Blueberry Cheesecake Ice Cream

Ingredients

• 1 1/2 cups of frozen blueberries
• 1 cup almond milk
• 2 cups heavy cream
• 1 cup powdered erythritol + 1 Tbsp
• 1 Tbsp + 1 tsp vanilla
• 1/4 cup water
• Pinch of salt
• 1 Tbsp fresh lemon juice
• 1 cup (8 ounces) cream cheese
• 1 large egg

Instructions

Cheesecake Base

1. Preheat oven to 350 F and line a baking pan with parchment paper. A 9×9 square pan works very well for this.
2. In a stand mixer, or with a hand mixer, blend cream cheese until light and fluffy. Add egg, whip until blended.
3. When the cream cheese and egg mixture is light and fluffy, add in 1/3 cup powdered erythritol, 1 tsp vanilla, and lemon juice and blend.
4. Spread batter evenly in the pan and bake for 12-15 minutes. When the edges are set, but the center still jiggles a bit, the cheesecake is done.
5. Let the cheesecake cool in the pan before removing it. Once cool, wrap well and place inside a freezer for 2 hours.
6. Once the cheesecake is frozen, use a sharp knife and chopping board and cut into small chunks and pieces. Place back into the freezer until needed.

Jammy Blueberry Drizzle

1. Add 1/4 cup water, 1Tbsp powdered erythritol , and 3/4 cup blueberries to a saucepan and heat gently over low heat.
2. Gently mash the blueberries with the back of a fork, or spoon and stir over medium-low heat until blueberries get glossy and thick.
3. Set aside to cool.

Ice Cream Base

1. Mix heavy cream, almond milk, 2/3 cup powdered erythritol and 1 tbsp vanilla in a large bowl. A pourable bowl works great for this.
2. Once the mixture is well blended add in 3/4 cup of frozen blueberries.
3. Pour mixture into the ice cream maker and set the machine to the ice cream setting.
4. At the end of the cycle (3-4 minutes remaining) mix in the cheesecake bits. Once the cheesecake is mixed in, drop the jammy blueberry mixture into the ice cream maker a few tablespoons at a time.
5. Place the ice cream into a freezer-safe container and cover. You can eat this right away, or store it for an additional 30 minutes to get it a bit harder.
6. If left in the freezer to freeze solid, allow ice cream to soften for 15 minutes prior to serving.

Notes

To make your ice cream softer and more manageable out of the freezer you can add 2 tablespoons of alcohol (vodka works very well), or 2 Tablespoons of vegetable glycerin. 

Both will help offset the hardness of the frozen ice cream and make it easier to scoop.   

I have not added glycerine to the recipe because it is a bit controversial in keto circles, so if you do use the glycerin trick, be sure to recalculate the nutritional data.