Double Berry Ice Cream (Low Carb/Low Fat)

I've mentioned it here before, 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.

Double Berry Ice Cream:
Makes 12 servings of 1/2 cup

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 TBL lemon juice

In a small sauce pan, mix the gelatin, sugar and 1/2 cup of the half & half. Heat over medium heat until the sugar and gelatin have dissolved.
Mix in the remaining ingredients. With an immersion blender (or in a regular blender), puree mixture until the fruit is in small chunks, but not completely pureed.
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. Just personal preference.

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