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
Scale
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
