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Kaleigh Abernathy

Healthy Cheesecake Ice Cream

5 from 1 vote
Here is a healthy ice cream that you can eat anytime... even for breakfast! So smooth and creamy! Tastes like cheese cake and melts in your mouth!
No churn needed for this recipe! The whipping of the ingredients keep it from separating while it freezes. Make as big of a batch as you can fit in your freezer if you like!
Gluten and cane sugar FREE!
This makes the perfect ice cream for homemade ice cream sandwiches or just as a bowl full by itself. Add your favorite toppings! We like it with homemade caramel drizzle!! Chocolate syrup and pecans would be great too!
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Prep Time 15 minutes
Chilling Time 12 hours
Total Time 12 hours 15 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Bring cream cheese to about room temperature.
  2. Whip heavy whipping cream till stiff.
  3. Whip cream cheese into the whipped cream until smooth.
  4. Add other wet ingredients and mix well.
  5. Add remaining ingredients and whip for an additional 3 minutes.
  6. Pour into an air tight freezer safe container and freeze for 12 hours or until frozen completely.

Notes

This should make a half gallon- 3/4's a gallon depending on how whipped and fluffy you get the mixture. 
This whole batch contains over 90 grams of protein!
Here are the special ingredients we used!
Stevia 
Vegetable Glycerin 
If you need a non-palm glycerin you could try this one!