Keto Blueberry Cheesecake Protein Ice Cream Recipe
If you’re longing for a dessert that’s lusciously creamy, delightfully fruity, and—best of all—low in carbs, this Keto Blueberry Cheesecake Protein Ice Cream is about to steal your heart. Every glorious scoop packs real blueberry flavor, the tangy smoothness of cheesecake, and the rich decadence you crave, but with a keto-friendly, protein-packed twist. Whether you have fitness goals or just want a guilt-free treat, get ready to fall in love with a dessert that hits all the right notes without sacrificing flavor.
Ingredients You’ll Need
You might be surprised at just how simple this ingredient list is. Each component in Keto Blueberry Cheesecake Protein Ice Cream has a specific role—some add creaminess, others bring sweetness or boost the berry punch, but together they create an irresistibly smooth, flavorful masterpiece that’s as beautiful as it is delicious.
- Blueberries (1 cup, fresh or frozen): These juicy gems give your ice cream that vibrant color and a burst of natural sweetness with every bite.
- Cream Cheese (8 oz, softened): Essential for that iconic cheesecake tang and a silky, rich base.
- Unsweetened Almond Milk (1½ cups): Keeps things light and low-carb, while adding a subtle nutty undertone.
- Heavy Cream (½ cup): Brings luxurious creaminess and helps the ice cream stay scoopable.
- Vanilla or Blueberry Protein Powder (2 scoops, keto-friendly): Adds a satisfying protein boost and extra flavor depth—choose your favorite!
- Powdered Erythritol or Keto Sweetener (¼ cup): Gives the perfect amount of sweetness without spiking your carbs.
- Vanilla Extract (1 teaspoon): Lends lovely aroma and rounds out the dessert’s flavor.
- Lemon Juice (1 tablespoon): Brightens up the flavor and balances the cheesecake richness.
- Pinch of Salt: Just a touch heightens all the flavors and keeps everything in harmony.
How to Make Keto Blueberry Cheesecake Protein Ice Cream
Step 1: Blend Up the Base
This part is pure magic. Toss your blueberries, softened cream cheese, almond milk, heavy cream, protein powder, erythritol, vanilla extract, lemon juice, and a pinch of salt into a blender. Blend everything on high until the mixture is completely smooth and creamy—look for that dreamy, almost milkshake-like texture. The key here is making sure all the cream cheese is fully incorporated, so you don’t have any lumps interrupting those silky bites.
Step 2: Get Churning
Pour your blended ice cream base into your ice cream maker and let it work its creamy magic! Most machines take about 20 to 25 minutes. You’ll know it’s ready when the mixture is thick, spoonable, and looks luscious enough to dive right into—but patience is a virtue for the next step.
Step 3: Freeze for Perfection
Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. For a firmer, scoopable texture, pop it in the freezer for 2 to 3 hours. If you want a softer, soft-serve style treat, you can enjoy it straight away. Just remember to let the ice cream sit at room temperature for 5 to 10 minutes before scooping, so you get perfect, creamy swirls every time.
Step 4: Optional Swirl-in Extras
Right before you freeze, this is your moment to get creative! Swirl in some crushed keto cookies or scatter a handful of whole blueberries through the ice cream. These extras add fun texture, surprising pops of flavor, and that irresistible “Why didn’t I do this sooner?” factor.
Step 5: No Ice Cream Maker? No Problem!
Pour your blended mixture into a shallow container and freeze for 1 hour. Stir thoroughly with a fork or whisk to break up any icy bits, then return to the freezer. Repeat this process every 30 to 60 minutes for about 3 to 4 hours, and you’ll have gorgeous, creamy Keto Blueberry Cheesecake Protein Ice Cream even without special equipment!
How to Serve Keto Blueberry Cheesecake Protein Ice Cream
Garnishes
Dress up your bowl with a sprinkle of fresh blueberries, a touch of lemon zest, or even a few crushed keto graham crackers. A mint sprig or drizzle of keto-friendly white chocolate amps up both the flavor and the wow factor—this dessert deserves to be as beautiful as it tastes!
Side Dishes
While this ice cream stands tall on its own, serving it alongside fluffy almond flour pancakes or a square of keto pound cake transforms your dessert into a show-stopping finale. Pairing it with walnuts, pecans, or roasted almonds delivers a gorgeous contrast of creamy and crunchy.
Creative Ways to Present
Scoop Keto Blueberry Cheesecake Protein Ice Cream into pretty parfait glasses and layer with whipped cream and berries for a summer-ready trifle. Or sandwich a scoop between two keto cookies for an unforgettable ice cream sandwich. For a crowd, serve in a big chilled bowl with a DIY toppings bar for maximum fun!
Make Ahead and Storage
Storing Leftovers
Transfer any remaining Keto Blueberry Cheesecake Protein Ice Cream to an airtight, freezer-safe container. It keeps well in the freezer for up to two weeks, though it’s at its creamiest and most delicious within the first few days.
Freezing
After churning or stirring, let your ice cream freeze in a shallow container. For best texture, press a piece of parchment or wax paper directly onto the surface of the ice cream before sealing with a lid—this helps prevent icy crystals from forming and keeps each scoop creamy.
Reheating
You don’t actually need to reheat, but if your ice cream is super firm from freezing, just let it sit at room temperature for about 5 to 10 minutes. This softens it to the perfect scoopable consistency without melting away the dreamy texture.
FAQs
Can I use other berries instead of blueberries?
Absolutely! While blueberries are classic for this recipe, feel free to swap in raspberries, blackberries, or even strawberries for a fun twist. Just remember that some berries have more water content, so the texture might change slightly—but the flavor will still be fabulous.
What if I don’t have protein powder?
You can leave it out, but the ice cream will be a little less thick and less protein-packed. To maintain rich flavor, increase the vanilla extract a bit and add an extra tablespoon or two of cream cheese for structure.
How do I make this dairy-free?
Use a vegan cream cheese and swap the heavy cream for full-fat canned coconut milk. Make sure your protein powder is plant-based and unsweetened, and you’ll have a delicious dairy-free version of Keto Blueberry Cheesecake Protein Ice Cream in no time!
Why is my ice cream too hard to scoop?
Keto ice creams can firm up more than regular ones due to low sugar content. Let the container sit at room temperature for a few minutes before scooping, or add a half tablespoon of vodka to the mixture before freezing to help keep it softer.
Can I make this without an ice cream maker?
Yes, and it still works beautifully! Just freeze the mixture in a shallow container and stir every half hour to an hour over a few hours. The final texture may be a bit less airy, but you’ll still have creamy, dreamy results.
Final Thoughts
If creamy, fruity, protein-rich desserts are your thing, this Keto Blueberry Cheesecake Protein Ice Cream is about to become your new favorite treat. It’s a breeze to make and even more fun to eat, so gather your ingredients and start churning—your perfect keto dessert awaits!
Print
Keto Blueberry Cheesecake Protein Ice Cream Recipe
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, fruity goodness of this Keto Blueberry Cheesecake Protein Ice Cream. It’s a low-carb, gluten-free dessert that’s rich in flavor and perfect for satisfying your sweet cravings.
Ingredients
Blueberry Cheesecake Ice Cream:
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese (softened)
- 1½ cups unsweetened almond milk
- ½ cup heavy cream
- 2 scoops vanilla or blueberry protein powder (low-carb/keto-friendly)
- ¼ cup powdered erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- pinch of salt
Instructions
- Blend Ingredients: In a blender, combine blueberries, cream cheese, almond milk, heavy cream, protein powder, erythritol, vanilla extract, lemon juice, and salt. Blend until smooth.
- Churn Ice Cream: Pour mixture into an ice cream maker and churn for 20-25 minutes until thick and creamy.
- Freeze: Transfer ice cream to a container, freeze for 2-3 hours for a firmer texture. Let sit before scooping.
Notes
- For added texture, swirl in crushed keto-friendly cookies or whole blueberries before freezing.
- If no ice cream maker, freeze mixture in a container, stirring every hour for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 4g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
