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Blackberry Lemon Ice Cream

 
Blackberry Lemon Ice Cream
14

Blackberry Lemon Ice Cream recipe

Yield

18

servings

Prep

10

min

Cook

0

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

2 cups blackberries
unsweetened, fresh or frozen, mashed
1 can milk, sweetened condensed
*
¼ cup lemon juice
1 teaspoon lemon zest
grated, optional
3 cups light cream (half&half)

Directions

In large bowl, combine blackberries, milk, lemon juice and lemon peel.

Stir in half and half.

Pour into ice cream freezer container. Freeze according to manufacturer's directions.

Makes about 2 quarts.

NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 108171% of calories from fat
 % Daily Value *
Total Fat 85g 131%
Saturated Fat 52g 260%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 301mg 13%
Total Carbohydrate 21g 21%
Dietary Fiber 16g 63%
Sugars g
Protein 52g
Vitamin A 64% Vitamin C 163%
Calcium 85% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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