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    You are in: Home / Recipes / Truly Fat Free Truly Delicious Ice Cream! Recipe
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    Truly Fat Free Truly Delicious Ice Cream!

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Karen=^..^='s Note:

    This really is fat-free ice cream...in my opinion, better than frozen yogurt because there is no tart taste. This recipe was inspired by a lot of people here who gave me ideas for substitutions and also Heather Feather, whose cookie dough ice cream recipe led me to the ratios of ingredients! Thanks to all! Even my kids love this...they think it tastes like Breyer's vanilla bean ice cream! Note: Freezing time is listed in cook time.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups fat-free half-and-half
    • 1 cup skim milk
    • 1 cup granulated sugar
    • 1/2 cup egg substitute (Egg Beaters)
    • 1 1/2 teaspoons pure vanilla extract
    • 3/4-1 1/2 cup chocolate chips (optional) or 3/4-1 1/2 cup cookies, broken into small pieces (optional) or 3/4-1 1/2 cup purchased cookie dough, chopped (optional) or 3/4-1 1/2 cup nuts (optional) or 3/4-1 1/2 cup fruit (etc. depending on what you add, your ice cream may not be fat-free anymore) (optional)

    Directions:

    1. 1
      Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer).
    2. 2
      Add half and half and milk and beat well.
    3. 3
      Keep in refrigerator until ready to use or use immediately if still very cold.
    4. 4
      Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing).
    5. 5
      If adding anything, add 5 minutes before freezing process is done.
    6. 6
      You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).

    Ratings & Reviews:

    • on January 22, 2004

      55

      This was my very first recipe in my new electric ice cream maker, how exciting! I made this twice.. as i messed it up the first time, I put the spin-thingy in upside down! no wonder it didn't turn.. so i refroze the bowl, and did it again the right way, and it came out perfect. I subbed half the sugar with splenda, used the full 2 teaspoons vanilla, and added shaved chocolate and crushed cookies!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2013

      45

      Due to I am on chemo medication I could not use raw egg. Plus I did not want a gritty sugar... So I will put down below what I done after my sujustions..<br/> People getting icey mouth feel sujustions... Canned fat free milk is used for whipping cream so would taste better... Or put can of fat free coconut milk in fridge for couple hours or hour in frezzer... Then drain on the water use the cream... Its used a lot to for whipping cream.. Plus don't have cocnut taste in ice cream you would need whip it with milk to get it smooth ... Or all half half<br/> So I took 1 cup fat free half half.. warmed it up on 6 power on my microwave for 1 min then 1 more min WATCH as will buble over if don't use large enough glass.... Poured that over my sugar. Mixsed intill omost disolved.. Then heated 1 more min 30 seconds Watched.. Then had my egg in another bowl slowy poured the hot mixture over my egg with nonstop stiring inless you only add 1/8 of cup of milk at time can stop stiring can take breaks in between stiring ... Then I microwaved on power 6 on my microwave ..7 for most others as mine is 1200 wats... microwaved 30 seconds at time.. Intill it thickend... took me about 2 1/2 mins. If don't stir you will get cooked egg or if you have it on higher power... Happened my first round...<br/>I actual sujust doing it on stove I should of ... Plus then take hot milk and the left over milk and slowy mixs the hot into the cold. Then you still have pretty chilled mixture so maxs 20 mins in fridge or frezzer for faster time in machien ... I put mine straight in but mine is just add ice as you go ice cream maker. Not sujusted for frozen bowl. Taking me about 45 mins to hour verse 20 30 mins if I would put it in freezer or fridge 10-20 mins so I did not make up time their... but compared to chilling 2-4 hours you make up time their though<br/><br/>Hope this is helpful to some. Yum

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2007

      45

      This is really good. I thought it might be creamier since it had the eggs in it, but it's more the consistency of iced milk. Still good though. I did cook the mixture after step 2 because I just can't bring myself to use raw eggs. I also added 2-3 tbsp of unsweetened dark cocoa which made it really tasty...kind of like a fudgesicle. Didn't add the optional ingredients at the end either. I will make this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Truly Fat Free Truly Delicious Ice Cream!

    Serving Size: 1 (197 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.3
     
    Calories from Fat 11
    40%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.7 g
    3%
    Cholesterol 4.8 mg
    1%
    Sodium 181.3 mg
    7%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 0.0 g
    0%
    Sugars 37.8 g
    151%
    Protein 5.7 g
    11%

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