Creamy, tangy and frozen. These are my expectations when I think of cheesecake ice cream.
Melted ice cream is a sad thing to witness, so the last one is pretty important when it comes to frozen treats. Almost as sad as losing your pictures for a blog post that you swore you had on your phone….
And with that, I have a confession to make…
I was planning on posting a recipe for a vegan Turkish delight pudding with strawberries, but I lost all the photos I took of it. I will eventually post it, but I might have to remake and reshoot it. It’s a good recipe and I was really bummed about it, and then I remembered this beauty and cheered up.
Now, I will warn you in advance, this is more like frozen ice milk than ice cream, but it’s low in calories, high in protein and healthy enough for breakfast which helps make up for this. The Greek yoghurt makes it creamier as it melts in your mouth. And yes, it does taste like blueberry lemon cheesecake heaven.
This is healthy enough for breakfast as well as it contains 7 of protein and 106 calories per 200 ml serving.
It’s easy to make this ahead of time for hot days. Simply blend together, pour into ice cube trays and freeze until needed.
To serve, pop out the ice cubes, defrost in the microwave for 10-15 seconds (to make it slightly easier on your blender) and blend until it looks like ice cream. Delightfully easy and oh so good!
Look at the cheesecakey goodness.
And now if you excuse me, I have a date with my blender.
Blueberry (Lemon) Cheesecake Ice Cream/ Milk
Inspired by: Chocolate Covered Katie
Prep time: 5 minutes
Total time: 10 minutes
Yield: 4 servings
Calories per serving: 137
Low Fat Cottage Cheese
Unsweetened almond milk/ milk of choice
Low fat Greek yoghurt
Lemon or vanilla extract
- Pinch of salt (I used 1/8 tsp)
- 5g (1/4 cup)
Sweetener (depending on taste)
- Blend together the first six ingredients in a blender.
- Add sweetener to taste and blend to combine.
- Pour into ice cube trays and freeze until frozen solid.
- To serve, remove from the ice cube trays and place into a small microwaveable bowl and heat for 10-15 seconds to soften it slightly.
- Blend the cubes in a food processor or blender until the consistency of ice cream and serve immediately.
Makes 4 servings
Serving size: 200ml (1/4 of recipe)
Fat: 3 g
Saturated fat: 1 g
Carbs: 12 g
Fibre: 1 g
Sugars: 8 g
Protein: 7 g
The nutritional information shown is for the recipe as written above. Any substitutions may alter the taste and calories of the final product.
I used full fat Greek yoghurt when I made this originally, which made it creamier, but it also increased the calories, so you can use fat free yoghurt to decrease the calories. Unsweetened almond milk decreases the calories as well, but another milk can be used in its place.
The lemon extract can be replaced with 30ml of lemon juice or vanilla extract, but the lemon extract adds a nice tangy taste to it.
Add sweetener according to your taste as needed. I like mine quite sweet so I added half a cup of sweetener, but feel free to decrease it as needed. The sucralose sweetener can be replaced with stevia, honey or sugar if desired, but this may affect the calorie counts.
To make it creamier, replace more of the almond milk with Greek yoghurt, but it will increase the calories.