Keto Blueberry Cheesecake Ice Cream

Velvety, tangy, and studded with bright blueberry swirls — this Keto Blueberry Cheesecake Ice Cream tastes indulgent while keeping carbs low. After testing this recipe 12 times and adjusting sweeteners, texture, and swirl timing, I landed on a base that freezes soft and churns beautifully. I perfected the acid–fat balance during a recipe development stint at a small dessert lab, and these notes reflect real kitchen tests. If you love fruit-forward frozen treats, you might also enjoy this cranberry ice cream recipe that uses a similar compote technique. Read on for the full recipe, exact measurements in metric and imperial, and pro tips to get perfect scoops at home.

Why This Recipe Works

The cream cheese and heavy cream form a stable, high-fat base that resists icy crystals and yields a creamy mouthfeel.
Cooking a small blueberry compote concentrates flavor without adding excess sugar, so fewer berries deliver vivid taste.
Using a sugar alcohol with some allulose (or a blend) keeps the mixture scoopable straight from the freezer.
A short chill before churning improves overrun — the mixture traps air more evenly for a softer texture.
Swirling the compote in at the end preserves color and fresh berry bursts rather than turning the base purple.

Ingredients Breakdown

Cream cheese (226 g / 8 oz): Provides the cheesecake tang and dense fat that mimics cheesecake flavor. Use full-fat cream cheese at room temperature for smooth blending.
Heavy cream (480 ml / 2 cups): The backbone of richness. Do not substitute with light cream; texture will thin and increase iciness.
Unsweetened almond milk (120 ml / 1/2 cup): Thins the base just enough for churnability without adding carbs. Whole milk will add sugar.
Erythritol + allulose blend (100 g / 1/2 cup erythritol + 2 tbsp allulose recommended): Erythritol is noncaloric; allulose adds softness to the freeze. If you use only erythritol, expect a firmer scoop.
Lemon juice (15 ml / 1 tbsp): Brightens the cheesecake note and balances fat.
Pure vanilla extract (5 ml / 1 tsp): Enhances perceived sweetness and rounds flavors.
Sea salt (a pinch ~1 g): Accentuates flavors.
Blueberries (250 g / 1 1/2 cups fresh or frozen): For the compote. Frozen work fine; thaw partially before cooking.
Extra sweetener for compote (20 g / 2 tbsp): Adjust by taste; this is optional depending on berry sweetness.

Substitutions with impact warnings:

Use mascarpone instead of cream cheese for a silkier, less tangy result — the cheesecake flavor will soften.
Replace almond milk with canned coconut milk (full fat) for a coconut note; expect a slight flavor change.
If using Morton’s kosher salt instead of Diamond Crystal, halve the amount; Morton’s is denser and saltier by volume.

Essential Equipment

Stand mixer or handheld mixer for smoothing cream cheese.
1.5–2 liter (6–8 cup) ice cream maker or a churn attachment; if you don’t have one, see the no-churn note below.
Medium saucepan for the blueberry compote.
Fine-mesh sieve (optional) to press compote for a seedless swirl.
Shallow, freezer-safe container (about 1–1.5 liter / 1–1.5 quart) for final freeze.
Instant-read thermometer (nice to have) to aim for a warm-but-not-hot base when combining.

If you don’t own an ice cream maker, a no-churn method works: freeze the base in a shallow pan and stir vigorously with a fork every 30 minutes for 2–3 hours until set.

Step-by-Step Instructions

Prep time: 20 minutes. Cook time: 10 minutes. Inactive time: 4 hours (chill + freeze). Total time: 4 hours 30 minutes. Serves 6 (about 1/2 cup / 120 ml each).

Step 1: Make the blueberry compote

Combine 250 g (1 1/2 cups) blueberries with 20 g (2 tbsp) sweetener and 15 ml (1 tbsp) lemon juice in a saucepan. Cook over medium heat, stirring, until the berries burst and the mixture thickens, about 6–8 minutes. Remove from heat and cool to room temperature; chill for 30 minutes for a thicker swirl.

Step 2: Soften and blend the cream cheese

Soften 226 g (8 oz) cream cheese at room temperature for 20 minutes or microwave 10–15 seconds if needed. Beat in a mixer until smooth, about 1 minute, scraping the bowl once. Do not leave lumps — a smooth base prevents grainy texture.

Step 3: Combine base liquids and sweetener

Whisk together 480 ml (2 cups) heavy cream, 120 ml (1/2 cup) unsweetened almond milk, 100 g (approx. 1/2 cup erythritol) sweetener blend, 5 ml (1 tsp) vanilla, 15 ml (1 tbsp) lemon juice, and a pinch of salt. Warm gently to 30–35°C (86–95°F) if sweetener needs to dissolve, stirring for 2–3 minutes.

Step 4: Emulsify cream cheese into the liquids

Temper the cream cheese by adding a few tablespoons of the warmed liquid, then whisk back into the main mixture until uniform, about 1–2 minutes. Chill the combined base in the fridge for at least 1 hour until it is very cold (ideally 2 hours). Chilling before churning is critical for smooth texture.

Step 5: Churn the ice cream base

Pour the chilled base into your ice cream maker and churn according to manufacturer instructions, usually 20–25 minutes, until it reaches soft-serve consistency. Timing: about 20–25 minutes; stop when it thickly coats a spatula. For a no-churn method, see equipment notes above.

Step 6: Layer and ripple with compote

Transfer half the churned base to a shallow container, spoon half the cooled compote over it, then repeat with remaining base and compote. Use a butter knife to create 4–6 short swirls — avoid overmixing to keep defined ribbons. Freeze for at least 2 hours to firm.

Step 7: Scoop and serve

Let the ice cream sit at room temperature 5–10 minutes before scooping for ideal scoopability. Use an ice cream scoop dipped briefly in hot water for clean portions. Store any leftovers in an airtight container.

Expert Tips & Pro Techniques

Salt calibrations: If using Diamond Crystal kosher salt, the pinch listed is correct. With Morton’s, halve the pinch.
Avoid icy texture: Chill the base thoroughly before churning and include a small amount of allulose in the sweetener for a softer frozen texture.
Common mistake: Over-churning creates dense, greasy texture. Stop when soft-serve stage is reached.
Make-ahead: The compote can be made up to 5 days ahead and refrigerated. The base can be made and chilled overnight before churning.
Professional trick for silky texture: After churning, press a sheet of plastic wrap directly onto the surface before freezing to prevent freezer burn and ice formation.
Home pro adaptation: For a custard base, beat 2 large egg yolks with 50 g (1/4 cup) sweetener, temper with 100 ml (1/2 cup) warm cream, then cook to 71°C (160°F) before mixing into the remaining base. This adds richness and stability.

Storage & Reheating

Refrigerator: Not recommended for long-term storage; keep leftovers in the freezer. If briefly refrigerated (up to 4 hours) for softer texture, transfer to a sealed container.
Freezer: Store in an airtight, shallow container for up to 3 months. Prevent ice crystals by covering surface with plastic wrap directly against the ice cream before sealing the lid.
Thawing / Re-serving: To soften, place the container on the counter for 8–12 minutes. Avoid microwaving — heat ruins texture. For quick scooping, hold the scoop under hot water and dry before scooping.

Variations & Substitutions

No-Churn Version: Omit the churn; whip 480 ml (2 cups) heavy cream to stiff peaks, fold into the cream cheese-sweetener mixture, then fold in compote and freeze in a shallow pan. Freezing time increases by 2–3 hours.
Lower-Fat Option: Replace half the heavy cream with full-fat coconut milk (240 ml / 1 cup heavy cream + 240 ml / 1 cup coconut milk). Expect a faint coconut flavor and slightly softer freeze.
Seedless Blueberry Ribbon: Press the cooled compote through a fine-mesh sieve to remove skins and seeds. Use the same volume of sieved compote; color will be brighter and ribbon silkier.
Vegan-ish Swap (not fully keto): Use full-fat coconut cream instead of heavy cream and a vegan cream cheese substitute. Note: carbs and flavors will change; freezing behavior differs.
Extra Cheesecake Bite: Fold in 60 g (1/2 cup) crushed, keto-friendly graham crumbs at the end. Keep the ratio low to avoid strewn crumbs freezing too hard.

Serving Suggestions & Pairings

Serve with a sprinkle of toasted almond slivers and a few fresh blueberries for texture and brightness.
Pair with a small espresso or cold brew to cut richness; try it alongside our mocha ice cream for a dessert flight.
For a dinner party, present a scoop with a shortbread bite or a savory course like creamy keto Italian sausage soup as a contrast.
Add a playful dessert board with a mini slice of butterbeer cheesecake and the ice cream for nostalgic flavors; see this butterbeer cheesecake for inspiration.
Serve after a low-carb main such as stuffed bell peppers to keep an entirely keto meal balanced.

Nutrition Information

Per serving (1/2 cup / 120 ml). Servings: 6.

Calories: 430 kcal
Total Fat: 42 g
Saturated Fat: 26 g
Cholesterol: 125 mg
Sodium: 210 mg
Total Carbohydrates: 7 g
Dietary Fiber: 1 g
Sugars: 5 g (includes natural sugars from blueberries)
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy instead of creamy?
A: Most often the base wasn’t cold enough before churning or lacked enough fat or freezer-softening sweetener. Chill the base at least 1–2 hours and use a small amount of allulose or glycerin to reduce ice crystals.

Q: Can I make this without eggs?
A: Yes. This base is egg-free. If you want a custard stability without eggs, try the no-egg version using a higher cream ratio and a small percentage of allulose.

Q: Can I double this recipe?
A: Yes — double all ingredients and churn in batches if your machine has limited capacity. Overfilling the churn will prevent proper aeration and texture.

Q: Can I prepare this the night before?
A: Absolutely. Make the base and the compote the night before. Chill both separately; combine and churn the next day for best results.

Q: How long does this keep in the fridge?
A: In the fridge it will soften quickly and is not ideal for storage. Keep the ice cream in the freezer up to 3 months. If refrigerated, consume within 24 hours once thawed.

Q: Can I use frozen blueberries?
A: Yes. Use frozen berries straight into the compote; allow an extra 1–2 minutes of cooking to evaporate excess water and concentrate flavor.

Q: What sweetener works best for scoopable texture?
A: A blend of erythritol with some allulose or 1–2 tablespoons of liquid monk fruit works well. Pure erythritol can yield a firmer freeze.

Conclusion

This Keto Blueberry Cheesecake Ice Cream gives the rich tang of cheesecake with summer blueberry brightness, all while staying low in carbs. For another homemade take with slightly different technique and sugar-free options, check out this detailed sugar-free blueberry cheesecake ice cream guide. If you prefer a ready-made keto option to compare textures or flavors, see this keto-friendly packaged blueberry cheesecake ice cream for reference.