Ice cream is one of the most fun and traditional summer treats out there. It can also be loaded with fats and sugar. So, Nikki Sheriff created a new way to make it more diabetes-friendly. Try this one out, or use it as a template for your own creation!

I'm a sucker for ice cream. It's my weakness. Especially homemade ice cream during the summer. Most sugar-free ice creams are about 24g of carbohydrates for 1/2 cup. This ice cream is 9g of carbohydrates for 1/2 cup. And it tastes amazing.

This recipe makes 12 servings. Try it out! You're sure to love it, too!


  • 2 cups whole strawberries, tops removed
  • 1 cup raspberries
  • 1/4 cup C&H light sugar
  • 2 cups half & half
  • 1/2 pkg. unflavored gelatin
  • 1 TBSP lemon juice


  1. In a small saucepan, mix the gelatin, sugar and 1/2 cup of the half & half. 
  2. Heat over medium heat until the sugar and gelatin have dissolved.
  3. Mix in the remaining ingredients. 
  4. With an immersion blender (or in a regular blender), puree mixture until the fruit is in small chunks, but not completely pureed.
  5. Pour into an ice cream maker and freeze according to manufacturer's directions.

TIP: You can sub the half & half with whole milk. It will be slightly less fat in the counts, but it will be more of a sorbet texture. I tried it both ways, and they both are delicious. But I prefer my ice cream with a little creaminess to it.

For 1/2 cup of ice cream: 76 calories, 4.6 g fat, 9 g carbohydrates, 1.7 g protein, 16 mg sodium

When substituted with whole milk: 48 calories, 1.4 g fat, 9 g carbohydrates, 2 g protein, 17 mg sodium

Have a cool summer! 

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