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Low-Fat Vanilla Ice Cream Recipe

Low-Fat Vanilla Ice Cream Recipe

Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min. + freezing YIELD:8 servings


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 4 cups fat-free half-and-half
  • 2 large egg yolks
  • 3 teaspoons vanilla extract
  • Reduced-fat granola, optional


  • 1. In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat.
  • 2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla.
  • 3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  • 4. Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola. Yield: 1 quart.

Nutritional Facts

1/2 cup: 182 calories, 1g fat (0 saturated fat), 53mg cholesterol, 139mg sodium, 34g carbohydrate (26g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch.

Reviews for Low-Fat Vanilla Ice Cream

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laurievano User ID: 3377339 63642
Reviewed Jul. 20, 2011

"I'm not normally a fan of vanilla but this is amazing - very creamy and does not taste low fat. With this basic recipe you could also add fruit too!"

kimbo75 User ID: 1419136 137581
Reviewed Jul. 18, 2011

"This was fabulous! It was so rich and creamy I couldn't believe it was low fat! I added some chopped peaches the last few minutes of churning and it was spectacular"

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