Blueberry Ice Cream
Easily (and deliciously) add some antioxidant protection to your diet with this tasty treat.
Overview
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.
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!
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