Low Calorie Ice Cream
This Low Calorie Ice Cream recipe is a healthier alternative to traditional ice cream, offering the creamy, sweet indulgence we all love without the excess calories. Made with simple ingredients like Greek yogurt, a milk alternative, and natural sweeteners, this homemade dessert allows you to enjoy a refreshing treat while keeping your calorie intake in check. Perfect for a quick summer dessert, it’s customizable with endless flavor options to suit every taste.
Equipment
- Ice Cream Maker (optional): 1 unit
- Blender or Food Processor: 1 unit
- Airtight Container (1 unit)
- Mixing Bowl: 1 unit
- Spatula or Spoon – 1 unit
Ingredients
- 2 cups 480g Greek yogurt (non-fat or low-fat)
- 1 cup 240ml unsweetened almond milk (or milk alternative)
- 1/4 cup 60g sweetener (stevia, erythritol, or monk fruit)
- 1 teaspoon vanilla extract
- 1 tablespoon 15g cocoa powder (for chocolate flavor, optional)
- 1/2 cup 70g fresh berries (optional)
- 1/4 cup 35g dark chocolate chips (optional, for mix-ins)
Instructions
Prepare the Ice Cream Base:
- In a large mixing bowl, combine the Greek yogurt, almond milk, and sweetener. Stir until smooth. If you’re making a chocolate flavor, add the cocoa powder and stir until fully incorporated. If using fruit, blend it in a blender to create a puree and add it to the mixture.
Churn the Ice Cream:
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for 20-25 minutes. The ice cream should reach a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into an airtight container and freeze. Stir every 30 minutes to break up ice crystals until it becomes smooth and creamy, which may take 3-4 hours.
Add Mix-Ins:
- If using mix-ins like dark chocolate chips or fresh berries, gently fold them into the ice cream once it’s churned or at the end of the freezing process.
Freeze and Set:
- Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze for at least 2-3 hours until it’s firm enough to scoop.
Serve:
- When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!
Notes
- Sweetener Adjustment: Taste your base mixture before freezing and adjust the sweetness based on your preference. Some sweeteners like stevia can be sweeter than sugar, so start with less and add more if needed.
- Texture Tips: For extra creaminess, you can add a tablespoon of coconut oil or use full-fat coconut milk as an alternative to almond milk.
- Flavor Variations: Feel free to get creative with flavors! Add mint extract for a mint chocolate chip version, or instant coffee granules for a coffee-flavored ice cream.
- No Ice Cream Maker: If you don’t have an ice cream maker, use the no-churn method by freezing the mixture and stirring it every 30 minutes. This will prevent ice crystals and give you that creamy texture.