Blueberry-Swirl Buttermilk Ice Cream
This gorgeous homemade ice cream is a showstopper, thanks to bold swirls of blueberry syrup that cut through tart buttermilk-yogurt cream.
Source: Diabetic Living Magazine, Summer 2018
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Sugar Substitute: Use Splenda Sugar Blend for Baking. Follow package directions to use 1/2 cup and 1/4 cup equivalents. Nutrition Per Serving with Substitute: Same as below, except 103 calories, 12 g carbohydrate (11 g sugars).
Equipment: 1 1/2- or 2-qt. ice cream maker
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
122 calories; protein 5g; carbohydrates 19g; dietary fiber 1g; sugars 18g; fat 3g; saturated fat 2g; cholesterol 37mg; sodium 95mg.
Exchanges:
1 other carbohydrate, 1/2 fat, 1/2 lean protein