Best Low Fat Vanilla Ice Cream Recipes
LOW-FAT VANILLA ICE CREAM
Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.
Nutrition Facts : Calories 182 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
FROZEN VANILLA YOGURT ICE CREAM (LOW FAT)
I have been making ice cream and frozen yogurt for years. The recipe makes up smooth, rich and suprisingly, freezes very well. I have a very hard time keeping my paws out of the vanilla yogurt before it goes into the canister. I usually keep my canister in the freezer in preparation for those times when I want to use it. The ice cream is not as labour intensive as custard type ice cream and yogurt based ice creams are lower in calories so easier on the waist. My machine is the "crack style", so it really impresses my guests when I make it up in front of them. The instructions for Yogurt Cheese can be found at #38422. The yogurt is yummy as is....wonderful over granola in the mornings!! This recipe works well with a fruit sauce, but do not add the vanilla if using with a chocolate sauce. The preparation and chilling time is an approximate.
Provided by Abby Girl
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain yogurt according to instructions. This can take up to 3 hours for a medium thick yogurt. (save the strained liquids -- they can be used for cooking rice).
- Combine rest of ingredients and add to ice cream maker. (Note:This recipe can be made up ahead of time and chilled up to a week to this point).
Nutrition Facts : Calories 177.5, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.8, Carbohydrate 31, Sugar 30.9, Protein 4.2
DECADENT LOW-CARB REDUCED-FAT VANILLA ICE CREAM
Another great, low-carb, reduced-fat dessert recipe! Awesome at the beginning of summer, when you're still trying to lose that holiday weight, but you really want to indulge yourself with a rich and satisfying *chilly* dessert! If you like this, be sure to try my other Low-Carb and Reduced-Fat recipes. Enjoy!
Provided by DanielsWife
Categories Frozen Desserts
Time 25m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Blend cream, half and half, Splenda, and vanilla until well incorporated.
- Follow preparation instructions for your particular ice cream maker.
- Note: If the mixture is left in the freezer for a significant period of time, it will become rock hard. Place in the microwave for a few seconds to soften before serving.
- Try adding 1/4 cup creamy peanut butter, or fresh fruit.
- Delicious!
Nutrition Facts : Calories 1108.7, Fat 94.9, SaturatedFat 58.9, Cholesterol 350.4, Sodium 792.3, Carbohydrate 50.5, Sugar 24.6, Protein 17.6
LOW FAT ALMOND VANILLA ICE CREAM
This is low fat and low sodium, but it sure doesn't taste like it! You can also use 2% or whole milk if you aren't watching fat and calories. Substitute pecans for the almonds and add 2 tsp. butter flavoring for butter pecan ice cream.
Provided by Sasha Kamen
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees F. Place almonds on a cookie sheet and toast for 15 to 18 minutes. Allow almonds to cool.
- 2. Meanwhile, heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.
- 3. Place 1/2 cup of the toasted almonds into a food processor, process until finely chopped.
- 4. Stir finely chopped almonds into the hot milk, mix well and allow to steep for at least 30 minutes.
- 5. In a large sauce pan, whisk together egg yolks and sugar, until smooth.
- 6. Pour almond milk mixture into egg yolks and sugar mixture, split the vanilla bean into half lengthwise, and add split beans with vanilla seeds into saucepan with all the liquid.
- 7. Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 15-20 minutes.
- 8. Transfer into a sieve on top of a medium bowl. Sieve out the solids, pressing to extract as much liquid as possible. This should result in a smooth vanilla almond ice cream base.
- 9. Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
- 10. Pour into ice cream maker and process for about 25 minutes. Follow any specific directions for your ice cream maker.
- 11. Coarsely chop remaining 1/4 cup toasted almonds. Add into ice cream maker near the end and process another 3 to 5 minutes.
- 12. Place the frozen ice cream in a reasonable sized container. It can be served immediately, or you can freeze it until it firms up if desired.
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