Description
Creamy blueberry cheesecake ice cream brings together classic dessert flavors in a cool summer treat. Luscious blueberry swirls and rich cheesecake chunks create an irresistible frozen delight you’ll want to savor slowly.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy cream
- 1 cup almond milk
- 1 cup (8 ounces) cream cheese
- 1 ½ cups frozen blueberries
- 1 large egg
Sweeteners:
- ⅔ cup powdered erythritol
- ¼ cup powdered erythritol
- 1 tablespoon powdered erythritol
Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ cup water
- 1 pinch of salt
Instructions
- Craft a creamy cheesecake base by preheating the oven to 350°F and lining a 9×9-inch pan with parchment paper.
- Whip cream cheese until airy, then incorporate egg, powdered erythritol, vanilla, and lemon juice until completely smooth.
- Spread the mixture evenly in the prepared pan, baking for 12-15 minutes until edges are set but center remains slightly jiggly.
- Cool the cheesecake completely, then freeze for at least 2 hours before cutting into small, bite-sized chunks.
- Create a vibrant blueberry sauce by combining water, powdered erythritol, and blueberries in a saucepan over low heat.
- Gently mash blueberries while stirring, allowing the mixture to thicken and become glossy, then set aside to cool.
- Blend heavy cream, almond milk, powdered erythritol, vanilla, and salt in a large bowl until thoroughly combined.
- Fold in frozen blueberries and transfer the mixture to an ice cream maker.
- During the last 3-4 minutes of churning, introduce frozen cheesecake chunks into the churning ice cream.
- Drizzle the cooled blueberry sauce into the ice cream, creating swirling patterns throughout the mixture.
- Pour the freshly churned ice cream into a freezer-safe container, allowing immediate soft-serve enjoyment or additional freezing for a firmer texture.
- If the ice cream becomes too firm, let it soften for approximately 15 minutes before serving to achieve the perfect creamy consistency.
Notes
- Homemade cheesecake chunks elevate this ice cream from ordinary to extraordinary, providing rich, creamy texture in every bite.
- Blueberry drizzle adds vibrant color and intense fruity flavor, creating a beautiful swirl throughout the ice cream.
- Low-carb sweetener erythritol keeps the dessert diabetes and keto-friendly without compromising delicious taste.
- Fresh frozen blueberries inside the ice cream base deliver natural sweetness and antioxidant benefits.
- Soft-serve consistency can be achieved immediately after churning, while additional freezing creates a traditional ice cream texture.
- Always allow frozen ice cream to soften for 15 minutes before serving to ensure perfect scoopability and smooth mouthfeel.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 315
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg