Go Back
+ servings
Blueberry cheesecake ice cream

Blueberry Cheesecake Protein Ice Cream

Roz
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Freeze time 6 hrs
Course Dessert
Cuisine American
Servings 8 servings
Calories 127 kcal

Equipment

  • ice cream maker

Ingredients
  

Blueberry Swirl (Optional)

  • 2 cups frozen blueberries (or fresh)
  • 2 tbsp bakeable stevia
  • 1 half lemon juice

Cheesecake Ice Cream

  • 6 oz low fat cream cheese softened
  • 14 oz non-fat greek yogurt
  • 1 tsp vanilla extract
  • 2 scoops vanilla protein powder or blueberry cheesecake flavor
  • 2 tbsp bakeable stevia
  • 1/2 cup unsweetend vanilla almond milk

Instructions
 

Blueberry Swirl

  • Add all of the ingredients to a small saucepan and bring to a boil over medium heat;
  • When the berries are soft, use a fork or potato masher to mash them into a jam consistency;
  • Reduce the heat to medium-low, and let the berries simmer until they become thick, and reduce by about half. Stir occasionally.
  • Pour the sauce into a bowl and allow to cool before covering with plastic wrap and chilling in the fridge.

Cheesecake Ice Cream

  • Add all the ingredients to a blender or food processer and blend until smooth;
  • Pour the mixture into a bowl, cover and refrigerate for at least 1-2 hours;
  • One the mixture has chilled, pour into your ice cream maker and churn according to manufacturer instructions (see notes below if you don't have an ice cream maker);
  • Pour half of the ice cream mixture into a chilled loaf pan or other freezer safe container for the ice cream;
  • Next add spoonfulls of the blueberry sauce on top of the ice cream (save some for the top);
  • Top with the remaining ice cream and then dollop more blueberry sauce on top;
  • Use a flat-knife to swirl the berry sauce into the ice cream;
  • Cover and freeze for 3-4 hours before serving.

Notes

If you don't have an ice cream maker, you can go for a freeze and store method. 
Transfer the ice cream mixture to your chilled loaf pan. For the first hour of freezing, stir the ice cream every 20 minutes. Then stir every 30-45 minutes for the next 3-4 hours. During the last stir you'll want to add in the blueberry sauce, so divide the mixture in half temporarily so you can add half of the blueberry mixture in the middle. Then place the remaining ice cream back on top and cover with the rest of the blueberry sauce. Swirl the blueberry sauce into the ice cream with a knife.  
This is significantly more time consuming! But if you're home anyway, it hopefully shouldn't be too much of a pain!

Nutrition

Serving: 1servingCalories: 127kcalCarbohydrates: 9gProtein: 13gFat: 5gSaturated Fat: 3gCholesterol: 26mgSodium: 136mgPotassium: 77mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Keyword ice cream
Tried this recipe?Let us know how it was!