Photo: Ian Dooley
Blueberry Cheesecake Ice Cream-My Way
11 ingredients
25 min + 10 min
16 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
712
Calories
23g
Protein
10g
Fat
132g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes