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.
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.
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