Low Fat Homemade Blueberry Ice Cream
Indulge guilt-free with this Low Fat Homemade Blueberry Ice Cream, a luscious and creamy dessert that’s bursting with vibrant berry flavor while keeping things light and healthy! Made with fresh blueberries, low-fat milk, and fat-free sweetened condensed milk, this recipe combines wholesome ingredients for a dreamy summertime treat. The natural blueberry compote, thickened with cornstarch and brightened with a hint of lemon juice, creates a stunning swirl of juicy, sweet-tart goodness in every scoop. Ready in just 30 minutes of prep and churn time, this ice cream is as easy to make as it is refreshing. Perfect for health-conscious dessert lovers, it’s a must-try recipe for enjoying all the flavors of traditional ice cream without the extra fat. Serve it in bowls or cones for a cool, fruit-packed delight your whole family will love!
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Ingredients
- 2 cups Fresh blueberries
- 2 cups Low-fat milk
- 1 can Fat-free sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Directions
Step 1
Place fresh blueberries in a medium saucepan and add water. Cook over medium heat until blueberries start to break down and release their juices, stirring occasionally, for about 5 minutes.
Step 2
Using a potato masher or the back of a spoon, gently mash the blueberries to release more juice. Continue to cook for another 3 minutes.
Step 3
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Stir this into the blueberry mixture and continue to cook for another 2 minutes until the mixture thickens slightly.
Step 4
Remove the blueberry sauce from heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
Step 5
In a large mixing bowl, whisk together the low-fat milk, fat-free sweetened condensed milk, and vanilla extract until well combined.
Step 6
Gently fold in the cooled blueberry mixture into the milk mixture until evenly distributed. Make sure not to overmix to keep the natural swirl effect.
Step 7
Pour the mixture into an ice cream maker and follow the manufacturer's instructions for churning, typically about 20 to 25 minutes, or until the mixture reaches a soft-serve consistency.
Step 8
Transfer the ice cream to an airtight container and freeze for at least 4 hours or overnight until firm.
Step 9
Scoop and serve the ice cream in bowls or cones as a refreshing low-fat treat.
Nutrition Facts
| Serving size | (1237.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1757.9 |
| Total Fat 11.0g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 38.4mg | 0% |
| Sodium 789.6mg | 0% |
| Total Carbohydrate 356.4g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 329.2g | |
| Protein 49.2g | 0% |
| Vitamin D 201.6IU | 0% |
| Calcium 1711.1mg | 0% |
| Iron 0.9mg | 0% |
| Potassium 252.9mg | 0% |
Source of Calories