Sugar-Free Blueberry Cheesecake Ice Cream
Indulge guilt-free with this luscious Sugar-Free Blueberry Cheesecake Ice Cream, a dreamy treat that's as wholesome as it is delicious. This recipe combines the creamy decadence of cheesecake with the vibrant sweetness of fresh blueberries, without any added sugar, thanks to unsweetened monk fruit sweetener. Swirls of homemade blueberry sauce are folded into a rich base of cream cheese, heavy cream, almond milk, and vanilla extract, creating a smooth and tangy dessert that's perfect for any occasion. With just 25 minutes of prep time and the simplicity of an ice cream maker, this refined-sugar-free frozen delight is an irresistible option for health-conscious dessert lovers. Serve up scoops of velvety perfection straight from the freezer and savor the natural flavors of summer year-round!
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Recipe Information
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
Instructions
In a small saucepan, combine the blueberries, water, and 1/4 cup of the monk fruit sweetener.
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.
Remove from heat and let cool to room temperature. Once cooled, blend the mixture to form a smooth blueberry sauce, then set aside.
In a large mixing bowl, beat the cream cheese until soft and creamy.
Add in the remaining 1/4 cup monk fruit sweetener and beat until well combined.
Gradually pour in the heavy cream and continue to beat until the mixture becomes thick and well combined.
Stir in the almond milk, vanilla extract, and salt until everything is evenly mixed and creamy.
Gently fold the blueberry sauce into the cream cheese mixture, creating swirls.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the desired consistency.
Transfer the ice cream into a lidded container and freeze for at least 2-3 hours before serving.
Scoop and enjoy your delicious, sugar-free blueberry cheesecake ice cream!
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 118.3 g | 592% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 39.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 665 mg | 51% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 631 mg | 13% | |
*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.
