Blueberry Ice Cream
Posted on
Easily (and deliciously) add some antioxidant protection to your diet with this tasty treat.
Total time: 01 M
Servings: 5
Calories: 130
Ingredients
- 1/4 cup half and half (half milk/half cream)
- 3 oz. sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. fresh lemon juice
- 1 cup frozen blueberries
- 2 cups whole milk cubes (about 1 tray of frozen milk)
Nutritional Information
- Serving Size: ½ cup
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 16g
- Protein: 3g
Instructions
- Add ingredients to jar in order listed and secure lid.
- Select "Ice Cream" cycle.
Note: If your Blendtec doesn’t feature an Ice Cream/Frozen Yogurt button, blend on a Low speed for 15 seconds, then blend on a Medium High speed for 30 seconds. If more blending is required, press pulse several times until desired texture is achieved.
More Recipes
Avocado Soup Recipe
Contrary to popular belief, guacamole isn't the only way to eat avocados. Avocado soup makes a delicious, healthy app...
VIEW RECIPE
Tomato Vegetable Juice Recipe
This is a low-sodium, fresh tomato and vegetable juice you can enjoy every day — morning, noon, and night. We know th...
VIEW RECIPE
Chocolate Peanut Butter Smoothie
Who says you can't have chocolate for breakfast? A good chocolate peanut butter smoothie is packed with the protein a...
VIEW RECIPE
Making it tonight. Will post review later. Sounds yummy does it store well in plastic containers.
Making it tonight will post review later. Sounds yummy
Yes it does! Let us know how it turns out :)
What did you use for the half/half and the condensed sweetened milk?
I made a NON-DAIRY version with raspberry instead of blueberry. I used one pint of fresh raspberries, 3 dates (pits removed), 10 whole raw cashews and one tray of coconut milk frozen cubes. I put the cubes on top, and pulsed until they were crushed enough to blend. Then I used the 60 second smoothie control 2X (because I was trying to grind up the seeds). Texture was a bit soft (as expected) so I put the ice cream back in the freezer (where it is now). In a half hour, I’ll check the consistency. The color is beautiful – the flavor really lovely. I am looking forward to having a treat later!
She mentioned it was non-dairy _
I’m curious too?
I tried this tonight. It was pretty good. Not very sweet which I like but I think next time I make it I will put more cream in it than just half and half. It tasted more milk thank cream. The ice cream is a bit too thick to blend. I will have to use a spoon to stir all the milk cubes in.
I’m a little late responding on this, but the half-and-half was replaced with the cashews, which, when blended with the coconut milk, make a thick, rich creamy concoction. The sweetness was provided by the dates, which also thicken things up a bit.
It is not very sweet. I added about three tablespoons of Agave Syrup and three large fresh strawberries and it made it much better. On a scale of 1 to 10 I would rate this as a 5 ten being the best.
Great recipe, although the flavor can be dull and milk cubes can’t freeze easy.
If you make it and eat it right away… maybe okay. Actually, when I made it and ate it right away, it was a little gritty. Meaning, it wasn’t smooth like real ice cream. Also, since I am alone, I saved some for later (and now eating). It was a complete ice block. Not like real ice cream. if you make this, probably need to use more cream than milk as the milk freezes like an ice cube.