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Blueberry Ice Cream

 
Blueberry Ice Cream
27

Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.

Yield

8

servings

Prep

10

min

Cook

10

min

Ready

6

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 package gelatin, unflavored
unflavored
½ cup milk
cold
½ cup milk
heated to boiling
2 cups blueberries
fresh or drypack frozen, thawed
¾ cup sugar
2 cups heavy whipping cream
whipped

Directions

In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3 to 4 minutes.

Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.

Let cool completely. Add blueberries and sugar; process at high speed until blended.

Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm.

Makes 1½ quarts.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 22348% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 31mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 6%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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