Low Carb Blueberry Cheesecake Ice Cream

Indulge in the creamy, tangy bliss of Low Carb Blueberry Cheesecake Ice Cream, a guilt-free dessert that combines the richness of cheesecake with the fruity burst of fresh blueberries. Perfect for keto and low-carb lifestyles, this homemade no-sugar-added treat uses erythritol as a sweetener and features a velvety base of cream cheese and heavy cream. A swirl of homemade blueberry sauce and a buttery almond flour crumble add layers of flavor and texture, making each bite a delightful contrast of sweet, tangy, and crunchy. Whether made in an ice cream maker or with a freezer-friendly method, this easy-to-follow recipe delivers luscious results in under 30 minutes of prep time. Serve it in scoops for a refreshing summer treat that feels as indulgent as it is satisfying!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 8

Ingredients

• 8 oz Cream cheese
• 2 cups Heavy cream
• 0.75 cup Erythritol sweetener
• 1 tsp Vanilla extract
• 1 tbsp Lemon juice
• 1 cup Fresh blueberries
• 2 tbsp Water
• 2 tbsp Almond flour
• 2 tbsp Unsalted butter

Directions

Step 1

Start by making the blueberry sauce. In a small saucepan over medium heat, combine the blueberries and water. Cook while stirring occasionally until the blueberries start to break down and the mixture thickens slightly, about 5 minutes. Set aside to cool.

Step 2

While the sauce cools, prepare the cheesecake ice cream base. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.

Step 3

Gradually add the erythritol sweetener to the cream cheese, continuing to mix until well combined and the sweetener is mostly dissolved.

Step 4

Add the heavy cream, vanilla extract, and lemon juice to the mixture. Continue to beat on medium speed until the mixture is smooth and slightly fluffy, about 2-3 minutes.

Step 5

In a small pan, melt the butter over medium heat and stir in the almond flour until lightly toasted and combined to form a fine crumble. Set aside to cool.

Step 6

Pour the ice cream base into an ice cream maker and follow the manufacturer's instructions until the desired consistency is reached, about 20-25 minutes. Alternatively, if you don't have an ice cream maker, transfer the mixture to a shallow container and freeze, stirring every hour until it is set (around 4-5 hours).

Step 7

Once the ice cream reaches the soft-serve stage, gently fold in the blueberry sauce and the almond flour crumble, creating swirls.

Step 8

Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm enough to scoop.

Step 9

Serve the Low Carb Blueberry Cheesecake Ice Cream in bowls or cones and enjoy your creamy, tangy, and refreshing treat!

Nutrition Facts

Serving size	(1121.1g)

Amount per serving	% Daily Value*
Calories	2776.3

Total Fat 268.6g	0%
Saturated Fat 156.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 771.1mg	0%
Sodium 877.0mg	0%
Total Carbohydrate 215.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 24.9g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 264.0mg	0%
Iron 1.1mg	0%
Potassium 443.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.2%

Protein: 2.1%

Carbs: 25.7%