Homemade Sugar Free Cheesecake Frozen Custard

Sugar Free Cheesecake Frozen Custard

I decided to play with my ice cream maker today to celebrate #NationalHotFudgeSundae Day … and out came this wonderful Sugar Free Cheesecake Frozen Custard. You may be surprised at some of the ingredients that I used to get this rich and creamy dessert.

Cheesecake Frozen Custard {sugar free, thm~S, low carb}

I’ve been meaning to make and write this recipe all month-long, but life just seemed to keep getting in the way…. not to mention things like these Sugar Free Chocolate Custard Pops, Blueberry Muffins and a bunch more recipes and time spent playing with the grand kids.

I love this Sugar Free Cheesecake Frozen Custard and quite honestly the recipe for the Creamy Vanilla Custard Shake, just made my life and cravings so much easier to take care of. So yes I’ve been pretty busy in the kitchen.

This classic frozen custard pairs so well with so many things… and it is a very easy recipe that doesn’t call for any uncooked egg whites. I do use vegetable glycerine as well as vodka to keep my ice cream and custard from freezing like a rock. Those two ingredients are not mandatory, they just make the ice creams and custards less icy and easier to scoop.

Vegetable glycerine adds creaminess as well as a bit of “chew” to homemade ice cream making it taste more like store-bought and the vodka well it helps with the iciness because alcohol doesn’t freeze. When my kids were young I didn’t use the vodka, I just set the ice cream out to thaw for 10-15 minutes before I tried to scoop it, the choice is yours whether you want to use these two ingredients or not.

Β But back to the Sugar Free Cheesecake Frozen Custard


Scrambling your eggs before mixing everything together takes the guesswork out of whether or not they are safe to eat, I’ve made this with scrambled eggs and with egg whites as well as traditionally cooking the eggs in the almond milk and cream, but honestly this is quicker and a lot less time spent hovering over the stove top.

Disclosure Statement

Yes I said scrambling your eggs before adding them to anything…Many of us that are following the Trim Healthy Mama way of eating have higher end blenders which can liquefy the eggs as you are processing the mixture that you pour into the Ice Cream Freezer.

I topped mine with this Blueberry SyrupCheesecake Frozen Custard (Sugar Free, THM~S, Low Carb)

I use this Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White


Sugar Free Cheesecake Frozen Custard
Nutrition Information
  • Serves: 2
  • Serving size: 4
  • Calories: 211
  • Fat: 18g
  • Saturated fat: 12g
  • Unsaturated fat: 5g
  • Carbohydrates: 2g
  • Sugar: 1g
  • Sodium: 217mg
  • Protein: 8g
  • Cholesterol: 122mg
Prep time: 
Cook time: 
Total time: 
A wonderful creamy frozen cheesecake custard.
  • 2 eggs, scrambled in coconut oil
  • ½ cup 1% cottage cheese
  • ¼ cup heavy whipping cream
  • 1 cup unsweetened almond milk
  • 2 TBS THM Super Sweet Blend (1/4 cup THM Gentle Sweet)
  • pinch of salt
  • 2 TBS cream cheese
  • 1 tsp vanilla extract
  • 2 TBS Melted coconut oil
  • 1 TBS Vegetable Glycerine, optional
  • 1 TBS Vodka, optional
  1. scramble eggs in coconut oil, allow to cool to room temperature
  2. place next 8 ingredients into blender, add scrambled eggs and process until smooth.
  3. Add coconut oil to blender as it is running so that it will emulsify.
  4. pour batter into Ice cream maker and process until soft serve consistency.
You can serve this frozen custard from the freezer bowl of the ice cream maker or place it into a freezer safe container and freeze for 2 hours prior to serving.


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26 thoughts on “Homemade Sugar Free Cheesecake Frozen Custard

    1. Yes, you just have to cook them with the cream, sweetener and cream cheese before blending with the cottage cheese or you could use just the raw whites about 1/2-1/3 cup instead of the scrambled eggs

    1. Hopefully You can find some time πŸ™‚ it’s great fun to do this with friends when it’s a girls night in or a long stint of studying <3

  1. Do you have the nutritional information ? I had variate if surgery and this looks perfect for my new lifestyle but I have to run things through my nutritionist.

    1. I don’t normally post the nutritional values because I have crunching numbers, but I will get them for you πŸ™‚ brb

    2. From My fitness pal Servings 4.0 Amount Per Serving calories 266
      Total Fat 22 g
      Saturated Fat 12 g
      Monounsaturated Fat 6 g
      Polyunsaturated Fat 2 g
      Trans Fat 0 g
      Cholesterol 123 mg
      Sodium 384 mg
      Potassium 96 mg
      Total Carbohydrate 6 g
      Dietary Fiber 0 g
      Sugars 5 g
      Protein 8 g
      Vitamin A
      Vitamin C

  2. i’m curious about the (optional) vodka. what is its purpose? i’m making this tonight and i’m so excited! thanks!

  3. Yum! I’m on a healthy eating plan, but I have to have a treat once in a while. This looks so yummy! Plus, thank you for sharing the calorie count!

  4. This is the one! Although I mistakenly called it vanilla custard ice cream ~ sorry. Anyway, I can’t get enough of this stuff. I mean “We” since almost everyone loves it. It is just like Haagen Dazs to me.
    Gratefully yours,

  5. Can coconut milk be subbed for the almond milk? I recently found out I am allergic to almond milk and am new to figuring out what substitutes work in what recipes.


  6. I don’t have an ice cream maker, except for a big 6 qt churn. I can’t find where it tells how much this makes…is it 2 qt? Has anyone ever had any luck with freezing it without the fancy ice cream maker? I would so love to try it!

    1. I’ve made this into popsicles without putting it through the ice cream maker and yes this is a 2 qt recipe if you triple it; it will work in a 6qt. I had a 6qt before we downsized because all the kids grew up and moved out.

  7. I wanted to share my creation with you. This recipe has been my go to for the summer cravings. When everyone is eating their local ice cream, I am not deprived. Yesterday, I transformed your recipe into Butter Pecan! And boy oh boy was I happy. I candied some pecan pieces in butter and Just Like Brown Sugar on the stovetop, scrambled the eggs in butter, added a tablespoon of that sweetener to the mix, and replaced the coconut oil with melted butter.

    It was all I could do not to eat it all. And my stingy side came out when my kids were begging for it. “Oh no, you had yours already.”

    Thank you again.

    1. Oh Michelle, That has been on my to do list… and I’m so Happy that you enjoy this recipe!! Thank you so much for sharing how you changed it up with all of us.

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