Homemade LOW CARB Blackberry Cheesecake Ice Cream

Ingredients:

6 ounces cream cheese (softened)

2 packages fresh blackberries 

3/4 cup Splenda (this is optional, as the black berries will sweeten the ice cream a little)

1 cup cold sour cream

1 cup cold heavy cream

2-3 "cranks" of crushed sea salt

3 TBSP fresh lemon juice

1/4 tsp vanilla extract

Instructions:

In a medium metal bowl, beat the cream cheese until smooth and creamy.  If you wish to add Splenda, gradually add it to the cream cheese, beating after each addition.  Beat in the sour cream and heavy cream.  Add the salt, lemon juice, vanilla, and blackberries.  Beat the mixture until smooth and creamy. The blackberries will be broken apart as you beat the mixture, it should turn a purplish-pink color.

(At this point, if you have an ice cream maker, transfer the mixture into it and proceed by following the manufacturer's instructions.)

If you do not own an ice cream maker, cover the bowl tightly with plastic cling wrap, and place in the freezer for 1 hour.  While it is freezing, chill your beaters in a glass of ice water.  Take the bowl out of the freezer and beat for 5 minutes with chilled beaters.   Place the bowl in the freezer again, and repeat the steps 2 more times (freezing for 1 hour and beating with chilled beaters - 3 times).  You may then freeze the ice cream overnight, or for several hours.

After this is complete, transfer the ice cream into an air tight plastic container with a secure lid for storage.  When ready to serve, place the entire container in microwave for 3-4 minutes on defrost mode.  If your microwave does not have a defrost mode, set the container on your counter or in the refrigerator until the ice cream softens enough to scoop (20-30 minutes).  Running your ice cream scoop under hot water before scooping helps to loosen the ice cream.  (Note: You will find that icicles may form between each serving, this is normal.)  This ice cream is best if eaten within the first week.