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!

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