Description
A low-carb, no-churn cheesecake ice cream with vibrant blueberry flavor, perfect for summer. Easy to make with a creamy texture.
Ingredients
Scale
- 480 ml (2 cups) heavy cream
- 226 g (8 oz) full-fat cream cheese
- 120 g (1/2 cup) powdered erythritol or allulose
- 120 g (1/2 cup) unsweetened Greek yogurt
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) lemon juice
- 340 g (12 oz) blueberries
- 14 g (1 tbsp) butter
- 1/8 tsp xanthan gum (optional)
- 1/4 tsp (1.5 g) fine salt
- 60 g (1/2 cup) crushed almond-flour crust (optional)
Instructions
- Combine blueberries, powdered erythritol, lemon juice, and butter in a medium saucepan; cook until thickened, about 6–8 minutes.
- Whisk cream cheese in a bowl until smooth, then mix in powdered erythritol and vanilla extract.
- Whip heavy cream and Greek yogurt until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until just combined.
- Layer half the ice cream base in a loaf pan, followed by blueberry compote, then repeat.
- Swirl the compote into the mixture and freeze until firm, about 4 hours.
Notes
For best texture, allow the ice cream to sit at room temperature for 6–8 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Keto
Nutrition
- Serving Size: 1/2 cup (about 100 g)
- Calories: 280
- Sugar: 4g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 65mg