Raspberry White Chocolate Cheesecake Ice Cream

Maria Calvo
Jan 17
3 min read

(Low-Carb Philadelphia Style)

This Raspberry White Chocolate Cheesecake Ice Cream is a creamy, indulgent dessert made using a Philadelphia-style ice cream base—meaning it’s completely egg-free, quick to prepare, and incredibly smooth. I’ve tweaked the classic formula to work beautifully for a low-carb / keto lifestyle, without sacrificing texture or flavor.

The result is a rich vanilla base with tangy cheesecake swirls, bright raspberry ribbons, and optional chunks of sugar-free white chocolate. It’s decadent, balanced, and surprisingly easy to make.

What Is Philadelphia-Style Ice Cream?

Philadelphia-style ice cream is the original American ice cream style. Unlike French-style ice cream, it does not use eggs or custard, which makes it:

Faster to prepare
Cleaner in flavor
Lighter on the palate
Easier to adapt for low-carb recipes

Without eggs, the cream and vanilla really shine—making it the perfect foundation for bold flavors like cheesecake and raspberry.

How This Version Works for Low-Carb & Keto

Traditional Philadelphia ice cream relies on sugar for sweetness and structure. To replace that functionality while keeping carbs low, this recipe uses a few smart adjustments:

Allulose for sweetness and softness (it behaves most like sugar when frozen)
Milk powder as a texture enhancer to improve body and creaminess
Vodka to lower the freezing point for better scoopability
High-fat dairy to maintain richness and satiety

The milk powder is especially important here—it adds milk solids without extra liquid, helping prevent icy texture while keeping the base smooth and scoopable.

Raspberry White Chocolate Cheesecake Ice Cream

Yield: ~1 quart (4 servings)Style: Low-carb, egg-free, fast & creamy

Ingredients

Ice Cream Base

1 cup half & half
2 cups heavy cream
½ - cup allulose (or preferred low-carb sweetener, adjust to taste)
2 Tbsp nonfat dry milk powder (texture enhancer)
1 pinch fine sea salt
1 tsp vanilla extract
Seeds from 1 vanilla bean (optional, for visual appeal)
2 Tbsp vodka (improves scoopability)

Cheesecake Swirl

4 oz cream cheese, softened
2 Tbsp sour cream (optional, adds tang)
1–2 Tbsp allulose, to taste

Raspberry Swirl

1 - 2 cups fresh or frozen raspberries
2 tbs allulose
2 tsp lemon juice (optional, enhances brightness)

White Chocolate Chunks or Chips (Optional)

2 oz sugar-free white chocolate, chopped

Instructions

1. Make the Ice Cream Base

Whisk or blend the milk powder into the cold half & half until fully dissolved.
Add heavy cream, allulose, salt, vanilla extract, vanilla bean seeds, and vodka. Whisk until completely smooth.
Chill for 30–60 minutes if desired (optional but helps with faster churning).

2. Prepare the Cheesecake Swirl

In a small bowl, blend softened cream cheese and sour cream until smooth.
Sweeten with 1–2 Tbsp allulose, adjusting to taste.
Set aside.

3. Prepare the Raspberry Swirl

Combine raspberries, allulose, and lemon juice in a small saucepan.
Heat gently until the raspberries break down and the sauce slightly thickens.
Cool completely before using.

4. Churn the Ice Cream

Pour the base into your ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream is nearly finished, layer in the cheesecake swirl, raspberry swirl, and white chocolate chunks (if using).
Gently fold with a spatula, leaving visible swirls.

5. Freeze & Serve

Serve immediately for a soft-serve texture, or freeze for 1–2 hours for firmer scoops.

Tips for Best Results

Allulose works best for low-carb ice cream due to its sugar-like freezing behavior
Chill all mix-ins fully before swirling to prevent melting
For cleaner swirls, layer rather than over-mix
Let frozen ice cream sit at room temperature for 5 minutes before scooping

Estimated Nutrition (Per Serving)

Based on 4 servings per quart. Includes cheesecake swirl and raspberry swirl. Optional white chocolate not included. May vary depending on ingredients used.

Calories: ~420

Fat: ~42 g

Protein: ~5–6 g

Total Carbs: ~6–7 g

Fiber: ~1–2 g

Net Carbs: ~4–5 g

Macro Notes

Allulose is excluded from net carbs since it does not impact blood glucose
Raspberries contribute most of the net carbs, but keep the flavor bright and balanced
Milk powder adds minimal carbs per serving while significantly improving texture
Using sugar-free white chocolate will slightly increase calories and fat, with minimal carb impact, depending on the brand