Low Sodium Blueberry Cheesecake Ice Cream
Indulge in the luscious flavors of summer with this Low Sodium Blueberry Cheesecake Ice Cream, a creamy dessert packed with vibrant blueberry swirls and tangy cheesecake goodness. Perfect for those watching their sodium intake, this recipe combines softened cream cheese, fresh blueberries, and a touch of honey and lemon juice to create a naturally decadent treat without compromising on flavor. The smooth mixture is churned to perfection in an ice cream maker, offering a velvety texture and bright, fruity notes in every scoop. With only 30 minutes of prep time and a few simple steps, this homemade ice cream is ideal for elevating your dessert game while catering to dietary needs. Serve it in bowls or cones for a refreshing summertime delight that's sure to impress family and friends!
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Recipe Information
Ingredients
- 8 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Fresh blueberries
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
Instructions
In a medium saucepan over medium heat, combine the blueberries, lemon juice, and honey.
Cook the blueberry mixture for about 10-15 minutes, stirring occasionally, until the blueberries have broken down and the mixture has thickened slightly.
Remove the blueberry mixture from the heat and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy.
Add the vanilla extract to the cream cheese mixture and mix well.
Gradually pour in the heavy cream and whole milk, mixing on low speed until fully combined and the mixture is smooth.
Pour the cream cheese mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
In the last few minutes of churning, gently fold in the cooled blueberry mixture, being careful to create swirls and not fully blend.
Transfer the ice cream into a freezer-safe container and smooth the top.
Cover the container with plastic wrap or a lid and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
Serve the Low Sodium Blueberry Cheesecake Ice Cream in individual bowls or cones, and enjoy!
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 148.5 g | 742% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 228.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 544 mg | 42% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 819 mg | 17% | |
*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.
