In a microwave safe bowl, heat blueberries, water, Truvia and xanthan gum to boil for 2 minutes or until it boils and thickens. Refrigerate 15-20 min. or until completely cooled.
Using a whisk attachment on a stand mixer, process cream cheese, sour cream, and heavy whipping cream until they are fluffy.
Spoon into 1-1/2-qt. freezer-proof container. Top with spoons full of the blueberry mixture; swirl gently but deeply with a spatula so you get swirls of blueberry with swirls of ice cream. Or you know, just mix it all together and call it a day.
Freeze 4-5 hours until firm.
You can use the first half of this recipe to make a lovely berry compote and pour that over this Keto Ice Cream Recipe as well.
Use any type of berry that you like for this recipe.
Plan to eat this recipe within a day or two. This ice cream is best eaten fresh, as it gets a little grainy once you refreeze it–but it's still tasty!
You may need to let leftovers sit on the counter to warm up and soften a little before serving.
You could also freeze this in large ice cube trays such as THESE for portion control. In this case, just mix the two in each cube.
If you prefer a softer texture, freeze in ice cube trays, Then remove the cubes and blend in a blender, adding a little bit of half and half to keep the blades moving.
You could also choose to churn the blueberry mixture and the ice cream mixture together in this ice cream machine.