The Creamiest Keto Cheesecake Ice Cream that is Sugarfree Mobile Featured Image
Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients:
 1 cup full-fat cream cheese (7.8 oz/220g)
 ½ cup powdered erythritol (2.6 oz/75g)
 3 tbsp sour cream (1.4 oz/40g)
 2 egg yolks
 1 whole egg
 1 tsp lemon juice
 (Optional) crushed keto shortbread cookies
1

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

2

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

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.
 

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.
 

5

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

With ice cream maker:
6

Follow the instructions of your ice cream maker.
 

Without ice cream maker
7

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.
 

8

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.

Nutrition Facts

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

Ingredients:
 1 cup full-fat cream cheese (7.8 oz/220g)
 ½ cup powdered erythritol (2.6 oz/75g)
 3 tbsp sour cream (1.4 oz/40g)
 2 egg yolks
 1 whole egg
 1 tsp lemon juice
 (Optional) crushed keto shortbread cookies

Directions

1

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

2

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

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.
 

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.
 

5

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

With ice cream maker:
6

Follow the instructions of your ice cream maker.
 

Without ice cream maker
7

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.
 

8

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.

Keto Cheesecake Ice Cream