If you’re craving a sweet, creamy dessert but don’t want to compromise on your healthy eating goals, then this WW Low Point Blueberry Pie Ice Cream is just the solution. It combines the rich, fruity flavor of blueberries with the comforting, nostalgic taste of a pie, all while keeping it light in SmartPoints. Whether you’re following Weight Watchers (WW) or simply looking for a lower-calorie, low-carb alternative to traditional ice cream, this recipe will satisfy your sweet tooth without derailing your progress.
Ingredients
Base:
- 2 cups frozen blueberries – Frozen blueberries are great because they help keep the texture of the ice cream smooth and creamy. If fresh blueberries are available, you can use them, but be sure to adjust the quantities for any liquid content.
- 1/2 cup fat-free Greek yogurt – Greek yogurt adds a creamy base with added protein, making it a healthier alternative to full-fat dairy. It also helps give the ice cream that smooth, rich texture.
- 1/2 cup unsweetened almond milk – For a lower-calorie, dairy-free option, unsweetened almond milk is ideal. It’s light and doesn’t overpower the flavor of the blueberries.
- 1/2 cup whipped topping (light or sugar-free) – Whipped topping gives the ice cream an airy, fluffy texture. You can opt for a low-calorie version to keep it light.
- 1/4 cup sweetener (such as stevia, erythritol, or monk fruit) – This sweetener will help bring out the flavor of the blueberries without the extra calories or sugar. Adjust to taste, depending on how sweet you prefer your dessert.
- 1 teaspoon vanilla extract – Adds depth of flavor and brings all the ingredients together.
- 1/2 teaspoon cinnamon – A pinch of cinnamon enhances the “pie crust” flavor, making the ice cream taste like a traditional blueberry pie.
- 1/4 teaspoon salt – A small amount of salt balances the sweetness and highlights the fruity notes of the blueberries.
Crust Flavor:
- 1/4 cup oat flour – Oat flour gives the pie crust flavor without the carbs of traditional flour. It’s a great low-carb option that keeps the flavor intact.
- 1 tablespoon butter (melted) – The butter creates that irresistible pie crust taste, and it adds a slight richness to the ice cream.
- 1 teaspoon sweetener – This will sweeten the oat flour mixture and bring out the crust flavor.
- 1/4 teaspoon vanilla extract – A touch of vanilla helps accentuate the crust flavor.
- 1/4 teaspoon cinnamon – Adds to the warmth and depth of the pie crust flavor.
Instructions
Step 1: Prepare the Blueberry Mixture
In a medium-sized saucepan, place the 2 cups of frozen blueberries over medium heat. Allow the blueberries to cook for about 5-7 minutes, stirring occasionally. As they cook, the berries will begin to break down and release their juices, creating a rich blueberry syrup.
Once the blueberries have softened and released their juice, use a fork or potato masher to mash them slightly. You want some whole berries for texture but also a nice consistency that resembles a sauce. Let the mixture simmer for another 3-4 minutes.
Once the blueberries are cooked down, remove them from the heat and allow them to cool for a few minutes.
Step 2: Blend the Ice Cream Base
In a large mixing bowl, combine the 1/2 cup Greek yogurt, 1/2 cup unsweetened almond milk, and 1/4 cup sweetener. Stir the mixture until smooth and creamy.
Once your blueberry mixture has cooled slightly, add it to the bowl with the yogurt mixture. Stir everything together until the blueberries are evenly distributed. This is your ice cream base!
Step 3: Add Flavor Enhancers
Now, add the 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the mixture. Stir everything together. The cinnamon and vanilla will enhance the flavor of the blueberries and make it taste like a pie.
Step 4: Prepare the Crust Flavor
In a separate bowl, mix together the 1/4 cup oat flour, 1 tablespoon melted butter, 1 teaspoon sweetener, and 1/4 teaspoon cinnamon. Stir until the oat flour is well coated with the butter and sweetener. This mixture will give your ice cream that signature “pie crust” flavor.
You can either mix the crust flavor into the ice cream base for a crumbly texture, or you can leave it separate and sprinkle it over the ice cream as a topping once it’s frozen.
Step 5: Combine the Base and Crust Flavor
If you’ve chosen to mix the crust flavor directly into the ice cream, stir it into the blueberry mixture now. Otherwise, set it aside to sprinkle on top once the ice cream is fully frozen.
Step 6: Freeze the Ice Cream
Pour the ice cream mixture into a freezer-safe container. If you want to sprinkle the crust flavor on top, do so now, distributing it evenly over the surface. Cover the container with a lid or plastic wrap, and place it in the freezer.
Let the ice cream freeze for at least 4 hours or until it’s firm. The longer you freeze it, the more scoopable and creamy it will become.
Step 7: Serve and Enjoy!
Here’s the breakdown of SmartPoints for each serving of WW Low Point Blueberry Pie Ice Cream:
- Green Plan: 4 SmartPoints per serving
- Blue Plan: 4 SmartPoints per serving
- Purple Plan: 2 SmartPoints per serving
Nutritional Information (Per Serving)
Here’s the nutritional breakdown per serving (based on 6 servings):
- Calories: 120 kcal
- Protein: 4g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Net Carbs: 11g
- Sugar: 8g
- Sodium: 45mg
- Potassium: 150mg
- Calcium: 6% DV
- Iron: 4% DV
