(Keto & Low-Carb)
– Prep Time: 15 minutes
– Chilling Time: 4 hours
– Total Time: 4 hours 15 minutes
– Cost per Serving: ~$2.50
– Calories per Serving: ~250 kcal
If you’re craving a creamy, tangy, and refreshing frozen treat, this Blueberry Lemon Cheesecake Ice Cream is about to become your new favorite! Made with fresh blueberries, zesty lemon, and a rich cheesecake base, this keto-friendly ice cream is smooth, luscious, and perfectly balanced between sweet and tart.
The best part? No ice cream maker needed! Just blend, freeze, and enjoy.
Let’s dive into this easy, no-churn ice cream recipe!
Why You Will Love This Blueberry Lemon Cheesecake Ice Cream
Ultra-creamy texture. Thanks to the combination of heavy cream and cream cheese, this ice cream is incredibly smooth and rich—no ice cream maker required. Every bite is perfectly soft and velvety.
Perfect balance of flavors. The tanginess of the lemon pairs beautifully with the sweetness of the blueberries and the richness of the cheesecake base. It’s bright, refreshing, and indulgent all at once.
Easy to make. No complicated techniques, no special equipment—just a few simple steps before letting the freezer do the work. It’s a no-fuss dessert with a gourmet result.
Low-carb and keto-friendly. Made without added sugar, this ice cream is perfect for anyone following a keto diet or simply looking for a healthier frozen treat.
Customizable. Swap the blueberries for raspberries, add sugar-free white chocolate chips, or enhance the flavor with a splash of almond extract. There are endless ways to make this recipe your own.
How to make this Blueberry Lemon Cheesecake Ice Cream
Ingredients
The exact measurements can be found in the recipe card below.
Heavy cream: The base of this ice cream relies on whipped heavy cream, giving it a rich, creamy texture without the need for an ice cream maker. If you prefer a dairy-free option, coconut cream works as a great substitute.
Cream cheese: This gives the ice cream its signature cheesecake flavor. It should be fully softened before mixing to ensure a smooth and lump-free consistency.
Powdered erythritol: A keto-friendly sweetener that dissolves easily and provides just the right amount of sweetness without an aftertaste. Monk fruit or xylitol can be used as alternatives.
Unsweetened almond milk: Helps lighten the mixture while maintaining a creamy texture. You can also use another unsweetened plant-based milk or regular whole milk.
Lemon zest and juice: The zest adds an intense citrus aroma, while the juice provides a bright, tangy contrast to the rich cheesecake base.
Blueberries: They create beautiful, fruity swirls throughout the ice cream. Fresh blueberries work best, but frozen ones will do just fine.
Almond flour: Used to make a cheesecake-style crumble topping. It adds a subtle nutty flavor that pairs perfectly with the lemon and blueberries.
Step-by-Step Instructions
Make the Blueberry Sauce
In a small saucepan, combine the blueberries, lemon juice, and sweetener. Cook over medium heat until the berries break down and the sauce thickens slightly, about 5 minutes. Use the back of a spoon to gently mash the blueberries and release their juices. Remove from heat and let the sauce cool completely.
Prepare the Ice Cream Base
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sweetener, lemon zest, and lemon juice, and mix until well combined. Slowly pour in the almond milk and vanilla extract, stirring until the mixture is smooth.
In a separate bowl, whip the heavy cream using a hand mixer until soft peaks form. Using a spatula, gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness of the whipped cream.
Assemble and Swirl
Pour half of the ice cream mixture into a freezer-safe container. Spoon half of the blueberry sauce over the top, then use a knife to gently swirl it into the ice cream. Repeat with the remaining ice cream base and blueberry sauce, creating delicate marbling.
Make the Cheesecake Crumble (Optional)
In a small bowl, mix the almond flour, melted butter, and sweetener until it forms a crumbly texture. Sprinkle over the ice cream to add a crunchy cheesecake-inspired topping.
Freeze and Serve
Cover the container and freeze for at least 4 hours, or until firm. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Blueberry Lemon Cheesecake Ice Cream Tips
Use room-temperature cream cheese. If it’s too cold, it won’t blend smoothly and could create lumps in your ice cream. Let it sit at room temperature for at least 30 minutes before mixing.
Don’t overmix the blueberry swirl. For beautiful marbled swirls, drizzle the blueberry sauce over the ice cream base and gently run a knife through it. If you overmix, you’ll end up with a fully purple ice cream instead of delicate ribbons of fruit.
Let it soften before serving. Homemade ice cream tends to freeze harder than store-bought versions. Take it out of the freezer and let it sit for 5–10 minutes before scooping for a smooth, creamy texture.
Add mix-ins for extra texture. Want to make it even more indulgent? Stir in some sugar-free white chocolate chips or keto-friendly cookie crumbles for a fun twist.
Experiment with different fruits. Swap blueberries for raspberries, blackberries, or even a berry mix to create your own fruity variation.
What to Serve with This Ice Cream
A crunchy cookie on the side. Serve a scoop of this ice cream with an almond flour shortbread cookie or a keto-friendly biscuit for the perfect pairing.
Fresh fruit for a refreshing contrast. Garnish with fresh blueberries, raspberries, or even candied lemon slices for a bright, elegant finish.
A drizzle of sauce for extra indulgence. Top your ice cream with a sugar-free white chocolate sauce or an extra swirl of blueberry coulis to enhance the flavors.
Turn it into a milkshake. Blend a scoop with unsweetened almond milk for a rich, creamy milkshake that’s as refreshing as it is satisfying.
Related Recipes You’ll Love
Looking for more refreshing, fruity, and creamy keto-friendly ice cream recipes? Try these:
- Blueberry Sorbet: A light and tangy frozen treat bursting with fresh blueberry flavor—perfect for hot days!
- Lemon Cheesecake Ice Cream: If you love the tangy cheesecake flavor in this recipe, you’ll adore this ultra-creamy lemon version.
- Strawberry Ice Cream Bars: Sweet, refreshing, and coated in a crisp shell—these bars are the ultimate grab-and-go dessert.
These low-carb desserts are easy to make and packed with flavor. Give them a try and find your next favorite! 🍦
When to Serve This Ice Cream
As a light dessert after a meal. After a fresh summer salad or a Mediterranean dish, this ice cream adds the perfect sweet and tangy finish without feeling too heavy.
For an afternoon treat. Enjoy a small bowl with a cup of coffee or a glass of iced lemon tea for a refreshing pick-me-up.
For special occasions. Whether it’s a dinner party, brunch, or summer gathering, this homemade ice cream is sure to impress—especially when garnished with fresh berries and crunchy crumbles.
Whenever you need a cooling treat. On hot days, this ice cream is the perfect way to cool down. Plus, it’s easy to prepare in advance, so you’ll always have a delicious frozen dessert ready to go.
Kitchen Tools You Will Love
1. Electric Hand Mixer – Beating cream cheese until smooth and whipping heavy cream to soft peaks is much easier with a good hand mixer. It saves time and ensures a perfectly creamy ice cream base. Try the KitchenAid 5-Speed Hand Mixer for reliable performance.
2. Freezer-Safe Storage Containers – Keeping homemade ice cream fresh and free of ice crystals is key. An airtight, freezer-safe container helps maintain the perfect texture. The Pyrex Glass Storage Set is great for storing and serving.
FAQ
Can I use a different sweetener?
Yes! Any powdered keto-friendly sweetener like erythritol, monk fruit, or xylitol will work. Avoid liquid sweeteners, as they may affect the ice cream’s texture.
How long does this ice cream last?
Up to two weeks in the freezer when stored in an airtight container. After that, it may develop ice crystals, which can affect the texture.
Can I use an ice cream maker?
Definitely! Prepare the base as instructed, then churn it in an ice cream maker according to the manufacturer’s directions. Once it reaches a soft-serve consistency, fold in the blueberry swirl before freezing.
My ice cream is too hard. What should I do?
Homemade ice cream freezes harder than store-bought versions because it doesn’t contain additives. Let it sit at room temperature for 5–10 minutes before scooping for a creamier texture.
Can I substitute the blueberries with another fruit?
Absolutely! Raspberries, blackberries, or strawberries all work well. You can even use a mixed berry blend for a fun twist.
Blueberry Lemon Cheesecake Ice Cream
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Blueberry Lemon Cheesecake Ice Cream is a creamy, tangy, and refreshing frozen treat with swirls of blueberry sauce and a rich cheesecake flavor. Made with heavy cream, cream cheese, and natural sweeteners, this low-carb dessert is sugar-free, keto-friendly, and requires no ice cream maker. Perfect for hot days or anytime you crave a homemade, guilt-free indulgence!
Ingredients
Ice Cream Base:
1 cup heavy cream
4 oz cream cheese, softened
½ cup powdered erythritol (or keto sweetener of choice)
¼ cup unsweetened almond milk
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
Blueberry Swirl:
½ cup fresh or frozen blueberries
1 tbsp lemon juice
1 tbsp powdered erythritol
Cheesecake Crumble (Optional):
¼ cup almond flour
1 tbsp butter, melted
1 tsp powdered erythritol
Instructions
In a small saucepan over medium heat, combine the blueberries, lemon juice, and sweetener. Cook for about 5 minutes, stirring occasionally, until the blueberries break down and the sauce thickens. Use a spoon to gently mash some of the berries. Remove from heat and let cool completely.
In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sweetener, lemon zest, and lemon juice, then mix until fully combined. Slowly pour in the almond milk and vanilla extract, stirring well.
In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate the airiness.
Pour half of the ice cream mixture into a freezer-safe container. Spoon half of the blueberry swirl over the top and use a knife to create a marbled effect. Repeat with the remaining ice cream base and blueberry sauce.
In a small bowl, combine almond flour, melted butter, and powdered erythritol. Mix until crumbly, then sprinkle over the ice cream.
Cover and freeze for at least 4 hours, or until firm. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften for easy scooping.
Notes
- For a smoother swirl: Blend the blueberry sauce before layering it into the ice cream.
- For a dairy-free version: Substitute coconut cream for heavy cream and dairy-free cream cheese.
- For extra texture: Add sugar-free white chocolate chips or crushed keto-friendly cookies.
- Storage: Keeps well in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5
- Category: Sweet tooth
- Method: No-Churn, Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 250kcal
- Sugar: 2g
- Sodium: 70mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Keto blueberry lemon ice cream, low-carb cheesecake ice cream, no-churn keto ice cream, sugar-free ice cream, homemade keto dessert, easy keto ice cream, frozen keto dessert
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Look delicious