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    You are in: Home / Recipes / Low-Carb, Low-Fat Vegan Cranberry Ice Cream Recipe
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    Low-Carb, Low-Fat Vegan Cranberry Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    2 mins

    0 mins

    One Happy Woman's Note:

    As a life-long low-carber partnered with a low-fat life-termer, with a vegan in the family, I'm always looking for desserts all of us can eat. This is very fast and ridiculously easy. And super-healthy. You make it seconds before you serve and eat it. It's a little noisy, with the frozen berries rattling around in the food processor, but it only takes a minute to make.

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    Units: US | Metric


    1. 1
      Dump the ingredients into the food processor and turn it on. the minute the berries are chopped fine and the mixture is still the consistency of ice cream, remove and eat. You may want to make this ahead and firm it up in the freezer, but not for too long or it will freeze solid.

    Ratings & Reviews:

    • on September 10, 2009


      My husband bought a package of fresh cranberries months ago and they have been sitting in the freezer. When I saw this recipe, I thought why not. We are low carbing and I can use the cranberries. I made it last night, it was different, and we ate it. Maybe I didn’t freeze it long enough, but it had water down taste. Maybe my cranberries where to old? I will try it again, because I still have berries left and now the Almond milk.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low-Carb, Low-Fat Vegan Cranberry Ice Cream

    Serving Size: 1 (57 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 21.8
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.9 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 2.1 g
    Sugars 1.9 g
    Protein 0.1 g

    The following items or measurements are not included:

    almond milk

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