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
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
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 4g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
