2 cups frozen blueberries
8 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered erythritol or sweetener of your choice
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
In a blender or food processor, blend the frozen blueberries until they form a smooth puree. Set aside.
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the heavy cream, powdered erythritol (or sweetener), vanilla extract, and lemon juice (if using) to the bowl with the cream cheese.
Mix well until all the ingredients are thoroughly combined and smooth.
Add the blueberry puree to the cream cheese mixture and gently fold it in, leaving streaks of blueberry throughout the mixture.
Taste the mixture and adjust the sweetness to your preference by adding more sweetener if needed.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick and creamy consistency. (This usually takes around 20-30 minutes)
If you don't have an ice cream maker, you can pour the mixture into a shallow container and place it in the freezer.
Every 30 minutes, remove the container and stir the mixture vigorously with a fork to break up any ice crystals.
Repeat this process 3-4 times until the ice cream is smooth and creamy.
Once the ice cream has reached your desired consistency, transfer it to an airtight container and freeze it for at least 2-3 hours to firm up before serving.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly.
Scoop into bowls or cones and enjoy your keto blueberry cheesecake ice cream!
This recipe combines the creamy richness of cheesecake with the fruity flavor of blueberries for a delicious keto-friendly treat. Enjoy!
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