Low Fat Key Lime Ice Cream No Churning Recipes

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LOW FAT KEY LIME ICE CREAM (NO CHURNING)



Low Fat Key Lime Ice Cream (no Churning) image

This "ice cream" was actually an accident--I was making a pie filling and put it in the freezer instead of the fridge, and it came out better than when in the pie! After a few modifications, this is what it has become. I'm sure you could do it with any flavor juice (orange, lemon) but it's so good with lime that I've never tried anything else! The recipe as is comes out very tart (like a good Key Lime pie); the amount of lime juice can be adjusted to taste.

Provided by chirospasm

Categories     Frozen Desserts

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 4

12 ounces frozen limeade concentrate, thawed
2 tablespoons key lime juice or 2 tablespoons lime juice
14 ounces sweetened condensed milk
12 ounces fat-free cool whip, thawed

Steps:

  • In large bowl, combine limeade with lime juice and stir well.
  • Add sweetened condensed milk, and stir until smooth and uniform.
  • Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
  • Pour into individual bowls or one large freezer-safe container.
  • Freeze four hours or until set.

KEY LIME ICE CREAM



Key Lime Ice Cream image

Best. Ice cream. Ever. A super refreshing summer treat!

Provided by AJ

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

2 large eggs
1 ¼ cups white sugar
4 egg yolks
1 tablespoon lemon zest
2 ¼ cups half-and-half cream
¾ cup lime juice

Steps:

  • Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 36.6 g, Cholesterol 174.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 49.9 mg, Sugar 31.9 g

BEST EVER LOW FAT CUSTARD ICE CREAM



Best Ever Low Fat Custard Ice Cream image

Healthy version of an all time family favorite. The only fat is in the eggs. I do not know how long this takes or how many it will serve.

Provided by Braunda

Categories     Frozen Desserts

Time 15m

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 8

1 (14 ounce) can fat-free sweetened condensed milk (No Fat)
1 (12 ounce) can fat-free evaporated milk (No Fat)
6 eggs
1 1/2 cups sugar
4 tablespoons flour
1 tablespoon salt
1 tablespoon vanilla flavoring
2 quarts skim milk

Steps:

  • Put eggs, sugar, flour, and part of milk in blender.
  • Blend well.
  • Add remaining ingredients.
  • Cook on low heat until the mixture thickens slightly.
  • Cool and refrigerate until you are ready to churn.

Nutrition Facts : Calories 466.8, Fat 5.7, SaturatedFat 2.2, Cholesterol 194.8, Sodium 1491.7, Carbohydrate 78.9, Fiber 0.1, Sugar 56.6, Protein 24

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