Blueberry Cheesecake Ice Cream-My Way - cooking recipe

Ingredients

1/2 cup water
1/2 cup granular sucrolose sweetener (such as Splenda(R))
1 tablespoon cornstarch
1 1/4 cups blueberries, mashed
1 tablespoon lemon juice
1 quart half-and-half
1 cup milk
1 cup granular sucralose sweetener (such as Splenda(R))
1/2 cup sugar-free French vanilla liquid coffee creamer
1 (1 ounce) package fat-free, sugar-free cheesecake pudding mix
2 teaspoons vanilla extract

Preparation

Stir water, 1/2 cup sucralose sweetener, and cornstarch together in a small saucepan over medium heat until sugar and cornstarch dissolve completely. Stir blueberries and lemon juice into the liquid; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 5 minutes. Transfer the blueberry mixture to a bowl, cover with plastic wrap, and refrigerate until chilled completely, about 1 hour.
Whisk half-and-half, milk, 1 cup sucralose sweetener, coffee creamer, pudding mix, and vanilla extract together in a large mixing bowl. Fill ice cream maker 2/3-full; freeze according to manufacturer's directions. Refrigerate remaining mixture.
Transfer finished ice cream from ice cream maker to a large bowl; keep in freezer.
Whisk remaining half-and-half mixture and pour into ice cream maker; freeze according to manufacturer's directions.
Top first batch of ice cream with the blueberry mixture; add the second batch of ice cream. Swirl together and freeze until ready to serve.