I personally prefer sherbets and sorbets to icecream, and always have. I think some of the reduced fat icecreams are very good. I do think they're worth trying, but agree that if they just don't meet your expectations, a little of the "real" thing is better than eating too much of a poor substitute. And, you still have to consider portion size. My dad has a hard time realizing that a serving of light icecream is not a quart of icecream (though he did that with regular icecream too - and he didn't have a weight problem until he retired).
If you want to include icecrean or frozen desserts regularly into your food plan, it does pay to find lower calorie alternatives. I LOVE Edy's orange sherbet with dark chocolate flakes. I think it's called Swiss something. I do have to measure out the half cup, because it is so good, I'm likely to underestimate a portion otherwise. I wish they made a raspberry version. I've thought of finding a good raspberry sherbet and shaving on a little dark chocolate, but figure it's harder to keep track of how much chocolate you use that way (I suppose you could weight the candybar before and after shaving it into your serving).
I make sorbets and frozen berry virgin (and occasionally non-virgin) daquiries
alot, especially in the summer (but about once a month even in the winter).
I put frozen, unsweetened berries (straight from the freezer, not thawed) in the blender add some liquid and blend until it's the right consistency (less liquid for sorbet - about halfway up the frozen berries, more for the slushie drink - covering the berries). I usually use diet mountain dew as the liquid, but have used diet lemonade, skim milk (for a strawberry icecream or shake), diet Sprite.... I usually also put in a splash of lemon or lime juice, and sometimes add a little splenda, but usually don't need to. You can do this with other frozen fruits too, as long as they're unsweetened.
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LOL!
