Keto Blueberry Cheesecake Protein Ice Cream

For a delicious keto treat using your Ninja Creami ice cream machine, try this keto blueberry cheesecake ice cream. Not only is it low carb and sugar free, but it’s also high protein. So if you have a sweet tooth, this blueberry protein ice cream will be sure to satisfy your cravings! Each serving has just 7 grams net carbs and 13.7 grams protein!

You might also like all of these healthy Ninja Creami ice cream recipes!

I can’t tell you how happy I am with my Ninja Creami ice cream machine. It is the best kitchen appliance for making low carb, high protein ice cream. You know I have a big sweet tooth and these healthy recipes really help me stick to a low carb diet.

Today I made a keto blueberry cheesecake ice cream recipe with my machine. I added the creamy cheesecake flavor twist because I bought a new birthday cake protein powder and it just had that dessert like flavor. I also add cream cheese which really gave it that cheesecake taste and the end result was awesome.

And while I used juicy blueberries, this homemade ice cream flavor can be changed up to use any kind of frozen berries along with the other ingredients to easily make different flavors. I love this blueberry cheesecake ice cream because it’s low carb, high protein and sugar free. Plus it really tastes like a decadent dessert!

Recipe ingredients I used and substitutions.

The simple ingredients I used for this sweet keto treat were frozen blueberries, cream cheese, heavy cream, almond milk, sweetener and protein powder. Note I did use any flavor extracts because I didn’t think it needed them. However you can add a teaspoon of vanilla extract or even blueberry extract if you can find it.

Blueberries
I used frozen blueberries because I always have them on hand. I prefer them to fresh blueberries but you could use them if you want. You could even place the fresh fruit on a plate and freeze them for an hour ahead of time. 

Protein Powder
I used this new birthday cake flavored whey protein powder. I like the taste but regular vanilla protein powder is find. I often use IsoPure vanilla protein powder because it has no carbs and tastes good but I was out of it. No matter what brand you use, make sure that it is a flavored one.

Heavy Cream and Almond Milk
I been using a little heavy whipping cream in my recipes lately to give it more creaminess and I think that is important in this specific recipe to give it that cheesecake flavor. A also use almond milk because it has little to no carbs but you can use another non-dairy milk and coconut milk would be a good substitute. If you don’t care about carbs you can use 2% or whole milk.

Cream Cheese
This is the first time I’ve used cream cheese in my Ninja Creami recipes and it’s perfect for the cheesecake flavor. I would not substitute this ingredient.

You could also try to use sugar free instant cheesecake pudding mix (just 1-2 tablespoons of the mix). However it has quite a few carbs because it has cornstarch in it as a thickener. If you are on a low carb diet I would not use it and stick to the original recipe.

Sweetener
I like Swerve sweetener but you can use any keto friendly sweetener you want. And if you don’t care about carbs you can use regular white granulated sugar.

How to make keto blueberry cheesecake protein ice cream in the Ninja Creami.

Step 1: Add to a high speed blender or food processor the almond milk, heavy cream, blueberries, protein powder, cream cheese and sweetener. Blend on high until the blueberries have been pureed and everything is well combined.

Taste the blueberry mixture and see if you want to add a bit more sweetener. It should be very sweet because I find that when it freezes it will be slightly less sweet.

Step 2: Pour the cheesecake ice cream base into the pint container that came with the Ninja Creami Ice Cream machine. Put the storage lid on top and store in the freezer for 24 hours or overnight. Make sure to place it on a flat surface so that it freezes level.

Step 3: When ready to eat, take off the storage lid and place in the outer bowl assembly. Attach the lid and put in the Ninja Creami machine. Hit the LITE ice cream button and let it run through that cycle. This cycle takes a few minutes. When done take off the outer bowl lid and check out the texture.

This is what it looked like when I ran it through the first time. You can see how it’s powdery and crumbly.

Step 4: Place the lid back on and run it through another LITE cycle. That is all it should take to make smooth and creamy ice cream. Below is what mine looked like and it has a creamy consistency.

You may have to do it one more time to achieve the consistency you want. If it’s powdery after two cycles add an extra tablespoon of almond milk or cream before running it through again. The splash of milk should make it smooth.

When done, spoon into bowls and enjoy! I can get 2-3 servings out of these pint containers. If you have leftovers flatten out the surface with a spoon and place the storage lid back on the freezer safe container. Freeze again and run it through the Ninja Creami machine just like you did the first time.

Please scroll down to view the printable recipe card.

Ways you can vary this recipe and toppings to try.

• If you are not a fan of blueberries you can use other frozen berries and they work the same to get a keto cheesecake taste. Try frozen strawberries, raspberries or blackberries, all of which are low carb fruits. 
• If you want chunks of blueberries you can add some extra at the end and use the mix in button to mix them up. I didn’t want to add the extra carbs but if you don’t care about them give it a try.
• Try some keto blueberry syrup or sauce over top. Here is a tasty keto blueberry sauce recipe to try for more flavor. 
• You can top with whipped cream or even graham cracker crumbs. One small piece of graham cracker has about 3g net carbs though. However you can finely chop pecans, walnuts or almonds and use that for a similar taste.
• Crumble some keto cookies and mix in. There are a lot of low carb cookies available in stores today. I know Aldi has quite a few types.

To me this keto homemade blueberry cheesecake ice cream recipe is the perfect sweet treat for spring and summer. The berry and cheesecake flavors go so well together and it’s good for you to boot.

You get that protein boost and it’s still low carb. It’s the healthy dessert you can feel good about eating. I hope you like it as much as I did.

The nutritional information for 1 serving is 349 calories / 29.4g fat / 8.4g carbs / 1.4g fiber / 13.7g protein = 7g net carbs

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Keto Blueberry Cheesecake Ice Cream Recipe

Yield: 2

Prep Time: 5 minutes

Additional Time: 1 day

Total Time: 1 day 5 minutes

For a healthy but delicious sweet treat try this keto blueberry cheesecake ice cream recipe that you make in the Ninja Creami machine.

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Ingredients

• ½ cup heavy whipping cream
• ¾ cup unsweetened almond milk
• ½ cup frozen blueberries
• 2 tablespoons (1 oz) cream cheese
• 2 tablespoons sweetener (I used Swerve)
• 1 scoop vanilla protein powder

Instructions

1. Add all of the ingredients to a high speed blender or food processor and blend until the blueberries are pureed and mixed well with the other ingredients. Taste the blueberry mixture and see if you want to add a bit more sweetener. It should be very sweet because I find that when it freezes it will be slightly less sweet.
2. Pour into the pint container that came with the Ninja Creami ice cream maker. Put the storage lid on and place in the freezer on a level surface. Freeze for 24 hours or overnight.
3. When ready to eat, take of the storage lid and place the pint container in the outer assembly bowl. Attach the assebly lid and place in the machine. Hit the LITE button and run through the cycle. When done, take out of the machine and check the texture. If it is powdery run through the LITE cycle again. It took me two times until I had a creamy, smooth consistency.
4. If you run through 2 times and it's still powdery or crumbly add a tablespoon of almond milk and run it through one more time and that should do work.
5. Spoon into bowls and enjoy! Store leftovers in the same container. Smooth the surface layer so its nice and even then place the lid on and put in the freezer. To eat it again just run it through the machine like you did the first time. I usually get 2-3 servings per container.
6. See post for add in suggestions and substitutions.

Notes

The nutritional information for 1 serving is 349 calories / 29.4g fat / 8.4g carbs / 1.4g fiber / 13.7g protein = 7g net carbs

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 349