The Ultimate Healthy Vanilla Ice Cream
This easy ice cream is a family favorite at my house! We love its smooth, creamy texture and rich vanilla flavor. And the fact that it’s ready just 25 minutes after we start measuring the ingredients? Pure bliss! The ice cream is best if eaten right after making it. It will turn somewhat icy and hard if left for too long in the freezer. (However, you can minimize that by letting it thaw on the counter for a few minutes or microwaving it for 10-30 seconds on 50-80% power {depending on the wattage of your microwave} before scooping and enjoying at a later date.)
Ingredients
- 1 cup (240g) plain nonfat Greek yogurt
- 1 cup (240mL) 2% milk (see Notes!)
- 1 ½ tsp vanilla extract
- 1 tsp liquid stevia
- ½ tsp xanthan gum
- ¼ tsp salt
Instructions
- The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
- Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
- Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.
Notes
For more information regarding the ingredients and why they’re critical to achieving the smooth and creamy texture of the ice cream, please read my blog post above.
MILK NOTES + ALTERNATIVES: You can use higher percentages of milk (i.e. whole milk) or coconut milk if you prefer.
I do not recommend substituting nonfat milk, 1% milk, almond milk, and cashew milk. Any of these will result in ice cream with a less smooth and creamy texture.
STEVIA NOTES: For sweeter ice cream, increase the liquid stevia by ¼ to ½ teaspoon.
Many stevia brands and products have different sweetness levels, so I highly recommend using the same one that I do for the best results. I buy it here because that's the cheapest price I've found. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too!)
I have not tried substituting other sweeteners and do not know how they will turn out. If you prefer not to use liquid stevia, I'd recommend using a granular or powdered sweetener, and you’ll need the equivalent of ½ to ¾ cup granulated sugar.
I do not recommend using "regular" liquid sweeteners (ie not concentrated like liquid stevia), such as honey, pure maple syrup, or agave. Using ½ to ¾ cup of them will add too much liquid volume and prevent your ice cream from freezing correctly.
XANTHAN GUM NOTE: I do not recommend skipping the xanthan gum. Without it, your ice cream will taste icy and hard rather than smooth and creamy.
ICE CREAM MAKER RECOMMENDATIONS + NOTES: To achieve the best smooth and creamy texture, the ice cream should be made in an ice cream maker. This is the wonderful and affordable one I own. If you don’t own one, use the method below (but keep in mind that the ice cream will turn out with a grainier and harder texture).
After about 10 minutes, I found that my ice cream started getting “stuck” and wasn’t churning around the ice cream maker. If that happens to you, carefully “help” it along by gently pressing down with a small spatula to get the ice cream moving around the ice cream maker’s bowl. (I did that very frequently for the last 10 minutes of freezing!)
NO ICE CREAM MAKER METHOD: After Step 2, add the mixture to an 8”-square baking pan, and place in the freezer, ensuring that the pan is flat and level. Freezer for 2-3 hours, vigorously stirring with a spatula for 2-4 minutes every 30 minutes to break up any chunks and mix air into the ice cream.
STORAGE NOTES: The ice cream is best if eaten right after making it. Although it will keep for up to 3 months in the freezer, it will turn somewhat icy and hard. However, you can minimize that by letting it thaw on the counter for a few minutes or microwaving it for 10-30 seconds on 50-80% power (depending on the wattage of your microwave) before scooping and enjoying at a later date.
{gluten free, egg free, clean eating, low fat, low calorie, low sugar, higher protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.