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Worry Free Ice Cream

Worry Free Ice Cream

  • Prep

    5 m
  • Ready In

    50 m
DNJTAYLOR

DNJTAYLOR

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.

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  1. Combine evaporated milk, sugar and vanilla. Freeze in an ice cream maker according to manufacturer's instructions.
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Reviews

Cindy
48

Cindy

1/10/2004

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 milk and put in our regular freezer and it finally is freezing. We spent a lot of money and had disappointed kids. The flavor is good, although much too sweet for my taste.

calamari
25

calamari

3/6/2009

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 because 1) extremely easy - only 3 ingredients 2) lower fat than most recipes 3) great base for fruit ice creams My modifications to the recipe: * Use 2% evaporated milk instead of skim, because ice cream needs some fat to churn properly. Skim is too skinny! * Scale up the recipe to use three 12oz cans of evaporated milk (36oz total) and 1 1/4 cups of sugar. I use this recipe as a base for making fruit ice creams (in fact, I've only made the vanilla once). When using 36oz evaporated milk, I use 1 pint or 1 pound of fruit, chopped (strawberry, cherry) or pureed (blueberry, banana), and combine with 3/4 cup of the sugar for an hour to create a fruit syrup. Then mix with the milk, sugar, and vanilla, and churn. Awesome fruit ice cream! When made with 1 pint of fruit, the recipe yields about 7 quarts ice cream.

the allrecipes staff
20

the allrecipes staff

3/12/2004

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 should be able to freeze much more quickly, and actually be "worry free"

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