Sugar-Free Cheesecake Ice Cream

This tasty ice cream is not only sugar-free, it’s low-fat and low-calorie! Served plain or topped with your choice of fruit, candy, crushed cookies, chocolate syrup, nuts, or even in a banana split, this decadent sweet treat is delicious! You may substitute sugar-free fat-free vanilla or chocolate pudding mix as desired.

Ingredients:

3 tablespoons (from a 1 oz. box) sugar-free fat-free cheesecake pudding mix

1/4 cup granulated no calorie sweetener (one that measures cup for cup like granulated sugar)

½ cup heavy cream

2 1/2 cups cold milk

¼ teaspoon vanilla extract

1 (8 oz.) carton keto frozen whipped topping (zero grams of sugar), thawed (May substitute lite frozen whipped topping that has a low amount of sugar)

Tools and supplies:

Large mixing bowl

Whisk

Silicone baking spatula

Measuring cups and spoons

6-cup electric frozen yogurt, ice cream and sorbet maker

  In a large mixing bowl, whisk together pudding mix and sweetener.

Add cream, milk, and extract. Whisk together until smooth. (If any small lumps remain, use an electric mixer on low speed for 30-45 seconds.) Set aside for 5 minutes then whisk again.

Add whipped topping then use a baking spatula to fold in evenly. 

 Add mixture to bowl of 6-cup electric frozen ice cream maker.

Freeze according to manufacturer’s directions for 25-30 minutes or until soft serve consistency is reached.  

 Serve immediately or remove to a freezer-safe container then cover and freeze for 1-2 hours for a firmer texture before scooping into bowls to serve. Serve plain or add toppings as desired. Makes six 1-cup servings. 

Notes: This recipe is easily tripled for a 4-quart electric ice cream freezer. Once ingredients are tripled, pour into freezer bucket and add enough cold milk to reach fill line. Freeze according to manufacturer’s directions