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.
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.
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.
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 Syrup
- 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
- 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
- scramble eggs in coconut oil, allow to cool to room temperature
- place next 8 ingredients into blender, add scrambled eggs and process until smooth.
- Add coconut oil to blender as it is running so that it will emulsify.
- pour batter into Ice cream maker and process until soft serve consistency.
I always appreciate any purchases you make through my Trim Healthy Mama Affiliate link as it helps to pay for the costs of this blog as well as my blogging activities.