Cheesecake Base:
Prepare Cheesecake:
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. In a stand mixer or with a hand mixer, beat the cream cheese until light and fluffy. Add in the egg and continue to beat until fully blended and airy. Add ⅓ cup powdered erythritol, 1 teaspoon vanilla, and lemon juice to the cream cheese mixture, blending until smooth. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the edges are set and the center still jiggles slightly. Allow the cheesecake to cool in the pan, then wrap well and freeze for at least 2 hours. Once frozen, cut the cheesecake into small chunks and return to the freezer until needed.
Jammy Blueberry Drizzle:
Prepare Blueberry Drizzle:
In a small saucepan, combine ¼ cup water, 1 tablespoon powdered erythritol, and ¾ cup blueberries. Heat gently over low heat. Mash the blueberries with the back of a fork or spoon, stirring over medium-low heat until the mixture becomes glossy and thick. Set aside to cool.
Ice Cream Base:
Prepare Ice Cream Base:
In a large, pourable bowl, mix together the heavy cream, almond milk, ⅔ cup powdered erythritol, 1 tablespoon vanilla, and a pinch of salt until well combined. Stir in the remaining ¾ cup frozen blueberries. Pour the mixture into your ice cream maker and set it to the ice cream setting. When there are about 3-4 minutes left in the churning cycle, add the cheesecake chunks to the ice cream. Drop the jammy blueberry mixture into the ice cream maker a few tablespoons at a time, allowing it to swirl into the ice cream.
Freeze and Serve:
Transfer the ice cream to a freezer-safe container and cover. You can enjoy it immediately for a soft-serve texture, or freeze it for an additional 30 minutes for a firmer consistency. If the ice cream freezes solid, allow it to soften for about 15 minutes before serving.