Sometimes, a dish tastes so gourmet and so special that you do a double-take when you peek at the recipe.
How can something this simple taste so incredibly good?
That’s how I feel about this Stevia-Sweetened Blackberry Cheesecake Ice Cream.
Stevia-Sweetened Blackberry Cheesecake Ice Cream
There’s no one ingredient that makes this recipe stand out. It’s the combination of nourishing raw milk and cream, probiotic-rich cream cheese, and plump, juicy blackberries that truly makes our taste buds sing.
Full of enzymes, probiotics, healthy fats, and antioxidants — and with only stevia and fresh berries for sweetness — this ice cream is just as acceptable for breakfast as it is for dessert!
Let’s Get In The Kitchen!
Stevia-Sweetened Blackberry Cheesecake Ice Cream {with a dairy-free option, too!}
This combination of nourishing raw milk and cream, probiotic-rich cream cheese, and plump, juicy blackberries truly makes our taste buds sing! Makes 1-1/2 quarts.
Ingredients
Cheesecake Ice Cream Base
- 2 cups raw whole milk
- 1 cup cream raw or cream from the top of a can of chilled coconut milk
- 8 ounces organic cream cheese like Nancy's brand
- 4 organic or pastured egg yolks
- 4 to 5 doonks powdered stevia extract (each doonk is 1/32nd teaspoon)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- pinch sea salt
Blackberry Swirl
- 1 1/2 cups blackberries fresh
- 2 tablespoons pure water
- 2 teaspoons lemon juice
- 1/32 teaspoon powdered stevia extract
Instructions
Make the ice cream...
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Combine all ingredients for the Cheesecake Ice Cream Base in a blender, such as a Vitamix.
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Process until combined.
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Pour into your ice cream maker.
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Run according to manufacturer's instructions.
While the ice cream is mixing, make the Blackberry Swirl...
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Place fresh blackberries, water, and lemon juice in a small saucepan over medium heat.
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Bring to a simmer while smashing the berries.
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Simmer, stirring occasionally, until the mixture has reduced and thickened considerably.
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Remove from the heat.
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Add stevia and stir.
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You can puree the blackberry sauce before adding to the ice cream, or leave it slightly chunky. I like to puree mine.
Swirl it...
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Once your ice cream is finished, simply pour the blackberry sauce straight into the ice cream.
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Gently fold to combine, leaving streaks of white and purple for a lovely swirl.
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Enjoy!
Recipe Notes
- Full of enzymes, probiotics, healthy fats, and antioxidants — and with only stevia and fresh berries for sweetness — this ice cream is just as acceptable for breakfast as it is for dessert!
How To Make This Recipe Dairy-Free
With just 3 simple swaps, this recipe becomes dairy-free!
- Use 2 cups of your dairy-free milk of choice instead of raw milk. (Grab our FREE guide for making your own dairy-free milks!)
- Swap the 1 cup of heavy cream with 1 cup of cream from the top of a can of chilled coconut milk.
- Use 8 ounces of dairy-free yogurt instead of cream cheese. You won’t have quite the cheesecake flavor with this swap, but you’ll still get the tang from the yogurt coming through.
Want More Nourishing, Sugar-Free Recipes?
If you’re ok using stevia and sugar alcohols like erythritol in moderation (find out what it is, if it’s healthy, and why you might consider it here), then you may notice it’s hard to find tried-and-true nourishing dessert recipes using it.
Yes, there are lots of low-carb recipes on the Web with xylitol or erythritol, but the other ingredients are not necessarily nourishing, whole foods, or allergy-friendly. The recipes are pretty scary, actually!
Which is why I created this eBook — Sweet Without Sugar, and it’s currently 40% OFF!
40% OFF — Sweet Without Sugar eCookbook: A Collection Of Nourishing Allergy-Friendly Low Carb Desserts
If you want nourishing, no-sugar recipes for those special occasions and you’re ok with using erythritol now and then, you’ve got to check out my brand-new eCookbook Sweet Without Sugar.
The Sweet Without Sugar eCookbook contains 59 original recipes for cheesecakes, tarts, curds, pies, cakes, ice cream, brownies and more using nourishing ingredients like butter, coconut oil, eggs, gelatin, and collagen. It’s high fat, high protein, low-carb, THM-friendly, Paleo or Primal, and allergy-friendly. And… it’s currently on sale for 40% off!
Get more info or buy now here…
Wardee and her family absolutely love these recipes! The fun part? Because we eat treats only occasionally, these 59 recipes (plus a bonus free recipe… see below) will last us for years to come! Literally! 😉
P.S. If you purchase the Sweet Without Sugar eCookbook through this link, Wardee will throw in a sugar-free recipe of my own — Sugar-Free REAL ice cream (pictured above). Just forward your receipt from me and Wardee will reply with her recipe! (Forward to wardee at traditionalcookingschool dot com.)
Do you love making homemade ice cream? What’s your favorite flavor?
Looking for more Trim Healthy Mamma frozen treats from TCS?
...without giving up the foods you love or spending all day in the kitchen!
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Hélène says
Where do u get the doonk spoons?
RobinP says
My stevia came with one. I also have a set of measuring spoons that has one that is marked tad or smidgen…I forget… it’s the smallest. I got it from a link in the Cultured Dairy ecourse.
Dawne says
Bed Bath and Beyond stores carry the measuring spoon set: ( largest to smallest) = Tad, Dash, Pinch and Smidgen.
Dawne says
a tad = 1?4 teaspoon, a dash = 1?8 teaspoon, a pinch = 1?16 teaspoon, and a smidgen = 1?32 teaspoon
Dawne says
Why did my right forward slash post as a question marks in my post above? I saw it as a forward slash before I posted it. Here it is again in words: a tad = quarter of a teaspoon. A dash = one eighth of a teaspoon. A pinch = one sixth of a teaspoon. A smidgen = one thirty second of a teaspoon.
carrie says
I can not have eggs is there anything I can substitute?
Dawne says
Coconut Milk- Fatty and thick, coconut milk can be used to replace whipped egg yolks. Most ice creams are made whipping egg yolks which gives it the texture, body, and richness associated with ice cream. I got this awhile back from this website. http://www.mydarlingvegan.com/2016/10/replacing-eggs/
Wardee, please share your thoughts on this matter.
Lindsey Dietz says
Dawne, that is a great substitute for those who need to be egg-free — although I’ve not tried it in this recipe, so I can’t promise that it will yield the same result. At TCS, we do not advocate vegan diets, however, so if this is a recommended substitution, it would be only to accommodate those who need to be egg-free, not because we believe that the recipe is healthier without eggs. Thanks for chiming in!
Robin says
What is the serving size for this? I see that it is 9 g net carbs per serving.
Thank you
Ana says
Any idea how many calories per 100g?
Danielle says
Hi, Ana.
I’m sorry we do not have a calculation for you.
~Danielle, TCS Customer Success Team
Aili Garcia says
i don’t have an ice cream maker, is there anything else i can use?