Low Fat Fresh Mint Ice Cream
Indulge in the refreshing flavors of homemade **Low Fat Fresh Mint Ice Cream**, a guilt-free dessert that's as creamy as it is delicious. Made with a base of **low-fat milk and half-and-half**, this recipe captures the pure, herbal essence of fresh mint leaves steeped to perfection. A touch of vanilla extract enhances the natural sweetness, while a cornstarch slurry ensures a silky-smooth texture without added cream or heavy fat. In just 20 minutes of prep time, you'll be on your way to churning up a **light and flavorful treat** that's perfect for warm days or anytime you crave a cooling dessert. Whether served in cones or scooped into bowls, this easy homemade ice cream is a healthier twist on a timeless classic, ideal for mint lovers and anyone seeking a **lower-calorie frozen delight**.
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Recipe Information
Ingredients
- 1 cup Fresh mint leaves
- 2 cups Low-fat milk
- 1 cup Half-and-half, low-fat
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon Baking soda
Instructions
Begin by washing the fresh mint leaves thoroughly under cold running water. Pat them dry using a clean kitchen towel or paper towels.
In a medium-sized saucepan, combine 1 cup of the low-fat milk, the fresh mint leaves, and the granulated sugar. Stir gently to mix the ingredients.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
Once the sugar is dissolved, remove the saucepan from the heat and set it aside to steep the mint for about 10 minutes. This allows the mint flavor to infuse into the milk.
Strain the mint milk mixture into a bowl to remove the mint leaves, pressing gently on the leaves to extract as much liquid as possible. Discard the mint leaves.
Return the mint-infused milk to the saucepan and add the remaining 1 cup of low-fat milk and the low-fat half-and-half.
In a small bowl, mix the cornstarch with a few tablespoons of the milk mixture to make a slurry. This will help prevent lumps in the ice cream base.
Add the cornstarch slurry, salt, and baking soda to the saucepan and whisk until everything is well combined.
Heat the mixture over medium-low heat, stirring constantly with a whisk, until it thickens slightly. This should take about 5 to 7 minutes. Do not let the mixture boil.
Remove from heat and stir in the vanilla extract.
Let the mixture cool to room temperature by placing the saucepan in an ice bath or transferring the mixture to a large bowl and refrigerating.
Once completely cooled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until you reach a soft-serve consistency, usually about 20 to 25 minutes.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to allow it to firm up.
Serve the low-fat fresh mint ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 200.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1666 mg | 128% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1900 mg | 40% | |
*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.
