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How to Make Delicious Homemade Fat-Free, Sugar-free Chocolate Ice Cream (directions, recipe, with photos, easy and free)

How to Make Homemade Fat-free, Sugar-free Gourmet Chocolate Ice Cream
Using a Gel-container Ice Cream maker!

Click here for a PDF print version

What's better than fresh gourmet ice cream?  But you want to be healthy and cut down fat and calories?  No problem! Make your own homemade fat-free, sugar-free chocolate ice cream!  It is actually quite easy, and electric ice cream makers are inexpensive! You can make plain chocolate or vanilla ice cream, even many other flavors.  We are showing how to make chocolate on this page! This will taste better than any gourmet luxury ice cream you've ever bought in any store!  And it is healthier and much less expensive! If you have an ice cream maker that requires ice and salt instead of the freezer bowl, see these instructions instead!

Note: for those of you who are pedantic and surrealistically picky - of course this ice cream cannot be completely and utterly fat free and sugarless - ALL chocolate contains some fat and some carbs.  That is inherent in chocolate.  But this recipe certainly shows you how to make that a neglible amount, at least in any rational person's mind..

If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.

Directions for Making Homemade Fat-free*, Sugar-free Premium Ice Cream

* Fat free - if you use egg beaters or other egg white substitutes; otherwise there is some fat in the egg yolks.

Yield: typically 1/2 gallon, but it can vary substantially from one ice cream maker to the next, essentially depending upon how much air is beaten into it.  Usually 40% air, by volume, is normal.

Ingredients

• 2 cups nonfat milk
• 1 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, - OR if your fruit is VERY sweet, you be able to get away with no added sweetener.
• 1/4 cup fat-free powdered milk
• Egg Beaters - 1 14 oz carton (the short one, not the tall one) of Egg Beaters (or the whites from 8 eggs)
• 1 cup fat-free half-and-half (which DOES contain "corn syrup", which is a form of sugar, so you may want to use 1 more cup of nonfat milk instead - it works almost as well)
• 1 teaspoon vanilla extract
• Chocolate syrup (They do make sugarless versions - look for the ones without sorbitol or mannitol in them - that type of sweetener has a laxative effect... which is usually not desirable. . )  If you want to use plain cocoa powder, you can do that instead.

 Equipment

• 1 ice cream maker
• 1 large pot
• 1 wooden or plastic spatula

Instructions

Step 1 - Pre-Freeze your ice cream maker's gel container

Before you even think about making ice cream, you better get the gel container in the deep freeze and start it freezing up.  Models vary, but generally, the recommend
the length of time needed to freeze the unit is between 6 hours and 22 hours. It depends on how cold your freezer is. If you have the room, just leave your freezer bowl in the freezer at all times. That way, you can take it out any time for immediate use.

To determine whether the bowl is completely frozen, just shake it. If you don't hear liquid moving, it's frozen!  Before freezing the bowl, wash and dry the bowl, then place the freezer bowl in the back of your freezer where it is coldest. (Note: Your freezer should be set to 0°F for most foods, including ice cream!)

 See here for related tools, equipment, supplies on Amazon See here for related tools, equipment, supplies on Amazon See here for related tools, equipment, supplies on Amazon See here for related tools, equipment, supplies on Amazon See here for related tools, equipment, supplies on Amazon

Best Ice cream maker? My opinion: I've tried many different types of ice cream makers over the past 25 years, and the Cuisinart ICE-30BC is the easiest, simplest, and neatest (as in not messy) ice cream / gelato / sorbet / frozen yogurt maker I've used.  just pop the gel bowl in the freezer and, depending upon how cold your freezer is, within 6 to 12 hours, it's ready to make ice cream, without ice, salt or mess. It also has an opening in the top to add flavorings... or to sample as it freezes.. .YUM! Highly recommended! Blake

On the other hand, the Hamilton Beach model is cheaper, but it doesn't get as good reviews and I haven't tried it.  The Nostalgia model is cheapest but requires ice and salt. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers a hand-crank model.

 

Step 2 - Heat the milk, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, and powdered milk

In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, and powdered nonfat dry milk. Bring the mix to a low simmer over medium heat and stir to dissolve the Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, , then turn the heat down and just keep it warm.

 

 

Step 3 - Get the egg whites or egg substitutes ready

As noted in the ingredients, egg yolks are not fat free and do have 215 mg cholesterol per each egg yolk, so for this recipe we use an egg substitute, like Egg Beaters or Better'N Eggs.

 

Step 4 - Whip the egg whites until thickened

Put the egg whites in a medium bowl and whisk until they are thickened (it only takes about 2 minutes.  I use a hand mixer on low speed.

Note: the yellow color in the egg beaters comes from carrageenan, a natural food additive made from seaweed, which also helps to thicken.  Of course, you can use plain egg whites instead.

 

 

Step 5 - Slowly add 1 cup of the hot milk mixture to the egg whites

While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).

 

 

 

Step 6 - Pour the egg mix into the pot of hot milk

Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).

 

 

 

 

 

 

Step 7 - Add the light cream and vanilla and refrigerate

Stir in fat-free half-and-half and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine. And yes, even in chocolate ice cream, the vanilla improves the flavor!

 

 

 

 

 

 

 

 

 

Step 8 - Fire up the ice cream maker and add the chocolate syrup!

(Yes I know the photos show strawberry ice cream - I've got to take new photos; the photos of the chocolate batch were blurry)

 

Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.  Add the chocolate syrup early in the freezing process.  How much?  Well, that's up to you.  I add about 1/2 cup of chocolate syrup.

I use Hersey's sugar free syrup.  If you would rather use cocoa powder, simply sprinkle it in.  How much?  AGain, it depends upon how intense a chocolate flavor you want.  I'd start with 1/4 cup.

You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker.  You will also hear the motor straining, as the ice cream freezes.  On some units, the directions with the maker tell you to let it work until the motor stalls and stops.

When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Step 19 - Enjoy!

Hey, once it reaches the consistency you like, it's time to eat!  That's it!  You made great homemade fat-free, sugar-free ice cream!

 

 

 

 

 

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