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3.58 from 38 votes

Sugar Free Peanut Butter Cheesecake Ice Cream

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 @ ½ cup
Calories 206kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

Instructions

  • Add all ingredients into a high powered blender.
  • Mix until combined well.
  • Taste and adjust sweetener if needed.
  • Pour mixture into an ice cream machine and follow manufacturers instructions.
  • Mine was perfectly churned within 20 minutes.
  • Freeze in an air tight container for about 1 hour or until hard enough to scoop.
  • Top with peanuts if desired!

Notes

Net carbs: 3 grams per serving
  • If you'd like to keep this dairy free, replace the cream cheese used for a vegan substitute, like the brand Daiya.
  • If you don't have Swerve you can use another sugar free granulated sweetener of choice. Many other granulated subs like Pyure stevia will be much sweeter than the Swerve I used here so eliminate the liquid stevia.
  • If you don't have an ice cream machine you can make these in your blender than pour into molds for frozen pops instead of churning it into ice cream.
  • This recipe was first published in May 2015 and updated in 2018 with video.

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 143mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Calcium: 28mg | Iron: 0.1mg