BLUEBERRY CHEESECAKE ICE CREAM
20 Min
4-6 Portions
Easy level
Ingredients
For blueberry compote:
5.3 oz blueberries
2 tsp water
1 1/2 tsp monk fruit sweetener
For ice cream base:
1 cup cottage cheese
7 oz cream cheese, at room temp
A splash of Vainilla Molina
1–2 tsp monk fruit sweetener
2–4 María cookies or vanilla cookies, crushed
Directions
For blueberry compote:
1. In a saucepan, cook blueberries, water and monk fruit sweetener over medium-low heat. Bring to a simmer, then mash blueberries with a fork to release their juices.
2. Continue cooking for a few more minutes, until mixture thickens and reduces. Remove from heat and set aside.
For ice cream base:
3. Blend cottage cheese, cream cheese, a splash of Vainilla Molina and monk fruit sweetener until completely smooth, creamy and lump-free.
4. Pour creamy mixture into an airtight container.
5. Spoon blueberry compote and crushed cookies over surface.
6. With a knife or spatula, gently swirl mixture in an “S” motion to create a marbled effect.
7. Cover container tightly and freeze overnight, or for at least 6 hours.
Recommended for you
Give your creations a professional touch
.jpg)