Blueberry Cheesecake Ice Cream-My Way |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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. Ingredients:
1/2 cup water |
1/2 cup granular sucrolose sweetener (such as splenda®) |
1 tablespoon cornstarch |
1 1/4 cups blueberries, mashed |
1 tablespoon lemon juice |
1 quart half-and-half |
1 cup milk |
1 cup granular sucralose sweetener (such as splenda®) |
1/2 cup sugar-free french vanilla liquid coffee creamer |
1 (1 ounce) package fat-free, sugar-free cheesecake pudding mix |
2 teaspoons vanilla extract |
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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