I know it’s September but before we put away the flip flops and sunscreen we must address a wonderful warm weather staple that is eaten all the time including the Summer. Ice Cream and frozen desserts flood the grocery aisle and Dietitian picks for best Ice Creams are listed below.  So for starters I thought I would include 2 basic recipes for a low fat ice cream with berries or solo as a vanilla ice cream. For the sugar concious due to Diabetes there is a low sugar recipe using 1/4 of the sugar and stevia.

Low Fat Vanilla Berry Ice Cream

  • 2 1/4 cups whole milk or 1% milk
  • 1/3 cup heavy cream
  • 3/4 cup  granulated sugar
  • 2 teaspoons of vanilla extract
  • 6 egg yolks
  • 1 pint of sliced strawberries or 1 pint of blackberries   

If adding berries, add a couple of teaspoons of sugar and set aside while  making the custard.  Place ice in another bowl and set aside.

The Custard Base:

In a saucepan heat the milk and cream with 1/2 cup of sugar and a pinch of salt stirring over medium heat until steam appears over the milk mixture but not boiling ( 175 degrees on a thermometer) .

Remove from heat and let sit for 5 minutes. In a separate bowl, whisk yolks and remaining 1/4 cup of sugar until lemon colored and  add the room temperature milk to the egg mixture 1/4 cup at a time to incorporate the milk with eggs together. This is called tempering.

Pour into the saucepan and reheat to medium heat stirring with a wooden spoon until  liquid is a slight thickened consistency and foam subsides. Immediately remove from heat, set pan in a bowl of ice to cool to room temperature for 5 minutes.  Add the vanilla.

Pour custard into ice cream canister ( I LOVE MY KRUPS!)   and follow manufacturers directions.  Add the  berries with accumulated juices into the mixture churning  until it resembles soft serve ice cream for an additional 2-3 minutes.

Transfer ice cream to a pan and cover with saran wrap and freeze  for at least 3 hours until firm. Garnish with fresh blackberries.


When finding good low sugar products always look for the Diabetic carbohydrate grams per serving of ice cream which is approximately 15 gms per 1/2 cup serving.  While we are watching the kcals, look for 100 kcals per serving  too!

I find that the no sugar frozen treats have sugar alcohols like sorbitol  can cause diarrhea and acesulfame K  causes  low blood sugar (hypoglycemia)  for those who are sensitive to these sweeteners.







Why? Because they are lower in carbohydrate than the other brands and lower in calories per 1/2 cup. Rich and satisfying, Blue Bunny and Blue Belle are great products.

Now for the low sugar ice cream with 70% cocoa chocolate chips!

  • 3/4 of a teaspoon of powdered stevia or 15 – 20 drops
  • 3 -4 tablespoons of sugar
  • 2 cups of heavy cream
  • 1 cup of whole milk
  • 2 teaspoons of vanilla extract
  • 4 egg yolks
  • 1/3  cup of chopped 70% cacao chocolate chopped coarsely

Custard Base:

Heat milk and cream with the sugar until warm and steaming. Take off the heat. Cool for 5 minutes.

In a separate bowl, beat egg yolks and stevia  until pale and thick and gradually add to the milk  mixture 1/2 cup at a time to temper the eggs.

Place on the stove and at medium heat continue stirring until thick and the milk egg mixture coats a spoon.

Take off the heat and add the vanilla. Cool for 10 minutes. Pour into an ice cream maker and follow the manufacturer’s directions. When the mixture is like soft serve ice cream add the chocolate chip shavings and continue to churn for 1-2 more minutes. Remove ice cream from the ice cream maker and freeze in a container covered with plastic wrap.