Barefeet in the Kitchen · by Mary Younkin★ 4.0 (1)
Lemon Blueberry Ice Cream
NUTRITION · PER SERVING5M COOK
CAL 20%·PRO 10%
CARBS 54G55% OF CAL
2G FIBER3G OTHER50G TOTAL SUGAR
FAT 19G43% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy lemon ice cream swirled with tart blueberry sauce. Bright, refreshing, and tastes like summer year-round.
dessertamerican🥄 saucepangluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 7 ounces sweetened condensed milk (exactly half of a standard 14-ounce can )
- ½ cup fresh lemon juice (about 3 large lemon's worth)
- 3 tablespoons fresh lemon zest (finely minced, about 1½ large lemon's worth)
- 1 cup heavy cream
- 1 cup milk
- ½ cup sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla
At a glance
PER SERVING · TIME 5M
CAL 20%·PRO 10%
CARBS 54G55% OF CAL
2G FIBER3G OTHER50G TOTAL SUGAR
FAT 19G43% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 107mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 180mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.