Scoop Kitchen
Sugar-Free Berry Cheesecake
Tangy cheesecake ice cream with ribbons of deep red berry swirl, sweetened with allulose. No added sugar in the base or the swirl.
- Hands-on
- 25 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Good forSummer
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 148 g), estimated
Whole tubpint: 843 kcal, 15 g protein1265 kcal, 23 g protein (709 ml24 oz). Contains: Milk. The sweetener is counted as allulose; xylitol adds more calories.
Ingredients
9 ingredientsTap an ingredient when it is in the bowl
449 of 473 ml673 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 80 g full-fat cream cheese80 g full-fat cream cheese2¾ oz cream cheese120 g full-fat cream cheese120 g full-fat cream cheese4 oz cream cheese in a large bowl for 15 seconds to soften it.
- Add 65 g sugar-free sweetener80 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener100 g sugar-free sweetener120 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, ½ tsp finely grated lemon zest½ tsp finely grated lemon zest½ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest, 1 tbsp fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract. Whisk for about 1 minute, until smooth and fluffy.
- Slowly whisk in 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream and 200 ml whole milk200 ml whole milk⅔ cup + 3 tbsp whole milk300 ml whole milk300 ml whole milk1¼ cups whole milk until no lumps remain.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- While the tubpint freezes, simmer 100 g frozen mixed berries170 ml frozen mixed berries⅔ cup frozen mixed berries150 g frozen mixed berries250 ml frozen mixed berries1 cup + 1 tbsp frozen mixed berries and 1 tbsp sugar-free sweetener1 tbsp sugar-free sweetener1 tbsp allulose or a 1:1 granulated sweetener1½ tbsp sugar-free sweetener1½ tbsp sugar-free sweetener1½ tbsp allulose or a 1:1 granulated sweetener in a small saucepan for 8 to 10 minutes, mashing the berries, until thick and jammy. Chill until cold. This cooked swirl is the mix-in.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 100 g frozen mixed berries170 ml frozen mixed berries⅔ cup frozen mixed berries150 g frozen mixed berries250 ml frozen mixed berries1 cup + 1 tbsp frozen mixed berries and 1 tbsp sugar-free sweetener1 tbsp sugar-free sweetener1 tbsp allulose or a 1:1 granulated sweetener1½ tbsp sugar-free sweetener1½ tbsp sugar-free sweetener1½ tbsp allulose or a 1:1 granulated sweetener, then run Mix-in.
To serve: Top with fresh blueberries and raspberries.
My notes
Tips
- Allulose keeps a sugar-free tubpint softest. Where it is not sold, use a granulated sweetener that measures like sugar. Erythritol blends freeze harder, so let the tubpint stand for 10 minutes before spinning and plan on a Re-spin.
- Skip the graham cracker crumbs, which are sweetened. For crunch, add 2 tbsp chopped toasted almonds with the berry swirl.
- Make the swirl up to 3 days ahead and keep it in the fridge. It must be cold when it goes in, or it melts the ice cream.
Why it works
Cream cheese gives the base its cheesecake tang and plenty of body, and allulose lowers the freezing point like sugar does, so it spins creamy with no added sugar. Cooking the berries drives off water, so the swirl stays soft and jammy instead of icy.
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