Keto Cheesecake Ice Cream
Nutrition facts per serving
Carbs
2.1g
Protein
6.3g
Fat
20.9g
Kcal.
222
Carbs
Protein
Fat
Kcal.
222
Prep
Cook
Total
Prep
Cook
Total
Cheesecake – irresistibly creamy and delicious.
But what if it’s super hot outside and you would like to eat something light and refreshing?
That’s where our keto cheesecake ice cream with only 2.1g net carbs per scoop comes into play!
It’s just as creamy and delicious as the original, easy to make, and completely sugar-free!
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Ingredients
75g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
40g sour cream
2 egg yolks
1 whole egg
1 tsp lemon juice
1/2 tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
(Optional) crushed keto shortbread cookies
2.6 oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
1.4 oz sour cream
2 egg yolks
1 whole egg
1 tsp lemon juice
1/2 tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
(Optional) crushed keto shortbread cookies
1/2 cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
3 tbsp sour cream
2 egg yolks
1 whole egg
1 tsp lemon juice
1/2 tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
(Optional) crushed keto shortbread cookies
Step 1
75g powdered erythritol, 2 egg yolks, 1 whole egg
2.6 oz powdered erythritol, 2 egg yolks, 1 whole egg
1/2 cup powdered erythritol, 2 egg yolks, 1 whole egg
Whisk until you get a slightly frothy and pale mixture.
Step 2
220g full-fat cream cheese, 40g sour cream, 1 tsp lemon juice, 1/2 tsp vanilla extract
7.8 oz full-fat cream cheese, 1.4 oz sour cream, 1 tsp lemon juice, 1/2 tsp vanilla extract
1 cup full-fat cream cheese, 3 tbsp sour cream, 1 tsp lemon juice, 1/2 tsp vanilla extract
Step 3
Place the bowl with the cheesecake ice cream mixture on top of the pot and bring the water to a boil.
Step 4
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 5
Step 6 – With ice cream maker
Step 6 – Without ice cream maker
After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.
Step 7
Serve the keto cheesecake ice cream with a 2.2″ ice cream scoop.
If you want to have even more of that “cheesecake feeling”, sprinkle a bit of crushed keto shortbread cookies on top of your ice cream.
Storage
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.
It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.
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Learn more about keto
Cholesterol and keto: What you need to know!
Erythritol: The better sugar?
What you can eat on the keto diet
Everything you need to know about net carbs