This Raspberry Cheesecake Keto Ice Cream is So Creamy!
As an Amazon Associate, Hip2Keto earns a small commission from qualifying purchases in this post. Read our full disclosure policy here.
This raspberry cheesecake keto ice cream will be your new go-to recipe for homemade ice cream!
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.
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!
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!
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.”
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!
- 8 oz. cream cheese, softened (1 block)
- 3/4 cup Swerve confectioners (or less depending on your sweetness preference)
- 1 1/2 cups heavy whipping cream
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 6 oz. fresh raspberries (1 small clamshell)
- 1 tablespoon Swerve confectioners, optional
- 1 tablespoon vegetable glycerin (optional)
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!
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!
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!”