Today I am making 3-ingredient eggless low-fat vanilla ice cream without ice cream machine.
3-Ingredient Low-fat Vanilla Ice Cream without Ice Cream Machine
for about 2 cups (480ml)
Ingredients
- 1 can evaporated milk, cold (354ml)
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- ½ cup + 2 tablespoons granulated sugar (100g)
- 1/8 teaspoon xanthan gum powder, optional
Directions
First, pour 1 can of cold evaporated milk (354ml) in a mixing bowl. Today I am using Nestle Carnation. Evaporated milk is significantly low in fat comparing to whipping cream. Then start whipping with a stand or hand-mixer. And add in the seeds of 1 vanilla bean. Don’t forget to use a plum, fresh, flexible vanilla bean. If you don’t have vanilla bean, add in 2 teaspoons of pure vanilla extract. Then gradually add ½ cup and 2 tablespoons of granulated sugar. This will make 3-ingredient low-fat vanilla ice cream. But if you want better ice cream texture, adding about 1/8 teaspoon of xanthan gum powder will do the job. It’s easily available and you can find the product link down in the description box.
When the mixture doubled in volume, stop whisking and freeze for one and a half hours. And take it out of the fridge and beat with a mixer until smooth. Repeat churning 2 more times with one-and-a-half-hour intervals. This will prevent crystallization. And freeze completely. If you use an ice cream machine, follow the manufacturer’s manual.
Voila! Homemade low-fat vanilla ice cream. It seems Americans call vanilla ice cream with real vanilla bean “French vanilla ice cream”, right?* This vanilla ice cream is easy summer treat at home. Also it’s lower in fat comparing to regular vanilla ice cream.
Bon appetit. This is why I love vanilla ice cream. I love fragrant vanilla seeds gritting between the teeth.
And finally Eugenie Kitchen has more than 100,000 subscribers. Thank you so much everyone! EK is not possible without you. Thank you. See you soon. Bye!
Notes
Get Xanthan gum powder (vegetarian) here >> http://bit.ly/xanthangum
* This is eggless “real” vanilla ice cream, not French. I never heard “French vanilla” in France, they have only “glace vanille (vanilla ice cream)”. In English language <<French vanilla ice cream>> means ice cream containing egg yolks. (thanks, Anna Breon!)
Angela Terrell says
Hi Eugenie! I made this recipe earlier today. I doubled the recipe and divided it. One half was vanilla and the other half was peanut butter! Oh my goodness it was fantastic, and clean tasting. Keep up the great work. I’m going to try this recipe with strawberry puree. I’ll let you know how that turns out.
EugenieKitchen says
Hi, Angela! So glad to hear that. Earlier this week I tried evaporated milk ice cream with cocoa powder, the combination of two flavors wasn’t really right. So please let me know how it is with fruit puree, I am curious. :)
Graeme Hedley says
Is there a recipe for a chocolate version as i am a chocy freek.
Angela Terrell says
I believe she does have a chocolate recipe for this. It might be made with sweetened condensed milk. Try looking through her dessert recipes.