Low Fat Vanilla Bean Ice Cream
Indulge in the classic sweetness of this Low Fat Vanilla Bean Ice Cream, a guilt-free dessert that’s both luscious and light. Crafted with skim milk and low-fat half-and-half, it delivers creamy satisfaction without excess calories. The bold flavors of real vanilla bean, enhanced by pure vanilla extract, take center stage, offering a rich and aromatic profile. A touch of cornstarch creates a silky smooth texture while keeping the fat content low, and the simple preparation process makes it perfect for both beginners and seasoned home cooks. With minimal prep and cook time, this recipe turns into a delightful scoop-able treat, ready for any occasion. Serve it solo, pair it with a warm dessert, or dress it up with fresh fruit for a burst of color—this low-fat vanilla ice cream is versatile, delicious, and destined to impress!
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Recipe Information
Ingredients
- 2 cups Skim milk
- 1 cup Low-fat half-and-half
- 1 whole Vanilla bean
- 0.5 cup Granulated sugar
- 1.5 tablespoons Cornstarch
- 1 teaspoon Pure vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the skim milk and low-fat half-and-half over medium heat.
Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.
Heat the milk mixture, stirring occasionally, until it is warm but not boiling (about 160°F). Remove from heat and let the vanilla flavors steep for 10 minutes.
In a small bowl, whisk together the granulated sugar, cornstarch, and salt.
Gradually add the dry ingredients into the warm milk mixture, whisking continuously to prevent clumps.
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove the vanilla bean pod from the mixture. Stir in the pure vanilla extract.
Transfer the mixture to a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, or until completely chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-3 hours, or until firm.
Serve and enjoy your low-fat vanilla bean ice cream!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 141.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 882 mg | 68% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 1086 mg | 23% | |
*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.
