Sugar-Free Blueberry Cheesecake Ice Cream
Indulge in the creamy, guilt-free decadence of Sugar-Free Blueberry Cheesecake Ice Cream, the perfect dessert for those seeking a wholesome treat without compromising on flavor. This homemade ice cream combines the tangy richness of cream cheese with the natural sweetness of fresh blueberries, enhanced by a swirl of vibrant blueberry sauce. Sweetened with monk fruit and free of added sugar, it’s a keto-friendly and diabetic-friendly delight. The dreamy base, featuring heavy cream and almond milk, churns to perfection in an ice cream maker, creating a luscious texture that melts in your mouth. Perfect for hot summer days or as a low-carb dessert option, this recipe is a delightful fusion of cheesecake indulgence and fruity freshness.
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Ingredients
- 2 cups Fresh blueberries
- 0.25 cups Water
- 0.5 cups Unsweetened monk fruit sweetener
- 8 ounces Cream cheese
- 1.5 cups Heavy cream
- 1 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
In a small saucepan, combine the blueberries, water, and 1/4 cup of the monk fruit sweetener.
Step 2
Heat over medium heat, stirring occasionally, until the blueberries start to release their juices and the mixture begins to slightly thicken, about 5-7 minutes.
Step 3
Remove from heat and let cool to room temperature. Once cooled, blend the mixture to form a smooth blueberry sauce, then set aside.
Step 4
In a large mixing bowl, beat the cream cheese until soft and creamy.
Step 5
Add in the remaining 1/4 cup monk fruit sweetener and beat until well combined.
Step 6
Gradually pour in the heavy cream and continue to beat until the mixture becomes thick and well combined.
Step 7
Stir in the almond milk, vanilla extract, and salt until everything is evenly mixed and creamy.
Step 8
Gently fold the blueberry sauce into the cream cheese mixture, creating swirls.
Step 9
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the desired consistency.
Step 10
Transfer the ice cream into a lidded container and freeze for at least 2-3 hours before serving.
Step 11
Scoop and enjoy your delicious, sugar-free blueberry cheesecake ice cream!
Nutrition Facts
| Serving size | (1314.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2224.8 |
| Total Fat 202.1g | 0% |
| Saturated Fat 118.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 589.1mg | 0% |
| Sodium 1571.9mg | 0% |
| Total Carbohydrate 56.8g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 39.6g | |
| Protein 17.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 664.9mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 630.8mg | 0% |
Source of Calories