Blueberry Cheesecake Ice Cream-My Way

½ cup water

½ cup granular sucrolose sweetener (such as Splenda®)

1 tablespoon cornstarch

1 ¼ cups blueberries, mashed

1 tablespoon lemon juice

1 quart half-and-half

1 cup milk

1 cup granular sucralose sweetener (such as Splenda®)

½ cup sugar-free French vanilla liquid coffee creamer

1 (1 ounce) package fat-free, sugar-free cheesecake pudding mix

2 teaspoons vanilla extract

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.