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
