Vanilla Ice Cream — it’s the most popular flavor among them all! It’s an all-time classic that everyone seems to reach for because it’s rich, it’s creamy, it’s sweet and packed with vanilla flavor. But oftentimes, they’re kind of… you know, unhealthy. Store-bought vanilla ice creams usually contain about 350 calories per cup while homemade vanilla ice creams can range from around 400-600!
Well, not anymore!
Unhealthy ice cream stops HERE with this Homemade Vanilla Bean Ice Cream recipe.
- It’s soft and creamy, not icy (just like how all ice cream should be) and it’s made without heavy cream.
- It’s sweet and satisfying, yet it’s made without refined sugar and high fructose corn syrup.
- It’s speckled with real vanilla beans, too, which makes it look amazingly fancy and sophisticated.
Now, do you wanna know what makes this recipe so great? It’s made with only THREE ingredients! It’s so incredibly easy to make, I know I’m going to be making this on a regular basis. Not just because it’s quick and simple, but because it’s some seriously addictive stuff!
Homemade Vanilla Bean Ice Cream
- 1 cup low fat organic cottage cheese (or you can try plain yogurt)
- ½ tsp liquid stevia extract (I would recommend SweetLeaf or NuNaturals)
- ¼ tsp vanilla paste
- In a small bowl, stir together all of the ingredients. Scoop the mixture into an ice cube tray or silicone cube mold (silicone molds work best for easy cube removal). Freeze until solid.
- Thaw the cubes for about 20 minutes, then place inside the Dessert Bullet chute.
- Place a bowl under the Dessert Bullet spout, then turn the machine on. Gently press down on the plunger until the ice cream starts to come out (if the ice cream isn’t completely smooth the first time around, you can run it through the machine again)
- Serve with mini dark chocolate chips, naturally colored rainbow sprinkles, fresh fruit or spoons alone. Enjoy!
Yields 1 large serving.
This recipe will NOT disappoint. This recipe took a few trials to perfect because I was really critical in my taste-testing journey. It was important to get the measurements correct — too much stevia can overpower the vanilla, too much vanilla can leave a bitter aftertaste, and too much cottage cheese can make the ice cream taste salty. Thankfully, I got it right in the end. Just in time for the hot summer months ahead.
I really like how this recipe makes a single serving , too – you won’t be tempted to eat an entire pint.
Or quart… 😉
This ice cream is decadent and creamy and uber “vanilla-y” so you can satisfy your sweet tooth without overdoing it on the calories, fat and sugar. This is an ice cream you can feel good about eating!
-Jessica Stier of Desserts with Benefits