Ingredients for Fat Free Sugar Free Cheesecake Ice Cream
- Egg Beaters Egg Substitute
- Fat Free Cream Cheese
- Skim Milk
- Nonfat Dry Milk Powder
- Splenda Sugar Substitute
- 1 teaspoon vanilla extract
- Lemon Extract
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How to Make Fat Free Sugar Free Cheesecake Ice Cream
- In a blender, combine 16 ounces of fat-free cream cheese, 1/2 cup sugar substitute (e.g., erythritol or stevia), 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Blend until completely smooth and creamy.
- In a separate bowl, whip 2 cups of heavy cream alternative (e.g., coconut cream) until stiff peaks form.
- Gently fold the whipped cream alternative into the cream cheese mixture until just combined. Be careful not to overmix.
- Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or preferably overnight, until solid.
- Let the ice cream sit at room temperature for 10-15 minutes before scooping to achieve a softer consistency.
- Serve immediately, topped with fresh raspberries for the ultimate flavor combination.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
3g
Carbs
4g
