High-Protein Raspberry Cheesecake Ice Cream

This is vibrant, creamy raspberry cheesecake ice cream — bright pink color with juicy raspberries throughout and a rich cheesecake base. It’s a refreshing, high-protein frozen treat that tastes like indulgence without the sugar.

Why You’ll Love This Recipe

• Bright, tangy raspberry flavor with creamy cheesecake notes
• Very high protein per serving
• Beautiful pink color and visible berry pieces
• No ice cream maker required (optional for smoother texture)
• Sugar-free, keto-friendly, and perfect for summer

Ingredients (Makes about 6 servings)

• 8 oz (225g) full-fat cream cheese, softened
• 2 cups (450g) full-fat Greek yogurt
• ½ cup (50g) vanilla whey protein powder
• ⅓–½ cup (65–100g) allulose or powdered monk fruit sweetener (adjust to taste)
• ½ cup (120ml) heavy cream
• 2 tsp vanilla extract
• 1½ cups (200g) fresh or frozen raspberries (divided; mash half for swirl)
• 1–2 tbsp lemon juice (for brightness)
• Optional: extra whole raspberries for topping

Instructions

1. In a large bowl or food processor, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, heavy cream, vanilla, and lemon juice. Mix on high until completely creamy.
2. Mash half the raspberries and gently swirl into the mixture for the pink color and flavor. Fold in the remaining whole or chopped berries.
3. No-Churn Method: Pour into a loaf pan or container. Freeze 4–6 hours, stirring every 30–45 minutes for the first 2 hours to break up ice crystals (or use an ice cream maker for 20–30 minutes).
4. Let soften 5–10 minutes before scooping. Serve with extra raspberries on top.

Prep Time: 15 minutes Freeze Time: 4–6 hours Total Time: 15 minutes active

Nutrition (Per Serving, 1/6 of batch)

• Calories: ~195
• Protein: 16g (very high)
• Total Carbs: 9g
• Net Carbs: 7g
• Fat: 12g