Keto Blueberry Cheesecake Protein Ice Cream is the ultimate creamy, dreamy treat that combines luscious cheesecake flavor with juicy blueberries and a healthy punch of protein—all while keeping things beautifully low-carb. Imagine a scoopable bowl of pure bliss that satisfies sweet cravings, fuels your body, and fits a keto lifestyle effortlessly. Each bite delivers a tangy swirl of berries and velvety cheesecake, balanced with the richness of cream and a hint of vanilla. Whether you’re treating yourself post-workout or sharing a weekend dessert with friends, this easy creation is bound to steal the spotlight!

Keto Blueberry Cheesecake Protein Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple, wholesome ingredients coming together for an unforgettable dessert. Each one plays a vital role in delivering the luscious texture, fresh flavor, and gorgeous color that make Keto Blueberry Cheesecake Protein Ice Cream so special.

Frozen Blueberries: The cool burst of blueberry flavor gives the ice cream its signature color and vibrant fruitiness while keeping carbs low.
Cream Cheese (softened): Adds irresistible tang and the signature velvety smoothness of classic cheesecake.
Unsweetened Almond Milk: Delivers a creamy base without adding sugar or carbs—plus it keeps the ice cream light.
Heavy Cream: For that luxurious, scoopable texture and rich mouthfeel that every good ice cream needs.
Vanilla or Unflavored Whey Protein Powder: Boosts the protein content and thickens the mixture for a creamy, satisfying scoop.
Powdered Erythritol or Monk Fruit Sweetener: Melt seamlessly for a perfectly sweet (but sugar-free) result.
Vanilla Extract: Balances and deepens the flavors with warm, subtle sweetness.
Lemon Juice: Brightens the berries and makes every spoonful pop with fresh flavor.
Pinch of Salt: Just a tiny bit sharpens all the other tastes and brings everything together.

How to Make Keto Blueberry Cheesecake Protein Ice Cream

Step 1: Blend Everything Together

Start by gathering all your ingredients and popping them straight into a blender: frozen blueberries, softened cream cheese, almond milk, heavy cream, your scoop of protein powder, sweetener, vanilla, lemon juice, and a pinch of salt. Blend on high until the mixture is completely smooth and creamy—think milkshake consistency. Taste and, if you want it sweeter or brighter, add a touch more sweetener or lemon juice and buzz it again. The gorgeous lavender-blue color will tell you it’s just right!

Step 2: Churn Into Ice Cream

Pour the blended mixture into your ice cream maker, following the manufacturer’s instructions. Let it churn for 15 to 20 minutes, or until it thickens up and looks like soft serve. If you don’t have an ice cream maker, don’t worry—simply pour the mixture into a loaf pan and freeze, stirring vigorously with a fork every 30 minutes for a couple of hours to break up any ice crystals and create a creamy texture.

Step 3: Freeze for Scoopable Perfection

For that classic “scoopable” ice cream experience, transfer the churned mixture to a freezer-safe container and freeze for 1 to 2 hours. This firm-up time gives Keto Blueberry Cheesecake Protein Ice Cream its satisfying, bakery-style texture, making each scoop picture-perfect. If you’re feeling fancy, try swirling in a little extra blueberry puree or adding a sprinkle of chopped nuts before freezing.

How to Serve Keto Blueberry Cheesecake Protein Ice Cream

Garnishes

Dress up each scoop with a few fresh blueberries, a sprinkle of lemon zest, or even a dollop of whipped cream for an extra-special touch. Crushed toasted nuts or unsweetened coconut flakes add crunch and contrast. Don’t underestimate the beauty of a mint sprig or a few edible flowers—these little details make your ice cream truly irresistible!

Side Dishes

Pair your Keto Blueberry Cheesecake Protein Ice Cream with keto-friendly shortbread cookies, almond flour biscotti, or a bowl of fresh berries for an elegant spread. A steamy cup of herbal tea or an iced keto latte makes for a comforting contrast to the creamy frozen dessert, perfect for impressing guests or treating yourself.

Creative Ways to Present

Try serving small scoops in miniature parfait glasses, layered with extra berries or shaved dark chocolate for a fun twist. Or create a low-carb sundae bar, offering various toppings like nuts, cocoa nibs, and sugar-free sauces. Kids (and adults!) love building their own custom bowls—it’s a playful way to enjoy Keto Blueberry Cheesecake Protein Ice Cream at parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Keto Blueberry Cheesecake Protein Ice Cream tightly covered in a freezer-safe container. Because this recipe features real cream and no stabilizers, it’s best enjoyed within a week for optimal taste and texture. Place a piece of parchment or wax paper directly on the surface before sealing the lid to help minimize ice crystals.

Freezing

This ice cream freezes exceptionally well, but it does become quite firm after several hours. For best results, let the container sit on the counter for 10 to 15 minutes before scooping. This softens the texture just enough so you can glide your spoon through creamy, blueberry cheesecake goodness every time.

Reheating

While reheating isn’t necessary for ice cream, letting your Keto Blueberry Cheesecake Protein Ice Cream rest at room temperature for a few minutes is the magic step for perfect scooping. If you’re in a big hurry, a quick zap (5–10 seconds!) in the microwave also helps soften it—just keep a close eye so it doesn’t melt.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! If you use fresh berries, pop them in the freezer until solid before blending. Frozen fruit helps chill the mixture, creating a creamier texture and instantly thickening the ice cream base.

Do I need an ice cream maker to make this recipe?

No ice cream maker? No problem! While churning delivers the creamiest result, you can pour the blended mixture into a loaf pan and freeze, stirring every 30 minutes with a fork until smooth. It’s a bit more hands-on, but completely doable.

What’s the best protein powder for Keto Blueberry Cheesecake Protein Ice Cream?

Any high-quality vanilla or unflavored whey protein works beautifully in this recipe. Plant-based or collagen powders will also do the trick—just be mindful that they may alter the flavor and texture slightly, so adjust sweetener and liquid if needed.

Is this ice cream really keto-friendly?

Yes! Keto Blueberry Cheesecake Protein Ice Cream keeps carbs low by skipping sugars and using erythritol or monk fruit sweetener. With only 6g net carbs per serving and plenty of healthy fats and protein, it fits right into a keto or low-carb diet.

How can I make this dairy-free?

For a dairy-free spin, swap in coconut cream for the heavy cream and a non-dairy cream cheese alternative. Choose a plant-based protein powder and you’re all set—just note that flavors will be a little more tropical, but still absolutely delicious!

Final Thoughts

If you’re looking for a dessert that’s as nourishing as it is exciting, Keto Blueberry Cheesecake Protein Ice Cream is a must-try. It’s a bowl full of creamy, colorful joy that never feels like a compromise. Treat yourself and see just how delicious healthy living can be!

Keto Blueberry Cheesecake Protein Ice Cream Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 10 minutes (plus optional freezing time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a guilt-free treat with this Keto Blueberry Cheesecake Protein Ice Cream recipe. Creamy and flavorful, it’s the perfect low-carb dessert for those following a keto lifestyle.

Ingredients

Scale

Main Ingredients:

1 cup frozen blueberries
4 ounces cream cheese, softened
1 cup unsweetened almond milk
½ cup heavy cream
1 scoop vanilla or unflavored whey protein powder
2 tablespoons powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
1 teaspoon lemon juice
Pinch of salt

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Instructions

Blend Ingredients: In a blender, combine frozen blueberries, cream cheese, almond milk, heavy cream, protein powder, sweetener, vanilla extract, lemon juice, and salt. Blend until smooth.
Churn Mixture: Pour the mixture into an ice cream maker and churn for 15–20 minutes or until soft-serve consistency.
Freeze: For a firmer texture, transfer to a freezer-safe container and freeze for 1–2 hours before serving.

Notes

If you don’t have an ice cream maker, freeze the mixture in a loaf pan, stirring every 30 minutes until creamy.
Enhance with swirls of blueberry puree or chopped nuts for added texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Blended / Ice Cream Maker
Cuisine: American