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Blueberry Cheesecake Ice Cream-My Way

Blueberry Cheesecake Ice Cream-My Way

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    6 h 35 m
buttercup904

buttercup904

When unable to find any sugar-free ice cream at my local grocery, this recipe adapted easily to my dietary needs. It also offered great variety by using different fruits, nuts, flavorings, and pudding mixes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Stir water, 1/2 cup sucralose sweetener, and cornstarch together in a small saucepan over medium heat until sugar and cornstarch dissolve completely. Stir blueberries and lemon juice into the liquid; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 5 minutes. Transfer the blueberry mixture to a bowl, cover with plastic wrap, and refrigerate until chilled completely, about 1 hour.
  2. Whisk half-and-half, milk, 1 cup sucralose sweetener, coffee creamer, pudding mix, and vanilla extract together in a large mixing bowl. Fill ice cream maker 2/3-full; freeze according to manufacturer's directions. Refrigerate remaining mixture.
  3. Transfer finished ice cream from ice cream maker to a large bowl; keep in freezer.
  4. Whisk remaining half-and-half mixture and pour into ice cream maker; freeze according to manufacturer's directions.
  5. Top first batch of ice cream with the blueberry mixture; add the second batch of ice cream. Swirl together and freeze until ready to serve.
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