Blueberry Cheesecake Ice Cream-My Way Recipe

Name: Blueberry Cheesecake Ice Cream-My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/2 cup granular sucrolose sweetener (such as Splenda(R)); 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(R)); 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

Servings: persons

1/2 cup water
1/2 cup granular sucrolose sweetener (such as Splenda(R))
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(R))
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

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.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup water, 1/2 cup granular sucrolose sweetener (such as Splenda(R)), 1 tablespoon cornstarch, 1 1/4 cups blueberries, mashed, and more.

Yes, Blueberry Cheesecake Ice Cream-My Way falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Blueberry Cheesecake Ice Cream-My Way

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