In the Kitchen: Blueberry Ice Cream

This was an experiment. I wanted to make some blueberry ice cream for Addie. It’s her favorite! I based my recipe off of my basic sweet cream ice cream recipe, but made a few changes. I used splenda instead of sugar and I used more milk and less cream. I had no idea if it would really work, but it turned out great. Phil said it was his favorite yet! Again, a super easy recipe (only 5 ingredients) and no eggs! 

What you need:

1 1/2 C whole milk
1 1/4 C splenda (divided)
1/4 tsp salt 
1 1/2 C heavy cream

1 pound fresh blueberries

In a mixing bowl, combine milk, 3/4 C splenda and salt. Mix on a medium speed for a few minutes, until frothy. Add the cream and stir to combine. Transfer to a covered container and chill in the refrigerator for 4 hours or so. In the meantime, put the blueberries and the remaining 1/2 C of splenda in a food processor. Blend until combined. Transfer to a covered container and chill. Last but not least, make sure your ice cream maker is clean and ready to go.

Once you’re ready to make the ice cream, grab the cream mixture out of the fridge and put it in your ice cream maker. Let it spin for about 20 minutes by itself. The longer it spins, the thicker it’ll be. After it has churned for awhile, gradually add the blueberry mixture. Let it all mix together for a bit until it thickens up. Eat some right away, of course. Then, transfer the rest to a covered container and freeze! 

YUM!
-L

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