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    You are in: Home / Community Forums / Low Fat Cooking / ISO low fat homemade ice cream recipes
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    ISO low fat homemade ice cream recipes

    Chef #997414
    Mon Jul 12, 2010 10:34 am
    Regular "Line Cook" Poster
    I am going to be buying my husband an ice cream maker for his birthday, my only concern is the recipes i have been looking at have TONS of fat in them, any help???
    justcallmetoni
    Mon Jul 12, 2010 9:55 pm
    Food.com Groupie
    I love my ice cream maker. Remember, you can also make frozen yogurt and sorbet - both of which are lighter options.

    Strawberry Balsamic Sorbet is a favorite, as is Raspberry Frozen Yogurt.

    Here are a bunch of frozen yogurt recipes that I have not tried but have saved:
    Berry Berry Frozen Yogurt (Healthy; for Ice Cream Machine)
    Low Fat Peach Frozen Yogurt
    Frozen Chocolate Yogurt
    Frozen Vanilla Yogurt Ice Cream (Low Fat)
    Amberngriffinco
    Tue Feb 28, 2012 7:05 pm
    Food.com Groupie
    Chocolate Chip Frozen Yogurt Recipe

    This frozen yogurt recipe is guaranteed to blow away every other recipe for frozen yogurt you've ever tried. For one thing, this frozen yogurt recipe starts with Greek yogurt, so it's already thick and has a nice tang. And the pairing of orange and chocolate pieces is just incredible. Even better: This frozen yogurt recipe is quick and easy.


    •3 cups whole milk or 2% plain Greek yogurt
    •1 cup sugar
    •1/3 cup good-quality orange marmalade
    •4 oz. semisweet or bittersweet chocolate, chopped into chunks
    Preparation:
    1.Combine the yogurt, sugar and orange marmalade in a mixing bowl. Stir until combined.

    2.Refrigerate 1 hour, if you have time. If not, you can skip this step.

    3.Add yogurt mixture to your ice cream maker according to the manufacturer's directions. Add the chopped chocolate to the frozen yogurt in the last five minutes of churning.
    Makes 3-5 servings of frozen yogurt.



    Mocha Chip Gelato


    1 3/4 cups 1% milk
    2 tablespoons cornstarch
    1/3 cup sugar
    2 teaspoons unsweetened cocoa powder
    1 tablespoon instant-coffee granules
    1 teaspoon vanilla
    1 oz fine-quality bittersweet chocolate, finely chopped
    1 tablespoon sliced almonds, toasted and cooled


    Stir together 1/4 cup milk and cornstarch.

    Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.

    Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.

    Set saucepan in a large bowl of ice water to cool, whisking frequently.

    Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.

    Serve gelato sprinkled with almonds.


    Low Fat, Almost Sugar Free Ice Cream



    2 cups fat-free milk
    1 cup Splenda or other heat-safe sugar substitute
    1/4 cup fat-free powdered milk
    8 egg yolks or equivalent egg substitute
    1 cup fat-free half-and-half
    1 teaspoon vanilla extract
    2 cups fruit (see notes), optional
    OR
    1/2 cup chunky sugar-free fruit preserves, optional



    Prepare your ice cream maker as directed by the machine manufacturer. This usually requires freezing the base overnight.

    In a 4-quart saucepan, combine the fat-free milk, sugar substitute, and powdered milk. Bring the milk mixture to a simmer over medium heat, stirring until the sugar substitute and dry milk are dissolved. Turn the heat to low.

    In a medium bowl, beat the egg yolks for about 2 minutes with a whisk or hand mixer on low speed.

    Temper the yolks by slowly adding 1/2 to 1 cup of the heated milk mixture to the egg yolks while stirring constantly until blended. Pour the eggs into the heated milk mixture and turn the burner to medium. Stir constantly until the mixture is thickened (like a thin custard). It should be about 170 degrees F.

    Remove from heat and stir in the half-and-half and vanilla. Let cool slightly, then cover and refrigerate until FULLY chilled. This will take 4-8 hours depending on how cold your refrigerator is. You can let it chill overnight too.

    When the mixture is chilled you can add in the fruit (if using, see notes below). Combine well.

    Pour the mixture into the freezer base of your ice cream maker and assemble the machine as directed by the manufacturer. Follow the manufacturer's directions for making the ice cream.


    Chocolate ice cream: add fat-free, sugar-free chocolate syrup to taste while the machine is processing if possible (it blends in better).

    For best results, puree your fruit first. You can leave some small chunks in but to get even flavor a puree works best. Remove skins, stems and pits before pureeing. Fruit ideas: peaches, berries like strawberries, raspberries, blackberries, blueberries.

    Chunky fruit preserves work well, they offer a subtle taste while still letting the vanilla ice cream shine through.

    Almond or other extracts can be substituted for vanilla.


    NUTRITION:

    74 calories, 0 grams fat, 11 grams carbohydrates, 5 grams protein per 1/2 cup. This recipe is low in sodium. This recipe is low in fat.
    Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)




    EASY YOGURT RASPBERRY LIME ICE CREAM

    2 cups (1 lb) plain lowfat yogurt (or use soy yogurt), no stabilizers or additives

    1 cup lowfat milk or soy milk

    1/3 cup agave syrup or honey

    1 Tablespoon canola oil

    1 Tablespoon lime zest

    1 Tablespoon lime juice

    6 oz. raspberries

    mint sprig/almond slices for garnish

    DIRECTIONS: Make sure the bowl to your ice cream maker is frozen (this should take a good 12 hours). In a separate bowl, mix together all the ingredients. Add to your ice cream maker and follow the manufacturer’s instructions. Serve immediately or freeze for up to 3 days.

    ALTERATIONS: Since this recipe is pretty versatile, I would love to see what other fruit, nut, chocolate combinations you come up with! If you post your version on your blog, I will gladly link it here.



    Chocolate Malt Ice Cream

    From EatingWell: August/September 2006

    2 1/2 cups skim milk
    2/3 cup sugar
    1/2 cup nonfat dry milk
    1/2 cup malted-milk powder
    3 1/2 ounces unsweetened chocolate, chopped
    3/4 cup pasteurized liquid egg whites, (see Note)
    1 tablespoon vanilla extract
    1/4 teaspoon salt



    1.Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
    2.Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
    3.Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.

    Tips & Notes
    Make Ahead Tip: Freeze in a sealable plastic container for up to 1 month.
    Note: Pasteurized liquid "egg products" are used in recipes calling for eggs that are uncooked. Pasteurization kills any harmful bacteria that may exist in uncooked eggs. Look for them in the dairy case, near the eggs or in the freezer.

    Nutrition

    Per serving: 134 calories; 4 g fat ( 3 g sat , 1 g mono ); 4 mg cholesterol; 21 g carbohydrates; 5 g protein; 1 g fiber; 122 mg sodium; 240 mg potassium.

    Carbohydrate Servings: 1 1/2
    Jacqueline in KY
    Tue Feb 28, 2012 8:54 pm
    Food.com Groupie
    Wow, thanks ladies for the help with this request. I love ice-cream but I buy no fat from Schawns just me here so if I made it I'd eat the entire thing. I have no self control so most things such as that I don't even buy.
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