Keto Cheesecake Ice Cream Recipe – Smooth and Creamy

Low Carb Ice Cream Recipe
Simply Divine Low Carb Ice Cream Recipe

This Classic Low Carb Ice Cream recipe was a special request from one of our readers, Donna.

Donna wanted an easy to make low carb ice cream with a different flavor. So we flavored it like our cheesecake fat bombs.

Gerri had already made other flavors so she resorted to her favorite keto dessert of course.

You will need an Ice Cream Maker for this recipe. Fortunately, ice cream makers are becoming quite affordable these days.

ketone meters reviews

Ingredients for Making Low Carb Ice Cream:

  • 8 fluid ounces of Light Whipping Cream or Pouring Cream
  • 3 Egg Yolks
  • 4 ounces Cream Cheese
  • 4 ounces Natvia
  • 1 teaspoon of Vanilla Extract
  • 2 tablespoons of Lemon Juice
  • 10 fluid ounces of Heavy Cream
Low Carb Ice Cream
Low Carb Ice Cream – Cheesecake Flavored Special Request Recipe

How To Make Low Carb Ice Cream:

  1. Warm the light whipping cream in a saucepan over low heat, until its just starting to steam.
  2. Place the egg yolks, cream cheese, Natvia and vanilla into a bowl and mix with a hand mixer on medium speed until all ingredients are combined.
  3. Pour 1/4 of the warm cream into the egg mixture to temper the eggs and mix well.
  4. Pour the reset of the cream into the egg mixture. Mix well and return to the saucepan.
  5. Heat over a low temperature whilst continually stirring to avoid the eggs from scrambling. The mixture will slowly turn into a thick velvety custard.
  6. Remove the custard from the heat and pour into a heatproof bowl, continue to stir for 5 minutes before placing into the fridge. Allow to cool for 10 minutes.
  7. Lightly whip the heavy cream until it reach very soft peaks.
  8. Remove the custard from the fridge and stir in the lemon juice.
  9. Add half of the whipped cream into the custard and fold in, before adding the remaining cream and folding it in also.
  10. Pour the ice cream into your ice cream churner and allow to churn for 25 minutes.
  11. Once churned to the texture of firm soft serve ice cream, remove from the ice cream machine and into a suitable container. Place in the freezer to harden for 1 hour.

Topping The Low Carb Ice Cream – Cheesecake Style

To add some crunch and to give the ice cream more of a cheesecake feel we topped it by crumbling our Keto Shortbread Cookies over it.

Low Carb Cheesecake Ice Cream Recipe

Keto Cheesecake Ice Cream

A delicious keto ice cream made by request. Creamy and smooth with a hint of another favorite dessert!
5 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Australian, French
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 10 serves
Calories: 214kcal
Author: Gerri

Ingredients

  • 8 fl oz Light Whipping Cream
  • 3 Egg Yolks
  • 4 oz Cream Cheese
  • 4 oz natvia
  • 1 teaspoon vanilla extract
  • 2 tablespoon Lemon Juice
  • 10 fl oz Heavy Cream

Instructions

  • Warm the light whipping cream in a saucepan over low heat, until its just starting to steam.
  • Place the egg yolks, cream cheese, Natvia and vanilla into a bowl and mix with a hand mixer on medium speed until all ingredients are combined.
    Keto Cheesecake Ice Cream
  • Pour 1/4 of the warm cream into the egg mixture to temper the eggs and mix well.
  • Pour the reset of the cream into the egg mixture. Mix well and return to the saucepan.
  • Heat over a low temperature whilst continually stirring to avoid the eggs from scrambling. The mixture will slowly turn into a thick velvety custard.
    Keto Cheesecake Ice Cream
  • Remove the custard from the heat and pour into a heatproof bowl, continue to stir for 5 minutes before placing into the fridge. Allow to cool for 10 minutes.
  • Lightly whip the heavy cream until it reach very soft peaks.
    Keto Cheesecake Ice Cream
  • Remove the custard from the fridge and stir in the lemon juice.
  • Add half of the whipped cream into the custard and fold in, before adding the remaining cream and folding it in also.
    Keto Cheesecake Ice Cream
  • Pour the ice cream into your ice cream churner and allow to churn for 25 minutes.

Notes

Nutrition

Serving: 100g | Calories: 214kcal | Carbohydrates: 2g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 61mg | Potassium: 49mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 2.5mg | Calcium: 40mg

Make our other Low Carb Ice Cream Recipes:

Keto Ice Cream Recipe – Chocolate Flavor

Dairy-free Ice Cream – Low Carb Coconut

If you want to make a larger batch of Low Carb Ice Cream adjust the serving amounts in the recipe card above.

Sharing is caring!

keto supplements
Best Keto Fat Bombs Recipes

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.