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3 Ingredient Blueberry Cheesecake Ice Cream {No-Churn, Fruit-Sweetened}

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We don’t often go out for ice cream, but when we do I am overcome with indecision by the plethora of options. Dozens and dozens of intricate flavors all call out to me, and choosing just one is nearly impossible. In the heat of the summer, I typically go the fruity route, and a local favorite of mine is “purple cow”: black raspberry ice cream dotted with both dark and white chocolate chips (you can check out my own version here).

I wanted to make a fruity ice cream at home, but challenged myself to make one without any added sugar. Frozen bananas to the rescue! We all know that tossing frozen bananas into a food processor yields a creamy & sweet “ice cream”, and the ingredient add-in options are endless. I decided to add frozen blueberries and rich (but lower fat) Neufchatel cream cheese for a healthy blueberry cheesecake-inspired frozen treat. The end result is sweet and creamy, but so much better for you than any ice cream you could buy.

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If you get a hankering for ice cream, (and, let’s be honest, who doesn’t in the stifling heat of the summer?!), why not make this simple, delicious, and healthy version at home?

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3 Ingredient Blueberry Cheesecake Ice Cream {No-Churn, Fruit-Sweetened}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients

  • 3 large (or 4 medium) ripe bananas, peeled, sliced, and frozen for at least 4 hours
  • 2 heaping cups frozen blueberries, preferably organic
  • 6 oz Neufchatel (1/3-less-fat) cream cheese, at room temperature
  • {milk or water to thin, if needed}

Instructions

Place frozen bananas and blueberries into a food processor fitted with the steel blade, and process until smooth, scraping down the sides as needed. If desired, you can add water or milk (1 tablespoon at a time), until desired consistency is achieved.

Add softened cream cheese and process until fully incorporated and perfectly smooth. Tiny flecks of blueberry skin will be visible.

Eat immediately as soft serve, or scoop into a container and freeze until hard enough to scoop (about 1-2 hours).

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Perfectly Light & Fluffy Whole Wheat Buttermilk Pancakes

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You don’t often see the words “light & fluffy” paired with “whole wheat”, but these pancakes are exactly that. How do you achieve that covetable airy pancake texture while using 100% whole wheat flour?

It’s easy.

The first secret is to use whole wheat pastry flour, which you are definitely more than familiar with if you’ve been following my blog for any amount of time. It is my preferred flour for just about everything, as it has all of the nutritional benefits of regular whole wheat flour, but with a finer grain that is perfect for achieving a fluffy texture.

The second secret is to sift the flour; a step that might seem unnecessary, but serves to even further lighten the grain to ensure a resulting texture barely discernible from pancakes made with white flour.

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Now that we have the flour & texture situation squared away, let’s talk about how these pancakes taste. Pancakes made with buttermilk are undeniably unrivaled by those made without; the rich tanginess lends a flavor element that cannot be beat.

For the sake of simplicity, I kept these pancakes unadorned, but you could certainly liven then up. Think of this as a base recipe onto which you could add any (or all) of your favorite pancake ingredients. Blueberries, bananas, chocolate chips… whatever your pancake dreams are made of.

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So the next time you’re craving pancakes for a weekend brunch or a weekday breakfast, whip up a batch of these whole wheat buttermilk pancakes!

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Perfectly Light & Fluffy Whole Wheat Buttermilk Pancakes

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 3 minutes

Ingredients (12-14 pancakes)

  • 2 cups whole wheat pastry flour, sifted
  • 1/4 tsp salt
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp maple sugar (or another unrefined granulated sugar)
  • 2 cups low fat buttermilk, preferably organic, well-shaken
  • 2 eggs, preferably organic
  • butter or neutral-flavored vegetable oil for frying

Instructions

In a large bowl, combine the flour, salt, baking powder, baking soda, and sugar; whisk and set aside.

In a medium bowl, whisk together the buttermilk and eggs.

Make a well in the dry ingredients and pour in the wet ingredients; stir with a rubber spatula just until only a few streaks of flour remain (batter will be thick). Do not overmix. Set aside to rest.

Heat a bit of butter or vegetable oil in a large nonstick skillet (or a griddle pan) set over medium/medium-high heat.

Ladle the batter into the hot skillet and cook until bubbles start to form on the surface, about 2 minutes Flip and cook on the other side until cooked through and golden brown (another 1-2 minutes).

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