When unable to find any sugar-free ice cream at my local grocery, this recipe adapted easily to my dietary needs. It also offered great variety by using different fruits, nuts, flavorings, and pudding mixes.

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
6 hrs
total:
6 hrs 35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

120 calories; protein 2.4g 5% DV; carbohydrates 9.3g 3% DV; fat 8.1g 13% DV; cholesterol 23.5mg 8% DV; sodium 111mg 4% DV. Full Nutrition
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