Creamy, smooth, and rich with classic vanilla flavor—this low fat vanilla ice cream proves you don’t need cream and eggs to enjoy a dreamy frozen dessert. With just 1 gram of fat per serving, it’s the perfect option for anyone following a low-fat, low-calorie, or heart-healthy diet. Made from non-fat milk and a touch of cornstarch for creaminess, this treat satisfies your sweet tooth without derailing your goals.
About This Recipe
This vanilla ice cream has a silky, custard-like texture that melts beautifully on your tongue. It’s light but still indulgent, with that pure vanilla taste shining through. No icy or chalky mouthfeel—just smooth, satisfying scoops.
You’ll love how easy it is to make. No eggs, no cooking temperamental custards. Just a simple simmer, chill, and freeze. Whether you have an ice cream machine or not, this recipe delivers delicious results with minimal effort.
Why This Recipe Belongs in Your Diet
By using non-fat milk and thickening with a small amount of cornstarch, you get the creamy feel of ice cream without the heavy cream or added fats. This method keeps calories low and protein high, making it a smart dessert option that aligns with a healthy eating plan.
What You’ll Need (Ingredients)
This low-fat vanilla ice cream uses just a few pantry staples to create a cool, creamy dessert.
- Non-Fat Milk, 3 cups: The base that keeps things light and fat-free.
- Cornstarch, 2 tablespoons: Thickens the mixture for a rich, creamy texture without eggs or cream.
- Granulated Sugar, 1/2 cup: Sweetens the base while keeping it scoopable.
- Pure Vanilla Extract, 2 teaspoons: Adds deep, aromatic vanilla flavor—don’t skimp!
- Pinch of Salt: Balances the sweetness and enhances the vanilla.
- Optional: 1 tablespoon light corn syrup (for improved texture and less iciness).
How to Make Low Fat Vanilla Ice Cream
- Make a slurry: In a small bowl, whisk cornstarch with 1/2 cup of the cold milk until smooth.
- Heat the base: In a saucepan, combine the remaining 2 1/2 cups milk, sugar, and salt. Bring to a gentle simmer over medium heat.
- Thicken: Slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 4–6 minutes until the mixture thickens slightly.
- Add vanilla: Remove from heat and stir in vanilla extract (and corn syrup if using).
- Chill: Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Freeze: Churn in an ice cream maker according to manufacturer’s instructions, or pour into a shallow dish and freeze, stirring every 30 minutes for the first 2–3 hours.
Recipe Tips and Variations
- For extra vanilla flavor, add 1/2 teaspoon vanilla bean paste or scrape in a vanilla pod.
- Want it sweeter? Taste the mixture before freezing and adjust the sugar slightly.
- Add crushed strawberries, mango puree, or a swirl of fruit jam for a flavor twist.
How to Store Leftovers
Store in an airtight container in the freezer for up to 2 weeks. To keep it creamy, press a piece of wax paper or plastic wrap directly on the surface before sealing the lid. Let sit at room temp for 5–10 minutes before scooping.
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 95 kcal
- Fat: 1 g
- Carbohydrates: 18 g
- Protein: 5 g
- Sodium: 60 mg
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Low Fat Vanilla Ice Cream Recipe
Description
Creamy, classic vanilla ice cream made with non-fat milk and no eggs—just 1 gram of fat per scoop.
Ingredients
Instructions
- Whisk cornstarch with 1/2 cup milk until smooth.
- Simmer remaining milk, sugar, and salt.
- Stir in slurry, cook until slightly thickened.
- Remove from heat, add vanilla.
- Chill 4 hours or overnight.
- Freeze in ice cream maker or stir-freeze in container.