For a sweet and easy diabetes-friendly dessert, enjoy this lemony ice cream cake with blueberries.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.

  • In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

  • Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.

  • Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.

Nutrition Facts

170.6 calories; protein 3g 6% DV; carbohydrates 29.7g 10% DV; exchange other carbs 2; dietary fiber 1.5g 6% DV; sugars 6.7g; fat 7.6g 12% DV; saturated fat 2.5g 12% DV; cholesterol 38.2mg 13% DV; vitamin a iu 121.8IU 2% DV; vitamin c 4.8mg 8% DV; folate 5.3mcg 1% DV; calcium 63mg 6% DV; iron 0.7mg 4% DV; magnesium 2mg 1% DV; potassium 22mg 1% DV; sodium 206mg 8% DV.