Low Fat Espresso Ice Cream
Indulge guilt-free with this creamy, homemade Low Fat Espresso Ice Cream, a perfect fusion of bold coffee flavors and a lighter dessert option. Crafted with skim milk, espresso powder, and low-fat sweetened condensed milk, this recipe delivers a rich yet surprisingly smooth texture without the added calories of traditional ice cream. Its delicate vanilla undertones and just a hint of salt perfectly complement the robust espresso taste. Using a cornstarch slurry as a thickening agent ensures a silky finish, while avoiding unnecessary fats. Prep is simple, requiring minimal effort before the ice cream maker churns it into perfection. Ideal for coffee lovers seeking a refreshing treat, this recipe is excellent for satisfying cravings and serving at gatherings. Make this low-fat frozen dessert your go-to indulgence—it’s as delightful as it is guiltless!
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Recipe Information
Ingredients
- 2 cups Skim milk
- 2 tablespoons Espresso powder
- 1 cup Low-fat sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the skim milk and espresso powder over medium heat. Stir occasionally until the espresso powder is completely dissolved, but do not let the milk boil.
Add the low-fat sweetened condensed milk to the saucepan and continue to heat, stirring frequently until the mixture is well combined and heated through. Remove from heat.
In a small bowl, mix the cornstarch with cold water to form a slurry. Gradually whisk the cornstarch slurry into the milk mixture, ensuring there are no lumps.
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Do not let it boil.
Remove from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 3 hours or until thoroughly chilled.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, roughly 15-20 minutes, or until it reaches soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for 2-4 hours to allow it to firm up more, then scoop and serve.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 121.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1286 mg | 99% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
