No Fat Vanilla Ice Cream Recipes

LOW FAT HOMEMADE VANILLA ICE CREAM

Low Fat Homemade Vanilla Ice Cream image

Provided by Kristy Still

Number Of Ingredients 5

Ingredients

3 cups Splenda
2 cups water
1 8- ounce can of fat free sweetened condensed milk
2-3 quarts fat free half and half cream.
2 tablespoon vanilla

Steps:

In a medium saucepan, bring the Splenda and water to a rolling boil.
Let this cool a few minutes once boiled.
Pour the sugar mixture, condensed milk, ½ and ½, and vanilla into the freezer of the ice cream maker.
Mix this well.
Prepare based on the ice cream maker manufacturer's instructions.

Nutrition Facts : ServingSize 1 Servings

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

Ingredients

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

SIMPLE VANILLA ICE CREAM

Simple Vanilla Ice Cream image

The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten - straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.

Provided by Mark Bittman

Categories ice creams and sorbets, dessert

Time 20m

Yield 1 generous pint

Number Of Ingredients 5

Ingredients

2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch

Steps:

Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.

TRULY FAT FREE TRULY DELICIOUS ICE CREAM!

Truly Fat Free Truly Delicious Ice Cream! image

This really is fat-free ice cream...in my opinion, better than frozen yogurt because there is no tart taste. This recipe was inspired by a lot of people here who gave me ideas for substitutions and also Heather Feather, whose cookie dough ice cream recipe led me to the ratios of ingredients! Thanks to all! Even my kids love this...they think it tastes like Breyer's vanilla bean ice cream! Note: Freezing time is listed in cook time.

Provided by Karen..

Categories Frozen Desserts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups fat-free half-and-half
1 cup skim milk
1 cup granulated sugar
1/2 cup egg substitute (Egg Beaters)
1 1/2 teaspoons pure vanilla extract
3/4-1 1/2 cup nuts (optional) or 3/4-1 1/2 cup fruit (etc. depending on what you add, your ice cream may not be fat-free anymore) (optional)

Steps:

Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer).
Add half and half and milk and beat well.
Keep in refrigerator until ready to use or use immediately if still very cold.
Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing).
If adding anything, add 5 minutes before freezing process is done.
You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).

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