Ice cream and cheesecake are two of my biggest weaknesses (you now know my Kryptonite!), so why not combine them into one irresistible treat?!

Ingredients

1/4 cup 35% cream
1/4 cup unsweetened almond milk
2 oz cream cheese
2 Tbsp monkfruit sweetener
1/2 tsp vanilla extract

Garnish
1 Tbsp ground pecans
2 tsp golden monkfruit sweetener

Yields: 1 serving
Per serving*:
Calories: 416
Net carbs: 4
Protein (grams): 5
Fat (grams): 39

Prep time: 3 min
Cook time: 12 min
Total time: 4 hours 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, whisk together all the ice cream ingredients over medium-high heat and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min.

While the ice cream mixture cools slightly, prepare the garnish. Toast the ground pecans and monkfruit sweetener in a small pan over medium heat, stirring frequently, about 2-3 min. Store at room temperature in an airtight container.

Refrigerate the ice cream mixture a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every 15 min, or following the instructions for your model of ice cream maker.

Serve the ice cream sprinkled with the garnish and enjoy!