Keto Blackberry Cheesecake Ice Cream
Craving a creamy, indulgent dessert that’s both keto-friendly and irresistibly delicious? Look no further than this Keto Blackberry Cheesecake Ice Cream.
The rich, tangy flavor of cheesecake is beautifully paired with the sweet, slightly tart taste of blackberries, all while staying low in carbs and sugar.
This no-churn recipe makes it easy to whip up and enjoy a frozen treat without the need for an ice cream maker.
Whether you’re following a ketogenic diet or just love cheesecake and berries, this ice cream will quickly become your new favorite dessert.
Why You’ll Love This Recipe
This Keto Blackberry Cheesecake Ice Cream is the perfect balance of creamy, tart, and sweet. The smooth texture of the cheesecake base combined with the vibrant blackberry swirl creates an elegant, refreshing treat.
The best part is that it’s made with wholesome, keto-friendly ingredients, so you don’t have to feel guilty indulging in it.
With no added sugar, this dessert allows you to enjoy the flavors of cheesecake and fresh berries without breaking your low-carb lifestyle.
Ingredients:
- 2 cups heavy cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/2 cup unsweetened almond milk (or any keto-friendly milk)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup blackberries, fresh or frozen
- 2 tablespoons lemon juice (optional, for added zest)
Step-by-Step Instructions:
- Prepare the Blackberry Swirl: In a small saucepan, cook the blackberries over low heat for 5-7 minutes until they break down and release their juices. Mash the berries and then strain them through a fine mesh sieve to remove the seeds. Set aside the blackberry puree.
- Make the Cheesecake Base: In a large mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered erythritol, vanilla extract, and salt to the cream cheese and mix well until combined.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. Add the almond milk to the mixture, stirring until fully incorporated.
- Swirl in the Blackberry Puree: Pour the cheesecake mixture into an airtight container, then spoon dollops of the blackberry puree on top. Use a knife or skewer to gently swirl the blackberry puree through the cheesecake base.
- Freeze: Cover the container with a lid or plastic wrap and freeze for 4-6 hours, or until the ice cream is firm and scoopable.
- Serve: Scoop out your creamy Keto Blackberry Cheesecake Ice Cream and enjoy this decadent, keto-friendly dessert!
Expert Tips for the Recipe:
- Sweetener Adjustments: You can adjust the sweetness to your liking by adding more or less erythritol or another keto sweetener, depending on your taste preferences.
- Blackberry Puree Texture: If you prefer a smoother consistency for your berry swirl, feel free to blend the blackberries before straining them.
- Tartness Balance: If you like a more tangy flavor, add a touch of lemon juice to the blackberry puree or directly into the cheesecake base for an extra zesty kick.
- Texture Tip: If the ice cream freezes too hard, let it sit at room temperature for a few minutes to soften before serving.
Keto Blackberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy cream
- 1/2 cup cream cheese softened
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup blackberries fresh or frozen
- 2 tablespoons lemon juice optional
Instructions
- Cook blackberries in a saucepan over low heat for 5-7 minutes, then strain to remove seeds.
- Whip heavy cream to stiff peaks. Beat cream cheese, erythritol, vanilla, and salt until smooth.
- Fold whipped cream into cream cheese mixture, then add almond milk and mix well.
- Spoon blackberry puree into the mixture and swirl gently.
- Freeze for 4-6 hours or until firm.
- Scoop and enjoy!
