Homemade Low-Cal Ice Cream

My boyfriend got me an ice cream maker for Christmas a couple of years ago and I finally perfected my go-to ice cream base!  It’s definitely not “thinned out” but it’s amazing and we all need that full fat, high sugar treat every once in a while to stay sane 😉 .

Once I perfected traditional ice cream, it was time to dive into a “thinned out” version!  Because this girl likes to eat dessert every day and with this recipe I can do so completely guilt free.  I’m still working out the exact ratios, but I couldn’t wait any longer to share this yummy recipe!

You will need an ice cream maker to churn, but they aren’t very expensive and honestly making ice cream the old fashioned way (with a custard) is soooo worth it!

IMG_3055
150 calories for the ice cream AND the cone!

I would describe the texture of this recipe as somewhere between a traditional ice cream and Halo Top.  It’s not quite as creamy and decadent as a full-fat ice cream recipe, but it’s certainly not icy.  Because I still used egg yolks it has that smooth texture you just won’t find in a store bought light ice cream.

By making your own, you can create ANY type of flavor your heart desires!  You can mix in pretzels, candy, fruit, nuts – the possibilities are literally endless.

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My two loves in one bowl – pb&j and ice cream!

Low-Cal Ice Cream (PB&J)

Ingredients

7 fresh egg yolks
10.5 Tbsp. Stevia sweetner
1/4 cup granulated sugar
355 mL 2% milk
595 mL whole milk
30 g powdered peanut butter
70 g grape jelly

  1. In a medium mixing bowl, whisk the egg yolks.  Gradually add in the sugar and whisk to combine.
  2. Combine both milks in a medium saucepan, over medium heat.  Use a sifter to add the powdered peanut butter and stir until evenly combined with the milk.  Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
  3. Let sit for about 10 minutes, stirring every minute or so to keep the film from solidifying on top.
  4. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.  Then, pour in the remainder of the cream and return the entire mixture to the saucepan over low heat.  DON’T BE TEMPTED TO TURN THE HEAT UP OR THE MIXTURE WILL CURDLE.
  5. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170-175 degrees.
  6. Place in the refrigerator until it is cold (at least 3 hours).
  7. Pour the cream custard into the ice cream maker and let churn for about 25-30 minutes.
  8. Scoop ice cream into a freezer container, about 1/5 at a time.  In between each layer of ice cream, drizzle in about 1/5 of the grape jelly.
  9. After all of the ice cream is in the container with the jelly, gently use a knife to swirl the drizzle evenly into the ice cream.
  10. Freeze for at least 3 hours (but is best to leave overnight) before serving.

Macros (1 serving is about 70 g – recipe makes 16 servings)

120 calories | 17 g carbs, 4 g fat, 4 g protein

Low-Cal Ice Cream (Basic Recipe)

Ingredients

7 fresh egg yolks
10.5 Tbsp. Stevia sweetner
1/4 cup granulated sugar
355 mL 2% milk
595 mL whole milk

  1. In a medium mixing bowl, whisk the egg yolks.  Gradually add in the sugar and whisk to combine.
  2. Combine both milks in a medium saucepan, over medium heat.  Bring the mixture just to a simmer, stirring occasionally, and remove from heat.  Let sit for about 10 minutes, stirring every minute or so to keep the film from solidifying on top.
  3. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.  Then, pour in the remainder of the cream and return the entire mixture to the saucepan over low heat.  DON’T BE TEMPTED TO TURN THE HEAT UP OR THE MIXTURE WILL CURDLE.
  4. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170-175 degrees.
  5. Place in the refrigerator until it is cold (at least 3 hours).
  6. Pour the cream custard into the ice cream maker and let churn for about 25-30 minutes.
  7. If you are adding mix-ins, add them in and let church for another 3-5 minutes (or just until dispersed evenly).
  8. If you are adding a liquid swirl, scoop ice cream into a freezer container, about 1/5 at a time.  In between each layer of ice cream, scoop a generous amount of the swirl.
  9. Freeze for at least 3 hours (but is best to leave overnight) before serving.

Macros (1 serving is about 70 g – recipe makes 16 servings)

102 calories | 14 g carbs, 4 g fat, 3 g protein

 

2 comments

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