This Low Carb Lemon Cheesecake Ice Cream hits every note: creamy, tangy, and packed with real lemon flavor, all at 4g total carbs per serving. Made in the Ninja Creami with cream cheese and no added sugar.
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- Why this Low Carb Lemon Cheesecake Ice Cream Works
- Ingredients to make this low carb lemon cheesecake ice cream in the ninja creami
- Step by step instructions
- How to make Ninja Creami low carb lemon cheesecake ice cream?
- Ninja Creami Tips for Best Texture
- Variations & Swaps
- How to store ninja creami ice cream
- Macros & Nutrition
- Frequently Asked Questions
- More ninja creami recipes
- Recipe Card
This is one of my go-to summer Ninja Creami batches. Lemon and cream cheese is just a combination that works, and at 4g total carbs it fits without compromise.
If you're building out your low carb frozen dessert rotation, check out my Low Carb Strawberry Cheesecake Ice Cream, Blueberry Cottage Cheese Ice Cream (Ninja Creami), and Sugar Free Watermelon Ice Cream.
See the list of all my Ninja Creami Ice Cream Recipes.
Why this Low Carb Lemon Cheesecake Ice Cream Works
- 102 calories and 4g total carbs per serving
- Real cream cheese delivers that tangy cheesecake flavor, no crust needed
- Unsweetened almond milk keeps the base light without sacrificing creaminess
- Xanthan gum prevents icy crystallization and gives it a smooth, scoopable texture
- Diabetic friendly frozen dessert made with whole ingredients
Ingredients to make this low carb lemon cheesecake ice cream in the ninja creami
- Fresh lemons, juice and zest: The zest carries the most concentrated lemon flavor and is what gives this its cheesecake brightness.
- Powdered sweetener: Must be powdered, not granular. Granular sweetener won't fully dissolve in a cold base and leaves a gritty texture once frozen. Monk fruit or erythritol-based blends work best
- Xanthan gum: A small amount goes a long way. It prevents the icy crystallization you get with lower-fat bases and gives the final texture that smooth, creamy scoop
- Unsweetened vanilla almond milk: Low carb, low calorie, and the vanilla note supports the cheesecake flavor without needing extra extract
- Cream cheese: Block-style, softened. This is what separates lemon cheesecake ice cream from plain lemon ice cream. Full fat gives the best texture and flavor
- Vanilla extract: Rounds out the cheesecake profile and ties the lemon and cream cheese together
- Lemon extract (optional): Only needed if the fresh lemon isn't coming through after tasting. Start without it and add only if needed
- Yellow food coloring (optional): Purely visual. Gives it that classic lemon dessert look with no impact on flavor or macros
Pro Tip: Taste the base before pouring into the pint. This is your only chance to adjust sweetness and lemon intensity before the 24-hour freeze. Add lemon extract only if the fresh lemon isn't punching through.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make Ninja Creami low carb lemon cheesecake ice cream?
STEP 1: Blend all ingredients until completely smooth. Taste and adjust sweetness or lemon flavor, then blend again for 20 seconds.
STEP 4: Pour into your Ninja Creami pint, staying below the max fill line. Freeze for 24 hours.
STEP 3: Process on the Lite Ice Cream function.
STEP 4: Respin if needed, or add 2 tablespoon of almond milk or cream and respin until creamy.
Pro Tip: Always use the Lite Ice Cream function, not Ice Cream mode. The lower-fat almond milk base processes better on Lite and gives you a creamier, smoother result.
Ninja Creami Tips for Best Texture
- The 24-hour freeze is non-negotiable. Underfreezing is the number one reason low carb Ninja Creami recipes come out crumbly or uneven. The base needs to be frozen completely solid before processing
- If it comes out powdery after the first spin, don't panic. Run the respin function once before adding any liquid. A second pass often fixes it on its own
- Respin vs. add liquid: If the texture is still off after a respin, add 2 tablespoon of almond milk or cream directly into the pint and respin. Use liquid only as a last step, not a first instinct
- Freezer running extra cold: If your pint feels like a solid brick, let it sit on the counter for 5 minutes before processing. A rock-hard freeze can affect the final texture and put unnecessary strain on the machine
Pro Tip: Always run a respin before adding liquid. Most low carb Ninja Creami bases just need a second pass to come together.
Variations & Swaps
- Extra lemon: Double the zest or add lemon extract to the base before freezing. Taste first and adjust from there
- Lemon blueberry cheesecake: After the first spin, add 2 tablespoon of sugar free blueberry jam directly into the pint and use the mix-in function
- Creamier base: Replace half the almond milk with canned coconut milk for a richer texture. This will increase the fat and carb count so recheck your macros
- Lemon poppyseed: Stir 1 teaspoon of poppy seeds into the base before pouring into the pint and freezing
How to store ninja creami ice cream
- Keep it in the original pint. Store with the lid on in the freezer for up to 2 weeks. Transferring to a different container affects how it reprocesses
- It will refreeze solid after each spin. That's normal. Just respin before serving and it comes right back to a creamy texture
- Do not store in a regular freezer container. The Ninja Creami is designed to process from its own pint. A different container changes the freeze density and affects the final texture
- Use within 2 weeks. The almond milk base doesn't hold up well beyond that. For best results, make a fresh batch every 1 to 2 weeks
Macros & Nutrition
This low carb lemon cheesecake ice cream keeps it light without sacrificing that creamy, tangy flavor. Here's the full breakdown per serving:
| Nutrient | Per Serving |
|---|---|
| Calories | 102 |
| Fat | 9g |
| Total Carbs | 4g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 2g |
Macros calculated using unsweetened vanilla almond milk and powdered erythritol-based sweetener. Using a different sweetener may change carb count. Serves 4.
Frequently Asked Questions
Yes. Pour the blended base into a freezer-safe container and freeze for 4 to 6 hours, stirring every 30 to 45 minutes to break up ice crystals. The texture will be less creamy than the Ninja Creami version but still works. For best results, use a shallow container to speed up the freeze and make stirring easier.
This recipe is made with no added sugar, a powdered low carb sweetener, and unsweetened almond milk, coming in at 4g total carbs per serving. It fits a low carb eating pattern and uses ingredients that won't contribute to a sugar load. Always factor it into your total daily carb intake and consult your healthcare provider for personal guidance.
The two most common reasons are an incomplete freeze and a low-fat base without enough structure. Make sure the pint is frozen for a full 24 hours before processing. If it still comes out crumbly after the first spin, run the respin function before adding any liquid. If it's still not right, add 2 tablespoon of almond milk or cream and respin. Skipping the xanthan gum will also cause an icy result with this almond milk base.
Recipe Card
Low Carb Lemon Cheesecake Ice Cream (Ninja Creami)
Ingredients
- 2 tablespoon fresh lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ cup powdered sweetener sugar substitute
- ¼ teaspoon xanthan gum
- 1.5 cups unsweetened vanilla almond milk
- 3 oz cream cheese full fat
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract optional
- 6 drops natural yellow food coloring optional
Instructions
- Add all ingredients to a blender
- Blend until completely smooth, about 30-45 seconds
- Taste for sweetness and lemon flavor; add lemon extract if needed, then blend again for 20 seconds
- Pour into your Ninja Creami pint, staying below the max fill line
- Freeze for a full 24 hours. A partial freeze will result in a crumbly or uneven texture
- Process on the Lite Ice Cream function
- Check the texture after the first spin. If it comes out crumbly or powdery, add 2 tablespoon of almond milk or cream directly into the pint and respin
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Creamy, tangy, and dangerously easy to make, this lemon cheesecake ice cream has become a permanent fixture in my Ninja Creami rotation.