Keto Cheesecake Ice Cream

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.1g

Protein
6.3g

Fat
20.9g

Kcal.
222

Carbs

2.1g

Protein

6.3g

Fat

20.9g

Kcal.

222

Carbs = Net carbs

Time (min.)

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!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Cheesecake Ice Cream Image #1
Keto Cheesecake Ice Cream Image #2

Ingredients

g full-fat cream cheese
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g sour cream
egg yolks
whole egg
 tsp lemon juice
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

(Optional) crushed keto shortbread cookies
oz full-fat cream cheese
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sour cream
egg yolks
whole egg
 tsp lemon juice
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

(Optional) crushed keto shortbread cookies
cup full-fat cream cheese
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp sour cream
egg yolks
whole egg
 tsp lemon juice
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

(Optional) crushed keto shortbread cookies

Step 1

  g powdered erythritol, egg yolks, whole egg

  oz powdered erythritol, egg yolks, whole egg

  cup powdered erythritol, egg yolks, whole egg

Add the erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Step 2

  g full-fat cream cheese, g sour cream,  tsp lemon juice, tsp vanilla extract

  oz full-fat cream cheese, oz sour cream,  tsp lemon juice, tsp vanilla extract

  cup full-fat cream cheese, tbsp sour cream,  tsp lemon juice, tsp vanilla extract

Add the remaining ingredients to the bowl with the egg-erythritol-mixture and whisk again, until you get a smooth mass.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the cheesecake ice cream mixture on top of the pot and bring the water to a boil.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 6 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 6 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

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

We recommend storing the low carb cheesecake ice cream in an air-tight container.
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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