No Heavy Cream Ice Cream
This No Heavy Cream Ice Cream is a healthier, lighter version of traditional ice cream that doesn’t compromise on flavor or creaminess. Made with milk or plant-based alternatives, natural sweeteners, and optional thickening agents, this easy-to-make dessert offers a smooth, indulgent texture without the heavy calories. Perfect for anyone looking to cut back on dairy or reduce fat intake, this recipe allows for endless flavor variations, from vanilla to fruity or chocolatey options, to satisfy every craving.
Equipment
- 1 saucepan (medium size) – for heating the milk mixture
- 1 spoon or whisk – for stirring the mixture
- 1 ice cream maker (optional) – for churning the ice cream (or shallow container if no ice cream maker is used)
- 1 Airtight Container (for freezing the ice cream)
Ingredients
- 2 cups 480 ml milk (whole milk or plant-based milk such as almond, oat, or coconut milk)
- ¾ cup 150 g sweetener (sugar, maple syrup, honey, or stevia to taste)
- 1 teaspoon 5 ml vanilla extract (or another flavoring extract)
- 2 tablespoons 16 g cornstarch (or arrowroot powder or agar-agar)
- 1 tablespoon 15 ml water (for dissolving the thickening agent)
Optional mix-ins:
- chocolate chips crushed nuts, fruit purees, etc.
Instructions
Prepare the base:
- In a medium saucepan, combine your milk (or plant-based milk) and sweetener. Place the saucepan over medium heat and stir until the sweetener dissolves completely. Be careful not to let it boil.
Add the thickener:
- In a small bowl, dissolve the cornstarch (or arrowroot powder) in the tablespoon of water. Once dissolved, add the mixture to the milk mixture in the saucepan. Stir constantly as the base heats. Let it simmer for 2–3 minutes, until it thickens slightly and coats the back of a spoon.
Cool the mixture:
- Remove the saucepan from the heat and stir in the vanilla extract (or another flavoring). Let the mixture cool to room temperature. Once cooled, refrigerate the mixture for at least 2-3 hours, or overnight if possible, to ensure it’s cold before churning.
Churn the ice cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes. If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir the mixture every 30 minutes for 2-3 hours to break up ice crystals and achieve a smooth texture.
Freeze the ice cream:
- Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours, or overnight for a firmer consistency.
Serve and enjoy:
- After freezing, allow the ice cream to sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones, and enjoy!
Notes
- Sweetener options: You can adjust the level of sweetness depending on your preference, especially when using natural sweeteners like honey or maple syrup. If using stevia or other sugar substitutes, make sure to check the conversion ratio as these can be much sweeter than sugar.
- Flavor variations: You can easily customize this base by adding cocoa powder, fruit purees, or extracts like mint or almond for a variety of flavor combinations.
- Consistency: If you want a smoother texture, make sure to churn the ice cream well, and if you don’t have an ice cream maker, stir the mixture regularly while it’s freezing to prevent ice crystals from forming.
- Storage: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks, though it's best enjoyed within the first few days for the best texture.