Strawberry Swirl Ice Cream Susannah Chen

This five-ingredient summer strawberry ice cream recipe features only whole and natural ingredients and contains only 15 grams of total carbs per serving.

This berry ice cream recipe is from the “Diabetes Cookbook for Dummies,” by Dr. Simon Poole, a medical doctor and expert on the Mediterranean diet, and chef, cookbook author, and culinary host Amy Riolo.

Poole and Riolo, who previously co-authored the book “Diabetes Meal Planning and Nutrition For Dummies,” have put together a collection of 135 recipes created with optimal control of diabetes in mind. Both have compelling reasons for including this creamy frozen berry dessert recipe.

Strawberries are ideal for starring in dessert as they’re rich in vitamin C, manganese, and antioxidants such as quercetin and anthocyanins, which contribute to immune health, support skin health, and may have anti-inflammatory effects, Poole pointed out. He added that swapping out heavy cream for yogurt also has benefits, as Greek yogurt is an excellent source of protein and calcium, and its fermentation process may improve the absorption of calcium and B vitamins in yogurt as compared to milk.

Co-author Amy Riolo created her take on strawberry ice cream because the pairing of strawberries and cream simply go hand in hand during summer months.

“This version is better than commercial versions because it’s fresh, free of preservatives and unwanted ingredients, and full of what’s good for you,” she said.

Riolo’s cooking focuses on using whole, natural ingredients and limiting added sugar. To achieve this, she incorporated a small amount of honey into this recipe to bring out the natural fragrance of the strawberries. Her rendition of strawberry ice cream also has the creaminess of traditional churned ice cream without any of the saturated fat.

Recipe Details: Strawberry Swirl Ice Cream

Adapted from “Diabetes Cookbook for Dummies” by Dr. Simon Poole and Amy Riolo

Active time: 15 minutes

Total time: 15 minutes plus overnight chilling time

Makes: 8 servings

Total carbohydrates: 15 grams per serving

Recipe Notes

This versatile ice cream recipe offers plenty of room for flexibility, according to Riolo. Strawberries can be swapped for an equal amount of blueberries. You can also freeze the recipe in popsicle molds or in silicone heart-shaped muffin pans for a cute presentation.

If you don't have an ice cream maker, Riolo suggests following these steps instead: Heat milk, yogurt, and water in a medium saucepan over medium heat until just boiling. Chill a .25-liter (5-cup) capacity metal loaf pan in the freezer. Stir the strawberries, honey, vanilla, and salt into the milk and yogurt mixture. Pour into the chilled container and freeze the ice-cream for 6 hours, overnight, or until completely frozen. If it isn't smooth, you can beat it with electric beaters to break up crystals and refreeze until frozen again.