Description
This Keto Blueberry Cheesecake Protein Ice Cream is a creamy, low-carb frozen dessert perfect for those following a ketogenic lifestyle. It combines the richness of cheesecake with antioxidant-packed blueberries and a boost of vanilla protein powder, creating a delicious treat that’s both satisfying and healthy. Ready in under 5 hours with simple ingredients and no ice cream maker needed.
Ingredients
Scale
Blueberry Sauce
- 1 cup frozen blueberries
Ice Cream Base
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder
- 1 tablespoon sweetener of choice (erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook Blueberries: In a small saucepan over medium heat, cook the frozen blueberries for 10 minutes, stirring occasionally, until they break down into a thick sauce.
- Cool Sauce: Remove the blueberry sauce from heat and let it cool to room temperature to prevent melting the ice cream base when added.
- Blend Ingredients: In a blender, combine the softened cream cheese, heavy cream, unsweetened almond milk, vanilla protein powder, sweetener, vanilla extract, and a pinch of salt.
- Blend Smoothly: Blend the mixture until it’s completely smooth and creamy, ensuring no lumps of cream cheese remain.
- Pour Base: Pour the cheesecake mixture into a freezer-safe container, spreading it evenly.
- Add Blueberry Swirl: Drizzle the cooled blueberry sauce over the ice cream base and gently swirl it in using a knife to create a marbled effect.
- Freeze: Cover the container tightly and freeze for at least 4 hours, or until the ice cream is firm and scoopable.
- Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Notes
- Use a sweetener that suits your taste preference; erythritol keeps it sugar-free and keto-friendly.
- Softening the cream cheese before blending ensures a smooth texture without lumps.
- Allowing the blueberry sauce to cool prevents it from melting the ice cream base and maintains swirl definition.
- If you prefer a thicker swirl, you can reduce the blueberry sauce on lower heat for longer to concentrate it further.
- Letting the ice cream sit out briefly before scooping helps achieve a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
