THM:S Stevia-Sweetened Blackberry Cheesecake Ice Cream {with a dairy-free option, too!}

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!

4.56 from 9 votes

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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.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 cups

Calories 375 kcal

Author Lindsey Dietz

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...

1. Combine all ingredients for the Cheesecake Ice Cream Base in a blender, such as a Vitamix.

2. Process until combined.
3. Pour into your ice cream maker.
4. Run according to manufacturer's instructions.

While the ice cream is mixing, make the Blackberry Swirl...

1. Place fresh blackberries, water, and lemon juice in a small saucepan over medium heat.
2. Bring to a simmer while smashing the berries.
3. Simmer, stirring occasionally, until the mixture has reduced and thickened considerably.
4. Remove from the heat.
5. Add stevia and stir.
6. You can puree the blackberry sauce before adding to the ice cream, or leave it slightly chunky. I like to puree mine.

Swirl it...

1. Once your ice cream is finished, simply pour the blackberry sauce straight into the ice cream.
2. Gently fold to combine, leaving streaks of white and purple for a lovely swirl.
3. 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!

Nutrition Facts

Stevia-Sweetened Blackberry Cheesecake Ice Cream {with a dairy-free option, too!}

Amount Per Serving

Calories 375 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Cholesterol 234mg78%

Sodium 178mg8%

Potassium 261mg7%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 7g8%

Protein 8g16%

Vitamin A 1473IU29%

Vitamin C 9mg11%

Calcium 181mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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?

• Dairy-Free Fudge Pops (sugar-free options!)
• How To Make Homemade Ice Cream (KYF163)
• 2-Ingredient THM Lemon Popsicles {fuel pull, sugar-free, keto}
• 40 Deliciously Dairy Free Ice Cream Recipes (THM options!)
• 17 Stevia-Sweetened Desserts (that actually taste GOOD!).