Ingredients:

  • 2 cups non-fat plain Greek yogurt (or fat-free Greek yogurt)
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, no need to thaw)
  • 1-2 tablespoons sweetener (like Stevia, Monk Fruit, or Erythritol, to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice (optional, for extra brightness)
  • 1/4 cup unsweetened almond milk (or any low-calorie milk)
  • 1/4 teaspoon salt (optional, to balance the sweetness)
  • Optional: 1 tablespoon sugar-free vanilla pudding mix (to help thicken the ice cream and improve the texture)

Instructions:

  1. Prepare the Blueberry Mixture:
    • In a small saucepan, combine the blueberries and 1 tablespoon of the sweetener (adjust depending on your taste). Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blueberries begin to break down and release their juices.
    • You can use a spoon to mash some of the berries to help them break down further. Once they’re cooked down, remove from heat and let cool slightly.
  2. Blend the Ingredients:
    • In a blender or food processor, combine the cooked blueberries with the Greek yogurt, vanilla extract, lemon juice (if using), remaining sweetener, and almond milk.
    • Blend until smooth and creamy. If you prefer a chunkier texture, you can pulse a few times to leave some blueberry pieces intact.
  3. Optional Thickening:
    • For a creamier texture, you can add 1 tablespoon of sugar-free vanilla pudding mix to the blender and blend again. This will help thicken the ice cream and give it a smoother consistency once frozen.
  4. Freeze the Mixture:
    • Pour the mixture into a shallow container or ice cream maker. If using an ice cream maker, follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
    • If not using an ice cream maker, pour the mixture into a shallow, freezer-safe container and cover. Place it in the freezer for about 2-3 hours, stirring every 30 minutes to an hour to prevent ice crystals from forming. This will help achieve a smoother, creamier texture.
  5. Serve:
    • Once the ice cream has set, remove it from the freezer. Allow it to sit at room temperature for a few minutes to soften slightly before scooping.
    • Serve in bowls or cones and enjoy!

Tips and Variations:

  • Sweetener: Adjust the sweetness to your liking. If you’re using a natural sweetener like Stevia or Monk Fruit, remember that their sweetness levels can vary, so taste as you go.
  • Add-ins: You can fold in some sugar-free chocolate chips, crushed nuts, or extra fresh blueberries to the ice cream after blending for some added texture and flavor.
  • Vegan Option: Use coconut milk or almond milk (and ensure the yogurt is dairy-free) for a vegan version of this ice cream.
  • No Ice Cream Maker?: No problem! Simply freeze the mixture and stir it every 30 minutes, as mentioned, to achieve a smoother texture.

WW Points (Estimated):

  • Per serving (about 1/2 cup): This recipe typically comes out to about 2-3 WW points per serving, depending on your choice of sweetener and yogurt. The use of Greek yogurt keeps the points low, while the natural sweetness from the blueberries adds great flavor without extra sugar.

This Low-Point Blueberry Ice Cream is the perfect guilt-free treat to enjoy during the warmer months or anytime you’re craving something sweet. It’s refreshing, creamy, and satisfies that ice cream craving without adding too many points to your daily allowance!