Light Vanilla Ice Box Ice Cream

light vanilla ice cream recipeIf you make ice cream with heavy whipping cream, it will be rich. (Some would argue that is what makes ice cream so great.) For those who asked for a lighter version, we went to work to reduce the amount of cream and sugar.

This is the lighter version of our Vanilla Ice Box ice Cream Recipe. It substitutes skim milk for one-third of the cream and uses Splenda instead of sugar. If you would rather not use Splenda, stick with sugar.

Small ice crystals make ice cream smooth and luxuriant. The fat in the cream keeps ice crystals small as does the entrained air from beating. By reducing the cream in this recipe, both the fat and the entrained air is reduced. We used a double-freezing technique to make this light and smooth without all the cream. The double-freezing technique may not be necessary but we felt that it made a little nicer ice cream.

Since the vanilla is providing the flavor, use a good quality vanilla extract.


1/4 cup Splenda
1 pinch salt
1 tablespoon corn syrup
1/4 cup water
1 1/3 cups heavy whipping cream
2/3 cup skim milk
1/2 cup sweetened condensed milk
1 1/2 tablespoon vanilla extract


1. Mix the Splenda, salt, corn syrup, and water in a microwave safe bowl until the Splenda and salt are dissolved. Heat it in the microwave until it simmers, stirring once. Place the bowl of sugar syrup in the refrigerator or freezer until well cooled.
2. Beat the whipping cream with an electric mixer until soft peaks form.
3. Fold in the milk, sweetened condensed milk, vanilla extract, and sugar syrup.
4. Pour it into a pan or baking dish and freeze.
5. When nearly frozen, remove the ice cream from the freezer, spoon it into a large bowl, and beat with electric beater. Put the ice cream back into the pan and continue freezing.

Baker’s Note: Rapidly freezing your ice cream improves the texture. Since your freezer is colder than the freezing compartment of your refrigerator, you’ll make better ice cream in the freezer.