Let’s Talk About This Dessert…
Blueberries and cheesecake—what a match made in dessert heaven! Now, imagine that combo turned into a rich, creamy ice cream that’s both keto-friendly and ridiculously easy to make. Sound good? This recipe is your answer. It’s perfect for anyone on a low-carb journey but still needing a little sweetness in their lives. With fresh blueberries for that natural tang and cheesecake vibes in every bite, this dessert feels indulgent without the guilt. Trust me, whether you’re a keto pro or just starting out, this one’s a winner.
Recipe Highlights
Quick Facts
- Total Time:
- Prep: 5 minutes
- Freezing: 24 hours
- Processing: 5–10 minutes
- Servings: 2–3 per pint. Want more? Double or triple the recipe.
- Difficulty: Super simple. Even if your cooking skills are… well, nonexistent.
- Equipment:
- Blender or food processor
- Ninja Creami (or any ice cream maker)
- Measuring tools
Why This Recipe Works
- Prepping ahead means it’s always ready when the craving hits.
- Freezer-friendly! It keeps for up to two weeks.
- No tricky techniques—just blend, freeze, and spin.
Here’s What You’ll Need
Ingredients
- ½ cup heavy whipping cream: For a rich, creamy base.
- ¾ cup unsweetened almond milk: Lightens things up, keto style.
- ½ cup frozen blueberries: Bursts of summery sweetness. (Fresh blueberries? Just freeze them first.)
- 2 tablespoons cream cheese: Cheesecake flavor = unlocked.
- 2 tablespoons sweetener (Swerve, allulose, etc.): Sweeten it up, but remember, frozen tastes less sweet, so adjust accordingly!
- 1 scoop vanilla protein powder: Adds flavor, texture, and even some protein points.
Ingredient Swaps
- Need it nut-free? Sub almond milk for coconut milk.
- No Swerve? Allulose or monk fruit work too. You’re in control here.
- Not into protein powder? Try sugar-free cheesecake pudding mix—for a slightly higher carb count.
Step-by-Step Instructions
Step 1: Blend It Up
Throw all your ingredients—cream, almond milk, blueberries, softened cream cheese, sweetener, and protein powder—into a blender. Blend on high until smooth.
Quick Tip: Taste it before freezing! It should be a bit sweeter than you like—freezing will tone down the sweetness.
Step 2: Freeze the Mixture
Pour everything into the Ninja Creami pint container. Don’t go over the max fill line! Pop on the lid, stick it in the freezer, and forget about it for at least 24 hours.
Step 3: Spin It to Win It
Take the frozen pint out of the freezer and load it into your Ninja Creami. Select the “Lite Ice Cream” setting. One spin might do it, but if the texture feels crumbly, spin again. Still not creamy? Add a little almond milk and spin one more time.
Step 4: Dive In
Scoop it into bowls, grab a spoon, and enjoy! Leftovers? Just smooth the top of the ice cream in the pint container before sealing it. This helps avoid freezer burn.
Customize It
Make It Yours:
- Dairy-Free? Use coconut cream and dairy-free cream cheese.
- Vegan? Switch to plant-based protein powder and alternatives.
Want Extra Flavor?
- Add a splash of vanilla extract or a pinch of lemon zest.
- Swirl in some sugar-free blueberry jam after spinning for that ripple effect.
Seasonal Swaps:
- Try it with strawberries, raspberries, or blackberries instead of blueberries.
- Feeling autumnal? Sprinkle in cinnamon or nutmeg.
Tips & Tricks
- Serving Ideas: Serve in bowls, waffle cones, or even fancy glasses for a treat-yourself moment. Add some fresh berries or crushed keto cookies on top for texture.
- Storage: Keep it in the pint container in your freezer for up to two weeks. Smooth out the top before sealing to keep it fresh.
- Too Hard to Scoop? Let it sit for 10 minutes or re-spin it in the Ninja Creami for that creamy magic.
This blueberry cheesecake ice cream isn’t just a treat—it’s a game-changer for your keto dessert game. Simple to make, endlessly customizable, and totally delicious. What are you waiting for? Give it a spin—literally.
PrintNinja Creami Keto Blueberry Cheesecake Ice Cream
Indulge in this creamy, keto-friendly blueberry cheesecake ice cream that’s bursting with tangy blueberries and rich cheesecake flavor. Made with wholesome, low-carb ingredients and processed in the Ninja Creami, this dessert is perfect for satisfying your sweet tooth without derailing your diet.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours 5 minutes (including freezing)
- Yield: 2–3 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ½ cup heavy whipping cream
- ¾ cup unsweetened almond milk
- ½ cup frozen blueberries
- 2 tablespoons (1 oz) cream cheese, softened
- 2 tablespoons sweetener (e.g., Swerve)
- 1 scoop vanilla protein powder
Substitutions:
- Use coconut milk instead of almond milk for a nut-free option.
- Replace Swerve with allulose or monk fruit sweetener.
- For a dairy-free version, substitute cream cheese with a plant-based alternative.
Instructions
Combine heavy whipping cream, almond milk, frozen blueberries, softened cream cheese, sweetener, and protein powder in a high-speed blender or food processor. Blend until smooth and blueberries are fully pureed. Taste and adjust sweetness if needed—it should be slightly sweeter than desired as freezing dulls sweetness.
Pour the blended mixture into the Ninja Creami pint container, ensuring it doesn’t exceed the max fill line. Secure the lid and freeze on a level surface for at least 24 hours or overnight.
Remove the pint from the freezer and place it in the outer bowl of the Ninja Creami machine. Attach the processing lid and select the “Lite Ice Cream” setting. After one cycle, check the texture. If powdery or crumbly, re-spin once or twice more until smooth. If needed, add a tablespoon of almond milk to achieve a creamy consistency during re-spinning.
Spoon the creamy ice cream into bowls and enjoy immediately! Smooth out any leftovers in the pint container to prevent freezer burn before resealing and storing in the freezer.
Notes
Serving Suggestions:
- Garnish with fresh blueberries or crushed keto cookies for added texture.
- Pair with a warm keto-friendly crumble or almond flour shortbread cookies for an indulgent treat.
Tips & Tricks:
- Soften cream cheese before blending for a smoother texture.
- Taste-test the mixture before freezing to ensure desired sweetness level.
- Re-spin ice cream if it becomes too firm after freezing leftovers.
Storage & Reheating:
- Store leftovers in the same pint container for up to two weeks. Smooth out the surface before sealing to minimize air exposure.
- To serve again, let sit at room temperature for about 10 minutes before re-spinning in the Ninja Creami for optimal texture.
