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Yummy Low Sugar Ice Cream

(Shared recipe submitted by Mary Ellen Vasquez.)

Makes about 3 quarts

Mary Ellen writes: "This isn't totally sugar free, but if you want some good ice cream without so much sugar, this is a great recipe, and it is quick to prepare. I usually mix the ingredients and refrigerate it the day before to speed the freezing time."


Add all ingredients and mix well. Cover and refrigerate until very cold. Stir well before putting into ice cream churn and freeze.

Note: If you are concerned about consuming raw eggs, use pasteurized eggs or egg product.

About Mary Ellen: Mary Ellen has been collecting "quickie" recipes since the 1960's because she is always in a hurry to get out of the kitchen. These are some she wanted to share. Her e-mail address is

Additional recipes submitted by Mary Ellen:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.