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.