Blueberry Ice Cream

blueberry ice cream
Easily (and deliciously) add some antioxidant protection to your diet with this tasty treat.


Total time:  01 M 

Servings:  5

Calories:  130


  • 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


  1. Add ingredients to jar in order listed and secure lid.
  2. 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.


  • Oyinkan Familoni

    She mentioned it was non-dairy _

  • Kimm Corser

    I’m curious too?

  • Harng Shen

    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.

  • FireStorm Weaver Bladewing

    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.

  • Arthur Whittaker

    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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