No Churn Low Carb Blueberry Cheesecake Ice Cream #IceCreamWeek

Welcome to Ice Cream Week 2014! The first recipe I am sharing with you this week is this No Churn Low Carb Blueberry Cheesecake Ice Cream.  This year the event is hosted by Kim of Cravings of a Lunatic and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.

No Churn Low-Carb Blueberry Cheesecake Ice Cream - Yours And Mine Are Ours

I am super excited to be joining this group of amazing bloggers for ice cream week.  They are some extremely talented bloggers and you are going to love the recipes they are sharing!

My inspiration for this recipe came from this amazing Blueberry Cheesecake Ice Cream recipe by Hungry Couple.  It appeared one day in my Facebook news feed and I immediately had to check it out.  It looked absolutely delicious and her photo was stunning.  I knew I wanted to try it but knew it wouldn’t work for me as is, since I’m trying to cut out carbs.  Her recipe calls for sugar and sweetened condensed milk, two ingredients that were a no no.  Swapping out the sugar would be easy enough but the sweetened condensed milk would prove to be more challenging.  I did quite a bit of research before finally settling on something very similar to this recipe from All Day I Dream About Food.  I adjusted the sugar down some and omitted the vanilla and xanthan gum.  If you haven’t visited Carolyn’s blog before you seriously should because she’s kind of a flipping genius!

I had never made ice cream before until making the five recipes I will be sharing with you.  I went back and forth as to whether to use the no churn method of the churn method.  Our ice cream maker called for an unreal amount of ice and so finally I decided to do the no churn method.  It was so simple and turned out so creamy and delicious that I don’t know why I didn’t do this a long time ago!

Have you made homemade ice cream before?  What are your favorite flavors?

Ice Cream Week 2014 - Yours And Mine Are Ours

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Ice Cream Week 2014 - Yours And Mine Are Ours

Ice Cream Week 2014 - Yours And Mine Are Ours

Here’s what is up for grabs, One Winner Takes All:

One Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook
Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook
Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook
The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook
Eat More Dessert by Jenny Kellar
One Copy of  the Cookbook
The Perfect Scoop by David Lebovitz
One Copy of the Cookbook
Scoop Adventures by Lindsay Clendaniel

Disclaimer: I did not receive any product for participating in this event. The#IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.
a Rafflecopter giveaway

Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:

Other Blogs participating later this week:

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We’re very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.

No Churn Low-Carb Blueberry Cheesecake Ice Cream - Yours And Mine Are Ours

No Churn Low Carb Blueberry Cheesecake Ice Cream


  1. 2 cups blueberries
  2. 3 tbsp sucralose or sweetener of choice
  3. 2 tbsp lemon juice
  4. 8 oz cream cheese
  5. 16 oz homemade low-carb sweetened condensed milk
  6. 2 cups heavy cream
  7. 1 tsp vanilla
  8. 1 tbsp liquid stevia


  1. Add blueberries, sweetener, stevia and lemon juice to a small saucepan and bring to a boil. Reduce the heat and continue cooking until blueberries are soft and smash easily. Refrigerate until cool, approximately 45 minutes to an hour.
  2. In a bowl or stand mixer add your cream cheese, homemade low-carb sweetened condensed milk, heavy cream, and vanilla and mix just until soft peaks form. Do not over mix as it will break down. Don’t ask me how I know : )
  3. Alternate layers of ice cream mixture and blueberry mixture in a loaf pan or other freezer safe container then swirl the mixture using a butter knife. If your container does not have an airtight lid then place plastic wrap on the top of the ice cream mixture so that it lays directly onto the ice cream and seal tightly around the pan. Try to keep air from getting trapped between ice cream and plastic wrap.
  4. Freeze for 4 to 6 hours or until firm. If ice cream becomes too firm to scoop just let sit out on the counter for a bit until you can scoop it.

Low-Carb Sweetened Condensed Milk

2 cups heavy cream
2 cups whole milk
1 cup sucralose or sweetener of choice
1 tbsp butter
1/4 tsp liquid stevia

In a heavy bottomed pan bring heavy cream, whole milk, sweetener and stevia to a boil.

Reduce the heat and simmer, stirring every 10-15 minutes, until mixture is reduced by half, approximately 1.5 to 2 hours.

Once mixture is reduced by half stir in the butter.

Allow to cool to room temperature.  Mixture will continue to thicken as it cools.

If you are making this ahead of time you can store it in the refrigerator.

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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.


  1. This sounds and looks amazing. Hand me a spoon. I love how you found a way to make it low carb!
    Renee’s Kitchen Adventures recently posted…“Fried” Ice Cream Pie #IceCreamWeekMy Profile

    • Thank you, Renee. I was so worried it wouldn’t turn out. I’m new to making ice cream and low carb desserts so I’m really happy that it turned out so well.

      • Eliose Tram says:

        Tammy, your ice cream just looks marvelous, you made my day 😀
        I’ve been eating strict paleo for 3 months now together with my hubby to melt some pounds but mainly to fix some health issues (following Tim’s 8 week meal plan on

        Your photos look so professional – I got a colleague sitting next to me and she touched your ice cream photos, craving for it 🙂


  2. I love no churn ice cream recipes! They are so easy and yours sounds fabulous.
    Tonia recently posted…Peanut Butter Crunch Ice Cream Cake + a HUGE #IceCreamWeek GiveawayMy Profile

  3. It’s so hard to pick just one favorite! Ben & Jerry’s cookie Dough

  4. Super excited to try this!

  5. Cheesecake and ice cream is definitely a good combination. I love blueberries too so this would be awesome!
    Terri/LoveandConfections recently posted…S’mores Ice Cream Pie #IceCreamWeekMy Profile

  6. Mocha almond!

  7. Wow! I love, love the sound of your ice cream! Blueberries? Cheesecake? Yup, I’m all in favor of a triple scoop ASAP!
    Liz recently posted…Fudge Topped Chocolate Ice Cream Pie #IceCreamWeek #GiveawayMy Profile

  8. Love salted caramel ice cream!

  9. I made no churn cheesecake ice cream too! I haven’t tried a blueberry one yet and look forward to making your version1 Fun!
    Hezzi-D recently posted…No Churn Cherry Cheesecake Ice Cream: #IceCreamWeekMy Profile

  10. I am definitely trying this recipe for the low carb condensed milk. I found a recipe but it used dried milk and it got all hard on me. I am eating low carb myself so I’m very interested in your ice cream recipe! Besides blieberries are my very favorite ever fruit!
    Shelby recently posted…Salted Caramel Peanut Butter Ice Cream Bars #IceCreamWeekMy Profile

  11. You are my hero! I can’t wait to try this low carb no churn ice cream and that low carb sweetened condensed milk is genius!! Thanks so much for sharing. I’m looking forward to the rest of the week!!
    Marion@Life Tastes Good recently posted…Salted Caramel Ice Cream Recipe | No Churn #IceCreamWeekMy Profile

  12. I’m certainly going to need my stretchy pants for this one! I have made homemade ice cream before but mine did not turn out nearly as creamy as yours!
    Betsy @ Desserts Required recently posted…Open Face PB&J Cookies #SundaySupperMy Profile

  13. Favorite flavor–a really good chocolate. But I like when there is a little texture–nuts or even cookie dough works. 😉

  14. Oh yum!!!!

  15. My favorite flavor is Chocolate Brownie ice cream.
    Shane R. recently posted…Cheers to Vegan Sweets Cookbook #Giveaway (8/7-8/15) USMy Profile

  16. Hi, New to your site and so happy I’ve found you! Just curious I have not really make anything with sucralose or liquid stevia before and when I’ve tasted other baked goods and such they are so sweet and have an after taste. I guess my question to you is on the Low carb condensed milk how is the “sweeetner” taste? I would hate to waste the time and money if it has that funny taste. Thanks so much looking forward to making lots of recipes I pinned from you!!!

    • Hi Aviva, I have experienced the same thing when using sweeteners and therefore am very cautious with the amounts and blend that I use in recipes. I do not find that there is an aftertaste with this recipe. Of course sweetened condensed milk is always pretty sweet so that’s the same with this recipe as well, to some degree. However, I do not find it to be as sweet as commercial sweetened condensed milk. One trick that I use sometimes is to use blends vs. one sweetener and that will help with the aftertaste as well. Just something to consider when making your own recipes. 🙂 I don’t always do this but if I find that I’m having an issue with something turning out I will make that adjustment and test it again.


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