Worry Free Ice Cream


"This is a lower-fat, satisfying substitute for ice cream. The evaporated milk lends richness without the fat of cream. Try substituting 3/4 cup fresh fruit puree and 1 teaspoon vanilla for the 1 tablespoon vanilla, or add some grated chocolate. This dessert is best eaten fresh, like soft-serve."


50 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 11 Ratings


We tried this recipe twice and had bad results both times. It just would not freeze in our White Mountain ice cream maker. After 40 minutes, it was still soup. I took it out and mixed in skim ...

I think this recipe is under-rated because it originally called for sweetened condensed milk, but after the typo was corrected, the ratings improved. This is my favorite ice cream recipe becaus...

We have updated this recipe to include evaporated milk instead of sweetened condensed, as we believe that the ingredient was interpreted incorectly from the original submission. The ice cream sh...

Made with full fat evaporated milk and added 1/3 cocoa, tastes like a wendys chocolate frosty. Also dont have an ice cream maker so just froze in a baking pan with foil for an hour.

Now that the recipe has been changed it did work! It was ok!

worry free ice cream,i tried this recipe for the first time and it was like soup and i kept my machine running more then 30 minutes and i took it ouuut and put in the freezer still would not fre...

I liked this recipe a lot! It was easy and inexpensive to make, and quite tasty. It didn't turn out creamy though, more of the consistancy of ice milk I suppose. The only complaint I have is the...

Definitely underrated! It's great for how low in fat it is. I used two 12 oz cans, or 3 cups, of 2% evaporated milk (following calamari's advice), 1 1/2 tbsp vanilla, and 1/2 cup of sugar, in a ...

This recipe is quick, but the results are not that good. My ice cream was not creamy; it had more of a ice milk texture. The biggest negative is that is tastes like evaporated milk.