Healthy Cheesecake Ice Cream
This Healthy Cheesecake Ice Cream has got all the flavor of Cheesecake but in the form of Ice Cream.
SO thick.
SO rich.
SO decadent.
SO… healthy?
Oh yes.
No white sugar added, no butter in sight, and no stovetop cooking required (so no need to whip out the eggs and candy thermometer)!
One big spoonful of this decadent “cheesecakey” ice cream and you’ll be hooked. Don’t worry though, this ice cream isn’t a calorie-bomb stuffed with unhealthy ingredients (even though it tastes like it). You’d never know it’s sugar free, low carb, high protein, and keto-friendly too. Shhhh 😉
Healthy Cheesecake Ice Cream
Ingredients
- 32 oz Plain, Nonfat Greek Yogurt (close to room temp)
- 16 oz Neufchâtel Cream Cheese or ⅓ Less Fat Cream Cheese (room temp)
- 1½ cups Unsweetened Vanilla Almond Milk
- 1 tbs Vanilla Creme-Flavored Stevia Extract
- 1 tsp Vanilla Paste
- ¼ tsp Lemon Flavor or ½ tsp Lemon Zest
Instructions
- Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
- In a blender, add all of the ingredients. Blend until completely smooth.
- Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
- Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours). Serve and enjoy!
As a comparison, here is the nutrition label for Food Network’s Cheesecake Ice Cream recipe.
I made the nutrition labels for 1 cup of ice cream because, really now, everyone eats way more than the “standard serving size” of a ½ cup. I think this is way more accurate.
I was obviously expecting a higher calorie count for the increased serving size, but my recipe’s nutrition label totally shocked me… in a good way. 1 cup of my ice cream has only 210 calories (!!!) and 8g of naturally occurring sugars (no sugar is added). Plus, it has 8g carbs, 16g of complete proteins and purely healthy fats (no hydrogenated oils and trans fats).
*jaw drops to floor*
A 100% healthy, guilt-free ice cream in my book! Especially when it’s compared to the typical, unhealthy Cheesecake Ice Cream with a whopping 720 calories, 48g fat, 33g saturated fat and 51g of sugar (that’s more than ¼ cup of white sugar in one sitting).
This healthy Cheesecake Ice Cream ice cream tastes like pure sin, yet it’s completely sinless.
Nothing about this creamy dreamy decadence tastes good for you at all!
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
It looks wonderful but I don’t see the xanthan gum in the ingredients list
Maureen-
Oops, sorry about that! For some reason I added that instruction when it’s not in the recipe!
Many of my other ice cream recipes have xanthan gum because it helps with texture 🙂
Thanks for letting me know, hope you like the recipe!
-Jess
Whoa… I don’t even know what to say except that I want this NOW! 🙂
i love cheesecake ice cream. this is a great lighter version!
Thanks Dina!! Hope you get to try it out 🙂
-Jess
Thanks! It’s about time people give up on the ZERO percent / low fat products!
Love cheesecake…love icecream…love healthy! This is perfect!
Melissa @ Nourish By Melissa-
Awww thanks! Then this Healthy Cheesecake Ice Cream recipe is totally perfect for you then, huh?? 😉
Enjoy!
-Jess
I made this ice cream in my machine tonight, and I have to say, it was fabulous, lovely and rich.
I’m a fan, a huge fan!
Can’t wait to try more!
Tressa-
Thank you for making the recipe 🙂
I’m so glad you like it!! That’s always good to hear 🙂
-Jess
Im not a cook but am trying to get off sugar and sugar substitutes. Is there a similar product that i can purchase from the store? Thanks, greg nelson
Pingback: 50 Best Low-Carb Cheesecake Recipes 🍰 🎂 | LowCarbLAB
I would really like to try this!!
Pingback: Eats & Drinks | 8 Indulgent Ice Cream Dessert Recipes
Pingback: Healthy Ice Cream Recipes | Sugar Free, Low Carb, Low Fat, High Protein
Hi. We’re on keto, and this recipe looks terrific. Especially since I can get greek yogurt with lower numbers and bring the macros down even more. I have a KitchenAid ice cream maker as well, but when I put the ingredients together I realized it is 60 oz. of liquid before adding the flavorings. The maximum for the KitchenAid freezer bowl is 48 oz. of liquid before freezing. I thought you may want to adjust the recipe since you posted that you make it with a KitchenAid freezer attachment. Now I have to save part of the mix until I defrost, then refreeze my bowl for 24 hours. Still tastes great, though!
The attachment I linked to in the recipe holds 2 quarts (8 cups/64 oz). This recipe makes 7.5cups/60oz… so the attachment has enough space. Maybe you have a different attachment?
You two did it again! Made this last week and could not believe how easy and delicious it is. Definitely a keeper recipe
Yayayayyyy so glad you liked the ice cream!! 🙂
It was great to have some guilt free ice cream. Next time I may add more cream cheese and strawberries
Yay!! So glad you liked the recipe 🙂
Good idea with the strawberries!!
We both have cheesecake on the brain! This looks awesome. It’s such a pretty colour. I love how you achieved that with the grapes. Such a great idea.
I’m so making this. Though I may have to add some graham cracker crumbs to really amp up the cheesecake factor. Mmmm, ice cream.
Sounds like someone else is talking about ice cream too!! 😉 This sounds so good and so easy. I’ll have to give it a try! Thanks for sharing the recipe!
I didn’t read xanthan gum in the recipe or in the directions. If it helps with texture, how much do you use? I surely am going to make this. Thanks.
There isn’t any xanthan gum in the recipe, but I use it sometimes because it helps with texture 🙂
Hope you like the recipe!!
Oh, that looks so good! And loved that you used cottage cheese in the recipe. I’ve never tried that before.
How long can you store in the freezer?
If it’s stored properly, it should last months! Just like regular ice cream 🙂
Hi, this looks delicious, but I can’t use almond milk. Can you recommend a substitute, please?
Thank you
You can use any other milk you like! Coconut milk would be great 🙂