Light Vanilla No Churn Ice Cream

If 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.

  • You can enjoy it with less guilt! This ice cream uses Splenda instead of sugar and replaces one-third of the heavy whipping cream with skim milk, so it isn’t nearly as rich as regular ice cream which means less guilt as you enjoy your frozen treat.
  • So much easier! Most ice cream requires you to churn the cream and get some sore muscles in the process. With icebox ice cream, no churning is required because all you have to do is whip enough air into the cream and throw it into the freezer.
  • Absolutely delicious! Who said lighter had to mean less tasty! This light vanilla no-churn ice cream is just as tasty as the original.

What is Icebox or No Churn Ice Cream?

Regular ice cream is made through a churning technique to incorporate air to make the ice cream nice and smooth. It can be a lot of work. Icebox or no-churn ice cream becomes soft and smooth by whipping air into the whipped cream before folding it into the ice cream mixture and then freezing it.

Churned Ice Cream
Icebox/ No-Churn Ice Cream

About the Light Vanilla No-Churn Ice Cream

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.

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(Updated from May 22, 2014)