It’s creamy. It’s rich. And, most importantly, it’s keto! The whole family will go crazy for this keto dessert that tastes just like chocolate cheesecake custard and is made with Stevia. Even better, they’ll have no idea it’s even low carb.
This recipe combines two classic dishes: ice cream and cheesecake. The results are no joke. The base of this keto dessert includes heavy cream, egg yolks, and an ingredient not so common in ice cream recipes: cream cheese. These three ingredients make the mixture so smooth.
If you have yet to hear about the keto diet, here’s a bit of science fun for you. It’s also known as the ketogenic diet and focuses on a high-fat, medium-protein diet. The diet forces the body to rely on an alternative energy source and enter a state called ketosis that burns stored fats.
So basically what we’re telling you is this chocolate cheesecake frozen custard can actually make you skinny, assuming your following the other aspects of the keto diet.
Because this frozen custard is rich like cheesecake, a little goes a long way to satiate any sweet tooth cravings without putting any processed sugar into your body. However, if you’re not worried so much about diet, you can replace the stevia with granulated sugar.
To begin this keto dessert recipe, start by bringing cream cheese, eggs, and heavy cream to room temperature. Allowing these ingredients to sit out will make everything mix together easily and reduce excessive clumping.
When you’re ready to begin making the batter, combine cream cheese, eggs, heavy cream, sweetener, cocoa powder, vanilla extract, and salt in a saucepan over low heat and allow the mixture to reach 170F.
If you’re not a fan of chocolate, skip the cocoa powder, and instead, double the vanilla.
No matter which flavor you want, be sure to constantly stir the custard so it stays smooth and doesn’t burn. You’ll know when the custard is done because everything will be completely melted and combined.
Cool the mix in the refrigerator for at least 4 hours, or more ideally, overnight. Once the batter is completely cooled, it will have the texture of a thick pudding. You can stop here and enjoy it now or place it into a soft serve ice cream machine for an even tastier treat. (We definitely recommend the soft serve machine. The custards, whips and ice cream it makes are delicious.)
Follow the instructions on your soft serve machine to get the frozen consistency. After the custard is properly churned and frozen, remove from the machine and add toppings of your choice. Some yummy ideas include crushed almonds, shredded coconut, or a simple sauce made from fresh strawberries or blueberries.
While this keto dessert recipe is straightforward and overall pretty easy, it does require patience and time. Trust us, though — it’s 100% worth the wait.
Check out our other keto recipes:
- Keto piña colada
- Keto cauliflower bread
- Keto blueberry cheesecake
- Keto coffee cake
- Keto cheesecake fat bombs
Keto chocolate cheesecake frozen custard
Yield 6-8 servings
Ingredients
- 2 cups heavy cream
- 8 ounces softened cream cheese
- 4 egg yolks
- 1/2 or 2/3 cup Truvia or sweetener of choice, use more or less depending on sweetness preference
- 1/3 cup 100% cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Allow cream cheese, cream, and egg yolks to sit out until they reach room temperature.
- Combine all ingredients in saucepan and heat on low to around 170F — stirring constantly.
- If batter is clumpy, transfer into food processor or blender and mix for 30-60 seconds or until it reaches a smoother consistency.
- Place batter into a container and cool in refrigerator to set for a minimum of 4 hours.
- Move custard into a soft serve machine and let it run for exactly 30 minutes.
- Remove from machine and add toppings of choice.
Notes
- This pudding recipe can also be used to make frozen fudge pops, simply pour the mixture into a popsicle mold and freeze until solid.