On a warm summer evening, nothing tastes more refreshing than homemade ice cream – especially when eaten with only a spoon, straight from the freezer! Smooth and creamy, this blueberry cheesecake ice cream is slightly tangy from the addition of a little cream cheese which enhances the flavor of the freshly picked berries. Welcome summer!
Blueberry Cheesecake Ice Cream
1 1/2 cups low-fat milk
1/2 cup half-and-half
4 ounces reduced-fat cream cheese
2/3 cup sugar
1 1/2 cups blueberries
Combine all ingredients in a food processor or blender and puree. Chill mixture for at least 6 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container (I like these 1-pint insulated tubbies) and place in the freezer for another hour or until firm.
Yield – 8 servings (serving size: about 1/2 cup)
Calories – 160
Carbs – 24
