Description
A creamy, low-carb ice cream with a blueberry compote, offering the indulgent taste of cheesecake without the added sugars.
Ingredients
Scale
- 226 g (8 oz) cream cheese, room temperature
- 480 ml (2 cups) heavy cream
- 120 ml (1/2 cup) unsweetened almond milk
- 100 g (1/2 cup) erythritol + 2 tbsp allulose blend
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) pure vanilla extract
- a pinch of sea salt (about 1 g)
- 250 g (1 1/2 cups) blueberries, fresh or frozen
- 20 g (2 tbsp) extra sweetener for compote (optional)
Instructions
- Make the blueberry compote: In a saucepan, combine blueberries, sweetener, and lemon juice. Cook over medium heat for 6–8 minutes until berries burst. Cool to room temperature and then chill for 30 minutes.
- Soften and blend the cream cheese: Soften cream cheese at room temperature for 20 minutes, then beat until smooth.
- Combine base liquids and sweetener: Whisk together heavy cream, almond milk, sweetener blend, vanilla, lemon juice, and salt. Warm gently if needed.
- Emulsify the cream cheese into the liquids: Temper the softened cream cheese by adding warmed liquid, then whisk until uniform. Chill for at least 1 hour.
- Churn the ice cream base: Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions (20–25 minutes).
- Layer and ripple with compote: Transfer half of the churned base into a container, spoon half of the compote over it, and repeat. Swirl lightly and freeze for at least 2 hours.
- Scoop and serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Notes
Use mascarpone instead of cream cheese for a less tangy result. Store in airtight containers in the freezer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 210mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg