Low Fat Fresh Mint Ice Cream

Indulge in the creamy, refreshing taste of **Low Fat Fresh Mint Ice Cream**, a guilt-free twist on a classic summer dessert made with real, fragrant mint leaves. This homemade recipe features a light and wholesome base of low-fat milk and half-and-half, enhanced with the natural sweetness of granulated sugar and a hint of vanilla extract. Fresh mint leaves are steeped to infuse a vibrant, herbal flavor into the ice cream, while cornstarch ensures a silky, smooth texture without the need for heavy cream. Ready in just 20 minutes of prep time plus churning, this lighter, healthier treat is perfect for mint lovers seeking a cool, satisfying dessert. Serve it in bowls or cones for a delightful ending to any meal.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 cup Fresh mint leaves
• 2 cups Low-fat milk
• 1 cup Half-and-half, low-fat
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Cornstarch
• 0.25 teaspoon Salt
• 0.25 teaspoon Baking soda

Directions

Step 1

Begin by washing the fresh mint leaves thoroughly under cold running water. Pat them dry using a clean kitchen towel or paper towels.

Step 2

In a medium-sized saucepan, combine 1 cup of the low-fat milk, the fresh mint leaves, and the granulated sugar. Stir gently to mix the ingredients.

Step 3

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

Step 4

Once the sugar is dissolved, remove the saucepan from the heat and set it aside to steep the mint for about 10 minutes. This allows the mint flavor to infuse into the milk.

Step 5

Strain the mint milk mixture into a bowl to remove the mint leaves, pressing gently on the leaves to extract as much liquid as possible. Discard the mint leaves.

Step 6

Return the mint-infused milk to the saucepan and add the remaining 1 cup of low-fat milk and the low-fat half-and-half.

Step 7

In a small bowl, mix the cornstarch with a few tablespoons of the milk mixture to make a slurry. This will help prevent lumps in the ice cream base.

Step 8

Add the cornstarch slurry, salt, and baking soda to the saucepan and whisk until everything is well combined.

Step 9

Heat the mixture over medium-low heat, stirring constantly with a whisk, until it thickens slightly. This should take about 5 to 7 minutes. Do not let the mixture boil.

Step 10

Remove from heat and stir in the vanilla extract.

Step 11

Let the mixture cool to room temperature by placing the saucepan in an ice bath or transferring the mixture to a large bowl and refrigerating.

Step 12

Once completely cooled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until you reach a soft-serve consistency, usually about 20 to 25 minutes.

Step 13

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to allow it to firm up.

Step 14

Serve the low-fat fresh mint ice cream in bowls or cones and enjoy!

Nutrition Facts

Serving size	(1139.4g)

Amount per serving	% Daily Value*
Calories	1349.8

Total Fat 36.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat g
Cholesterol 117.3mg	0%
Sodium 1329.3mg	0%
Total Carbohydrate 237.9g	0%
Dietary Fiber 20.1g	0%
Total Sugars 200.8g
Protein 44.3g	0%

Vitamin D 201.6IU	0%
Calcium 1666.4mg	0%
Iron 22.6mg	0%
Potassium 1899.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 12.2%

Carbs: 65.4%