This Cheesecake Ice Cream with a Blueberry Ripple is decadent and creamy. It is the ultimate frozen treat that will fool anyone that doesn't know it's healthy.
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When Johnna contacted me and told me she had a recipe for my blog I jumped at the opportunity. She was my first guest poster a couple months ago with her Chocolate Raspberry Gems. She is a loyal member of the Trim Healthy Mama Facebook group and an inventive home cook. And since I have so many cheesecake recipes (Almond Crusted Breakfast Cheesecake Keto Cheesecake Cupcakes, Frozen Raspberry Cheesecake Mocktail, Salted Caramel Cashew Cheesecake) I knew her Blueberry Ripple Cheesecake Ice Cream recipe would fit right in.
When I first read through Johnna's recipe I was a little weirded out by the scrambled eggs. I normally use raw yolks in my ice cream recipes to add richness and creaminess. I asked Johnna about the scrambled eggs and she told me she got the idea from the blog Wonderfully Made and Dearly Loved where this Homemade Sugar Free Cheesecake Frozen Custard gave Johnna her inspiration.
From my friend Johnna (with a few slight notes by me):
Move over STRAWBERRIES, there is another BERRY in town (I mean season)!
Blueberry Ripple Cheesecake Icecream (with a hint of Lemon) - THM Style & Full of Protein
The ripple:
- 2 cups of blueberries (fresh or frozen)
- ¼ cup Trim Healthy Mama Super Sweet
- splash of water
- ½ teaspoon of glucomannan
Put berries, water, and sweetener in pan and heat until all sweetener is dissolved. Smash with a potato masher and cook just a few minutes longer and then stir in the gluccie and cook just one more minute. Remove from heat and let completely cool (this will be stirred into your ice cream right before freezing - NOT mixed in while churning).
On to the cheesecake ice cream:
- 2 eggs
- 1 teaspoon coconut oil
*scramble eggs in coconut oil and set aside to cool and then using a high power blender - liquefy the cooled scramble eggs on high power with a drizzle of unsweetened almond milk*
Note from Taryn: If you do not have a high-powered blender like a Vitamix you can either use raw pasteurized eggs (just add to the blender raw) or temper the eggs with hot cream.
THEN add to the blender the rest of the ingredients:
- 1 cup almond milk
- ½ cup heavy whipping cream
- ½ cup cottage cheese
- 4 oz cream cheese
- 1 quart Triple Zero vanilla yogurt
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup of frozen or fresh blueberries
- 1 tablespoon vegetable glycerin
- ½ teaspoon glucomannan
- 6 doonks stevia
- pinch of salt
Blend until all are well combined and pour into your ice cream maker and churn according to your ice cream maker instructions. (Mine takes 30 minutes).
Remove bowl from ice cream maker and gently stir in your ripple mixture, pour into your freezer container and freeze. Should keep for couple weeks no problem (if it lasts that long).
Note: This makes a lot of ice cream. It makes 2 full quarts with enough left for a couple ice pops. If your ice cream machine can only churn one quart (like mine) you will need to half it.
Substitutions & Tips
You can sub in a homemade stevia extract if you prefer for the powdered stevia.
Plain Greek yogurt can be used in place of the Triple Zero yogurt but you may want to increase the sweetener.
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📖 Recipe
📖 Recipe
Equipment
Ingredients
The ripple:
- 2 cups of blueberries fresh or frozen
- ¼ cup Trim Healthy Mama Super Sweet or other sweetener to taste
- splash of water
- ½ teaspoon glucomannan
Ice Cream:
- 2 eggs
- 1 teaspoon coconut oil
- 1 cup almond milk
- ½ cup heavy whipping cream
- ½ cup cottage cheese
- 4 oz cream cheese
- 1 quart Triple Zero vanilla yogurt
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup of frozen or fresh blueberries
- 1 tbls glycerin
- ½ teaspoon glucomannan
- 6 doonks stevia
- pinch salt
Instructions
- Put berries, water, and sweetener in pan and heat until all sweetener is dissolved. Smash with a potato masher and cook just a few minutes longer and then stir in the gluccie and cook just one more minute. Remove from heat and let completely cool (this will be stirred into your ice cream right before freezing - NOT mixed in while churning).
- Scramble eggs in coconut oil and set aside to cool and then using a high power blender - liquify the cooled scramble eggs on high power with a drizzle of unsweetened almond milk
- THEN add to the blender the rest of the ingredients.
- Blend until all are well combined and pour into your ice cream maker and churn according to your ice cream maker instructions. (Mine takes 30 minutes).
- Remove bowl from ice cream maker and gently stir in your ripple mixture, pour into your freezer container and freeze. Should keep for couple weeks no problem (if it lasts that long).
Notes
Nutrition
Mia says
Can this be made without an icecream maker? And for the ripple, I would keep it raw to keep the vitamins. I imagine I could just mash the berries, add an icing sugar type sweetener and a little psyllium to thicken.
Taryn says
You can make it into popsicles. If you just freeze it in a container it will be rock solid.
Abigail says
I made this ice cream and it turned out delicious! I halved the recipe to fit into my countertop ice cream maker. I also made an almond flour crust and crumbled bits of it into the ice cream. Superb! Will definitely make again.
Ruth says
We enjoyed this ice cream -It was nice and thick! From 1 recipe, because it made so much, I portioned out 1/2 of the recipe and used my Cuisinart 1.5 quart ice cream maker 2 times.
I also I added an extra cup of almond milk.
It tasted more like frozen yogurt.
Just checking - Is this correct - 1 quart (4 cups) of TripleZero yogurt?
Thank you!
Taryn says
Yes, that is correct! I'm glad you enjoyed it.
Nedra Vogem says
My ice cream froze super hard. Did I do something wrong ?
Taryn says
This does freeze harder than regular sugary ice cream but should not be that hard. You churned it in an ice cream maker, right? Did you try letting it sit out at room temperature for about 30 minutes before scooping?
Becky says
I haven't tried a LC ice cream but this one just might be the 1st lol yummy!!
Brenda says
Wow....so glad you mentioned the wonderful inspiration for this ice cream that Judy came up with because she and I have been making the scrambled egg shakes and ice cream for quite sometime now.... and absolutely love them....they are so rich and yummy,...at first everyone said "SAY WHAT" ....who knew about scrambled eggs...Judy knew and now look what her wonderful idea has created.
Taryn says
Judy is great 🙂 I hope she gets a ton of views since she inspired this guest post. I still haven't tried one of the scrambled egg recipes yet (since I don't mind using raw yolks) but I need to. I really want a vitamix.
yvonne says
What does scrambling the eggs do for the recipe? Is it to add protein or is it for thickness/texture?
Taryn says
For thickness/texture. Most ice cream recipes use eggs to enhance the creaminess. If you don't mind using raw ones you can throw in a few egg yolks and skip the scrambling step. That is what I normally so.
Brenda says
I don't mind using raw eggs either but scrambling them gives the recipe a subtle unique flavor that is not eggy as far I can tell so that is another reason I use them...it is the fluffy scrambled egg that does something...and yes she is....such wonderful recipes...I really to enjoy my vita-mix
Johnna D. says
Looks fantastic Taryn! It's my favorite icecream yet!