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Keto Blueberry Cheesecake Ice Cream Recipe

Imagine a cool and creamy dessert that satisfies your sweet tooth while keeping carbs low. This Keto Blueberry Cheesecake Ice Cream is rich, velvety, and bursting with fresh blueberry flavor. It’s dessert without the guilt, and trust me, it’s a game-changer. After countless trials perfecting this recipe at home, I can assure you that its scrumptious taste will not disappoint.

Not only does this ice cream feature fresh blueberries, but it also boasts a delightful cheesecake element that adds depth and creaminess. You’ll love how easy it is to whip up this treat in just a few simple steps. Let’s get started on this delicious journey!

Why This Recipe Works

Creamy Texture: The combination of cream cheese and heavy cream creates a luscious ice cream texture.
Natural Sweetness: Fresh blueberries add a burst of natural sweetness, making it delightful without added sugars.
Keto-Friendly: Using keto-approved sweeteners keeps the carb content low while maintaining great flavor.
Simple Ingredients: It requires minimal and easily accessible ingredients, making it an everyday treat.
Customizable: Feel free to adjust the berry ratio or mix in other flavors for variety.

Ingredients Breakdown

240 ml (1 cup) heavy cream: Provides a rich and creamy base for the ice cream.
240 ml (1 cup) unsweetened almond milk: This keeps the calorie count lower while keeping it dairy-free.
226 g (8 oz) cream cheese: Gives the cheesecake flavor and enhances the creamy texture.
60 g (1/3 cup) keto-friendly sweetener: Use erythritol or a stevia blend, which dissolves easily and maintains sweetness without the carbs.
240 g (2 cups) fresh blueberries: Adds vibrant flavor and natural sweetness; frozen can be used if fresh isn’t available.
1 tsp vanilla extract: Enhances the overall flavor profile of the ice cream.
Pinch of salt: Balances sweetness and elevates flavor.

Essential Equipment

Ice cream maker: Essential for achieving a smooth, churned ice cream texture. Alternatively, use a high-quality blender for a no-churn method.
Mixing bowls: For combining ingredients easily.
Whisk or electric mixer: To thoroughly blend the cream cheese and other ingredients.
Freezer-safe container: For storing the finished ice cream.

Step-by-Step Instructions

Prep Time: 10 minutes
Inactive Time: 4 hours (for freezing)
Total Time: 4 hours 10 minutes
Servings: 4 servings

Step 1: Blend the Base

In a mixing bowl, combine 240 ml (1 cup) of heavy cream, 240 ml (1 cup) of almond milk, and 226 g (8 oz) of cream cheese. Use an electric mixer to blend until smooth, about 2-3 minutes.

Step 2: Sweeten it Up

Add 60 g (1/3 cup) of your preferred keto-friendly sweetener, 1 tsp of vanilla extract, and a pinch of salt. Mix until everything is well incorporated, which will take another minute or so.

Step 3: Add the Blueberries

Gently fold in 240 g (2 cups) of fresh blueberries into the mixture. Make sure to leave some whole for texture and bursts of flavor.

Step 4: Churn the Ice Cream

Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-30 minutes until it reaches a soft-serve consistency.

Step 5: Freeze until Firm

Transfer the churned ice cream to a freezer-safe container. Smooth the top and seal with a lid. Freeze for at least 4 hours or until firm.

Expert Tips & Pro Techniques

Avoid Ice Crystals: Stir the ice cream every 30 minutes for the first two hours of freezing to prevent ice crystals from forming.
Common Mistake: Don’t skip blending the cream cheese thoroughly, as lumps can affect the texture.
Make-Ahead: You can prepare the ice cream base a day in advance; just churn and freeze on serving day.
Professional Tip: If you lack an ice cream maker, pour the mixture into a large shallow dish and freeze. Stir every 30 minutes until fully frozen.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: This ice cream freezes well for 2-3 months when stored airtight. To thaw, leave it in the refrigerator for about 30 minutes.
Reheating: This is ice cream, and it doesn’t require reheating. Just scoop and enjoy!

Variations & Substitutions

Berry Mix: Swap blueberries for raspberries or strawberries while keeping everything else the same for diverse flavors.
Chocolate Version: Add 30 g (1 oz) of unsweetened cocoa powder for a rich chocolate twist. Mix thoroughly before churning.
Nutty Delight: Stir in 50 g (1/2 cup) of chopped nuts for crunch; just remember to adjust the mix-in time so they don’t sink.

Serving Suggestions & Pairings

Top with a handful of fresh blueberries for garnish.
Serve with a side of keto-friendly cookie crumbles.
Pair with a refreshing iced herbal tea to balance the sweetness.

Nutrition Information

Per serving (1 cup, 4 servings total):

Calories: 220
Total Fat: 20 g
Saturated Fat: 10 g
Cholesterol: 80 mg
Sodium: 150 mg
Total Carbohydrates: 6 g
Dietary Fiber: 3 g
Sugars: 2 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my ice cream turn out icy?
If you don’t churn it long enough or freeze it too quickly, ice crystals can form. Churning slowly incorporates air, enhancing creaminess.
Can I make this without eggs?
Yes, this recipe is egg-free as it relies on cream cheese for creaminess.
Can I double this recipe?
Absolutely! Just ensure your ice cream maker can accommodate the larger volume and churn in batches if needed.
Can I prepare this the night before?
Yes, you can make the base the night before and churn the following day for freshness.
How long does this keep in the fridge?
Stored correctly, it will last up to 5 days in the freezer.