Berry Cheesecake Ice Cream

Updated: Apr 26

Even though its cold outside I really had a craving for ice cream. And with the prices of low carb ice cream being so expensive I remembered I created a recipe a long time ago. I had to dig through my archives of recipes and OH YEAH! This ice cream is the bomb!


Pie Crust Topping

2-1/4 cups Almond Flour

2 tablespoons Flax Seed Meal

1/8 tsp Salt

1/2 tsp ground Cinnamon

1/2 tsp Baking Powder

6 tablespoons Butter softened

1 large Egg

1/4 cup Monk Fruit (granules)

Berry Cheesecake Ice Cream

2 cups Frozen Mixed Berries

8 ounces Cream Cheese room temp

2 cups Heavy Whipping Cream

1 cup Almond Milk

1/2 cup Powdered Monk Fruit Sweetener

Pinch of Salt

1/2 tsp Strawberry Extract

1 tsp Liquid Monk Fruit or Stevia Sweetener


Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Crust Instructions

In a large bowl mix all the crust ingredients together until well combined. Press onto the parchment paper shaping into a large rectangle, to about 1/4 inch thick. Cut slices into the dough to make squares or diamond shape. (or shape of choice)

Bake the dough for about 10-15 minutes, flip the crust over and cook for another 5 minutes or until the crust is fully cooked. Break up the cookie crust into the size you'd like. Set aside to cool.

Ice Cream Instructions

Completely thaw frozen berries in the microwave for about 2 minutes until liquid is in the bowl from the fruit. Set aside and allow to cool.

In a large bowl with a hand mixer blend the cream cheese, extract, powdered monk fruit sweetener, salt and liquid monk or stevia until smooth.

With mixer running , add slowly to the bowl heavy whipping cream until smooth, then slowly add the almond milk blending until completely smooth.

Fold the thawed berries and the liquid from them into the milk cream cheese mixture. Pour into your ice cream maker and mix according to the manufactures instructions, mixing until it becomes a soft serve ice cream consistency.

Eat ice cream as soft serve or put ice cream in an air tight container and freeze for about 30 minutes to allow to harden a bit. Serve with crumbled cookie pie crust on top, enjoy.

Crust: 1/16= Calories 136, Fat 12.7 g, Carbs 6.6 g, Fiber 1.9 g, Protein 3.9 g, Net Carbs 4.7 g

Ice Cream: Calories 319, Fat 29.3 g, Carbs 16.9 g, Fiber 1.1 g, Protein 2.1 g, Net Carbs 4 g

Serves 8