Raspberry Cheesecake Ganache Ripple Ice Cream
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 6-8
  • 3 cups unsweetened almond milk (or carton coconut milk for a nut free version)
  • 1 15-oz. container part-skim ricotta cheese
  • 4 oz. reduced fat cream cheese*
  • 1 T vegetable glycerin (optional, but highly recommended)**
  • 1 tsp. cream of tartar (for cheesecake flavor)
  • 1 tsp. vanilla extract
  • ¼ tsp. THM Pure Stevia Extract Powder
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
Chocolate Ganache:
  • ½ oz. unsweetened baker's chocolate
  • 1 T refined coconut oil
  • 1 tsp. THM Gentle Sweet (or more to taste)
  • Dash of salt
  • 3 T heavy whipping cream
  • -
  • 1 cup raspberries, partially thawed if frozen
  1. Add all the ice cream ingredients to a blender, adding the glucomannan right before blending so it doesn't clump. Blend for 30 seconds, let the mixture sit for 10 seconds, then blend for another 30 seconds. Churn the mixture in an automatic ice cream churn according to manufacturer's directions until the desired consistency is reached. If the amount is too much for your ice cream maker, pour the remainder into popsicle molds and freeze (I made 2 small popsicles with what would not fit in my 1.5 qt. Cuisinart machine).
  2. While the ice cream is churning, make the ganache. Melt the baker's chocolate, coconut oil, Gentle Sweet, and salt in the microwave in 20 second intervals, stirring at each interval so the chocolate doesn't burn. When the mixture is melted, whisk in the cream until thickened. Set aside.
  3. When the ice cream is done churning, transfer it to a freezer-safe container. Fold in the raspberries and ganache gently by hand, creating a marbled effect. Serve immediately or freeze for an hour or two to firm up some more, if desired. Yields 6-8 servings
  4. Leftovers frozen for an extended period of time will freeze hard, but if you thaw them in the refrigerator for 3-4 hours or on the counter for 30-40 minutes, they'll taste great (especially if you used vegetable glycerin)!
*If using full fat cream cheese, soften it first.
**Vegetable glycerin is a clear liquid that has some unique properties, one of which being that it improves the texture of ice cream and helps keep it scoopable instead of icy after thawing leftovers. It also helps keep the ice cream from sticking to the sides of the ice cream maker! I purchase my vegetable glycerin off of Amazon, and you can find a link for it below the recipe. Now that I have it, I never make ice cream without it, but if you don't have it, you can just leave it out (however the texture won't be quite as good). I highly recommend getting some, though! This recipe doesn't contain any heavy cream, so the vegetable glycerin is especially recommended to maintain a creamy texture.
If you don't have an ice cream maker, you can try to make this in the blender. Freeze the blended ice cream mixture in ice cube trays, let the cubes soften a bit, then blend them to a soft-serve consistency in a high-powered blender, adding some cream to get them to blend, if needed. Stir in the raspberries and ganache by hand, as directed, and freeze to firm up.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at https://www.briana-thomas.com/raspberry-cheesecake-ganache-ripple-ice-cream/