Low Fat 3 Ingredient No Churn Ice Cream Recipes
EASY NO-CHURN HOMEMADE ICE CREAM
This simple way to make homemade ice cream calls for just 3 ingredients plus any mix-ins you desire and is ready to eat in just a few hours.
Provided by Heidi
Categories Dessert
Time 4h10m
Number Of Ingredients 3
Steps:
- In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
- In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
- If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
- Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.
Nutrition Facts : ServingSize 1 g, Calories 293 kcal, Carbohydrate 23 g, Protein 4 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 69 mg, Sugar 22 g
NO-CHURN ICE CREAM
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.
Nutrition Facts : Calories 456 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.13 milligram of sodium
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- Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
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- Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
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