Diabetic Cooking

Frozen Berry Ice Cream



  • 8 ounces frozen unsweetened strawberries, partially thawed
  • 8 ounces frozen unsweetened peaches, partially thawed
  • 4 ounces frozen unsweetened blueberries, partially thawed
  • 6 packets sugar substitute
  • 2 teaspoons vanilla
  • 2 cups sugar-free, low-fat vanilla ice cream
  • 16 blueberries (optional)
  • 4 small strawberries, halved (optional)
  • 8 peach slices (optional)


Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

Add ice cream; process until well blended.

Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Yield: 8 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch.

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