Double-Berry Ice Cream

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Fresh strawberries and raspberries make a fabulous frozen dessert with only 9g carbs per serving. Sweet!

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Ingredients

  • 2 cups whole strawberries, the tops removed
  • 1 cup raspberries
  • 1/4 cup C&H light sugar (sugar-stevia blend found in most grocery stores)
  • 2 cups half & half
  • 1/2 package unflavored gelatin
  • 1 TBL lemon juice

Preparation

Step 1

Directions
In a small pan, mix the sugar, gelatin and 1/2 cup of the half & half.

Heat over medium heat until the gelatin and sugar are dissolved, but don't let it come to a full boil.

In a large bowl, mix the heated mixture with the remaining ingredients.

With an immersion blender (or in a blender) blend the mixture, just until the berries are in small chunks.

Pour into an ice cream maker and freeze according to manufacturer's directions.

TIP: Half & half can be substituted with whole milk, making the ice cream more of a sorbet texture. Counts will change to: 48 calories, 1.4g total fat, 9g carbohydrates, 2g protein, 17g sodium


Nutritional Facts

Servings12
1 serving=1/2 cup ice cream
Calories 76
Total Fat 4.6g
Saturated Fat 2.8g
Trans Fat 0g
Carbohydrates 9g
Protein 1.7g
Sodium 16mg
Dietary Fiber 1g

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