Looking for that perfect dessert for Easter? I love ice cream and I love cheesecake, so putting two together = ice cream cheesecake deliciousness!
Note: my stevia seems to be dulled down or something and some say this too sweet. Please add in a teaspoon of sugar sub/stevia at a time. Taste, add more if needed.
The best time to make this is the day before or in the morning before serving!
I’ll be honest, I definitely didn’t mean for this recipe to come out as it did. I tried to make a no-bake cheesecake. It tasted great, but was too runny.. So I thought, why not freeze it?
It has the creamy consistency of ice cream, tastes and looks like cheesecake! Everyone loved it.
My first cookbook – Keto Cravings – is on Amazon now!
- 1 cup (100g) almond flour
- 1 heaping tbsp nutmeg
- 2 tbsp cinnamon
- 3 tbsp melted butter
Ice cream cake:
- 1 cup (236ml) heavy cream
- 1 brick (250g) cream cheese
- 3/4 cup sugar substitute
- 1 tbsp vanilla
In a bowl, mix together the almond flour, nutmeg and cinnamon. Add in the butter and mix thoroughly. The almond flour will look darker and stick together easily if you press together.
Put the almond flour mix into a spring form pan. Press it down flat over the bottom of the pan.
In another mixing bowl, whip your heavy cream until there's soft peaks (when you pull out the mixer, it should leave a peak where the top will fall back into the mix)
Add in the cream cheese, sweetener and vanilla. Mix again with a stand or hand mixer.
Once its all blended together, pour the mix into the pan, on top of the almond flour mix. Spread it around evenly. You're done! Freeze for at least 4 hours.
This makes roughly 10 slices.
Nutritional Information per slice:
NET CARBS: 3
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