Creami_Cheesecake_IceCream

based (vaguely) on https://ninjatestkitchen.com/recipe/caramel-apple-cheesecake-ice-cream/

Ingredients:

140g cream cheese.
70g heavy cream
150g almond milk
1 tsp / 5g vanilla extract (not needed if vanilla yoghurt)
50-70g granulated sugar (depending on how sweetened the ‘flavour’ is - for frozen/fresh fruit, 70g, for jam or pie filling, 50g. Can also use allulose for a low-carb version (do not use erthrytol - it can crystalize)
1/4 tsp / 2g xanthan gum
flavour : 100g frozen or fresh fruit, 50g caramel, 30g cocoa powder, 80g jam

March 23, 2024: tried with 140g cream cheese, 60g heavy cream, 150g almond milk, 1.5 tsp cinnamon, no yogurt, and 70g allulose/monkfruit brown sugar - it worked very well and had a better texture. Was slightly short on the volume - I’ll try with 10g more heavy cream next time.

Directions:

add all ingredients into the blender. Be sure to sprinkle the xanthan gum so it is less likely to clump
blend on high until well combined (~30s or so)
pour into the Creami pint container - add additional milk/cream if desired to reach the fill line
place on level surface in freezer until frozen, then process in the Creami

Notes:

if using frozen fruit, and the fruit is icy, simmer it in a pan until most of the water is boiled off before adding to the ice cream base
This did not work with Eurythritol based artifical sweetner, but it worked great with Allulose - I used 70g of an Allulose / Monkfruit blend and it came out great.

50g of 100% chocolate and 80g of raspberry coulis was great