BLUEBERRY CHEESECAKE ICE CREAM-MY WAY

Blueberry Cheesecake Ice Cream-My Way image

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.

Provided by buttercup904

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 6h35m

Yield 16

Number Of Ingredients 11

Ingredients

½ cup water
½ cup granular sucrolose sweetener (such as Splenda®)
1 tablespoon cornstarch
1 ¼ cups blueberries, mashed
1 tablespoon lemon juice
1 quart half-and-half
1 cup milk
1 cup granular sucralose sweetener (such as Splenda®)
½ cup sugar-free French vanilla liquid coffee creamer
1 (1 ounce) package fat-free, sugar-free cheesecake pudding mix
2 teaspoons vanilla extract

Steps:

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.
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.
Transfer finished ice cream from ice cream maker to a large bowl; keep in freezer.
Whisk remaining half-and-half mixture and pour into ice cream maker; freeze according to manufacturer's directions.
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.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 9.3 g, Cholesterol 23.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 111 mg, Sugar 4.2 g