This Keto Blueberry Cheesecake Protein Ice Cream is a creamy, indulgent, and low-carb dessert that delivers the richness of cheesecake and the freshness of blueberries while staying keto-friendly. With a boost of protein and healthy fats, this is the perfect way to satisfy your sweet tooth without guilt!
Why You’ll Love This Recipe
- Keto & Low-Carb – No added sugar and only 200 kcal per serving.
- Protein-Packed – Vanilla protein powder makes it a nutritious treat.
- Rich & Creamy – The cheesecake base gives it an ultra-smooth texture.
- Easy to Make – Just blend, freeze, and enjoy!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup frozen blueberries
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder
- 1 tablespoon sweetener of choice (erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
1. Make the Blueberry Sauce
In a small saucepan over medium heat, cook the frozen blueberries for 10 minutes, stirring occasionally, until they break down into a thick sauce. Let cool to room temperature.
2. Blend the Ice Cream Base
In a blender, combine cream cheese, heavy cream, almond milk, protein powder, sweetener, vanilla extract, and salt. Blend until smooth and creamy.
3. Swirl in the Blueberries
Pour the cheesecake mixture into a freezer-safe container. Drizzle the cooled blueberry sauce over the mixture and swirl it in gently with a knife.
4. Freeze & Serve
Cover the container and freeze for at least 4 hours, or until firm. Scoop and enjoy your creamy keto blueberry cheesecake ice cream!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Freeze Time: 4 hours
- Calories: 200 kcal per serving
- Servings: 4 servings
Variations
- Chocolate Twist: Add cocoa powder for a chocolate-blueberry cheesecake flavor.
- Dairy-Free: Use coconut cream instead of heavy cream and cream cheese.
- Nut-Free: Swap almond milk for coconut or macadamia milk.
Storage & Reheating
- Store in an airtight container in the freezer for up to 2 weeks.
- Soften Before Serving: Let sit at room temperature for 5-10 minutes for the best texture.
FAQs
Can I use fresh blueberries instead of frozen?
Yes! Just cook them for a few extra minutes to release their juices.
Can I make this without protein powder?
Yes! The texture stays creamy, but it won’t have the extra protein boost.
How can I make this even creamier?
Try adding ½ teaspoon xanthan gum or an extra egg yolk for a smoother texture.
Is this ice cream keto-approved?
Absolutely! It’s low in carbs, has no added sugar, and is full of healthy fats and protein.
Conclusion
This Keto Blueberry Cheesecake Protein Ice Cream is a creamy, dreamy, and guilt-free dessert perfect for hot summer days or a sweet treat anytime. Enjoy rich cheesecake flavors with the freshness of blueberries, all while staying low-carb!
Print
Keto Blueberry Cheesecake Protein Ice Cream
Indulge in this Keto Blueberry Cheesecake Protein Ice Cream, a creamy, high-protein, and low-carb dessert that combines rich cheesecake flavors with fresh blueberries. Perfect for satisfying sweet cravings without added sugar, this keto-friendly treat is easy to make and packed with healthy fats!
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
Ingredients
- 1 cup frozen blueberries
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder
- 1 tablespoon sweetener of choice (erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Make the Blueberry Sauce
- In a small saucepan over medium heat, cook the frozen blueberries for 10 minutes, stirring occasionally, until they break down into a thick sauce.
- Let cool to room temperature.
2. Blend the Ice Cream Base
- In a blender, combine cream cheese, heavy cream, almond milk, protein powder, sweetener, vanilla extract, and salt.
- Blend until smooth and creamy.
3. Swirl in the Blueberries
- Pour the cheesecake mixture into a freezer-safe container.
- Drizzle the cooled blueberry sauce over the mixture and swirl it in gently with a knife.
4. Freeze & Serve
- Cover the container and freeze for at least 4 hours, or until firm.
- Let sit at room temperature for 5-10 minutes before scooping and serving.
Notes
- For an extra creamy texture, add ½ teaspoon xanthan gum or an egg yolk.
- Dairy-Free Option: Use coconut cream instead of heavy cream and cream cheese.
- Nut-Free Alternative: Swap almond milk for coconut or macadamia milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn, Freezing
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
