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.
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.
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