I decided to play with my ice cream maker today to celebrate #NationalHotFudgeSundae Day and ended up with this delightful Sugar Free Cheesecake Frozen Custard. You might be surprised by some of the ingredients that give it such a rich, creamy texture.
I’ve meant to write this recipe all month, but life kept interrupting — between testing other recipes like Sugar Free Chocolate Custard Pops and Blueberry Muffins and spending time with the grandkids, the days flew by.
I love this Sugar Free Cheesecake Frozen Custard. The same method used for the Creamy Vanilla Custard Shake made satisfying cravings much easier to handle, so I’ve been busy in the kitchen experimenting and refining.
This classic frozen custard works beautifully with many toppings and is simple to prepare. It doesn’t require uncooked egg whites. I use vegetable glycerin and a bit of vodka to prevent the custard from becoming rock-hard in the freezer. Those ingredients aren’t mandatory, but they help produce a smoother, scoopable texture.
Vegetable glycerin contributes creaminess and a slight chew that mimics commercial ice cream, while vodka reduces iciness because alcohol doesn’t freeze. When my kids were young I often skipped the vodka and simply let the ice cream sit at room temperature for 10–15 minutes before scooping. Use or omit these additions as you prefer.
But back to the Sugar Free Cheesecake Frozen Custard
Scrambling the eggs before combining them with the other ingredients removes any uncertainty about safety and speeds up the process. I’ve made this custard several ways — with scrambled whole eggs, with egg whites, and by tempering eggs into warmed almond milk and cream — but scrambling first is quicker and keeps you from hovering over the stove.
Many who follow the Trim Healthy Mama approach own high-powered blenders that thoroughly emulsify the custard base, liquefying the eggs as everything blends together before freezing. That makes preparation easy and consistent.
I like to top my cheesecake frozen custard with a sugar-free blueberry syrup for a bright, fruity finish.
For churning I use a simple home machine that works well for small batches and creates a smooth texture when combined with the glycerin and optional vodka. Adjust the process to your equipment and taste.
Below is the recipe formatted for printing and easy use:
[Recipe content removed from this preview — use your preferred custard recipe or follow the method described above: a base of cream and almond milk, sweetener to taste, cream cheese for cheesecake flavor, scrambled eggs or yolks for richness, optional vegetable glycerin and a splash of vodka to improve scoopability, churned in an ice cream maker]
I always appreciate purchases made through my Trim Healthy Mama affiliate link; those purchases help support this blog and my recipe testing. Thank you for reading and for trying the recipe if you do — enjoy your creamy, sugar-free cheesecake frozen custard!
Recommended Products
If you like making frozen treats, an ice cream maker simplifies the process and delivers consistent results. Choose equipment that fits the batch size you prefer.