House Works: Homemade Ice Cream

Is there anyone who doesn't like ice cream? Most people love it. And with the heat, it's the perfect time to indulge with your favorite flavor.

In House Works, Chef Judy joins us in the kitchen to show us how to make a lighter version of homemade ice cream.

Very Berry Ice Cream
Servings: 4
A quick and easy ice cream using any frozen fruit.

12 ounces frozen blackberries, or mixed berries
1 cup yogurt, greek
1 cup turbinado sugar
1 teaspoon vanilla

Place the, frozen berries, yogurt, sugar and vanilla into the blender
using the blade attachment. Pulse continuously for 30 seconds or until all ingredients are well blended and form ice crystals. Serve as is or place in a freezer for an hour to create to very thick consistency.

Per Serving (excluding unknown items): 275 Calories; 2g Fat (7.3% calories from fat); 3g Protein; 64g Carbohydrate; 4g Dietary Fiber; 8mg
Cholesterol; 29mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 3 1/2 Other Carbohydrates.

Copyright: Judy Gilliard



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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