Low Calorie Ice Cream
Some people send me a question regarding low calorie icecream and how to make it… Here’s the truth, in my eyes, low calorie ice cream isn’t really ice cream, you’re basically taking all the good stuff out of icecream, less texture, less creaminess, even less flavor!
If you want some low calorie sweetness that resembles icecream, I recommend making frozen yogurt instead, it’s super tasty, easy to make and healthier than your average homemade low calorie icecream!
Frozen yogurt is low-fat or can even be fat free and you can replace the sugar with an artificial sweetener to make it even healthier. Yogurt in general also comes with a wide variety of health benefits, aside from providing calcium, it can also reduce bloating, prevent high blood pressure and speed weight loss!
Keep in mind that we’re talking about home made frozen yogurt, so we control what we put in, if you buy frozen yogurt in a shop, you’re better off buying ice cream as they will probably contain the same amount of fat!
I’ll be honest here, if you look at the amount of calories, even with homemade frozen yogurt… there’s actually not a lot of difference in comparison to your average ice cream, but in terms of general health benefits of frozen yogurt vs low calorie icecream, froyo wins hands down.
So if you’re solely looking at the amount of calories and want to make that low calorie ice cream, here’s a very simple but effective recipe!
Basic Low Calorie Ice Cream
- 1 qt. prepared non-fat dry milk
- 4 to 6 eggs, beaten
- 5 tsp. sugar substitute (equal to 1 1/2 c. sugar)
- 1 lg. can evaporated skim milk
- 1 tbsp. vanilla
- 1 can sweetened condensed milk
Gives ice cream richer and creamer texture and taste of more fattening ice cream, but may be left out to cut calories even more.
Scald milk; slowly add beaten eggs and sugar substitute. Mix well. Add canned milks and vanilla. If fruit is desired, add now.
Pour in ice cream freezer container and add more milk to make it 2/3 full. Add more sweetener if not sweet enough and make sure it is mixed thoroughly. Cover, put in freezer and surround with ice and rock salt. Crank or electric freeze! Makes 5 quarts or about 12 large servings.