How to Make Healthy Homemade Ice Cream Recipes

The heat of summer always inspires me to get out my ice cream maker. (I use an affordable Cuisinart model that’s great.) Even though I love ice cream, I still want to make something that's healthy, so I make the lower-fat (but still rich-tasting) healthy Homemade Vanilla Ice Cream and Homemade Chocolate Ice Cream recipes that the EatingWell test kitchen developed. —Stacy Fraser, EatingWell Test Kitchen Manager

These EatingWell healthy ice cream recipes have all the richness you’ll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

How to Make Ice Cream Recipes Healthy:

  • We used nonfat sweetened condensed milk and low-fat milk in place of heavy cream and whole milk
  • We eliminated 2 egg yolks
  • We added gelatin to keep it rich and creamy without adding extra fat
  • Stir-In Ideas to Make Your Own Homemade Ice Cream Flavors!

    I like to jazz up homemade ice cream with “stir-ins” like crumbled cookies, toasted nuts or chopped fruit. In the summer when the blueberries are gigantic and juicy and sour cherries are ready they're perfect to incorporate into homemade ice cream. We developed some easy recipes for stir-ins like Blueberry-Cinnamon Swirl Ice Cream, Chocolate Cookie & Walnut Crunch Ice Cream, Toasted Coconut & Almond Ice Cream and Cherry and White Chocolate Chunk Ice Cream.

    Tips for Perfect, Creamy Homemade Ice Cream

    • Allow enough time to thoroughly chill the ice cream, sorbet or frozen yogurt base before churning. The better the freezing process, the smoother the final texture.
    • To improve the texture of lower-fat frozen ice creams, add gelatin or milk solids in the form of nonfat sweetened condensed milk.
    • If possible, once the frozen dessert is ready let it chill in the freezer for about 1 hour before scooping, to reach an ideal texture. Prechill the storage container and serving dishes; low-fat frozen confections melt faster than full-fat ones.
    • Homemade ice creams, frozen yogurts and sorbets can become very hard when stored in the freezer for prolonged periods. To temper them, transfer to the refrigerator for 20 to 30 minutes before scooping. Alternatively, microwave on Defrost or medium-low for 30 to 60 seconds.
    • Download a Free Cookbook with Our Best Healthy Dessert Recipes!

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