Blueberry Cheesecake Ice Cream
A light ice cream that's perfect with sugar or a combination of sugar and allulose.
Servings 8 servings
Calories 116kcal
Cost 5
Ingredients
- 1 cup frozen blueberries, slightly generous
- ¼ cup fresh lemon juice
- ¼ cup sugar (50 grams)
- ¾ cup plus a tablespoon of allulose (use the weight) or just use another ¾ cup sugar (150 grams)
- 3 tablespoons water (42 grams)
- 1 cup buttermilk (240 grams)
- ½ cup milk, Fairlife high protein works well (120 grams)
- ½ cup cream (120 grams)
- ½ teaspoon vanilla extract
Instructions
- Put the berries, lemon juice, water and sugar in a saucepan. Heat over medium until sugar is dissolved and berries are thawed.
- Strain the mixture into a bowl and reserve the berries for adding later. Let the syrup cool for about 10 minutes.
- Add cold buttermilk, milk, cream and vanilla to the berry syrup and chill until very cold (about 2 hours or as long as you need).
- Churn according to your ice cream maker's manufacturer's directions.
- Stir the reserved blueberries into the soft serve ice cream and pack into 2 pint size containers.
Notes
The macros are for the allulose version and the carbs are net. With sugar, the estimated calories are 185 per 115 grams (a dense half cup), 30 grams carbs, 6 grams fat and 2 grams protein. But always do your own calculations to be safe! These are just the numbers I got adding up ingredients in a fitness app.
Nutrition
Serving: 8114 grams | Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g