This Raspberry Cheesecake Keto Ice Cream is to Die For!
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!
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!
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.
Nutrition Information
Yield: 8 servings, Serving Size: 1 serving
Amount Per Serving:
262 Calories | 27g Fat | 4g Total Carbs | 1g Fiber | 3g Protein | 3g Net Carbs
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!
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!
Did u subtract the fiber? If not then it woould be 3 net carbs?
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. 🙂
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.
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.
Try blueberry, strawberry, or blackberry.
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!
How much monk fruit powder do you use ?
Blueberry was awesome!!
Oh that sounds yummy!
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.
That’s good to know! Thanks for the suggestions ❤️
What attachment do you use for the KitchenAid?
I made it with ghiradelli chocolate – added about a cup and it was super good
Yum! Sounds great ?
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!
That is so great! And yum I need to make this again ??
Could you substitute coconut oil for the vegetable glycerin?
Oh that interesting! Let us know if you do ?
Can I use coconut milk instead of almond milk?
Oh I’m sure that’d work too! Let us know 👍
Can you use frozen fruit?
Yes I’m sure that’d work too if it’s unsweetened 👍
Trying to make this vegan as well, can I substitute the heavy cream for full fat coconut milk?
Hi Kim! That swap should work. Just make sure it’s the full fat version. 🙂
Can this be made using the Vitamix blender?
Ya I’m sure that’d work as well 👍
What is the vegetable glycerin for?
It’s a stabilizer that makes it more creamy. It’s an optional ingredient, Ashley!
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
Wow awesome!! Thanks for sharing 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!!!!
I love Cold Stone!! Good job on the additions, Cher!
bonjour combien de glucide compte la glycérine merci?
La glycérine a un glucide net par cuillère à soupe.
Hope to try this real soon
Oh yes, this is yum! Enjoy 😉
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!!!!
Hi Eileen! That sounds delicious. Thank you for sharing. Blueberries sound deightful❤
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.
Thanks so much for your feedback and recommendation, Donna! Great tip!