Homemade Ice Cream under 100 cals? You Bet!

Dragonfly11 · July 2010

Bump!! and loving the idea that you know exactly what's in it!! Hurray!!

LoveMy4Kids · July 2010

My oldest son did this in elementary school years ago!

barefootbabe · July 2010

Can't wait to try! Thanks!

annecolorgreen · July 2010

Did anyone try making with Splenda? I also have some SF coffee syrups that may make it extra good...

KarenECunningham · July 2010

I think I will do this with my very energetic grandsons. We all get a treat and some ice cream.

xonophone · July 2010

sounds too good to be true, I have to try this! Will it still work with artificial sweetener or will that make the consistency wierd?

lreed · July 2010

bumpity bump bump

sb1619 · July 2010

bump...thanks

yum

lisawest · July 2010

Sounds like dessert when we get together with the extended family for a swim party Thursday! Use some of our SF flavoring syrups and everybody gets their favorite flavor!

LoriT129 · July 2010

Truth be told I have not made it with artificial sweetener but my sister did and she said it tasted fine. It sets up like ice cream made in an ice cream maker. Not a hard mass like commercial ice cream. The whipping cream sounds wonderful! May have to give that one a try. If you guys make it with different flavors, let me know how it turns out!! Kids love this...even my 15 year old son liked making it because he could put whatever he wanted in it. I'm thinking a small sprinkle of dark chocolate chips the next time!

dumb_blondes_rock · July 2010

bump

shawnalmil · July 2010

Some of you may have heard of this recipe before and some of you may have made it with your kids. (Kids LOVE this!) It was nice for me to be reminded about it because I found that it is only 90 cals! Yes! 90 cals!!

1/2 cup of 1% milk (you can use fat free. My daughter, who is lactose intolerant, used Almond Milk)
1 tbsp sugar (I'm sure you could use Splenda or agave or whatever)
1/4 tsp vanilla extract

Put all ingredients in a quart size ziplock bag and seal.

In a gallon sized bag add enough ice to fill the gallon bag half way full and 6 Tblsp. of salt. Put quart size bag inside gallon size bag and seal shut. Make sure you have a tight seal so it doesn't leak. Then all you do is shake it!!! Shake for at least 4 minutes or until the ice cream is frozen.

This serves one person. 90 calories per serving!

Here is the fun part ~ add whatever you want to it. I added 1/4 cup of blueberries to mine and it was 110 cals. Think Butter Pecan and maybe use 1/8 tsp. vanilla and 1/8 tsp. of butter extract and add 1/4 cup of chopped pecans. You can mix it up any way you want!

Oh...and while your shaking the bag, dance around the kitchen and REALLY shake what ya mama gave ya!!! You may just burn off some of those calories while you wait for the ice cream to freeze!!

Enjoy!

I edited this to change it from 1 cup milk to 1/2 cup of milk. My bad! Oooppss!

when i was in school we did 2 coffee cans a small one and a medium size one fill the small one with ingriedence and then stick it sealed into the large one then fill ice around the small one with some salt and then roll it for a few minutes!

Cytherea · July 2010

So this sounded so good I had to try it, tonight! LOL... it actually came out pretty good! A few tips for others:

First, use pot holders or something! I feel like I got frostbite from shaking the bag full of ice with my bare hands! Eeek!

Second, don't use a bigger bag. I used two gallon bags because the only smaller one I had was a sandwich bag and I was worried about it not fitting or bursting. Yeah, that was a mistake. I had to squeeze the bag to get the ice cream out so half of it ended up melted!

Other than that though, it was really good! I used skim milk and it was fine; although maybe that added to the melty/watery-ness? Not sure. The ice cream isn't incredibly sweet... just tastes a touch like vanilla with a touch of sweetness, but it was still good. It doesn't need to be sickeningly sweet to taste good!

The only thing is, that is a LOT of salt that you have to use... is there any way it will still work with less? I would make this every night, but I'd go through the whole salt canister in no time!