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Keto Cookbooks



The Keto Ice Cream Scoop Cookbook : One-click shopping list
Sour Cream and Chive Biscuits (+ video!)
Recipe Index: Find the recipe you need here
Mint Chocolate Pudding
The KETO Ice Cream Scoop Cookbook
Keto and Low Carb Thickeners
Peanut Butter Ice Cream
The KETO Crockpot Cookbook
The Keto Ice Cream Masterclass
Chocolate Fudge Mug Cake

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All Hopped Up On Delicious

There isn’t one person on my team who didn’t truly deserve a 10 minute ice-cream break by mid-week.  So I made them ice-cream.  It was a bit of an experiment…the recipe that is.  I hadn’t made this particular version before but it felt like cheesecake ice cream marbled with fresh raspberry sauce would go well together.  The Cherry Cheesecake & Blueberry Cheesecake versions had both been huge hits.  Let’s see if Raspberry Cheesecake would get an equally uproarious reception.

Cheesecake Ice Cream (adapted from The Perfect Scoop)

  • 8 oz. cream cheese
  • 1 lemon
  • 1 cup sour cream
  • 1/2 cup half-n-half
  • 2/3 cup sugar
  • pinch of salt

Sling the cream cheese into a blender along with the lemon zest (if you zest directly into the blender you save on dish-washing), sour cream, half-n-half, sugar and salt.  {Note:  if you are still using a grater to zest with I am begging you to go get a micro-plane.  You will love me, your micro-plane & all the extra time that you have because of it, forever.}

Puree until super smooth.  (I tend to wander off for 5 minutes at this point & wash dishes or put the kettle on or start making whatever sauce I am going to layer into the ice cream.)

Once really smooth, put in a container, cover and chill the mixture thoroughly in the ‘fridge (overnight is good), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Raspberry Sauce (cb)

  • 6 cups fresh raspberries
  • 1 cup sugar
  • 3 tsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp lemon juice
  • 1 tbsp kirsch

Pile all the raspberries into a food processor & purée the heck out of them.  Then press them through a mesh strainer to remove all the seeds.  (A flexible rubber spatula will be your best weapon for this).  Now I know that this is an *optional* (and rather annoying) step, but trust me on this one.  Those pesky seeds may be small but they will be vastly more annoying on your tongue & in your teeth than spending a few minutes straining them out.

Put the raspberry purée in a saucepan, add the sugar & heat.  Mix the water, lemon juice & cornstarch in a small dish & stir until the mixture is free of lumps.  Stir the cornstarch slurry into the raspberry purée & bring to the boil.  Reduce the heat to a simmer & cook for 2 minutes.  And no cutting corners on the cooking time here.  It’s 2 minutes…you can do it.  Remove from the heat & stir in the kirsch.

Once cooled, place in a container, cover & chill overnight alongside the ice cream mixture in the ‘fridge.  The sauce will thicken considerably.  This is good.

Once you have frozen the ice-cream mixture in your machine, layer the ice-cream & raspberry sauce alternately in a container.  Do not stir the two together in the slightest.  Just layer.  Continue layering until you have no ice cream or sauce left.  Cover & freeze.

This ice cream sets on the hard side, so leave it out for 5 minutes before attempting to scoop.

Eat.  Swoon.

Seems it went down quite well if one of the instant messages from my team are anything to go by:

FH:  holy $#@% that’s good

cb:  :-)

FH:  seriously.  Eric and i are supposed to be discussing sales quotas…and we’re just staring at each other

cb:  :-0

FH:  yes – like that.  :->> more like that.  all hopped up on delicious

Be prepared to achieve ice-cream goddess status immediately.

David Lebovitz this is all your fault but our mouths still adore you.


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