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Sugar Free Blueberry Cheesecake Ice Cream with Lavender

Easy sugar free blueberry cheesecake ice cream is a delicious dessert made from just 5 ingredients! This recipe can be used without an ice cream maker.
Course Dessert
Cuisine European
Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 40 minutes
Servings 4 servings
Calories 601kcal

Ingredients

  • 300 grams or 3 cups blueberries
  • 80 ml or 1/3 cup honey
  • 250 grams or 1/2 lbs mascarpone cheese
  • 2 teaspoons ground lavender
  • 250 ml or 1 cup heavy cream

Instructions

  • Blend blueberries, honey, lavender and mascarpone cheese in a food processor. Whip the cream and stir it gently into the blueberry mascarpone mixture. Transfer into a bowl of your ice cream maker and start the churning (make sure you froze the bowl of your ice cream maker for at least 8 hours in advance or as per instructions).
  • After 30 minutes of churning, check your ice cream every couple of minutes to see weather it's ready. It should be thick but not firm. Transfer the ice cream into a container and freeze for about 2 hours. If you are not using an ice cream maker, put your ice cream in the freezer and pulse it every 20-30 minutes for 3-4 hours. Enjoy!

Notes

Keep in the freezer for up to 3 months.

Nutrition

Calories: 601kcal | Carbohydrates: 30g | Protein: 6g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 148mg | Sodium: 59mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1835IU | Vitamin C: 7.9mg | Calcium: 138mg | Iron: 0.3mg