Instant Low Carb Black Cherry Ice Cream

by Lisa Marie Rosati on October 1, 2015

Post image for Instant Low Carb Black Cherry Ice Cream
Print Friendly, PDF & Email


1 pound bag of frozen dark cherries
1 and 1/2 cups heavy cream
1/4 cup Swerve sugar substitute (or sugar substitute of your choice)
1-2 teaspoons vanilla extract
1/2 teaspoon of lemon juice


  1. Put all ingredients in a food processor and pulse until fruit is ground up and mixture has an ice cream consistency.
  2. Serve and enjoy!
  3. This recipe makes a soft serve texture. It’s really scrumptious!

TIP: Put leftovers (if there’s any…) in a freezer storage container. It will become rock hard because it doesn’t contain sugar. Take out of the freezer approximately one half hour before you want to eat it so it can soften up a bit.