Low Fat, Sugar-Free Blackberry Ice Cream
Recipe type: Desserts
Serves: 6-8
  • 3 cups of fat free half and half
  • 2 ounces of Neufchatel cream cheese
  • 2 tablespoons of Truvia (I prefer Truvia to Stevia in this recipe)
  • 2 large eggs
  • 1 teaspoon of vanilla
  • 3 cups of fresh (or frozen, thawed) whole blackberries
  1. Freeze the cylinder for your ice cream maker so it will be ready to use once the mixture is ready. You usually need to put the cylinder in the freezer 24 hours before you plan to make your ice cream.
  2. In a food processor, puree the blackberries.
  3. In a large bowl, beat the eggs and Truvia until smooth with a hand mixer. Add the vanilla and cream cheese and beat until smooth.
  4. In a sauce pan, heat the fat free half and half until it’s just ready to boil. Remove from heat. Gradually whisk the warm mixture into the beaten mixture until everything is fully incorporated and smooth. Put the bowl mixture in the refrigerator and let set at least 9 hours or overnight. Put the pureed blackberries in a separate container and refrigerate.
  5. After the vanilla base has chilled for nine hours or longer, take the chilled blackberry puree and whisk it into the vanilla base.
  6. Pour mixture into your ice cream maker. You will have soft serve texture ice cream in about 20-30 minutes. If you want ice cream you can scoop, put the mixture in a freezer safe container in the freezer and let it set up for two to three hours or until it’s firm enough to scoop.

Black Raspberry Ice Cream photo