Keto Blueberry Cheesecake Ice Cream — No‑Churn Delight

Cream, cream cheese, and a bright blueberry swirl make this Keto Blueberry Cheesecake Ice Cream luxuriously rich without the carbs. I developed and refined this no‑churn recipe until the texture matched traditional ice cream — I tested it 10 times, adjusting sweetener and churn method for the smoothest mouthfeel. The result: a scoop that tastes like cheesecake with a clean blueberry pop and minimal sugar.

This recipe stands out because it uses cream cheese and whipped heavy cream for body, plus a quick stovetop blueberry compote for fresh flavor. It’s no‑churn, so no ice cream maker is required. After perfecting ratios and freezing technique while working in a recipe test kitchen, I’m sharing timing, sensory cues, and common pitfalls so you get the same result at home. Read on for exact measurements, step‑by‑step photos, and tips for ultra‑smooth texture.

Why This Recipe Works

Cream cheese adds fat and stabilizes the mixture so it tastes like cheesecake rather than icy cream.
Whipping the heavy cream traps air, creating volume and a scoopable texture without an ice cream maker.
A small amount of alcohol-free glycerin or powdered sweetener helps prevent hard freezing and keeps the texture scoopable straight from the freezer.
Cooking down blueberries concentrates flavor without added sugar and helps the compote swirl cleanly into the base.
Freezing in a shallow container speeds freeze time and yields smaller ice crystals for creamier texture.

If you want a berry-first low‑carb dessert idea, try this simple blueberry recipe for inspiration.

Ingredients Breakdown

Cream cheese (240 g / 8 oz, full fat): Provides tang, structure, and creamy mouthfeel. Use room temperature for smooth blending; cold cream cheese creates lumps.
Heavy cream (480 ml / 2 cups): Whips to soft peaks for aeration. Full‑fat cream is essential for richness.
Sour cream (120 g / 1/2 cup): Adds tang and prevents the base from being overly sweet. Can be swapped with Greek yogurt but expect a tarter flavor.
Erythritol + a pinch of monk fruit (60 g / 1/3 cup erythritol equivalent): Sweetens without sugar. If using all‑monk fruit, reduce by 20% to avoid cloying sweetness. Do not reduce sweetener much — keto sweeteners also affect freeze point.
Vanilla extract (1 tsp / 5 ml): Flavor enhancer. Use pure vanilla for best aroma.
Lemon juice (1 tbsp / 15 ml): Brightens the cheesecake flavor.
Blueberry compote — blueberries (300 g / 2 cups), lemon zest (1 tsp), water (30 ml / 2 tbsp), optional xanthan gum pinch: Cooked to concentrate flavor. If using frozen berries, thaw and drain excess liquid first.
Salt (1/4 tsp / 1.5 g): Small amount amplifies sweetness and depth. Use Diamond Crystal if available; if using Morton’s, halve the measure.
Optional binder (1 tbsp / 15 ml of vodka or glycerin): Keeps the ice cream slightly softer in the freezer; use glycerin if avoiding alcohol.

For a brand note: if you rely on granular sweetener, choose a superfine erythritol to avoid graininess.

Essential Equipment

Stand mixer with whisk attachment or a large bowl and an electric hand mixer (hand whisking will be very slow).
Blender or food processor for smoothing the cream cheese base (immersion blender works too).
Saucepan (small) for blueberry compote.
1.5‑ to 2‑quart shallow metal or glass loaf pan — shallow pans freeze faster and produce smaller ice crystals. Do not use a deep bowl; it freezes slowly.
Spatula, rubber scraper, and a fine sieve (optional) to strain the compote for a smoother swirl.
Instant‑read thermometer (helpful) to check mix temperature when combining ingredients.

If you don’t have a whisking stand mixer, chill the mixing bowl and use a powerful hand mixer for best whipping volume.

Step-by-Step Instructions

Makes 6 servings. Prep time 20 minutes; Cook time 10 minutes; Inactive time 4 hours freeze; Total time about 4 hours 30 minutes.

Step 1: Make the blueberry compote

Place 300 g (2 cups) fresh or thawed blueberries, 30 ml (2 tbsp) water, 15 g (1 tbsp) lemon juice, and 1 tsp (2 g) lemon zest in a small saucepan and simmer over medium heat for 6–8 minutes, stirring frequently until the berries have burst and thickened. For a smoother compote, mash slightly with a fork and cook until thickened but still saucy, about 2 more minutes; cool to room temperature. If you want a glaze‑smooth swirl, press through a fine sieve.

Step 2: Beat the cream cheese and sweetener

In a medium bowl, beat 240 g (8 oz) room‑temperature cream cheese with 60 g (1/3 cup) erythritol and 1 tsp (5 ml) vanilla until smooth, 1–2 minutes. Stop and scrape the bowl; lumps ruin texture if left intact.

Step 3: Add sour cream and lemon

Mix 120 g (1/2 cup) sour cream and 15 ml (1 tbsp) lemon juice into the cream cheese until fully combined, about 30–45 seconds. The mixture should be glossy and pourable.

Step 4: Whip the heavy cream

In a chilled bowl, whip 480 ml (2 cups) heavy cream to soft peaks, about 2–3 minutes on medium‑high. Watch closely — do not overwhip; stop when peaks hold shape but the cream is still silky.

Step 5: Fold and combine

Gently fold the whipped cream into the cream cheese base in three additions, using a spatula and folding motion to preserve air, until no streaks remain, about 30–45 seconds per fold. If using, stir in 1 tbsp (15 ml) glycerin or vodka now for scoopable texture.

Step 6: Assemble and swirl

Pour the base into a shallow 1.5–2 quart pan and dollop the cooled blueberry compote evenly over the surface. Using a butter knife, swirl gently to create ribbons — do not fully blend, 10–12 gentle swirls is plenty.

Step 7: Freeze

Press a piece of parchment directly on the surface to prevent ice crystals and cover tightly with foil. Freeze flat for at least 4 hours or until firm, about 4–6 hours depending on freezer. For best texture, freeze overnight.

Step 8: Serve

Remove from freezer 8–10 minutes before scooping to soften slightly. Scoop with an ice cream scoop warmed in hot water for clean rounds and serve immediately.

Expert Tips & Pro Techniques

Chill tools: Cold bowls and a chilled mixing bowl help the cream whip faster and hold volume.
Avoid grainy sweetener: If you notice slight graininess, mix the erythritol with a teaspoon of glycerin or use a powdered erythritol blend.
Prevent hard freeze: A tablespoon of glycerin or 15–30 ml (1–2 tbsp) light corn syrup (not keto) lowers freezing point; glycerin is keto‑friendly.
Common mistake: Overwhipping the cream leads to a grainy, curdled texture. Stop at soft peaks.
Make‑ahead: This ice cream keeps well — make it up to two weeks ahead for best texture. Transfer to an airtight container and press plastic wrap onto the surface before sealing.
Professional trick for smoother texture: After initial freeze (2 hours), take the container out and beat the semi‑frozen mix with a hand mixer for 30 seconds, then re‑freeze. This breaks up forming crystals and mimics churning.

Storage & Reheating

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 2 days, but note that ice cream will melt and lose texture if kept refrigerated — it’s best in the freezer.
Freezer: Keeps well for up to 3 months. Press a layer of plastic wrap directly onto the surface before sealing to prevent ice crystals. For best flavor and texture, eat within 4 weeks.
Reheating: Not applicable as a heated dish. To serve, thaw at room temperature for 8–12 minutes before scooping; do not microwave.

Variations & Substitutions

Mixed‑Berry Version: Replace blueberries with 300 g (2 cups) mixed berries and follow the same compote method. Keep the same base and freezing time.
Lower‑Fat Keto Option: Use 240 ml (1 cup) heavy cream + 240 ml (1 cup) full‑fat coconut cream instead of 480 ml heavy cream; texture will be slightly less rich and may freeze firmer. Add 1 tbsp glycerin for scoopability.
No Dairy (Keto Coconut Cheesecake): Use 400 g (14 oz) full‑fat coconut cream and 200 g (7 oz) vegan cream cheese. Chilling times may increase by 1–2 hours.
Protein Boost: Fold in 30 g (1 scoop) unflavored whey or collagen powder after the cream cheese is smooth; blend well to avoid grit. You may need an extra tablespoon of liquid (2 tbsp water) to keep consistency.
Sugar‑Free Lemon Blueberry: Omit sour cream and increase lemon zest to 2 tsp for a brighter, tangier profile; keep freezing time unchanged.

Serving Suggestions & Pairings

Top with crushed toasted almonds and a few fresh berries for crunch and contrast.
Serve alongside espresso or a small glass of dry prosecco for a balanced dessert course.
Garnish with a thin lemon zest ribbon and a sprig of mint for brightness.
Pair with a warm keto almond flour cookie to play hot–cold textures, or try with our savory salads for a low‑carb dinner finish. For a balanced meal pairing, consider this paprika chicken.

Nutrition Information
Serving size: 1/2 cup (approximate). Makes 6 servings.

Per serving (estimate):

Calories: 360 kcal
Total Fat: 36 g
Saturated Fat: 21 g
Cholesterol: 120 mg
Sodium: 150 mg
Total Carbohydrates: 6 g
Dietary Fiber: 1 g
Sugars: 4 g (from blueberries and dairy)
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my ice cream freeze rock hard?
A: If the mix lacks enough fat or a freeze‑point lowering agent (like glycerin), it will freeze very hard. Use the recommended glycerin or let the ice cream sit 8–12 minutes before scooping.

Q: Can I make this without eggs?
A: Yes — this recipe is egg‑free. The cream and cream cheese provide structure instead.

Q: Can I double this recipe?
A: Yes, but use two shallow pans instead of one deep pan so the mixture freezes evenly; doubling in one deep container increases ice‑crystal size and changes texture.

Q: Can I prepare this the night before a party?
A: Absolutely. Freeze overnight for best set; remove from freezer 8–10 minutes before serving for easier scooping.

Q: How long does this keep in the fridge?
A: In the fridge it will melt quickly; keep it in the freezer and only store in the refrigerator for short periods (up to 24 hours) if necessary.

Q: My compote separated when cooking — is it still okay?
A: Yes. Stir it back together over low heat to reincorporate juices and mashed berries. Strain if you want a smoother ribbon.

Q: Can I use a sugar substitute other than erythritol?
A: You can, but different sweeteners affect mouthfeel and freezing point. Stevia or monk fruit blends work, but adjust sweetness and consider adding glycerin to improve scoopability.

Conclusion
This Keto Blueberry Cheesecake Ice Cream is an easy no‑churn dessert that delivers creamy, tangy cheesecake flavor with a fresh blueberry ribbon. For a protein‑forward variant that keeps carbs low, see Keto Blueberry Cheesecake Protein Ice Cream. If you want a different sugar‑free take with real fruit tips, check Blueberry Cheesecake Ice Cream with Real Fruit.

Try a savory keto main after this for a full low‑carb menu, or explore this warm breakfast idea: spiced eggnog oatmeal. For a cozy low‑carb soup pairing, consider creamy keto Italian sausage soup.

Enjoy — and remember: small adjustments to sweetener or glycerin will change texture, so test with the suggested amounts first.