Blueberry Swirl Cheesecake Protein Nice Cream
This Blueberry Ice Cream is rich, creamy, and bursting with blueberry flavor – no baking, no churning, no sweat. Make a blueberry jam mix, then a vanilla nice cream. Mix the two together to create a stunning swirl effect. It tastes like someone mashed together blueberry cheesecake and blueberry pie into one mind-blowing nice cream recipe.
Servings 4
Ingredients
Vanilla Nice Cream
- 1 large banana, sliced, frozen
- 1 cup thick Greek-style yogurt, plain or vanilla
- 3/4 cup cream cheese, softened to room temperature (full fat for the creamiest texture)
- 1/2 cup almond or coconut milk or milk of choice
- 1/4 cup protein or collagen peptides powder
- 1-2 tablespoons honey or maple syrup (taste test)
- 1 teaspoon vanilla extract
Blueberry Swirl
- 2 cups blueberries, fresh or frozen
- 1-2 tablespoons honey or maple syrup (taste test)
- 1 tablespoon lemon juice
Instructions
Blueberry Swirl
- Make this first so it can cool when you need it to swirl into the vanilla mixture.Add all of the ingredients to a small saucepan and bring to a boil over medium heat. When the berries are soft, use a fork or potato masher to mash them into a jam consistency.Reduce the heat to medium-low, and let the berries simmer until they become thick, and reduce by about half. Stir occasionally.Pour the sauce into a bowl and allow to cool before covering with plastic wrap and chilling in the fridge.
Vanilla Nice Cream
- Add all the ingredients to a food processer and process until smooth;Pour the mixture into a bowl, cover and refrigerate for at least 1-2 hours.Next add spoonfuls of the blueberry swirl on top of the nice cream (save some for the top). Use a flat-knife to swirl the berry sauce into the nice cream.Serve right away for soft serve or cover and freeze for 3-4 hours for a firmer texture before serving.