Raspberry Cheesecake Keto Ice Cream

1. Mix egg yolks with sweetener in medium bowl.
2. Combine almond milk and cream in medium pot bring to boil.
3. Add hot cream mixture to egg yolk mixture slowly while whisking constantly so eggs don’t cook.
4. Return combined mixture to pot and heat over medium heat until custard is thickened and coats back of spoon.
5. Remove custard from heat and whisk in cream cheese, xanthan gum, vanilla, vodka, stevia and monk fruit extract until cream cheese is completely melted into the mix.
6. Pour into medium bowl and set into ice bath to cool.
7. Once cold, pour custard into ice cream maker and freeze according to manufacturer’s directions.
8. Mash raspberries with packet of sweetener.
9. Place half ice cream mix into container, spoon half raspberries over and swirl in. Repeat for remaining ice cream mix and raspberries.
10. Freeze until just set (1-2 hours) before serving.

Nutrition Facts