Dark Chocolate Raspberry Swirl Cheesecake No-Churn Ice Cream (Egg-Free)

Here’s another super-delicious variation on my 4-Ingredient White Chocolate Strawberry Swirl Cheesecake Ice Cream post, just like I promised. And this Dark Chocolate Raspberry Swirl Cheesecake No-Churn Ice Cream is even easier to make. You don’t have cook anything: you just whip all the ice cream ingredients together, transfer the mixture to a freezer-safe container, add the sugar-free raspberry jam, and just freeze. That’s it: No ice cream maker needed! Then, after a few hours, you’ve got a seriously scrumptious low-carb keto ice cream.

P.S. For the instant satisfaction to your sweet tooth, check the tip in the end of this post!

Tips for making the Dark Chocolate Raspberry Swirl Cheesecake No-Churn Ice Cream

I wanted to keep the title slightly shorter than the white chocolate variation: “4-Ingredient White Chocolate Strawberry Swirl Cheesecake No-Churn Ice Cream or Popsicles” is a real monster of a name! This ice cream is also easier to make than its white-chocolate sister: plus, it has fewer carbs because it uses raspberries, which have a really low carb count. So here’s how to do it!
 
Just take the cream cheese…

 
…cocoa powder…

 
…sweetener…

 
…and a tiny pinch of salt (not essential but highly recommended!) and beat them well together for a few minutes…

 
…so that you get a fluffy mixture.

 
Oops! Forgot the salt! Let’s add it now.

 
Add the heavy cream and beat until thick…

 
…until the mixture reaches the same consistency as heavy cream whipped into soft peaks.

 
Pour into a freezer-safe container.

 
Like this.

 
Add the raspberry jam…

 
…like this…

 
…and make a few beautiful swirls in the cream mixture so that there’ll be raspberry jam in every spoonful.

 
Close the lid tightly and freeze, preferably overnight, or at least 6 hours. Let the ice cream stand at room temperature for 15-30 minutes before scooping and serving.

 
It’s that simple, and so delicious!

My dark chocolate raspberry swirl ice cream experiments

When I was creating the White Chocolate Strawberry Swirl Cheesecake Ice Cream recipe, I thought about creating a dark chocolate version. At first, my white chocolate version contained raspberry jam, but then I realized that strawberry jam would work better with white chocolate, while raspberry jam matched well with dark chocolate.

For the dark chocolate version, I wanted to make life easier by using cocoa powder rather than dark chocolate. As with the white chocolate ice cream recipe, you’d need to melt the dark chocolate with the cream and then let it cool down for several hours, adding extra time to the process. Using cocoa powder speeds things up; you don’t have to melt anything and wait for it to cool before you can proceed with the rest of the recipe.

Having decided that, I started to ponder the ingredients. I needed cocoa powder and cream cheese for sure. But I’d also need heavy cream to make the consistency right; with cream cheese and cocoa powder alone the mixture would be far too stiff. First, I planned to add whipped cream, but then I realized it would be difficult to combine with the stiff mixture of cream cheese and cocoa powder. Besides, the consistency would be still too stiff. But what about adding the heavy cream directly to the beaten cream cheese and cocoa powder mixture and then beat it until thick? That should do the trick.

As for sweeteners: My white chocolate ice cream version uses white chocolate, which is very sweet. Since I decided to use cocoa powder instead of dark chocolate here, I needed to add sweetness to the mix. Powdered erythritol would be the best option, I thought. Stevia would lend it too much of an aftertaste, and erythritol crystals wouldn’t even dissolve. (By the way, chewing erythritol crystals in a dessert is one of the most disgusting things ever. That sandy, crackling feeling is incredibly unappetizing!)

So, now I had cocoa powder, cream cheese, heavy cream, and powdered erythritol. The fifth ingredient was sugar-free raspberry jam: I’d add it to the ready-made mixture and make beautiful swirls in it. Unlike the white chocolate version, in this case I’d add the jam to the ice cream mixture after pouring it into the freezer-safe container, not before. The swirls would be so much prettier that way.

The measurements for the ingredients were pretty straightforward, but deciding on the amount of cocoa powder took some time. I wanted it to taste chocolaty enough without being overpowering. 1/4 cup (60 ml) felt just right, and it turned out to be the ideal amount for my chocoholic taste buds.

Oh yes, and as always for desserts — especially for chocolate desserts! — I added a pinch of unrefined sea salt. It makes any chocolate dessert taste sinful!

Aaand finally, here’s the recipe. Enjoy!

Dark Chocolate Raspberry Swirl Cheesecake No-Churn Ice Cream (Egg-Free)

June 16, 2017

by elviira

Ingredients

• 10 oz = 280 g cream cheese
• 1/4 cup = 60 ml cocoa powder
• 2/3 cup = 160 ml powdered erythritol (like Confectioner's Style Swerve)
• 2/3 cup = 160 ml heavy cream
• 2/3 cup = 160 ml homemade or commercial sugar-free raspberry jam
• (Optional but highly recommended: pinch unrefined sea salt or Himalayan salt)

Instructions

1. Combine the cream cheese, cocoa powder and the sweetener in a deep and narrow bowl.
2. Beat with an electric mixer until fluffy, about 5 minutes.
3. Add the heavy cream and beat until stiff peaks form.
4. Pour the mixture into a freezer-safe container with a tight-fitting lid.
5. Add the raspberry jam and carefully make a couple of large swirls with a fork.
6. Close the lid tightly and freeze overnight or until solid.
7. Let the ice cream stand at room temperature for 15-30 minutes before serving.

Tags

berry,

cheesecake,

chocolate,

dessert,

ice cream

© 2025 Images, text and recipe fully copyrighted by Low-Carb, So Simple

https://www.lowcarbsosimple.com/dark-chocolate-raspberry-swirl-cheesecake-no-churn-ice-cream-egg-free/

Tips for variations

My personal favorite variation is to add grated dark chocolate to the ice cream mixture before pouring it into the freezer-proof container. I just stir 1/2 cup (120 ml) grated dark chocolate into the mixture and combine well. Then I proceed according to the instructions—so, I pour the mixture into the freezer-proof container, add the raspberry jam, and make a couple of swirls. The grated dark chocolate adds a delicious crunch to the ice cream!

For an adults-only version, you can add a dash of rum to improve the taste and the texture: Alcohol helps ice cream stay soft in the freezer so that it doesn’t get rock hard. If you’re making it for kids, you can enhance the raspberry taste with raspberry flavoring—or, you can experiment with different natural flavorings of your choice.

If you want to get really experimental, you can replace part of the powdered erythritol with flavored liquid stevia. Try, for example chocolate raspberry stevia, dark chocolate stevia, berry stevia, vanilla stevia, English toffee stevia, or cherry vanilla stevia.

You can make popsicles from the ice cream mixture, too, of course. Unfortunately I didn’t have time for that this time around, but I’m definitely going to make them during the summer (especially when I have those cute umbrella popsicle molds)!

Got an aching sweet tooth and want INSTANT relief? No problem! Serve this chocoholic’s dream as a delicious, velvety mousse—no freezing necessary!

Related posts:

Low-Carb Raspberry Chocolate Chip Parfait No-Churn Keto Strawberry Cheesecake Ice Cream — with only 5 Ingredients 4-Ingredient Keto Raspberry Lemonade Ice Cream Decadent Keto Chocolate Ice Cream Bombs