Just recieved my new ice cream maker attachment in the mail yesterday and need some ice cream recipes. I can substitute pretty well on my own for low fat/ no fat, but need any recipes of all flavors. So eager to get started with my new toy! We live in the midle of no where and it is almost imposible to buy any frozen dessert to bring home from our one and only grocery. And the others are at least 30 miles away one way! So this will be a treasure to enjoy! Sherbt, ice cream and whatever else you would care to share! Thanks!
Hi Debbielynn..Skip the French Vanilla..4 egg yolks in my recipe! Did you see the ones that start out with sweetened condensed milk? Those are easy and quick..Check out "Doc's" website!
1 cup sugar 1 cup heavy whipping cream 1 1/2 cups fat free half and half 14 T. liquid egg product (like Eggbeaters) 1/4 t. salt 1 T. - good vanilla extract (*NO more!)
Mix well - pour into the freezer container - (paddle in place first). Enjoy in 20 - 30 minutes.
Low Fat Cheesecake Vanilla Ice Cream
1 cup sugar 1 cup cream 1 1/2 cups fat free half and half 2 T liquid egg product (like Eggbeaters ) 2 t. vanilla extract 4 ounces of fat free Philly cream cheese - softened (place in bowl in microwave for 30 sec.)
Mix all together well. Pour into the freezer container with the paddle in place.
For cookies & cream ice cream - add 8 low fat Oreo cookies - chopped up - 20 minutes into the freezing process.
Enjoy! They are both great - but I think that the cream cheese gives an extra kick!
Hi Debbielynn..Skip the French Vanilla..4 egg yolks in my recipe! Did you see the ones that start out with sweetened condensed milk? Those are easy and quick..Check out "Doc's" website!
I can't vouch for the taste on any of these, but the last one was an award winner...
(By the way, it's really hard to find recipes for ice cream that are fat free. What I was able to find was ice milk or frozen yogurt.)
Almost No-Fat Grand Marnier Ice Cream
1 tsp Unflavored gelatin 1/4 cup Grand Marnier 3 cup skim milk 3 tbl skim dry milk 1/3 cup Sugar 1 tsp orange zest grated 1/2 cup egg beaters 99% egg substitute 1 1/2 tsp Vanilla 3 med Oranges Orange zest
Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non-fat dry milk, sugar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan.
Heat and stir until slightly thickened. Stir in gelatin mixture just until dissolved. Stir in remaining milk. Let cool to room temperature. Stir in vanilla. Process in ice cream maker according to manufacturer's directions.
To serve, spoon ice cream into orange shells and garnish with orange zest, if desired.
For six orange shells cut three medium oranges in half crosswise. Gently juice oranges, being careful not to damage shells. Reserve juice for another use. Scoop any remaining membrane from inner shells. Chill until serving time.
Makes 6 servings.
No Fat Vanilla Ice Cream
Serves 12
A delicious fat-free alternative to traditional high fat ice cream.
3 tsp unflavored gelatin 3 cup skim milk 6 Tbsp sugar 3 tsp vanilla extract 3 Tbsp water Directions: Mix gelatin with boiling water and stir until it dissolves.
Dissolve sugar in skim milk over a medium heat without letting the mixture boil.
Remove from the heat and add the gelatin mixture. Stir in vanilla.
Pour into a shallow container and freeze until the mixture has set but not frozen solid.
Mix with an electric beater until the mixture is white and fluffy. It should be at least double it's original volume. Freeze until solid.
Variations: For a fruity flavor try adding fresh fruit when you beat the mixture. Serving suggestion not included in nutritional analysis.
(Per Serving) Calories: 58 cals Kilojoules: 243 kJ Fat: 0.1 g Carbohydrates: 11.0 g Protein: 2.0 g Cholesterol: 1.0 mg Sodium: 37 mg Saturated Fat: 0.0 g Fiber: 0.0 g Calcium: 75.0 mg Total Sugars: 9.4 g Note: A dash indicates no data is available.
Fabulous Fat-Free Frozen Yogurt
6 servings
1 1/2 cups plain nonfat yogurt 2 cups pieces of frozen strawberries or blueberries or fruit juice of 1/2 a lemon 3 tablespoons strawberry jam or blueberry jam or other complementary jam 1-4 tablespoons sugar
Freeze the yogurt, and the fruit, if you are starting with fresh.
It is best to put the yogurt into an ice-cube tray.
Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar.
They should be thoroughly blended.
Taste, and process in as much sugar as seems good to you.
Spoon into serving dishes and return to the freezer until dessert time.
If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container.
It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard.
1 cup sugar 1 cup heavy whipping cream 1 1/2 cups fat free half and half 14 T. liquid egg product (like Eggbeaters) 1/4 t. salt 1 T. - good vanilla extract (*NO more!)
Mix well - pour into the freezer container - (paddle in place first). Enjoy in 20 - 30 minutes.
Low Fat Cheesecake Vanilla Ice Cream
1 cup sugar 1 cup cream 1 1/2 cups fat free half and half 2 T liquid egg product (like Eggbeaters ) 2 t. vanilla extract 4 ounces of fat free Philly cream cheese - softened (place in bowl in microwave for 30 sec.)
Mix all together well. Pour into the freezer container with the paddle in place.
For cookies & cream ice cream - add 8 low fat Oreo cookies - chopped up - 20 minutes into the freezing process.
Enjoy! They are both great - but I think that the cream cheese gives an extra kick!
------------------------------------------ The Cheesecake Recipe is Great! I use it as a base for many different additives. Just a couple of notes that may help others that view this:
MOST IMPORTANT - wisk the softened cream cheese and sugar until creamy - yes, the wisk will clump and need to be tapped to free the globs at first but eventually it will become creamy. Mix in remaining liquids one at a time wisking until thoroughly combined before adding the next.
When softening the FF Cream Cheese - use a low setting and DON't ever due it.
I use light cream and it works great.
Be patient - 30 minutes is not too long. 25 minutes and you may have ice crystals.
Need Low Fat Ice Cream Recipes
Posted - 07/17/2005 : 10:51:39 PM
