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
- 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.
- Mash half the raspberries and gently swirl into the mixture for the pink color and flavor. Fold in the remaining whole or chopped berries.
- 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).
- 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
