Join Our Hip2Keto Community FB Group

Subscribe to our newsletter

This Raspberry Cheesecake Keto Ice Cream is to Die For!

Raspberry Cheesecake Keto Ice Cream

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Ingredients

  • 8 oz. cream cheese, softened
  • 3/4 cup Swerve
  • 1 1/2 cups heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 5 oz. fresh raspberries
  • 1 tablespoon Swerve
  • 1 tablespoon vegetable glycerin (optional)

Directions

1

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

2

Add heavy cream, almond milk, vanilla, and vegetable glycerin (optional). Mix well.

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.

5

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

6

Serve ice cream once frozen. If firmer ice cream is desired to scoop, place in freezer for about 60 minutes.

Nutritional Information

Yield: 8 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 262, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 27g, Protein: 3g

Brought to you by Hip2Keto.
More Desserts
21 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.7 / 3 ratings
Print

raspberry cheesecake keto ice cream – in the ice cream maker

Love ice cream?

Enjoy a sweet treat while sticking to keto-based nutrition with this rich and creamy raspberry cheesecake ice cream made in an ice cream maker! It creates such a dense and delicious ice cream that rivals any store-bought brand. Plus, it’s so much easier and appealing to have control of the ingredients when you’re eating low carb!

raspberry cheesecake keto ice cream – ingredients

Keto ice cream is a breeze to make!

There are a few key items I’m recommending for this recipe and here’s why:

Ice cream maker: To make legit creamy, airy ice cream, an ice cream maker is key. I love my 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.) Collin’s obsessed with hers, too!

Sugar substitute: 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 granulated is a little too grainy. Use your favorite and check out this post we published on The Best Keto Diet Sweeteners (AND Sugar Recipe Conversion Guide).

Hip Tip: 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 other ingredients.

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!


Print

Raspberry Cheesecake Keto 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

  • 8 oz. cream cheese, softened
  • 3/4 cup Swerve
  • 1 1/2 cups heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 5 oz. fresh raspberries
  • 1 tablespoon Swerve
  • 1 tablespoon vegetable glycerin (optional)

Directions

1

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

2

Add heavy cream, almond milk, vanilla, and vegetable glycerin (optional). Mix well.

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.

5

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

6

Serve ice cream once frozen. If firmer ice cream is desired to scoop, place in freezer for about 60 minutes.

Nutritional Information

Yield: 8 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 262, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 27g, Protein: 3g

Brought to you by Hip2Keto.

What an easy process!

All I had to do was mix up these ingredients using a hand mixer and mashed in some sweetened 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!

raspberry cheesecake keto ice cream – in a bowl close up

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!


Up Next: This raspberry cream pie is so deliciously dreamy!

 


Lina has 2+ years' experience writing keto recipes and cooking tips. Her work has been featured on Buzzfeed, Martha Stewart, and more. Connect with Lina on LinkedIn


Join The Discussion

Comments 21

  1. Cheryl morrison

    Did u subtract the fiber? If not then it woould be 3 net carbs?

    • Amber (Hip2Keto Sidekick)

      Hi there! You can subtract fiber if you’d like to. Everyone follows Keto differently. Some subtract fiber for a net result, and others count total carbohydrates. In this case, the net total is 3 if you subtract for fiber. 🙂

  2. 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.

  3. 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!

    • 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?

  4. Sherry

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

    • Lina D

      Yum! Sounds great ?

  5. 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 ??

  6. Elizabeth

    Could you substitute coconut oil for the vegetable glycerin?

    • Lina D (Hip2Save Sidekick)

      Oh that interesting! Let us know if you do ?

  7. 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 👍

  8. Lorie

    Can you use frozen fruit?

    • Lina D (Hip2Save Sidekick)

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

Leave a Reply

Your email address will not be published. Required fields are marked *

collin holding up balloon and pointing
collin holding up balloon and pointing

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

collin holding up balloon and pointing

Forgot Password

Don't have an account? Register

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

collin holding up balloon and pointing

Thank you for rating!

Would you also like to leave us a comment?