Low Fat Homemade Blueberry Ice Cream
Indulge in the creamy, refreshing goodness of Low Fat Homemade Blueberry Ice Cream—a delightful treat that's as wholesome as it is delicious! This recipe combines the vibrant, natural sweetness of fresh blueberries with the smooth, velvety texture of low-fat milk and fat-free sweetened condensed milk, creating a guilt-free dessert perfect for satisfying your sweet tooth. A hint of vanilla and a splash of tangy lemon juice beautifully enhance the fruity flavor, while a cornstarch-thickened blueberry sauce adds both texture and a stunning swirl effect. With just 20 minutes of prep time and no heavy cream, this healthier homemade ice cream is ideal for those looking to enjoy a luscious, low-fat dessert. Perfect for summer days or anytime you crave a fruity frozen treat, this recipe will have you scooping happiness into every bowl!
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 2 cups Low-fat milk
- 1 can Fat-free sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Place fresh blueberries in a medium saucepan and add water. Cook over medium heat until blueberries start to break down and release their juices, stirring occasionally, for about 5 minutes.
Using a potato masher or the back of a spoon, gently mash the blueberries to release more juice. Continue to cook for another 3 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Stir this into the blueberry mixture and continue to cook for another 2 minutes until the mixture thickens slightly.
Remove the blueberry sauce from heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
In a large mixing bowl, whisk together the low-fat milk, fat-free sweetened condensed milk, and vanilla extract until well combined.
Gently fold in the cooled blueberry mixture into the milk mixture until evenly distributed. Make sure not to overmix to keep the natural swirl effect.
Pour the mixture into an ice cream maker and follow the manufacturer's instructions for churning, typically about 20 to 25 minutes, or until the mixture reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or overnight until firm.
Scoop and serve the ice cream in bowls or cones as a refreshing low-fat treat.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 329.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1711 mg | 132% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 253 mg | 5% | |
*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.
