This sugar-free blueberry cheesecake ice cream recipe with fresh ripe blueberries and creamy cheesecake taste is so tasty - it's the perfect summer recipe to beat the heat! Not only is this ice cream delicious, it's 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!
You'll Love This Keto Ice Cream Recipe
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.
If you are looking for more keto ice cream, be sure to make Strawberry Ice Cream Swirl! It's delicious and you can make it sugar-free, low carb, and keto. Peaches and Cream Ice Cream is also sugar free and low carb - and one of my FAVORITES. 🙂
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 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!
What You'll Need
Here's what you'll need to make fresh blueberry cheesecake keto ice cream:
Ingredients
- Cream Cheese
- Salt
- Swerve sugar substitute
- Mascarpone
- Unsweetened Almond Milk
- Pure Vanilla Extract
- Lemon Extract
- Sour Cream
- Fresh Blueberries
Tools
- Ice cream maker
- Really "cool" ice cream containers to keep it fresh
- Super cute dishes to serve your ice cream
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.
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!
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Blueberry Cheesecake Ice Cream
Ingredients
- 12 ounces cream cheese (room temperature)
- ½ teaspoon salt
- 1 cup unsweetened almond milk (room temperature)
- ¼ cup mascarpone (room temperature)
- 2 teaspoons vanilla
- 1 teaspoon lemon extract or juice
- ¼ cup sour cream (room temperature)
- 1 cup Swerve sweetener
- 1 cup blueberries
Instructions
- Prep and assemble your ingredients. If you're model recommends, pre-freeze the ice cream machine mixing bowl for at least 24 hours. 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 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!
Video
Kori's Tips
- 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 for your ice cream maker model. The key to the success of your ice cream is a completely frozen freezer bowl with very cold ingredients. Do not cut corners. An airtight container is important to keep the ice cream from getting an icy consistency.
Nutrition
© 2025 Seeking Good Eats™
Ana
I made this recipe and it froze so hard in the freezer we cannot eat it. I had to use a knife to cut out a square. It melts into a smooth consistency but you can't eat it like normal ice cream. I won't make this recipe again.
Kori
Sorry you had issues! It's unfortunate because the ice cream is really delicious! I've not experienced that before. Erythritol/monkfruit sweeteners can cause ice cream to freeze harder than normal ice cream (but not like a block of ice like you experienced). All you need to do is let it soften on the counter until it reaches the desired softness, but not to the point of melting. Even keto store-bought brands will will freeze harder than regular ice cream too. If you want to try again you could also use allulose in place of the erythritol, it has become quite popular and easy to find - and does not freeze the ice cream so hard.
Heather
I make this all the time!!! Tried and true recipe! And nobody knows that it is sugar free! I use Xylitol or Swerve and it goes so quickly in my house. Great for super hot, muggy days when you want something delicious without the guilt! Thanks for your recipe!
Kori
You are welcome! Thank you for trying the blueberry ice cream. Super happy you all love it. I make it a lot during the Summer too. It's so much better than store-bought and not even hard to make! 🙂
Marnie
Could you use HWC in place of the almond milk?
Kori
Yes, you sure can! It will be a creamier consistency with HWC
Gabriela
Thinking of making this recipe I've been spending a fortune on keto friendly ice creams at the store. Even eating in small portions it gets expensive. And wondering do you have to chill the ingredients for 2 hours minimum if you're using the kind of ice cream maker that does require ice and salt?
Kori
I hear yah. I just picked up some the other day and it is super expensive! I would churn the ice cream until it starts to thicken and then chill until it gets to your desired firmness. I can't how long for certain as I haven't used an ice cream maker with ice and salt but the premise should be the same as the electric one, and good ole ice and salt might even be quicker though! Let me know how it turns out!
Gabie D
My electric one ( with ice and salt) days you do need to chill the metal container AND the mixed ingredients BEFORE churning 🙄
Kori
Yes, my electric one needs a chilled metal container and ingredients too. When mixing the ingredients initially they need to be softened however in order to mix together properly, then they can be chilled.
Kala
I am a Lactation Consultant and my experience tells me that the proteins in cow's milk (uncooked or unprocessed) is why some people have trouble digesting milk. When you eat such things as cottage cheese or yogurt that have been processed with heat or some other chemical that breaks down the cow milk protein then the intestinal tract can handle this and digest without painful symptoms. Hope this helps explain the milk situation!
Beth
All I can say is WOW. It’s my new “go-to” - it’s that good. Thank you!!! I substituted 1/2 swerve with Splenda (just our sweetener of choice, we were ok with the extra carbs)....I’m in loooove
seekinggoodeats
I'm so glad you tried the recipe and loved it!! It's so hard to convey to everyone how good a recipe is. It is literally my favorite ice cream and my whole family eats it - even my picky teens! LOL. Thank you!!! 🙂