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!
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.