In a large container, blend the cream cheese and the monk fruit sugar substitute. You can use a whisk, hand electric mixer, or food processor for this process. While an electric mixer makes the process quicker, this recipe will work with just about any mixer.

Once the two ingredients are fully incorporated, which should take around 5 minutes, slowly add the heavy cream and continue mixing until the mixture starts to become fluffy and soft.

When the mixture becomes firmer, you'll know it's time to move to the next step.

Continue by adding your almond milk and mashed blueberries. This process should be done slowly, preferably using a spatula or the food processor in slow mode with frequent stops to scoop in any residue.

Once you see the mixture is set and starts to thicken, which should take 5-7 minutes, it’s time to move to the next step.

Finally, transfer your mixture to a shallow freezer-safe container, seal it, and place it in the freezer for 2-3 hours until firm.

At this stage, you can add fresh blueberries or any other toppings you like mixed with the ice cream.

Finally, add your toppings and enjoy!