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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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