Blueberry Cheesecake Ice Cream-my Way

Ingredients

• Servings: 16
• 1/2 cup water
• 1/2 cup granular sucrolose sweetener (such as splenda®)
• 1 tablespoon cornstarch
• 1 1/4 cups blueberries, mashed
• 1 tablespoon lemon juice
• 1 quart half-and-half
• 1 cup milk
• 1 cup granular sucralose sweetener (such as splenda®)
• 1/2 cup sugar-free french vanilla liquid coffee creamer
• 1 (1 ounce) package fat-free, sugar-free cheesecake pudding mix
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 6 hrs 35 mins


• stir water, 1/2 cup sucralose sweetener, and cornstarch together in a small saucepan over medium heat until sugar and cornstarch dissolve completely. stir blueberries and lemon juice into the liquid; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 5 minutes. transfer the blueberry mixture to a bowl, cover with plastic wrap, and refrigerate until chilled completely, about 1 hour.
• whisk half-and-half, milk, 1 cup sucralose sweetener, coffee creamer, pudding mix, and vanilla extract together in a large mixing bowl. fill ice cream maker 2/3-full; freeze according to manufacturer's directions. refrigerate remaining mixture.
• transfer finished ice cream from ice cream maker to a large bowl; keep in freezer.
• whisk remaining half-and-half mixture and pour into ice cream maker; freeze according to manufacturer's directions.
• top first batch of ice cream with the blueberry mixture; add the second batch of ice cream. swirl together and freeze until ready to serve.