Sugar Free Raspberry Cheesecake Ice Cream

This Sugar Free Raspberry Cheesecake Ice Cream is a simple and delicious no churn recipe.

Made with raspberry jam (no added sugar) and cream cheese, this ice cream is lush, sweet, and rich, making it perfect for your next treat!

What makes Cheesecake Ice Cream so good?

 
Cheesecake ice cream is so good because it is the perfect marriage of a the slightly tanks and creamy rich texture or cream cheese with the sweet flavors of fresh strawberries.

I like that you can make this tasty and no churn ice cream recipewithout adding any sugar to it!

Have you tried my recipe for Sugar Free Cookies and Cream Ice Cream?

That simple recipe for cookies and cream ice cream is made in bars and tastes amazing. Both this recipe for for cheesecake ice cream and that recipe for cookies and cream ice cream bars are tasty frozen treats made with no added sugar.

To make this recipe you will need a loaf pan. You can find a selection of loaf pans here.

Ingredients for making No Churn Cheesecake Ice Cream

• Heavy Whipping Cream. The whipping cream should be cold and it will be divided in this recipe.
• Vanilla Extract. Using "pure" vanilla extract is suggested.
• Salt. Use a large salt such as Kosher Salt.
• Cream Cheese. Use a 'bar' or 'block' cream cheese as a 'whipped' or 'tubbed' version will not work in this recipe. Also, your cream cheese should be softened to room temperature.
• Unsweetened Condensed Milk. If you cannot find this, here is a recipe for sugar free condensed milk or you can use an alternative such as half and half or unsweetened coconut milk.
• Raspberry Jam. Sugar Free Raspberry Jam is preferred for keeping this recipe sugar free.
• Sugar Free Cookies. Use a cookie that resembles graham crackers. If you do not mind the sugar from graham crackers, you can use those. Your cookies will need to be crushed.

How to make Cheesecake Ice Cream.

 This recipe makes about one and a half quarts or about eight servings.

1. Start by placing your loaf pan into your freezer to get cold while you work.
2. In a large mixing bowl, combine together two cups of the heavy whipping cream, the vanilla extract and the salt Beat the ingredients until stiff peaks form. Then set the ingredients aside as you work.
3. Next, in another mixing bowl, beat the cream cheese until smooth. Once the cream cheese is smooth you can add the remaining heavy whipping cream (a quarter cup) along with the condensed milk (or substitute) and mix until well combined.
4. Use a rubber spatula to fold the cream cheese mixture from the last step into the whipped cream mixture from the first bowl.
5. You can remove the loaf pan from the freezer and then pour half of the mixture from the last step into the pan. Then use a large spoon or spatula to evenly spread the ingredients out as needed.
6. For the next step we will be adding a layer of raspberry swirls. To do this, use a spoon to place dollops of the raspberry jam on top of the layer of ice cream mixture. Use only half of the jam as you will need the remaining to top the ice cream with.
7. Next, use a butter knife to make the raspberry jam swirls. Then sprinkle half of your crushed cookies over the jam swirls.
8. Pour the remaining ice cream mixture over the crushed cookies and then repeat the process over (ice cream mixture, swirls, and then crushed cookies) using the remaining ingredients.
9. Cover the loaf pan with plastic wrap and place the loaf pan back into the freezer for the ice cream to set. It should take between six and eight hours for you ice cream to fully set.

Tips for making the best cheesecake ice cream.

To make this recipe more like actual cheesecake, you can use regular graham crackers.
However, since graham crackers do have added sugar, you can alternatively use sugar free cookies instead.

More helpful tips for you.

1. Sugar free condensed milk is used in this recipe. You can make your own sugar free condensed milk or an alternative such as half and half or unsweetened coconut milk.
2. My ice cream swirl was made using raspberry jam. Feel free using another flavor of sugar free jam instead.
3. When making the swirls, first add the dollops of jam evenly spread apart. Then use your butter knife to gently make the swirls, taking care to not press the knife too deeply into the ice cream.
4. Yes, this recipe tastes great when served in a bowl. However, I also have a recipe for Sugar Free Waffle Cones. 😉

How to store homemade ice cream.

This ice cream should be stored in an airtight container to avoid crystals from forming. If properly stored, this ice cream should keep for about a month in your freezer.

Here are some similar recipes that you may also like.

• Sugar Free Keto Raspberry Fluff Dessert
• Easy Sugar Free Banana Cream Pie
• Sugar Free Puff Pastry Cinnamon Swirls
• Homemade Sugar Free Chocolate Ice Cream
• Sugar Free Strawberry Cream Cheese Spread
• 10 Sugar Free Frozen Ice Cream and Popsicle Recipes
• Sugar Free Low Carb Cream Cheese Cookies
• Keto Chaffle Ice Cream Sandwich