Keto Blueberry Cheesecake Ice Cream

This No Churn Low Carb Blueberry Cheesecake Ice Cream is a treat that wont make you feel bad. This dessert is hard to resist because it tastes like creamy cheesecake and has sweet blueberries in it. Its also keto-friendly

Ingredients:

• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol or sweetener of choice
• 1 tsp vanilla extract
• 1 cup frozen blueberries
• 1/4 cup crushed sugar-free graham crackers optional, for topping

Instructions:

In a large bowl, beat the heavy whipping cream until stiff peaks form

In another bowl, mix softened cream cheese, powdered erythritol, and vanilla extract until smooth

Fold the whipped cream into the cream cheese mixture until well combined

Gently fold in the frozen blueberries

Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula

Optional: Sprinkle crushed sugar-free graham crackers on top for added texture and flavor

Cover and freeze for at least 6 hours or until firm

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly

Enjoy your creamy and delicious Keto Blueberry Cheesecake Ice Cream