Blueberry Cheesecake Ice Cream

(Low-Carb, Creamy & Refined-Sugar Free)

Creamy and dreamy blueberry cheesecake with graham cracker crumble

There’s something magical about blueberry cheesecake. The tart pop of blueberries, the silky cream cheese, the nostalgic “New York cheesecake” flavor… it all just works. And when we began eating a low-carb, real-food lifestyle, one thing became clear: we didn’t want to give up treats that brought us joy, we just wanted to make them healthier, cleaner, and made with real ingredients.

This Blueberry Cheesecake Ice Cream is exactly that.It’s ultra-creamy, gently sweet, rich in healthy fats, and swirled with a bright, blueberry compote that tastes like summer in a spoonful. And because it’s sweetened with allulose (our favorite alternative sweetener for ice cream), it scoops beautifully—even straight from the freezer.

If you love cheesecake, and if blueberries are your happy place, you’re going to fall in love with this one.

Ingredients

Ice Cream Base

• 1 cup organic half & half

• 2 cups organic heavy cream

• 8 oz cream cheese, very soft

• ¾ cup allulose

• 1 tablespoon vanilla extract

• 1 tablespoon MCT oil or vodka (optional, for softness)

• Pinch sea salt

• (Optional) 6–10 drops stevia or monk fruit for extra sweetness

• PRO TIP: add the juice of 1/2 lemon to enhance cheesecake flavor

Blueberry Swirl

• 1 ½ cups blueberries (fresh or frozen)

• ¼ cup Swerve

• 1 tablespoon lemon juice

• ½ teaspoon lemon zest (optional)

• ⅛ teaspoon xanthan gum

NOTE: I add just a pinch of xanthan gum to the blueberry compote to keep the swirl soft and jammy instead of icy — it’s keto-friendly, used in tiny amounts, and helps give that smooth scoopable texture.

Instructions

1. Make the Blueberry Swirl

1. Add blueberries, sweetner, lemon juice, and lemon zest to a small saucepan.

2. Cook on medium heat for 5–7 minutes, stirring occasionally, until the berries simmer and release their juices, mash if necessary.

3. Sprinkle in xanthan gum and incorporate completely.

4. Simmer 1–2 more minutes until slightly thickened.

5. Remove from heat and cool completely (a cold compote creates the best ribbon through your ice cream).

2. Blend the Ice Cream Base

1. In a large bowl or blender, whisk/blend together the softened cream cheese, half & half, and heavy cream until smooth.

2. Add allulose, vanilla, MCT oil/vodka, and salt.

3. Whisk/blend until fully blended and silky with no cream cheese pieces.
   

3. Churn

1. Pour the base into your ice cream machine.

2. Churn 20–25 minutes until thick, creamy, and soft-serve in consistency.
   

4. Layer & Swirl

1. Add a layer of ice cream to your container.

2. Spoon thin ribbons of the blueberry compote on top.

3. Repeat, layering and swirling as desired.

4. Freeze 4 hours or overnight for a scoopable texture.
   

Macros (approx. per serving — 6 servings total)

Your numbers may vary depending on brand:

• Calories: ~390

• Fat: ~38g

• Protein: ~5g

• Total Carbs: ~14g

• Net Carbs: ~4–5g (subtracting allulose)

This might be one of the best ice creams we’ve ever made — rich, tangy, bright, creamy, and full of real cheesecake flavor in every bite. It’s proof that when you make treats at home with real, clean ingredients, you don’t have to sacrifice the foods you love.

Youtube Video: https://youtu.be/wqD81xd228Q?list=PL5BlRm6uFqF9IlVEp7cj95qqwz4-x7iP0

Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer: https://amzn.to/46YAC5q

❇️ HexClad Hybrid Nonstick Cookware Set: https://amzn.to/4otRvMk

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI

Ingredients We Use

❇️ Anthony's Allulose Sweetner: https://amzn.to/4reV0bN

❇️ Swerve Organic Monk Fruit: https://amzn.to/3LPgk7z

❇️ Xantham Gum: https://amzn.to/4ocPBPG

❇️ MCT Oil Organic: https://amzn.to/489td3C

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