Homemade Blueberry Ice Cream Recipe

Homemade Blueberry Ice Cream Recipe - When I first made this, I had visions of creamy goodness laced with rivers of blueberry deliciousness running through the cream. I got a little too enthusiastic with my spatula as I swirled, and it probably wasn’t as pretty as I had intended, but it tasted good—so who cares, right? If done right, though, this makes a very pretty ice cream. This ice cream, like many ice creams that aren’t cooked, is best eaten fresh. There’s your excuse for eating it all in one day.

Active Time: 25 minutes
Total Time: 40 minutes (+ 4 hours freezing)
Servings: 8 (½ Cup Each)
Homemade Blueberry Ice Cream Recipe near me

Ingredients for Easy Blueberry Ice Cream:

  • 1 cup frozen blueberries, thawed and undrained
  • ¼ cup Truvía granulated sweetener
  • 1 teaspoon xanthan gum
  • 8 ounces full-fat cream cheese, cubed and softened
  • 1 cup full-fat sour cream
  • ½ cup heavy cream
  • 1 teaspoon lemon extract

How to Make Homemade Blueberry Ice Cream:

  1. In a medium microwave-safe bowl, combine the blueberries and their juice, the sweetener, and xanthan gum. Microwave on high for 2 minutes, or until the mixture boils and thickens slightly. Refrigerate for 15 to 20 minutes, until completely cooled.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, sour cream, cream, and lemon extract. Beat on medium-high until the mixture is fluffy. Spoon into a loaf pan. Top with spoonfuls of the blueberry mixture. Using a spatula, deeply but gently swirl the blueberry mixture into the cream cheese mixture, without combining the two completely.
  3. Cover and freeze for 4 to 5 hours, until firm, before serving.

Recipe Note
If left in the freezer for more than 1 day, this ice cream hardens to the point that it becomes somewhat difficult to scoop. If you plan on storing it for more than 1 day, line the loaf pan with parchment paper, leaving an overhang. When you want to serve the ice cream, lift the loaf out of the pan using the overhanging parchment as handles and cut into slices.

Dietary Considerations
Egg-Free
Vegetarian
Macros
84% Fat
9% Carbs
5% Protein
Per Serving
Calories: 213
Total Fat: 20g
Total Carbs: 12g
Net Carbs: 5g
Fiber: 1g
Sugar: 4g
Protein: 3g

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