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 

• 1 Almond Butter Keto Krisp bar chopped up.  

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.