Low Carb Blueberry Cheesecake Ice Cream
Indulge in a guilt-free dessert with this irresistibly creamy Low Carb Blueberry Cheesecake Ice Cream, perfectly crafted for keto and low carb lifestyles! This luscious treat combines the tangy richness of cream cheese, the velvety smoothness of heavy cream, and the natural sweetness of a homemade blueberry compote, lightly sweetened with erythritol to keep it sugar-free. A hint of vanilla and lemon juice elevates the flavor profile, while a toasted almond flour crumble adds a delightful crunch reminiscent of cheesecake crust. Whether you use an ice cream maker or the stir-and-freeze method, this easy recipe delivers a decadent frozen dessert that’s bursting with fresh blueberry swirls and creamy cheesecake goodness. Ideal for hot summer days or a special occasion, this low carb ice cream is sure to become a favorite for anyone seeking delicious, healthier dessert options.
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Recipe Information
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
Instructions
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.
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.
Gradually add the erythritol sweetener to the cream cheese, continuing to mix until well combined and the sweetener is mostly dissolved.
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.
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.
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).
Once the ice cream reaches the soft-serve stage, gently fold in the blueberry sauce and the almond flour crumble, creating swirls.
Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm enough to scoop.
Serve the Low Carb Blueberry Cheesecake Ice Cream in bowls or cones and enjoy your creamy, tangy, and refreshing treat!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.6 g | 344% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 24.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 444 mg | 9% | |
*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.
