Low Fat Blueberry Cheesecake Ice Cream
Indulge in the creamy, guilt-free delight of *Low Fat Blueberry Cheesecake Ice Cream*, a healthier twist on the beloved dessert. Bursting with the vibrant sweetness of fresh blueberries and the tangy creaminess of low-fat cream cheese, this recipe brings all the classic cheesecake flavors into a frozen, dreamy treat without the extra calories. Non-fat Greek yogurt and a touch of honey enhance the rich base, while vanilla extract and a squeeze of lemon juice add layers of complexity. Crushed graham crackers deliver that signature cheesecake crunch, making every bite a nostalgic yet refreshing experience. This no-cook recipe is prepped in just 20 minutes and churned to heavenly perfection, offering an irresistible yet lighter dessert perfect for summer and beyond. Whether you’re craving a low-fat indulgence or a homemade ice cream adventure, this recipe delivers pure satisfaction.
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Recipe Information
Ingredients
- 1 cup Fresh blueberries
- 8 oz Low fat cream cheese
- 1 cup Non-fat Greek yogurt
- 0.75 cup Low fat milk
- 0.5 cup Honey
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 5 sheets Graham crackers
Instructions
Place the fresh blueberries in a small saucepan over medium heat and cook until they release their juices and begin to thicken, about 5-7 minutes. Stir occasionally.
Remove the blueberry mixture from heat and allow it to cool completely.
In a blender, combine the low fat cream cheese, non-fat Greek yogurt, low fat milk, honey, vanilla extract, and lemon juice.
Blend the mixture until smooth and creamy.
Transfer the cream cheese mixture into a large mixing bowl.
Gently fold in the cooled blueberry mixture, creating swirls of blueberry throughout the cream cheese base.
Crush the graham cracker sheets into small crumbs and gently fold them into the ice cream mixture.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the desired consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 170.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 870 mg | 67% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
