Do you ever just crave some yummy homemade ice cream? And better yet healthy and guilt free too….but just don’t have any ice and salt for the churn?
Or maybe you have one of those really neat churns that stay in the freezer and the salt and ice isn’t an issue.
We had one of those before and loved it! Then there were the times it stayed out too long and didn’t have time to freeze completely again…. or as our family grew it was just waaaaay too tiny! Plus after a while it just got weird… just stopped freezing altogether!
Well this recipe solves all the problems listed above! You don’t need a churn so salt, ice, having some machine, and prefrozen issues are no longer issues. And you can make as big of batches as you have room and containers for!
We came up with this for my husband’s birthday last year…. we went all out with this cheesecake ice cream with a caramel drizzle… and a caramel chocolate chip cookie dough cheesecake!!!
Sounds like a ton of dessert buuut with a family of 7 (minus me cause I’m not doing some of the ingredients currently) it gets gone fast!
And being guilt free and healthy if there’s leftovers…well there’s a perfect breakfast already prepared!!!
We don’t do cane sugar! That’s been a HUGE no no in our house for ohhh 9 years or so. The most cane sugar we get is the amount in organic ketchup or something similar.
But we are cool with natural sweeteners but almost always add stevia to cut the cost of good honey and maple syrup… and cut the amount of sugar… even though it is natural… with lyme we try to cut the concentrated natural sugars.
Also wheat is off limits in our house and has been solid for 8 years (and off and on for 8 years before that) … we did do sour dough and Ezekiel bread for a short time at the end of my last pregnancy and after he was born but then we stopped. Just recently the kids have been able to add back in Ezekiel bread on occasion.
All that to say this recipe (and all my recipes) are sugar and wheat free… It does contain dairy. I do encourage you to get organic and grass fed whenever possible! And A2 if you have access to it!
If you can’t have dairy (or other ingredients in the recipe) it doesn’t mean you can’t make this recipe!
I wish I had known what I know now early in my restrictive diet life at 18 years old. I was starving and losing weight. I didn’t need to lose it and was pregnant but I didn’t know just how to go by my allergy test and still eat!
Recipes are guides! You can change out almost any ingredient for another that suits your dietary needs! It’s not the ingredients… it’s the type! It’s the flavor and texture!
You can accomplish so much with really odd things to create the textures you need when you can’t use the typical ingredient.
It took a while but now I can pick up a regular sugary and gluteny recipe and replace the ingredients (and measurements) off the top of my head! And it comes out right or pretty close! Or maybe even better!
Maybe you can’t have the cream and the cream cheese in this recipe…. Did you know you can make your own cream cheese substitute from straining yogurt through cheesecloth?? So you can get a plain vegan yogurt and strain it to the thickness of cream cheese! The flavor will be a little different because it’s culture but it will still be good!
I’m not sure about a whipping cream substitute exactly but as long as you keep the cream cheese thick by adding just a little of an alternative milk (less than the recipe calls for with the cream) you can mix it and get it whipped some.. enough so it doesn’t separate when freezing which is the point of the whipping cream making it where you don’t have to use a churn.
Or maybe you can’t have maple syrup or honey and you need to use erythritol… You can do that easily. Just now that you are changing from wet to dry you have to adjust your wet ingredients a little to compensate for the shift.
Also honey and maple syrup are sweeter than many sweeteners.. so taste it.. remember it’s flavor and texture.. that’s it… I’ll talk more on that in the future!
So here you go! Here’s the recipe! Our family really really enjoyed it! I would love to hear what y’all think!
This recipe was created by my daughter, Eliyah, who is just 14 years old! She really worked hard researching and mastering this! And she did a fantastic job! EVERYONE that has tried it absolutely loves this ice cream!
Healthy Cheesecake Ice Cream
- 5 8 oz. Cream Cheese
- 2 Cups Heavy Whipping Cream
- 1 Cup Maple Syrup
- 1.5 Teaspoon Salt
- 1 Teaspoon Pure Stevia
- 1 Tablespoon Non- GMO Vegetable Glycerin Optional for soft frozen texture
- Bring cream cheese to about room temperature.
- Whip heavy whipping cream till stiff.
- Whip cream cheese into the whipped cream until smooth.
- Add other wet ingredients and mix well.
- Add remaining ingredients and whip for an additional 3 minutes.
- Pour into an air tight freezer safe container and freeze for 12 hours or until frozen completely.