Blueberry Cheesecake Keto Ice Cream (Sugar Free, Low Carb, Keto), with fresh blueberries and a creamy cheesecake taste, this is the perfect summer recipe to beat the heat! Not only is this ice cream delicious but it is sugar free, low carb, and keto friendly! Only you will know that this ice cream is a healthy recipe. You will never buy store-bought ice cream again!
The Perfect Keto Ice Cream – Blueberry Cheesecake
A delicious homemade keto ice cream recipe that’s made easy in your ice cream maker. This low carb and sugar free ice cream recipe is so good with fresh blueberries and a rich creamy cheesecake taste! Blueberry cheesecake keto ice cream is so delicious no one will know it is a healthy ice cream recipe. Ice cream it the perfect thing on a hot day, or just when you need a healthy sweet treat.
You’ll Love This Cheesecake Blueberry Ice Cream
Easy To Make Keto Ice Cream Maker Recipe
This is very easy to make in an ice cream maker. Once ingredients are mixed, they are chilled until very cold. The cold ingredients are poured into a frozen freezer bowl and the make is turned on for about 15 to 20 minutes. Voilà! That’s it!
Family Friendly Recipe
I think ice cream is pretty much universally liked – unless you are lactose intolerant. Usually, my stomach gets really upset when I eat ice cream. This ice cream does not upset my stomach. I believe it is because this recipe is predominately using almond milk instead of whole milk and heavy cream. There is cream cheese and sour cream in this recipe, but these ingredients do not seem to bother me. I have no idea why, but maybe one of our readers does? If you do, please share! 🙂
A Healthy Ice Cream, It’s True
Because it is sugar free and low carb, this ice cream is so much healthier (and fresher tasting) than the store bought versions. For those following a keto diet this blueberry ice cream recipe is PERFECT.
Even though this ice cream is healthy, it does not taste healthy. It tastes rich and decadent. Know what I mean? 🙂 My kids will not touch anything that I have labeled as healthy. I was able to sneak this one by without anyone noticing that it is sugar free! Win for me! I’m still keeping it a secret because as soon as I mention it, they won’t eat it.
Make It Your Own Ice Cream
You are not stuck with blueberries. Substitute another favorite berry! Make its a raspberry cheesecake ice cream, or a blackberry cheesecake ice cream. Yum. Try a combination of berries. Mix blueberries and raspberries so it’s red, white, and blue – perfect for 4th of July, Memorial Day, or other favorite celebration.
For an adult only boozy blueberry cheesecake ice cream, feel free to add 1 to 2 tablespoons of blueberry vodka. Go easy on the vodka though, as too much alcohol will prevent the ice cream from freezing. Add it very last thing, after the ice cream has mostly frozen in the machine. You will seriously love this.
A Low Carb and Keto Ice Cream
With 13.1 grams of fat, and 4.4 grams net carbs and 2.7 grams of protein it is perfect for a low carb and ketogenic diet. Yay!
Want more refreshing low carb and easy keto dessert recipes? Check out my post on luscious Keto Lemon Desserts, (HERE)
Ingredients You’ll Need to Make Fresh Blueberry Cheesecake Keto Ice Cream
Here are the ingredients that you will need:
- 12 oz cream cheese
- 1/2 tsp salt
- 1 cup Swerve sugar substitute (you can find it, HERE)
- 1/4 cup mascarpone
- 1 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 tsp lemon extract or juice
- 1/4 cup sour cream
- 1 cup blueberries
Other item you might want:
- Ice cream maker (HERE is the ice cream maker I use)
- Really “cool” ice cream containers to keep it fresh (HERE)
- Super cute dishes to serve your ice cream in (HERE)
How To Make Keto Blueberry Ice Cream
Okay, this blueberry cheesecake ice cream is AMAZING 🙂 Here are the steps to make it:
Prep And Assemble Your Ingredients
Make sure that the cream cheese, mascarpone, almond milk, and sour cream are all at room temperature. This will help them blend together easily and keep your mixture from being lumpy. By the way, if the mixture does end up slightly lumpy – I wouldn’t worry about it. The first time I made this it was lumpy and still tasted perfectly delicious!
Mix Ingredients Using A Mixer
Mix the cream cheese until smooth. Scrape down the bowl periodically to make sure everything is incorporating. Add sugar and salt while mixture is running until ingredients are well combined and the Swerve has disolved. Add the mascarpone until well combined. While mixture is running, slowly add milk, vanilla, and lemon.
They key is SLOWLY adding milk, vanilla, and lemon. I forgot and dumped it all in and it got lumpy the first time. Having room temperature ingredients really helps the ingredients blend together much smoother. Finally, add in sour cream.
Refrigerate Until Well Chilled
Cover a chill mixture for at least 2 hours or overnight. It must be well chilled.
Pulse Chop Blueberries in Food Processor
In food processor, pulse chop the blueberries leaving about half chunks and some liquid. You can also use a knife to rough chop, and then smush a few with a fork or spoon. It tastes best to have some chunks of blueberries, and some smushed. Put blueberries in refrigerator for 2 hours or overnight. Blueberries must be well chilled.
Process Ice Cream
Double check your ice cream maker manufacturer instructions before proceeding any further. You will want to make the ice cream according to their directions, not necessarily mine. My ice cream maker has a bowl attachment that is pre-frozen for 24 hours in the freezer and all you have to do is add ingredients – no need for salt and ice. In case you are wondering, this is the ice cream maker I use. I’ve had it for years and it works like a charm. I also love that it’s not expensive!
Set up the ice cream maker and turn it on. Pour the mixture into the frozen freezer bowl and mix until it starts to thicken, about 10 minutes. Add blueberries. Continue mixing for another 5 to 10 minutes until it has a soft creamy texture. If, at that point, the ice cream is not as thick as you like, no worries! Just transfer the ice cream to an airtight container and freeze for a few more hours until it is to your desired frozen consistency.
Tip: a major key to the success of your ice cream is a completely frozen freezer bowl and very cold ingredients. Freeze the freezer bowl for at least 24 hours. Do not cut corners. Also, an airtight container is important to keep the ice cream from getting an icy consistency – and also keeps it fresh longer.
Freeze Until Ice Cream Is At Desired Consistency
If ice cream is not thick enough for your liking, put it in an airtight container and freeze for a couple of hours. You’re done! Eat and enjoy!
Popular Recipes You Will Love!
- Easy Keto and Low Carb Egg Recipes (The Best Keto Egg Recipes)
- Delicious Sugar Free Brown Sugar Ham
- Tasty Low Carb and Keto Zucchini Recipe Roundup
- Luscious Low Carb Lemon Dessert Recipes
- Low Carb Sweets and Keto Fat Bombs
- Sinful Low Carb and Keto Chocolate Recipes
- Keto and Low Carb Cookies (That Actually Taste Good)
Blueberry Cheesecake Ice Cream
- Prep Time: 5
- Cook Time: 2
- Total Time: 7 minutes
- Yield: 6 cups (twelve 1/2 cup servings) 1x
- Category: Dessert
- Method: Frozen
- Cuisine: Dessert
12 oz cream cheese, room temperature
1/2 tsp salt
1 cup unsweetened almond milk, room temperature
1/4 cup mascarpone, room temperature
2 tsp vanilla
1 tsp lemon extract or juice
1/4 cup sour cream, room temperature
1 cup Swerve sweetener
1 cup blueberries
Prep and assemble your ingredients. Cream cheese, mascarpone, almond milk, and sour cream should all be at room temperature.
In a mixer with a paddle attachment, mix cream cheese until smooth. Scraping down bowl periodically.
Add sugar and salt while mixer is running, blend until ingredients are combine and smooth. Add mascarpone, blend until combined and mixture is smooth.
Slowly add milk, vanilla, lemon, and sour cream.
Pour mixture into bowl and chill in refrigerator for at least 2 hours or overnight. It must be well chilled.
Pulse chop blueberries in a food processor, or rough chop with a knife. A mixture that is partly chunky and partly smooshed is perfect. Chill blueberries in refrigerator for at least 2 hours or overnight.
Follow you manufacturers instruction for making ice cream. The model we used comes with a frozen bowl attachment that is pre-frozen for at least 24 hours in the freezer. No salt and ice needed.
Set up your ice cream maker according to manufacturer’s instructions and turn it on. Pour the mixture into the frozen freezer bowl and mix until it starts to thicken, about 10 to 15 minutes.
Add blueberries and continue mixing for another 5 to 10 minuts until the ice cream starts to freeze and has a soft creamy texture. Transfer the ice cream to an airtight container and freezer for a few more until it is to your desired consistency.
When you’re ready to eat allow ice cream to soften on the counter (if needed), scoop it up, and enjoy!
You can substitute whole milk if you don’t want to use almond milk. You can substitute regular sugar for Swerve. You can also use different berries.
Always follow the manufacturer’s instructions of your model of ice cream maker. The key to the success of your ice cream is a completely frozen freezer bowl and very cold ingredients. Do not cut corners. An airtight container is important to keep the icre cream from getting an icy consistency.
I Would Love To Hear From You!
- Tell me how your healthy eating plan going? How do you juggle your diet plan with your lifestyle and family needs?
- Let me know how you like these recipes. Maybe you made the recipe but a different variation? I would love to hear about it!
- Get your recipe featured on this site! Feel free to send any of your favorite recipes and I’ll select a few from our readers to add to our site – and I’ll give you all the credit! Please only send recipes of your own creation!
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