If you’ve ever wished your dessert could feel like pure nostalgia and wholesome nourishment all at once, get excited: this Keto Blueberry Cheesecake Protein Ice Cream is the magic you’ve been searching for. With swirls of tangy blueberry, creamy cheesecake richness, and all the satisfying scoop-ability you crave (minus the sugar rush), this recipe hits every mark—while keeping things keto, gluten-free, and blissfully high in protein. Whether you’re looking to refuel after a workout or just crave a guilt-free late-night treat, this dreamy ice cream brings dessert back to the keto table, without any of the compromise!
Ingredients You’ll Need
The beauty of Keto Blueberry Cheesecake Protein Ice Cream lies in its simplicity—each ingredient is chosen for maximum flavor, texture, and that gorgeous purple hue. Don’t skip or swap without a really good reason; these essentials each bring their A-game to create the perfect low-carb, creamy scoop!
- Frozen Blueberries: Packed with antioxidants and vibrant color, they give every bite a burst of real-fruit flavor.
- Cream Cheese (softened): The secret to that tangy “cheesecake” vibe—let it sit at room temp so it blends in smooth.
- Unsweetened Almond Milk: Adds creamy texture without the carbs or heaviness of traditional milk.
- Vanilla or Cheesecake-Flavored Protein Powder: Bumps up the protein for true staying power and gives it that classic dessert taste.
- Powdered Erythritol (or preferred keto sweetener): Sweetens everything up, minus any sugar spikes—powdered is key for smoothness!
- Vanilla Extract: Just a small splash lifts the whole thing and gives lovely bakery shop aroma.
- Lemon Juice: Cuts through richness and brightens, making the flavors pop.
- Optional: Xanthan Gum: If you love that ultra-smooth, creamy ice cream texture, a pinch will do the trick—totally optional, but worth it!
How to Make Keto Blueberry Cheesecake Protein Ice Cream
Step 1: Add Everything to Your Blender
Start by setting up your high-speed blender—you’ll want its power for a silky smooth finish. Tumble in your frozen blueberries, softened cream cheese, unsweetened almond milk, protein powder, powdered erythritol, vanilla extract, and lemon juice. If you have a scoop style blender spatula, this is a great time to use it so you get every creamy bit!
Step 2: Blend Until Thick and Smooth
Secure the blender lid and blend everything on high until completely whipped and beautifully purple. Stop to scrape down the sides if needed—rich cheesecake bits shouldn’t get left behind! If you’re using xanthan gum for extra creaminess, sprinkle it in now, then pulse briefly until fully incorporated.
Step 3: Transfer and Freeze
Scrape the voluptuous mixture into a freezer-safe container. A loaf pan lined with parchment or a silicone ice cream tub works perfectly. Smooth out the top, cover tightly, and freeze for at least 2 to 3 hours until set. This waiting part is always the hardest, but you’ll thank yourself when you see the scoopable result!
Step 4: Let It Soften, Then Scoop and Enjoy!
Once the Keto Blueberry Cheesecake Protein Ice Cream is frozen, let it sit at room temperature for 5 to 10 minutes before scooping. This helps it reach the perfect creamy texture—just soft enough to slide your scoop effortlessly, just cold enough to hold that classic ice cream shape. Now dive in and indulge!
How to Serve Keto Blueberry Cheesecake Protein Ice Cream
Garnishes
Dress your ice cream up or down! Scatter a handful of fresh blueberries or chopped pecans over the top for a little extra crunch. A sprinkle of unsweetened coconut flakes or a dusting of keto graham cracker crumbs takes it totally over the top. If you love a little zesty punch, try a twist of lemon zest or a drizzle of sugar-free berry syrup for that showstopping finish.
Side Dishes
Balance the creamy richness with fresh, colorful sides. A crisp keto almond biscotti or a few slices of fresh strawberries on the plate create a perfect flavor contrast. You might even serve smaller scoops alongside a dairy-free berry compote or a mug of hot espresso to round out your dessert moment.
Creative Ways to Present
Think beyond the bowl! Pile your scoops into martini glasses for a fancy dinner party vibe, or sandwich a thick layer between two low-carb cookies for a decadent keto ice cream sandwich. For a fun brunch twist, spoon over almond flour waffles, or set up a DIY sundae station with keto-friendly toppings and let everyone customize their own blueberry cheesecake masterpiece.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have any ice cream left, pop it in a tightly sealed, freezer-safe container. It will stay delicious and scoopable for up to one week—perfect for those nights when your sweet tooth strikes again!
Freezing
For the best results, freeze Keto Blueberry Cheesecake Protein Ice Cream in a shallow container so it sets more quickly and evenly. Pressing a piece of parchment or plastic wrap directly onto the surface before sealing keeps ice crystals at bay. Longer storage may firm it up even more, so be sure to let it thaw slightly before serving.
Reheating
Unlike some traditional ice creams, this treat softens up beautifully. Just let your container sit on the countertop for 5 to 10 minutes to reach that perfect creamy consistency—no microwaving needed! Give it a little stir if you want it extra smooth.
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work, but your mixture may be a bit thinner. If you want that classic, thick ice cream feel, add a handful of ice cubes to mimic the chill of frozen berries.
What protein powder is best for this ice cream?
A vanilla or cheesecake-flavored whey or plant-based protein blends right in—look for one that’s low in carbs and has a creamy texture for best results. Avoid gritty or strongly flavored powders, as these can overpower the delicate cheesecake and blueberry combo.
Can I make this Keto Blueberry Cheesecake Protein Ice Cream dairy free?
Of course! Swap the cream cheese for a dairy-free alternative and use a plant-based protein powder. You’ll still get a luscious, creamy treat with all the flavor, perfect for anyone avoiding dairy.
How do I make this ice cream softer and scoopable from the freezer?
After freezing, just leave your container out for a few minutes before scooping—if you added xanthan gum, it should retain more creaminess. If it’s still too hard, a small splash of extra almond milk blended in next time will keep it softer.
Can I double or triple the recipe?
Absolutely! This recipe is easy to scale up for parties or meal prep. Just be sure your blender can handle the extra volume, and use a larger freezer-safe container to ensure even freezing.
Final Thoughts
I hope you give this Keto Blueberry Cheesecake Protein Ice Cream a try—it’s truly one of the most crave-worthy ways to enjoy a healthy, high-protein dessert without ever missing out on flavor or texture. Scoop it up anytime you need a little joy, and don’t forget to tell your friends about your new favorite treat!
Print
Keto Blueberry Cheesecake Protein Ice Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes (plus freezing time)
- Yield: 2 servings
- Category: Dessert
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a guilt-free treat with this Keto Blueberry Cheesecake Protein Ice Cream recipe. Creamy and delicious, this low-carb dessert is packed with protein and bursting with fruity flavors.
Ingredients
Frozen Blueberries:
1 cup
Cream Cheese (softened):
4 oz
Unsweetened Almond Milk:
1 cup
Vanilla or Cheesecake-flavored Protein Powder:
1 scoop
Powdered Erythritol or Preferred Keto Sweetener:
2 tablespoons
Vanilla Extract:
½ teaspoon
Lemon Juice:
1 tablespoon
Xanthan Gum (optional, for creamier texture):
¼ teaspoon
Instructions
- Add all ingredients to a high-speed blender: frozen blueberries, cream cheese, almond milk, protein powder, erythritol, vanilla extract, and lemon juice.
- Transfer the mixture to a freezer-safe container and freeze for at least 2–3 hours.
- Before serving, let it sit at room temperature for 5–10 minutes to soften.
- Scoop and enjoy!
Blend until completely smooth and thick. If using xanthan gum, add it last and blend again briefly.
Notes
- For a soft-serve texture, enjoy immediately after blending.
- You can also stir in extra blueberries or chopped nuts before freezing for added texture.
- Store in the freezer for up to 1 week.
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
