight.

  2. Malinda

    What other fruit would you suggest. I’m not a raspberry fan. Also, has anyone tried it in the kitchen aid ice cream freezer attachment? Thanks.

    • Lina D

      Try blueberry, strawberry, or blackberry.

    • Donna I Johnson

      Left out the raspberries and added the juice and zest of 2 lemons. I’ve used this recipe as is as well. I like powered monk fruit best!

      • Michelle

        How much monk fruit powder do you use ?

    • Debby

      Blueberry was awesome!!

      • Lina D (Hip2Save Sidekick)

        Oh that sounds yummy!

    • Georgy

      I always use my KitchenAid attachment when making my keto ice cream. I’ve made chocolate, butter pecan, vanilla with toasted shaved almonds, and strawberry. I usually use coconut milk instead of heavy cream (can’t really taste the coconut flavor and it turns out just as creamy). In 20 minutes the KichenAid creates firm soft serve ice cream.

      • Lina D (Hip2Save Sidekick)

        That’s good to know! Thanks for the suggestions ❤️

      • Pam

        What attachment do you use for the KitchenAid?

  3. Sherry

    I made it with ghiradelli chocolate – added about a cup and it was super good

    • Lina D

      Yum! Sounds great ?

  4. Jenn G

    This was freaking fabulous! Best ice-cream I’ve ever made. And I love that it’s not a micro-serving. I took it a step further and added MCT oil to make it even more keto-y! ? I will definitely be experimenting with this recipe!

    • Lina D

      That is so great! And yum I need to make this again ??

  5. Elizabeth

    Could you substitute coconut oil for the vegetable glycerin?

    • Lina D (Hip2Save Sidekick)

      Oh that interesting! Let us know if you do ?

  6. Nicole

    Can I use coconut milk instead of almond milk?

    • Lina D (Hip2Save Sidekick)

      Oh I’m sure that’d work too! Let us know 👍

  7. Lorie

    Can you use frozen fruit?

    • Lina D (Hip2Save Sidekick)

      Yes I’m sure that’d work too if it’s unsweetened 👍

  8. Kim

    Trying to make this vegan as well, can I substitute the heavy cream for full fat coconut milk?

    • Cassandra (Hip Sidekick)

      Hi Kim! That swap should work. Just make sure it’s the full fat version. 🙂

  9. Mariam

    Can this be made using the Vitamix blender?

    • Lina D (Hip2Save Sidekick)

      Ya I’m sure that’d work as well 👍

  10. Ashley

    What is the vegetable glycerin for?

    • Jennifer (Hip Sidekick)

      It’s a stabilizer that makes it more creamy. It’s an optional ingredient, Ashley!

  11. Cher

    Sooooo good & couldn’t be easier. I had mascarpone cheese & frozen raspberries as that was what I had on hand. I give this 5 out of 5 💜s

    • Lina D (Hip2Save Sidekick)

      Wow awesome!! Thanks for sharing Cher 👍👏

  12. Cher

    Made this ice cream again today but I added about a 1/4 t Lorann’s raspberry emulsion to the mixture and then I made gnom-gnom’s graham cracker crust and crumbled it in after adding the raspberries. 🙀 it reminds me of when I used to go to Cold Stone creamery! Absolutely fabulous!! Best diet food EVER!!!!

    • Jennifer (Hip Sidekick)

      I love Cold Stone!! Good job on the additions, Cher!

  13. france cote

    bonjour combien de glucide compte la glycérine merci?

    • Jennifer (Hip Sidekick)

      La glycérine a un glucide net par cuillère à soupe.

  14. Hope to try this real soon

    Hope to try this real soon

    • Lina D (Hip2Save Sidekick)

      Oh yes, this is yum! Enjoy 😉

  15. Eileen Correia

    well this is the best recipe I have tried for the Pamered Chef ice cream maker! So I was a wee bit short on cream cheese so I added some full fat greek yogurt/plain in its place, and I used blueberries because that is what I had. OMG – so good!!!!

    • Angie (Hip2Keto Sidekick)

      Hi Eileen! That sounds delicious. Thank you for sharing. Blueberries sound deightful❤

  16. Donna

    I tried this recipe but thought the 3/4 cup Swerve is way too much. Would recommend starting with a much smaller amount and adding more as needed for sweetness.

    • Amber (Hip Sidekick)

      Thanks so much for your feedback and recommendation, Donna! Great tip!

  17. Bonnie

    Does this ice cream become rock hard in the freezer for servings in the following days?

    • Jennifer (Hip Sidekick)

      We have this in the recipe that talks about it and how to avoid that: Vegetable Glycerin: This ingredient is completely optional, especially if you plan on enjoying your ice cream the same day. Sometimes homemade ice cream can become hard when left in the freezer overnight. Personally, it’s fine if just left out to defrost for a while and still tastes great. That said, if you’d like to try a stabilizer, I tested the vegetable glycerin method by adding a tablespoon to the ice cream mixture and it does stay creamier. Also, I think the cream cheese helps!

  18. Rose Ann parker

    Can you use vodka instead of that vegetable glycerin which is option I have seen a lot of recipes using vodka I just received an ice cream maker and want to try your recipe please let me know cause I would need to order that vegetable glycerin thank you

    • Amber (Hip Sidekick)

      Hi there! We haven’t heard of that method. Let us know how it works for you if you decide to try it!

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