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Sweet and creamy ice cream ready in minutes!  Yes, please!  Besides adding a lovely, sweet and refreshing ending to a meal, this ice cream is also great as a snack while watching TV.

If strawberries or blueberries have ice crystals on them, I like to briefly rinse the fruit under running cold water to dissolve the ice crystals.

Although ice cream is typically a summer treat, the wonderful thing about using frozen berries is that you can make this instant ice cream any time of the year.  And here is the interesting thing about using frozen berries versus fresh berries.  Your ice cream will have a deeper color as well as a deeper flavor!  You can't go wrong with that, so I typically like to use frozen berries a lot.

It is also major convenient to use frozen berries, as I normally have them in my freezer at all times.  Although this week I went to PriceSmart (equivalent of Costco her in Panama), and they didn't have my frozen strawberries.  That was disappointing!

Why all the instant ice creams that I have made?  The reason is I don't have an ice cream maker.  Mine croaked a few years ago, and I cannot find one here for the love of money!  Waah!  Next time I visit the States, guess what is coming back in my suitcase with me? lol  I do miss having one, but it is making very creative not having one.

If you like you can add some lemon extract to flavor the ice cream.  The thing about instant ice creams is that you don't need any eggs.  Another berry that could be used is raspberries or even blackberries; however, I think the seeds would be a bit much.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

Other Ice Creams you may enjoy:

Rich Ice Cream Custard

Apricot Orange Ice Cream

Instant Strawberry Cheesecake Ice Cream

No-Churn Instant Strawberry Ice Cream

Strawberry Frozen Yogurt


1 cup frozen strawberries (250 mL)


1 cup frozen blueberries (250 mL)

3/4 cup whipping cream (175 mL)

Liquid sweetener to equal 3/cup sugar (175 mL) 

2 oz cream cheese (60 g)


In food processor with sharp blade or in blender, place strawberries and blueberries along with whipping cream, liquid sweetener and cream cheese.  Process on low speed at first and increase the speed until the speed is almost at maximum. 


When the ice cream is smooth and no longer has pieces of solid fruit in it, it is ready to serve right away for a soft serve experience or freeze for an hour or two until the ice cream is firmer.  The next day it will be necessary to nuke the container with ice cream briefly to enjoy once again.  This in no way detracts from the taste, so do not worry.

Yield:  5 servings

1/2 cup (125 mL) per serving

172.3 calories

2.1 g protein

15.3 g fat

1.6 g fiber

6.4 g net carbs

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