5 Healthier Homemade Ice Cream Recipes
Few things are more refreshing on a 90-degree day than a melting, double-scoop ice cream cone. But after a few 300-calorie-plus servings (i.e., one-half cup of Ben and Jerry’s Brownie Batter), you might see the difference on the scale. These DIY ice cream recipes are invigorating, light, and chock-full of bone-healthy calcium.
Lemon Buttermilk Ice Cream
Five simple ingredients never tasted so good! Combining fresh lemon juice with sugar adds just enough citrus flavor without making the dessert too tart. The recipe uses fat-free buttermilk mixed with whole milk to get a creamy texture, without all the added fat. Though this frozen treat is kid-friendly, the hardest part is waiting the hour for it to freeze.
- 1 1/2 cups sugar
- 1 cup fresh lemon juice (about 10 lemons)
- 2 cups half-and-half
- 2 cups whole milk
- 2 cups fat-free buttermilk
- Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves.
- Add half-and-half, whole milk, and buttermilk.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Spoon ice cream into a freezer-safe container.
- Cover and freeze 1 hour or until firm.
Fat Free Peach Ice Cream
This recipe combines two summer specialties: ice cream and fresh fruit. Using calorie-free sweetener and fat-free milk cuts calories, without cutting any of the sweet taste. Plus, the almond extract adds a nutty flavor that goes perfectly with the tangy peaches. It’s great served alone, or with an almond biscotti.
- 2 cups evaporated fat-free milk
- 1 cup fat-free milk
- 2/3 cup calorie-free sweetener
- 1/2 cup egg substitute
- 1/4 teaspoon almond or vanilla extract
- 1 cup chopped fresh or frozen peaches (about 2 medium peaches)
- Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches.
- Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.
- Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.
Key Lime Pie Ice Cream
This ice cream has all the flavors of classic Key lime pie—even the crust. The recipe calls for bottled Key lime juice for convenience, but you can also squeeze the juice from fresh Key limes if your supermarket carries them. Though it’s more than 300 calories per serving, note that this recipe is for 3/4 cup (a larger portion than average), it cuts 150 calories off a small slice of Key lime pie, and packs over 25% of your daily calcium.
- 1 1/2 cups 2% reduced-fat milk
- 1/2 cup bottled Key lime juice (such as Nellie and Joe's)
- 1/2 cup whipping cream
- Dash of salt
- 1 (14-ounce) can fat-free sweetened condensed milk
- 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided (see note)
- Key lime wedges (optional)
- Combine first 5 ingredients, stirring with a whisk.
- Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
- Stir 1/3 cup graham crackers into ice cream.
- Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm.
- Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
Banana Ice Cream
This homemade ice cream is easier than you ever imagined. More important, it’s low in sugar and calories, and high in omega-3s, fiber, and Resistant Starch, a healthy carb that boosts metabolism and burns fat.
- 1 small banana, peeled, sliced, and frozen
- 3 tablespoons 1% low-fat milk
- 1 tablespoon chopped walnuts
- Place frozen banana pieces and milk in a blender or food processor; process until thick.
- Top with walnuts and serve immediately.
Warm Oranges in Sake Cream with Sesame Brittle
This gourmet dessert will impress your friends both in taste and appearance. Sake lends sweetness to the cream, plus a subtle nutty top note that complements the brittle. The oranges bring vitamin C and the sesame seeds are a good source of iron and zinc. Though the ice cream is fat-free, the rich sake cream creates a completely sinful flavor.
- Cooking spray
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons sesame seeds
- 1/2 cup sake
- 2 tablespoons butter
- 1 tablespoon brown sugar
- Dash of salt
- 1 tablespoon heavy cream
- 3 cups orange sections (about 6 oranges)
- 3 cups vanilla fat-free ice cream or frozen yogurt
- Line a baking sheet with foil; coat the foil with cooking spray.
- Combine granulated sugar and 1/4 cup water in a small saucepan over medium-high heat.
- Cook until sugar dissolves, stirring gently to dissolve sugar evenly.
- Cook 4 minutes or until golden (do not stir).
- Remove from heat; carefully stir in sesame seeds.
- Rapidly spread mixture onto prepared baking sheet.
- Cool completely; break into small pieces.
- Combine sake, butter, brown sugar, and salt in a medium saucepan over medium-high heat; bring to a boil.
- Cook until reduced to 1/4 cup (about 4 minutes).
- Remove from heat; stir in cream.
- Gently stir in orange segments.
- Serve over ice cream or frozen yogurt; sprinkle with brittle.