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Super Creamy Blueberry Ice Cream


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  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • pinch of salt
  • 2 cups fat free half and half
  • 3/4 cup marshmallow cream


Servings 1


Step 1

Place blueberries, sugar and salt in a medium saucepan. Mashing and stirring the berries with a fork, cook over medium heat until the mixture boils, about 5 minutes. Reduce heat and simmer, stirring occasionally, until the berries are soft, 5 min. Remove from the heat and let cool slightly.

Transfer the berries to a blender or food processor and add the half and half. Puree ubtil smooth. Pour through a strainer into a med bowl, whisk in the sour cream. (Don't worry about lumps, they'll disappear in the ice cream maker.) Cover and refridgerate until well chilled, at least 2 hours and up to 8 hours.

Whisk the marshmallow cream into the mixture (again, dont worry about the lumps) and pour into an ice cream maker. Freeze according to mfr directions. If possible, let the ice cream harden in the freezer at least 1 hr before serving.

1/2 cup serving- 139 calories
0 g fat
0 g sat fat
0 g trans fat
0 mg Chol
103 mg sod
31 g carbs
1 g fiber
3 g protein


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