Best 2 Blueberry Sour Cream Ice Cream Low Fat No Added Sugar Recipes

Blueberry Sour Cream Ice Cream Low Fat No Added Sugar: A Guilt-Free Summer Delight! Craving a delectable summer treat without compromising your health goals? Look no further! Our curated selection of blueberry sour cream ice cream recipes offers a delightful balance of sweetness and tang, all while being low in fat and free of added sugars. Join us on a culinary journey as we unveil the secrets to crafting this refreshing and guilt-free dessert that will tantalize your taste buds and keep you cool during those hot summer days.

Here are our top 2 tried and tested recipes!

BLUEBERRY SOUR CREAM ICE CREAM (LOW FAT, NO ADDED SUGAR)

Blueberry Sour Cream Ice Cream (Low Fat, No Added Sugar) image

Make and share this Blueberry Sour Cream Ice Cream (Low Fat, No Added Sugar) recipe from Food.com.

Provided by yogiclarebear

Categories Frozen Desserts

Time 29m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh blueberries
1/2 tablespoon stevia powder
1 tablespoon lemon juice
1 cup reduced-fat sour cream
2 1/2 cups unsweetened almond milk
1/2 teaspoon almond extract
almonds and berries, for garnish

Steps:

Puree blueberries in a food processor.
Blend in all other ingredients and chill for 2-4 hours.
Freeze in your ice cream machine according to manufacturer's instructions.

BLUEBERRY ICE CREAM

Blueberry Ice Cream image

Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)

Provided by Kim D.

Categories Frozen Desserts

Time P1DT30m

Yield 1 3/4 quarts, 6 serving(s)

Number Of Ingredients 4

Ingredients

4 cups fresh blueberries or 4 cups frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
Strain mixture and discard seeds and skins.
Stir in cream.
Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

Tips:

For a richer flavor, use full-fat sour cream and heavy cream.
If you don't have a blender, you can mash the blueberries with a fork or potato masher.
To make the ice cream even more decadent, add a swirl of blueberry jam or compote before freezing.
For a fun and festive presentation, serve the ice cream with fresh blueberries and a sprig of mint.
This ice cream is also a great way to use up leftover blueberries.

Conclusion:

This blueberry sour cream ice cream is a delicious and refreshing treat that is perfect for summer. It is also a healthier alternative to traditional ice cream, as it is made with low-fat sour cream and no added sugar. With its creamy texture and tangy blueberry flavor, this ice cream is sure to be a hit with everyone who tries it.