Double Berry Ice Cream

Ice cream is one of the most fun and traditional summer treats out there. It can also be loaded with fats and sugar. So, Nikki Sheriff created a new way to make it more diabetes-friendly. Try this one out, or use it as a template for your own creation!

I'm a sucker for ice cream. It's my weakness. Especially homemade ice cream during the summer. Most sugar-free ice creams are about 24g of carbohydrates for 1/2 cup. This ice cream is 9g of carbohydrates for 1/2 cup. And it tastes amazing.

This recipe makes 12 servings. Try it out! You're sure to love it, too!

Ingredients

• 2 cups whole strawberries, tops removed
• 1 cup raspberries
• 1/4 cup C&H light sugar
• 2 cups half & half
• 1/2 pkg. unflavored gelatin
• 1 TBSP lemon juice

Directions

1. In a small saucepan, mix the gelatin, sugar and 1/2 cup of the half & half. 
2. Heat over medium heat until the sugar and gelatin have dissolved.
3. Mix in the remaining ingredients. 
4. With an immersion blender (or in a regular blender), puree mixture until the fruit is in small chunks, but not completely pureed.
5. Pour into an ice cream maker and freeze according to manufacturer's directions.

TIP: You can sub the half & half with whole milk. It will be slightly less fat in the counts, but it will be more of a sorbet texture. I tried it both ways, and they both are delicious. But I prefer my ice cream with a little creaminess to it.

For 1/2 cup of ice cream: 76 calories, 4.6 g fat, 9 g carbohydrates, 1.7 g protein, 16 mg sodium

When substituted with whole milk: 48 calories, 1.4 g fat, 9 g carbohydrates, 2 g protein, 17 mg sodium

Have a cool summer!