Description
Indulge in a creamy Keto Blueberry Cheesecake Ice Cream that’s easy to make and perfect for satisfying sweet cravings without the carbs!
Ingredients
Scale
- 240 ml (1 cup) heavy cream
- 240 ml (1 cup) unsweetened almond milk
- 226 g (8 oz) cream cheese
- 60 g (1/3 cup) keto-friendly sweetener
- 240 g (2 cups) fresh blueberries
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, combine the heavy cream, almond milk, and cream cheese. Blend until smooth, about 2-3 minutes.
- Add the keto-friendly sweetener, vanilla extract, and a pinch of salt. Mix until incorporated, about 1 minute.
- Gently fold in the fresh blueberries, leaving some whole for texture.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-30 minutes.
- Transfer the churned ice cream to a freezer-safe container, smooth the top, and freeze for at least 4 hours until firm.
Notes
Stir the ice cream every 30 minutes for the first two hours of freezing to prevent ice crystals from forming. Store in an airtight container for up to 5 days in the fridge and 2-3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg