I wanted to make a special dessert for me and my hubby for Valentine’s day, so I decided to recreate one of my favourite ice cream flavours from my youth. Da-da-da-daaaaah! I present to you keto raspberry cheesecake ice cream!
Tweaking my super scoopable keto vanilla I e cream recipe slightly, adding a raspberry swirl and pieces of keto graham crackers was all it took to make the bowl of deliciousness. Yeah, I know. If you live in my neck of the woods with all the snow we got recently you’re probably thinking, “Ice Cream during one of the coldest, snowiest winters we’ve ever had in Vancouver?” That’s just how I roll. I’m a firm believer that there’s never a bad time for good ice cream. :)
Keto Raspberry Cheesecake Ice Cream Recipe
Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup xylitol
- 1 cup (or 4oz) spreadable cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons vodka
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon Himalayan pink sea salt
- ¾ teaspoon xanthum gum
- 1 3/4 cups heavy cream
- 1 cup frozen raspberries, thawed
- ¼ teaspoon liquid stevia, vanilla-flavoured
- ½ cup Keto Graham Crackers, cut into small pieces
Directions:
In a medium mixing bowl, mix eggs with cream of tartar using an electric mixer at medium speed until frothy then gradually add with xylitol until combined.
Add cream cheese, almond milk, vanilla extract and vodka and mix on medium-low until fully incorporated. Add all remaining ingredients and mix well, but don’t overdo it or else the cream will start to form a frothy layer on top.
Put the ice cream mixture in the fridge to chill several hours.
Once fully chilled, pour into ice cream maker and run according to manufacturer's directions. While the ice cream is churning, prepare the raspberry mixture. Mash raspberries with liquid stevia using a fork until you get a consistent mixture.
Once the ice cream is churned to a soft serve consistency, pour half ice cream mix into container, spoon half raspberry mixture over and use a knife to gently swirl it in. Sprinkle half the graham cracker crumbs on top. Repeat for remaining ice cream mix, raspberries mixture and graham crackers. Freeze at least 4 hours (overnight is best) before serving.
This is one of my favourite flavours from my you so I’m really happy to have this keto raspberry cheesecake ice cream recipe all dialled in. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.
