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LOW SUGAR BLUEBERRY CHEESECAKE ICE CREAM


By @MyKetoJourney83

What better way to cool yourself off on a hot summer day than a refreshing scoop of ice cream?! Have some fun whipping up this low sugar blueberry cheesecake ice cream and indulge (guilt-free) under the sun!

BASE RECIPE 

Pour all of the following ingredients into a pot and simmer on low until Swerve is completely dissolved. 

  • 1 1/2 cup + 1.5 tbsp heavy whipping cream 
  • 2 1/4 tbsp granular Swerve (or another sugar replacement)
  • 2 tbsp whipped cream cheese 
  • 2 tsp vanilla MTC powder 
  • 1/4 tsp MCT oil 

BLUEBERRY FILLING 

  • 2/3 cup frozen wild blueberries 
  • 2 tbsp brown Swerve (or another sugar replacement)
  • 1 tbsp lemon juice 
  • 1 tbsp water 

KETO CRUMBLE 

DIRECTIONS

  1. Once the ice cream based mixture is done per the instructions above, pour it into a freezer safe bowl, pour in the blueberry mixture, and swirl around.
  2. Add 1/3 Keto Krisp crumble
  3. Stir and freeze for 2 hours and
  4. Use beaters to mix
  5. Add 1/3 crumble and remix ice cream
  6. Top with the remaining 1/3 Keto Krisp bar
  7. Line ice cream with a piece or parchment paper
  8. Refreeze for a few hours. 

 

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