Keto Blueberry Cheesecake Ice Cream Recipe

Bright, creamy, and studded with tart berries, this Keto Blueberry Cheesecake Ice Cream tastes like a summer slice in every spoonful.

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Make the blueberry compote: In a small saucepan, combine blueberries, erythritol, lemon zest, and lemon juice. Cook over medium heat until the berries burst and the syrup thickens, about 8-10 minutes. Cool completely.
Whisk the egg yolks and sweetener until pale and slightly thickened, about 2 minutes.
Heat the cream base: In a saucepan, warm the heavy cream, almond milk, and sour cream over medium heat until small bubbles form, about 5-7 minutes. Remove from heat.
Temper and cook the custard: Slowly pour the hot cream into the yolks, whisking constantly. Return to the saucepan and cook over low heat until it coats the back of a spoon, about 4-6 minutes. Add cream cheese, vanilla extract, xanthan gum, and salt; stir until smooth.
Chill the base: Strain the custard, cool to room temperature, then cover and refrigerate for at least 4-6 hours, preferably overnight.
Churn the ice cream: Pour the base into an ice cream maker and churn until it reaches soft-serve consistency. Spoon in half of the cooled blueberry compote during the last minutes and do not overmix.
Freeze and set: Transfer the churned ice cream to a freezer-safe container, layering in remaining compote. Freeze for at least 4 hours until firm.
Serve: Scoop into bowls and garnish with fresh blueberries and lemon zest.

For best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.