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!
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 are 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 it! 🙂
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! A 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 it 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)
What You’ll Need to Make Fresh Blueberry Cheesecake Keto Ice Cream
- 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
- 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 the mixture is running until ingredients are well combined and the Swerve has dissolved. Add the mascarpone until well combined. While the mixture is running, slowly add milk, vanilla, and lemon.
The 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 a food processor, pulse chop the blueberries leaving about half chunks and some liquid. You can also use a knife to rough chop blueberries, and then smash a few with a fork or spoon. It tastes best to have some chunks of blueberries, and some smashed. Put blueberries in the refrigerator for 2 hours or overnight. Blueberries must be well chilled.
Process The 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!
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