Description
This Keto Blueberry Cheesecake Protein Ice Cream is a creamy, low-carb dessert combining the rich flavors of cheesecake with the natural sweetness of blueberries. Made with protein powder and keto-friendly ingredients, it’s perfect for a delicious, guilt-free treat that supports your low-carb lifestyle.
Ingredients
Scale
Main Ingredients
- 1 cup frozen blueberries
- 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.
- Blend Ingredients: In a blender, combine the softened cream cheese, heavy cream, unsweetened almond milk, vanilla protein powder, sweetener, vanilla extract, and salt. Blend until smooth and creamy.
- Prepare Container: Pour the cheesecake mixture into a freezer-safe container, smoothing the surface.
- Swirl Blueberry Sauce: Drizzle the cooled blueberry sauce over the cheesecake mixture and gently swirl it in with a knife to create a marbled effect.
- Freeze Mixture: Cover the container tightly and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
- Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- Adjust sweetness by adding more or less sweetener to taste.
- For a smoother sauce, you can strain the cooked blueberries if desired.
- Store leftover ice cream in the freezer, covered, for up to one week.
- Letting the ice cream soften slightly before scooping helps achieve the best texture.
