Low Carb New York Cheesecake Ice Cream

Cream cheese is an often recommended ingredient in low carb cooking, so it seems like a no-brainer for a low carb ice cream recipe. As a matter of fact, Jeni’s Splendid Ice Creams are known for using cream cheese in their sweet cream ice cream base to add body to the finished product. Seems like a match made in heaven, right? Unfortunately, I believe cream cheese stalls my weight loss, so I don’t indulge in it anymore. Besides, raw cream cheese alone does not a cheesecake flavor make. Instead, I’m using yet another flavoring from LorAnn Oils. It creates a full-bodied cheesecake aroma and flavor that would be difficult to match.

Graham crackers are often used as solids in in ice cream mixes. They’d certainly be welcome in this ice cream, but they’re obviously not low carb. Dixie Diner has a Graham Cracker “Style” Pie Crust Mix that we can use. I don’t think it tastes a whole lot like graham crackers, but we can help improve it. I added graham cracker flavor drops to the pie crust mix that makes it taste a little more authentic. Adding a sugar-free honey substitute helps a lot more. I probably could have made my own low carb pie crust from scratch using use pecan meal, but I was looking for a shortcut. I suspect the best tasting low carb approximation of graham flour would use carbalose flour, wheat bran, and wheat germ. Considering the quantities involved, it probably wouldn’t be too high in net carbs.

I recommend serving with a little Walden Farms Caramel Syrup. Don’t add the low carb caramel syrup to the ice cream mix prior to freezing. It’s mostly water and will turn into ice. Use it as a topping.

CAUTION: Consuming raw eggs may increase your risk of foodborne illness. Pasteurized eggs can be used in this recipe. Not every form of glycerin is fit for human consumption. For example, diethylene glycol is toxic and should not be consumed. Always verify the product is safe to use.

Ingredients

Low Carb Sweet Cream Base
1 tablespoon LorAnn Oils Flavor Fountain Flavorings, New York Cheesecake

Pie Crust

1 package Carb Counters Graham Cracker Style Pie Crust Mix
2 tablespoons (29 g) unsalted butter
64 drops Capella Flavor Drops, Graham Cracker
1 tablespoon (20 g) Nature’s Hollow Sugar Free Honey Substitute

Directions

1. Melt the butter in a microwave for 1 to 2 minutes. Add the Capella Flavor Drops and mix. Add the pie crust “flour” and combine with a fork until the butter is fully integrated. Mix in the honey substitute. Use a rolling pin to spread crust out on a cookie sheet with a silicone mat.
   
   
   
   
   Place the crust in a preheated oven at 325 °F and bake for 10-12 minutes or until the edge has browned lightly. Remove from the oven, let cool and put into an empty ice cream container. Don’t worry about breaking it into very small pieces. The ice cream dasher will take care of that. Leave them as large as possible.
2. Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
3. Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the LorAnn Oils Flavor Fountain Flavorings, New York Cheesecake to the sweet cream base. Cover and chill if necessary.
4. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the pie crust. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.