Low Sodium Blueberry Cheesecake Ice Cream
Indulge in the creamy decadence of Low Sodium Blueberry Cheesecake Ice Cream—a luscious frozen dessert that combines the tangy richness of cream cheese with the natural sweetness of fresh blueberries. This homemade ice cream is churned to perfection and features vibrant swirls of a honey-sweetened blueberry compote, adding a burst of fruity freshness to every bite. With a velvety base made from heavy cream, whole milk, and a touch of vanilla, this recipe keeps sodium levels in check without sacrificing flavor. Perfect for a summer treat or a special occasion, this low sodium dessert is easy to prepare and free of artificial additives, making it a healthier alternative to store-bought options. Serve it in bowls or cones for a delightful indulgence that's as beautiful as it is delicious!
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Ingredients
- 8 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Fresh blueberries
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
Directions
Step 1
In a medium saucepan over medium heat, combine the blueberries, lemon juice, and honey.
Step 2
Cook the blueberry mixture for about 10-15 minutes, stirring occasionally, until the blueberries have broken down and the mixture has thickened slightly.
Step 3
Remove the blueberry mixture from the heat and let it cool completely.
Step 4
In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy.
Step 5
Add the vanilla extract to the cream cheese mixture and mix well.
Step 6
Gradually pour in the heavy cream and whole milk, mixing on low speed until fully combined and the mixture is smooth.
Step 7
Pour the cream cheese mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Step 8
In the last few minutes of churning, gently fold in the cooled blueberry mixture, being careful to create swirls and not fully blend.
Step 9
Transfer the ice cream into a freezer-safe container and smooth the top.
Step 10
Cover the container with plastic wrap or a lid and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
Step 11
Serve the Low Sodium Blueberry Cheesecake Ice Cream in individual bowls or cones, and enjoy!
Nutrition Facts
| Serving size | (1388.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3403.5 |
| Total Fat 248.0g | 0% |
| Saturated Fat 148.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 760.4mg | 0% |
| Sodium 992.7mg | 0% |
| Total Carbohydrate 242.5g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 228.2g | |
| Protein 24.3g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 544.5mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 819.2mg | 0% |
Source of Calories