Ingredients for Blueberry Sour Cream Ice Cream Low Fat No Added Sugar
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar substitute (such as stevia or erythritol, adjust to taste)
- Lemon Juice (not found in recipe)
- 1 cup low-fat sour cream
- 1/2 cup unsweetened almond milk
- Almond Extract (not found in recipe; 1 teaspoon vanilla extract is used instead)
- Berries (blueberries are the specified berry in the recipe)
- 1 teaspoon vanilla extract
- Pinch of salt
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How to Make Blueberry Sour Cream Ice Cream Low Fat No Added Sugar
- Puree 2 cups of fresh or frozen blueberries in a food processor until completely smooth.
- In a large bowl, combine the blueberry puree with 1 cup sour cream (low-fat), 1/2 cup unsweetened almond milk, 1/4 cup erythritol or your preferred sugar substitute (adjust to taste), 1 teaspoon vanilla extract, and a pinch of salt. Whisk until thoroughly combined.
- Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or preferably 4 hours, to allow the flavors to meld.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions. This usually takes 20-30 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
15g
Carbs
4g