Best Healthy Homemade Ice Cream Recipes

THE ULTIMATE HEALTHY VANILLA ICE CREAM

The Ultimate Healthy Vanilla Ice Cream image

This easy ice cream is a family favorite at my house! We love its smooth, creamy texture and rich vanilla flavor. And the fact that it's ready just 25 minutes after we start measuring the ingredients? Pure bliss! The ice cream is best if eaten right after making it. It will turn somewhat icy and hard if left for too long in the freezer. (However, you can minimize that by letting it thaw on the counter for a few minutes or microwaving it for 10-30 seconds, depending on the wattage of your microwave, before enjoying at a later date!)

Provided by Amy's Healthy Baking

Categories Dessert

Number Of Ingredients 6

Ingredients

1 cup (240g) plain nonfat Greek yogurt
1 cup (240mL) 2% milk ((see Notes!))
1 ½ tsp vanilla extract
1 tsp liquid stevia
½ tsp xanthan gum
¼ tsp salt

Steps:

The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.

CREAM CHEESE ICE CREAM

Cream Cheese Ice Cream image

This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 7

Ingredients

2-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar
2 large eggs, lightly beaten
12 ounces cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon vanilla extract

Steps:

In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.