For a sweet and easy diabetes-friendly dessert, enjoy this lemony ice cream cake with blueberries. Source: Diabetic Living Magazine

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

171 calories; 7.6 g total fat; 2.5 g saturated fat; 38 mg cholesterol; 206 mg sodium. 22 mg potassium; 29.7 g carbohydrates; 1.5 g fiber; 7 g sugar; 3 g protein; 122 IU vitamin a iu; 5 mg vitamin c; 5 mcg folate; 63 mg calcium; 1 mg iron; 2 mg magnesium;