Keto Blueberry Pie Ice Cream

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.

Add the powdered sweetener gradually while continuing to mix.

Pour in the almond milk and vanilla extract.

Mix until fully combined and smooth.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Add a pinch of salt and stir until incorporated.

Step 4: Chill the Mixture

Cover the bowl and refrigerate the ice cream base for at least 4 hours.

Chilling helps develop flavor and improves the final texture.

Step 5: Churn the Ice Cream

Pour the chilled mixture into your ice cream maker.

Churn according to the manufacturer’s instructions, usually 20-25 minutes.

The ice cream should become thick and creamy.

If you do not have an ice cream maker, place the mixture in a freezer-safe container and stir every 30 minutes for about 3 hours to prevent ice crystals.

Step 6: Assemble the Ice Cream

Transfer one-third of the churned ice cream into a freezer-safe container.

Add spoonfuls of blueberry filling and sprinkle some keto crumble.

Repeat the layers until all ingredients are used.

Use a knife to gently swirl the blueberry mixture throughout the ice cream.

Avoid overmixing so the beautiful blueberry ribbons remain visible.

Step 7: Freeze

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