Low Fat Chocolate Ice Cream Recipes

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LOW FAT CHOCOLATE ICE CREAM



Low Fat Chocolate Ice Cream image

Make and share this Low Fat Chocolate Ice Cream recipe from Food.com.

Provided by 89240

Categories     Frozen Desserts

Time 25m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 4

1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
1/4 cup granulated sugar
1 (12 ounce) can evaporated skim milk (not sweetened condensed)
1 cup skim milk

Steps:

  • Mix pudding powder and sugar in a bowl.
  • Whisk in evaporated milk and skim milk until blended.
  • Pour into ice-cream maker and freeze according to manufacturer's instructions.
  • Pack into freezer container, cover tightly and freeze up to 1 month.

LOW FAT CHOCOLATE ICE CREAM



Low Fat Chocolate Ice Cream image

This recipe is from Eating Well magazine. It is smooth, creamy and tastes like a premium ice cream. You won't believe it is low fat.

Provided by Claire312

Categories     Frozen Desserts

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups 1% low-fat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup Dutch-processed cocoa powder (regular works fine)
2 tablespoons cornstarch
1 ounce bittersweet chocolate
1 tablespoon strong coffee or 1 tablespoon coffee liqueur
2 teaspoons vanilla extract
1 1/2 cups marshmallow cream (Marshmallow Creme)

Steps:

  • In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
  • Heat over medium heat, stirring to dissolve the sugar, until steaming.
  • Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
  • Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
  • Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
  • (Because the custard is thickened with cornstarch, it will not curdle when it boils.) Remove from the heat, add chocolate, and stir until melted.
  • Stir in coffee liqueur or brewed coffee and vanilla.
  • Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
  • Cool completely.
  • Add Marshmallow Cream and mix with a whisk until as smooth as possible.
  • (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
  • Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 258.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 57, Sodium 95.4, Carbohydrate 55.5, Fiber 2.5, Sugar 31, Protein 5.5

LOW-FAT CHOCOLATE SICILIAN GELATO



Low-Fat Chocolate Sicilian Gelato image

After lots of experimenting to develop a low-fat ice cream or gelato, I came up with this recipe. Despite the lengthy instructions, it's very simple to make. I couldn't believe how wonderfully rich and creamy it turned out to be. The secret is in the cocoa powder, which makes the gelato dense and rich without adding fat. Because the gelato contains no fat, leftovers will freeze hard. To soften, defrost leftovers in the microwave for 20 to 30 seconds.

Provided by Allison

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 1h17m

Yield 4

Number Of Ingredients 7

1 ¾ cups skim milk, divided
2 tablespoons cornstarch
⅓ cup white sugar
⅓ cup high-quality unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
  • Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
  • Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
  • Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 29.8 g, Cholesterol 2.1 mg, Fat 1.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 85.9 mg, Sugar 22.2 g

LOW-FAT VANILLA ICE CREAM



Low-Fat Vanilla Ice Cream image

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

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 cups fat-free half-and-half
2 large egg yolks
3 teaspoons vanilla extract
Reduced-fat granola, optional

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

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