Description
A luxuriously rich no-churn blueberry cheesecake ice cream with minimal sugar, perfect for a keto diet.
Ingredients
Scale
- 240 g (8 oz) full-fat cream cheese, room temperature
- 480 ml (2 cups) heavy cream
- 120 g (1/2 cup) sour cream
- 60 g (1/3 cup) erythritol
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (15 ml) lemon juice
- 300 g (2 cups) blueberries
- 1 tsp lemon zest
- 30 ml (2 tbsp) water
- 1/4 tsp salt
- Optional: 1 tbsp (15 ml) vodka or glycerin
Instructions
- Make the blueberry compote: Simmer blueberries, water, lemon juice, and lemon zest for 6-8 minutes until thickened. Cool.
- Beat the cream cheese and sweetener until smooth.
- Add sour cream and lemon juice, and mix until glossy and pourable.
- Whip heavy cream to soft peaks.
- Gently fold whipped cream into the cream cheese base until no streaks remain.
- Pour the base into a shallow pan and swirl in the cooled blueberry compote.
- Cover and freeze for at least 4 hours or until firm.
- Serve after softening slightly at room temperature.
Notes
Use superfine erythritol to avoid graininess and ensure tools are chilled for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Keto
Nutrition
- Serving Size: 1/2 cup
- Calories: 360
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: unspecified
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg