Double-Berry Ice Cream

Double-Berry Ice Cream

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Rated: 2
  • Makes: 20 servings
  • Prep 45 mins
  • Chill 4 hrs to 24 hrs
  • Freeze per manufacturer's directions
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 14


  • 1 16 - ounce package frozen unsweetened strawberries or 4 cups fresh strawberries, hulled
  • 3/4 cup sugar
  • 1 unflavored gelatin
  • 4 cups whole milk
  • 4 eggs, beaten
  • 1 12 - ounce package frozen unsweetened red raspberries or 3 cups fresh red raspberries
  • 1/4 cup frozen orange juice concentrate, thawed


  1. Partially thaw frozen strawberries, if using. Mash strawberries slightly to break up; set aside.
  2. In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175 degrees F and mixture coats the back of a clean metal spoon. Do not boil. Stir in strawberries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be very thick after chilling.)
  3. Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturers directions. If desired, ripen. Makes 2 1/2 quarts, 20 (1/2-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 94 cal., 3 g total fat (1 g sat. fat), 47 mg chol., 36 mg sodium, 14 g carb. (1 g fiber), 3 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fat (d.e): 0.5