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If you love really good chocolate ice cream, but are on a diet that restricts sugar, calories and/or fat; this one's for you. My kids prefer this over full fat, full sugar ice cream! And it tastes SO MUCH BETTER than store bought Low-Fat ice cream. It is actually quite easy, costs less than store bought! The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling. These directions will work fine for all ice cream makers that use ice and salt; such as (but not limited to): Aroma, Hamilton Beach, Richmond Cedar Works (RCW), Rival, Oster, Rival (8400, 8401, 8401M, 8405, 8410, 8420, 8450, 8455-X, 8550, 8550-X, 8600, 8605, 8650, 8620, 8704, 8704P, 8706, 8804, 8806, F64306, etc.) Waring, White Mountain ice cream makers and many others.
If you have an ice cream maker that uses a gel container that you pre-freeze, see these instructions instead!
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
There's not much point in trying to make ice cream if you need ice for the ice cream maker. For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster's).
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.
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. You can, of course, use 8 regular egg yolks.
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.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
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).
Stir in non-fat 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.
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture. Remove the freezer
canister and pour the milk/cream/fruit mixture from step 8 into the freezer
bowl. and put the cover on the canister. Put the canister in the cream
maker. Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: Cream Canister should stand straight while layering.)
1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Turn the ice cream maker on and let the maker work until starts to thicken, about 20 minutes. From time to time, add more ice cubes and salt as needed.
How much more ice? To the top[. How much more salt? Just sprinkle some on the ice, like a teaspoon full.
Now is the time to add the chocolate syrup, if you are making chocolate ice cream. I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!
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.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade Low-Fat, sugar-free ice gourmet cream!
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