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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!
OTHER KETO TREATS AND SWEETS:
Keto Chocolate Chip Cookies Keto Apple Pie Fat Bombs Keto Strawberry Milkshake Keto Butter Pecan Ice Cream Keto Peanut Butter Mousse Chocolate Peanut Butter Keto Mug Cake
KETO CHEESECAKE ICE CREAM INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
Why erythritol?
In my opinion, erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
preferably from a fresh lemon
You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
HOW TO MAKE THE KETO CHEESECAKE ICE CREAM:
Add the erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.
Add the remaining ingredients to the bowl with the egg-erythritol-mixture and whisk again, until you get a smooth mass.
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.
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.
Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.
Follow the instructions of your 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 the perfect consistency: creamy and soft, just like your favorite store-bought ice cream.
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.
Serving Size 1 scoop of ice cream
Servings 4
- Amount Per Serving
- Calories 222
- % Daily Value *
- Total Fat 20.9g33%
- Total Carbohydrate 2.1g1%
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.
Add the remaining ingredients to the bowl with the egg-erythritol-mixture and whisk again, until you get a smooth mass.
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.
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.
Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.
Follow the instructions of your 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 the perfect consistency: creamy and soft, just like your favorite store-bought ice cream.
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.
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
MORE KETO TREATS AND SWEETS:
Pecan Pie Keto Fat Bombs Keto Strawberry Mousse Keto Snowball Cookies Keto Cinnamon Roll Mug Cake Keto Peanut Butter Bars Keto Vanilla Ice Cream
Hello there!
I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
Click here, to learn more about me.
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