This Low Fat Ice Cream Recipe with Ice Cream Maker is very easy, simple and healthy. This ice cream is perfect for those who are on diet but still indents to eat some delightful ice cream. You should try it at home!
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Low Fat Ice Cream Recipe for Ice Cream Maker
This wonderful low-fat ice cream recipe makes for a tasty frozen treat that’s an ideal alternative to any number of more calorific options. Try this out with some fresh fruit or granola as a topping – it’s really lovely!
We love that this low-fat recipe is just as creamy and rich as any full-fat option, though it’s also a delightful alternative to those more calorific choices. This is a great swap!
The challenge, when making low-fat ice cream, is to find something that interfaces with the other ingredients in the same way fat does. Fat lowers the freezing point of water, so ice crystals can form while the mixture isn’t truly frozen. In this recipe, other ingredients are used to replicate that, leading to a tasty treat without as many calories!
If you liked this recipe of ours, then also try our Cardamom Ice Cream Recipe, Mochi Ice Cream Recipe, and Snow Ice Cream Recipe.
Low Fat Ice Cream In Ice Cream Maker
This Low Fat Ice Cream is tasty and easy to make. As an ice cream maker is used to prepare it, it makes it much easier to make it at home. Moreover, since fat-free half and half is used to prepare this ice cream, it has relatively less fats than regular ice cream. This makes it perfect for diet ice cream.
6-8
servings10
minutes45 minutes + cooling time
166
kcalIngredients
¾ cup sugar
3 tbsp cornstarch
⅛ tsp salt
4 cups fat-free half-and-half
2 large egg yolks
3 tsp vanilla extract
Method
As with a lot of our recipes, we’d recommend gathering all your ingredients first of all. Ice cream recipes can be very time-sensitive, so making sure to get ahead of things can be a wonderful way to improve your recipe skills.
Now, combine sugar, cornstarch, and salt in a large saucepan. Gradually add the half-and-half, stirring until it’s smooth. You might need to whisk quite aggressively, to ensure that any clumps of cornstarch are properly dissolved.
Bring the mixture to a boil over medium heat, and then cook, stirring, for two minutes, or until it’s thickened. Remove it from the heat.
In a small bowl, whisk a small amount of the hot mixture into the egg yolks. Make sure this is combined and hasn’t curdled, before returning it to the pan, whisking constantly. Bring the mixture to an extremely gentle boil, cooking and stirring for two minutes. Remove the mixture from the heat and stir in the vanilla.
Quickly transfer the mixture to a large bowl and place that bowl into a pan of ice water. Stir it gently and occasionally for two minutes, before pressing plastic wrap onto the surface of the custard. Refrigerate the mixture for several hours, or overnight.
- The reason that you press plastic wrap to the surface of the mixture is to prevent skin from forming, which would affect your texture later on.
Fill the cylinder of your ice cream maker and then run the machine according to the manufacturer’s directions. Transfer the ice cream, after it has been churned, to freezer containers, making sure to allow for a little headspace. The ice cream will expand a bit as it freezes, so headspace is extremely important.
Freeze the mixture for two to four hours, or until it is firm.
