Easy Cheesecake Ice Cream Base
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Easy Cheesecake Ice Cream Base

Creamy Homemade Cheesecake Ice Cream (Blueberry Swirl Optional)


There’s something about homemade cheesecake ice cream that feels a little more indulgent than plain vanilla. It's rich, creamy, and slightly tangy, making it the perfect base for countless flavor combinations.


The best part? This easy recipe comes together in under 30 minutes using simple ingredients—no eggs, no cooked custard, and no complicated techniques.


Enjoy it just as it is, or swirl in blueberries, strawberries, cherries, caramel, chocolate, cookie pieces, or whatever you're craving.


Once you master this cheesecake base, you'll have one of the most versatile homemade ice cream recipes you'll ever make.


Ingredients


Ice Cream Base

  • 1½ cups organic half & half

  • 1½ cups organic heavy cream

  • 6 oz cream cheese, softened

  • ½ cup allulose blend

  • 2 tbsp nonfat milk powder

  • 1 tbsp vodka (optional)

  • 1 tsp vanilla extract

  • Pinch of sea salt


Blueberry Swirl

  • 1 ½ cups blueberries (fresh or frozen)

  • 3 tbsp allulose blend

  • 1 tablespoon lemon juice

  • ⅛ teaspoon xanthan gum


NOTE: I add just a pinch of xanthan gum to the blueberry compote to keep the swirl soft and jammy instead of icy — it’s keto-friendly, used in tiny amounts, and helps give that smooth scoopable texture.

Equipment We Use:





❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer ❇️ HexClad Hybrid Nonstick Cookware Set

❇️ Spring Chef Ice Cream Scoop


Ingredients We Use

❇️ Whole Earth Allulose Baking Blend

❇️ Xantham Gum


(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

Instructions


Blend the Ice Cream Base

  1. In a large bowl or blender, whisk/blend together the softened cream cheese, half & half, and heavy cream until smooth.

  2. Add allulose, vanilla, vodka, and salt.

  3. Whisk/blend until fully blended and silky with no cream cheese pieces.

Churn

  1. Pour the base into your ice cream machine.

  2. Churn 20–25 minutes until thick, creamy, and soft-serve in consistency.

Layer & Swirl

  1. Add a layer of ice cream to your container.

  2. Spoon thin ribbons of the blueberry compote on top.

  3. Repeat, layering and swirling as desired.

  4. Freeze 4 hours or overnight for a scoopable texture.

Blueberry Swirl

  1. Add blueberries, sweetner, lemon juice t to a small saucepan.

  2. Cook on medium heat for 5–7 minutes, stirring occasionally, until the berries simmer and release their juices, mash if necessary.

  3. Sprinkle in xanthan gum and incorporate completely.

  4. Simmer 1–2 more minutes until slightly thickened.

  5. Remove from heat and cool completely (a cold compote creates the best ribbon through your ice cream).


Smarter Scoops Tips

  • Use full-fat cream cheese for the best texture.

  • Nonfat milk powder adds body and helps reduce ice crystals.

  • Vodka keeps homemade ice cream softer and easier to scoop.

  • Don't over-swirl fruit ribbons or they'll disappear into the base.

  • This base works beautifully with strawberries, cherries, peaches, caramel, chocolate, or crushed cookies.



FAQs

Ingredients & Sweeteners

What is allulose?

Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.

Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.

Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.

NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.

You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.

These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.

No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.


You can easily make your own by combining:

  • 50% heavy cream + 50% whole milk


For example:

  • 1 cup half & half = ½ cup heavy cream + ½ cup whole milk


If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.


For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.

Texture & Troubleshooting

Why does my ice cream get icy?

This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.

Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.

Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.

A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.

The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.


If you prefer not to use alcohol, there are a few alternatives:

  • MCT oil – A small amount can help soften the texture and improve scoopability.

  • Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.

  • Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.


The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.

Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.

Method & Storage

Do I need an ice cream machine?

An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.

For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.

These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.

Our Approach

Our philosophy on flexibility

These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.


You can adjust sweetness, swap ingredients, and use what you have on hand.

The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.


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