This light and airy vanilla ice cream is a delightful treat for those watching their sugar intake. Made with skim milk and egg whites, it offers a creamy texture without the heaviness of traditional custards. The use of a sugar substitute allows you to enjoy the classic vanilla flavor while keeping calories low. Perfect for a quick dessert or a healthy snack, this recipe comes together quickly with simple ingredients. It&# 226;ÂÂs an excellent choice for diabetic-friendly diets or anyone looking for a lighter frozen dessert option.
Vanilla Ice Cream – Diabetic Ww #1
Description
This light and airy vanilla ice cream is a delightful treat for those watching their sugar intake. Made with skim milk and egg whites, it offers a creamy texture without the heaviness of traditional custards. The use of a sugar substitute allows you to enjoy the classic vanilla flavor while keeping calories low. Perfect for a quick dessert or a healthy snack, this recipe comes together quickly with simple ingredients. It&# 226;ÂÂs an excellent choice for diabetic-friendly diets or anyone looking for a lighter frozen dessert option.Ingredients
Directions
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Sprinkle gelatin over 1/4 cup of the skim milk in a small bowl. Let stand for 5 minutes to soften.
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In a double boiler or heatproof bowl set over simmering water, combine the remaining 1 cup skim milk, egg yolks, and salt.
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Whisk constantly over medium-low heat until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not boil.
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Remove the custard base from heat. Stir in the softened gelatin mixture and sugar substitute until completely dissolved and blended.
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Allow the mixture to cool to room temperature.
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Stir in the vanilla extract and half-and-half until well combined.
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Cover and refrigerate or freeze until the mixture is thick but not solid, about 1-2 hours.
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In a clean, chilled bowl, beat the egg whites until stiff peaks form.
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Remove the milk mixture from the freezer. If it has frozen solid, let it sit at room temperature for 5-10 minutes until soft enough to beat.
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Beat the milk mixture vigorously until smooth and creamy.
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Gently fold the beaten egg whites into the milk mixture until just combined, maintaining airiness.
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Transfer to a freezer-safe container. Freeze until firm, at least 4 hours or overnight.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 134.7kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1255.8mg53%
- Total Carbohydrate 28.8g10%
- Dietary Fiber 0.0g0%
- Sugars 28.8g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the bowl and beaters used for whipping egg whites are completely clean and grease-free.
If the ice cream becomes too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.
You can substitute the half-and-half with heavy cream for a richer texture, though this will increase the calorie count.
Store in an airtight container in the freezer for up to 2 weeks.
