by Esther Holden July 17, 2016
Low sugar strawberry raspberry ice cream is perfect for summer! There's nothing better than enjoying ice cream made with in season ripe and delicious berries! Today we're sharing how you can make it a bit healthier by using a natural sugar substitute without sacrificing the taste or sweetness! Keep reading for our secret ice cream ingredients and tips!
I worked on this while on my summer break and forgot to pack my good camera so pardon the photo quality. The recipe came out so good that I didn't want to wait to share it. For those that love ice cream our recipe for low sugar strawberry raspberry ice cream is a perfect to enjoy without feeling guilty! You will never know it was made with a sugar substitute. It is bright in flavor and full of sweetness from the fresh berries!
When you use the freshest ingredients and in season produce it really helps with flavor. A lot of sweetness comes from the ripe strawberries and raspberries allowing you to cut down on the sugar called for in the recipe. My secret ingredient to replace regular granulated sugar is organic coconut palm sugar. It can be found at most supermarkets in the isle where sugar is and looks a little like brown sugar. I've had good results using it in a multitude of recipes in place of sugar. As you can see by the photo above it does change the color of the ice cream base, along with the vanilla bean paste that is added. If you are going for all natural ice cream you can leave the ice cream base as is or add a little pink food coloring to make it more pink.
Last summer I won an ice cream cupcake contest for my Brownie Sundae Nutella Cupcakes hosted by Cupcake Project. Part of my prize was a Cuisinart Ice Cream Maker that I've been thoroughly enjoying! Our recipe is adapted from the Fresh Strawberry Ice Cream recipe that is in the booklet that came with the ice cream maker.
Low Sugar Strawberry Raspberry Ice Cream Recipe
1 cup fresh ripe strawberries, hulled
1/2 cup fresh raspberries
3/4 cup whole milk
1/3 cup organic coconut palm sugar (original recipe called for 2/3 cups sugar)
pinch of salt
1 1/2 cups heavy cream
1 tablespoon vanilla bean paste
TIP: If you are using the Cuisinart ice cream maker make sure you put the bowl of the maker in the freezer a full 24 hours before you want to make ice cream. It is necessary for the bowl to be fully frozen for the best results.
1. Once you hull the strawberries (take the tops and core off) place them along with the raspberries in a food processor and chop as finely as you prefer. We chopped them pretty fine. Set aside the berry mixture.
2. In a medium bowl whisk the milk, coconut palm sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla bean paste. Mix in the reserved strawberry-raspberry puree with all of the juices. Taste it at this point to see if the ice cream base is sweet enough for your taste, if it's not add a little more coconut palm sugar. Cover and refrigerate for a few hours or overnight. We opted to let it set overnight so the flavors could fully develop and it is worth letting it sit longer!
3. Take the fully frozen ice cream bowl out of the freezer and place it in the ice cream maker. Add your ice cream base, place the mixing paddle in the bowl, put the cover on and turn the machine on. Your ice cream will be ready in about 20 minutes. The low sugar strawberry raspberry ice cream will be soft set. You can enjoy it as is or place in an ice cream container and back in the freezer for a couple of hours to firm up. Remove from the freezer about 15 minutes before serving.
Alterations: If you want to cut down on the dairy used in the ice cream base try substituting coconut milk in place of the whole milk. Use other types of berries in place of the strawberries and raspberries. I might have to try wild Maine blueberries when they are in season!
This spring we had two designs of ice cream cups made to add to our shop offerings. They were designed by Esther and we are very excited to offer them to you as a BPS shop exclusive! We were selective with the colors making them a perfect balance so they could be used for parties, weddings, showers and ice cream socials! They feature a nice mix of pastel to bright colors and you can order just the cups or get a set of cups with decorated wooden spoons. The cups are made in the USA of quality thick paper and the colors are vibrant and the exterior of the cup has a glossy finish. You can see and shop them below!
Fun Ice Cream Supplies to Enhance Your Ice Cream Eating:
Classic Jimmie Sprinkles are perfect for ice cream!
Ice Cream Party Tips:
For a party you can pre-scoop our your ice cream into the ice cream cups and place them back into the freezer. Pull them out right before serving and top with whipped cream and sprinkles.
If you are making homemade ice cream and needing many servings you might have to make a couple batches. When the ice cream is done from being in the ice cream maker it is pretty soft. You can fill the ice cream cups 3/4 of the way full and smooth out the top. Add some chocolate sauce or berry sauce to the top and put in the freezer to chill before serving. When ready to eat pull them out and top with whipped cream and toppings.
If berries are in season where you are you definitely should try making our low sugar strawberry raspberry ice cream! It is so good you could use the ice cream base as a sauce for pound cake too! We'd love to know what you think of it. Scoop it out into one of our new ice cream cups, add some whipped cream and toss on some pretty sprinkles for the perfect summer dessert!
Until next time sweet friends!
Esther & Shauna
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This post was written, styled and photographed by Esther of The Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to The Bakers Party Shop. All photos and content are copyright of The Bakers Party Shop - The Bakers Confections, All rights reserved 2016.
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by Contributor Christie of Ritzy Parties November 15, 2020
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