Keto Blueberry Cheesecake Ice Cream is a delightful treat that beautifully combines creamy cheesecake flavors with the refreshing burst of blueberries, making it an ideal dessert for those following a ketogenic lifestyle. It’s indulgent yet low-carb, allowing you to satisfy your sweet tooth without derailing your diet. Plus, this recipe is easy to make, requiring minimal ingredients and just a bit of patience while it freezes. Perfect for warm days or a cozy evening at home, this ice cream will quickly become one of your favorite go-to recipes!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes (freezing time excluded)
- Total Time: 10 minutes (plus 24 hours freezing time)
- Servings: 2-3
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 180
- Protein: 6 grams
- Carbohydrates: 6 grams
- Fat: 15 grams
- Fiber: 2 grams
- Sugar: 1 gram
- Sodium: 50 mg
Why Make This Keto Blueberry Cheesecake Ice Cream Recipe
There are so many reasons to make this Keto Blueberry Cheesecake Ice Cream. For starters, it’s a guilt-free dessert that fits seamlessly into a low-carb or ketogenic diet. The combination of rich cream and sweet blueberries provides an exquisite flavor profile that’s both satisfying and refreshing. This recipe also allows you to control the sweetness level to your preference, making it perfect for people who are sensitive to sugar but still crave something delicious. With its creamy texture and fruity notes, this ice cream is sure to impress family and friends on any occasion.
How to Make Keto Blueberry Cheesecake Ice Cream Recipe
Ingredients:
- 1/2 cup heavy whipping cream
- 3/4 cup unsweetened almond milk
- 1/2 cup frozen blueberries
- 2 tablespoons (1 oz) cream cheese
- 2 tablespoons sweetener (I used Swerve)
- 1 scoop vanilla protein powder
Directions:
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Step 1: Preparation
Begin by gathering all your ingredients and measuring them out. Having everything ready will streamline the process and make it easier to blend smoothly.
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Step 2: Mixing
Add all of the ingredients—heavy whipping cream, almond milk, frozen blueberries, cream cheese, sweetener, and vanilla protein powder—into a high-speed blender or food processor. Blend on high until you achieve a smooth mixture and the blueberries are fully pureed. Taste the mixture and adjust sweetness if desired, remembering that it may taste slightly less sweet once frozen.
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Step 3: Freezing
Pour the mixture into the pint container that comes with the Ninja Creami ice cream maker. Seal with the storage lid and place it flat in the freezer. Allow it to freeze for 24 hours or overnight for best texture.
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Step 4: Finishing
When you’re ready to enjoy your ice cream, remove the container from the freezer. Take off the storage lid and place it into the outer assembly bowl of the Ninja Creami. Secure the assembly lid and select the LITE button to run through the cycle. Check the texture once it’s complete; if it’s powdery, run it through the LITE cycle again—this may take two cycles until it reaches a creamy consistency. If it remains grainy, add a tablespoon of almond milk and process one last time. Spoon into bowls and savor the deliciousness!
How to Serve Keto Blueberry Cheesecake Ice Cream Recipe
Serve this ice cream in cute bowls or cones for a delightful presentation. Garnish with extra blueberries or a dollop of whipped cream for added indulgence. It’s perfect for summer parties, post-dinner sweets, or anytime you feel like treating yourself without the guilt.
How to Store Keto Blueberry Cheesecake Ice Cream Recipe
Store any leftovers in the same pint container you froze it in. Smooth out the surface to ensure even freezing, then cover with the lid to prevent freezer burn. The ice cream can be stored for up to two weeks. When you’re ready to enjoy it again, simply run it through the Ninja Creami again to restore its creamy texture.
Expert Tips for Perfect Keto Blueberry Cheesecake Ice Cream Recipe
- Always taste the mixture before freezing to ensure it’s sweet enough for your liking.
- If you don’t have a Ninja Creami, you can blend and freeze, but stirring every 30 minutes for the first couple of hours will help achieve a creamier texture.
- For added flavor, consider using a dash of vanilla extract or lemon juice in the mixture.
- If blueberries aren’t your thing, feel free to substitute with other berries or add in nuts for a crunchy texture.
Delicious Variations
- Berry Medley: Swap blueberries for strawberries, raspberries, or a mix of your favorite berries.
- Chocolate Swirl: Drizzle in melted dark chocolate before freezing for a chocolate cheesecake twist.
- Nutty Delight: Stir in crushed almonds or walnuts for added texture and flavor.
Frequently Asked Questions
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Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries, but the ice cream may need extra time to freeze. Frozen berries help create a smoother texture. -
Is there a dairy-free alternative for cream cheese?
Yes! You can substitute with a dairy-free cream cheese alternative to keep it completely dairy-free. -
How can I make this more chocolatey?
Add unsweetened cocoa powder or keto chocolate chips to the mixture to give it a rich chocolate flavor. -
How long does this ice cream last in the freezer?
This ice cream can last up to two weeks when stored properly in an airtight container. -
Can I double this recipe?
Absolutely! Just double all the ingredients and ensure you have a large enough container for freezing.
Conclusion
This Keto Blueberry Cheesecake Ice Cream is a scrumptious way to enjoy a rich dessert without the carb load. With its simple prep and delightful flavors, it’s perfect for satisfying your cravings while sticking to your health goals. Enjoy making this icy treat and share it with family and friends – it’s sure to become a beloved favorite in no time!
Print
Keto Blueberry Cheesecake Ice Cream
- Total Time: 1440 minutes
- Yield: 2-3 servings 1x
- Diet: Keto
Description
A creamy and indulgent keto-friendly dessert that combines cheesecake flavors with refreshing blueberries.
Ingredients
- 1/2 cup heavy whipping cream
- 3/4 cup unsweetened almond milk
- 1/2 cup frozen blueberries
- 2 tablespoons cream cheese
- 2 tablespoons sweetener (e.g., Swerve)
- 1 scoop vanilla protein powder
Instructions
- Gather all ingredients and measure them out for easy blending.
- Add all ingredients to a high-speed blender or food processor and blend until smooth, ensuring blueberries are fully pureed.
- Pour the mixture into the Ninja Creami container, seal, and freeze for 24 hours.
- Once frozen, process in the Ninja Creami using the LITE button until creamy. If grainy, adjust with almond milk and reprocess.
Notes
Taste the mixture before freezing to ensure it meets your desired sweetness. For a creamier texture, stir every 30 minutes for the first few hours if not using a Ninja Creami.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
