Low Fat Hazelnut Ice Cream
Indulge in the creamy, nutty goodness of this Low Fat Hazelnut Ice Cream, a healthier take on a decadent classic. Made with skim milk and reduced-fat cream, this recipe delivers all the luscious flavor without the extra calories. The roasted hazelnuts add a rich, toasty depth, perfectly balanced by hints of vanilla and a touch of sweetness. A cornstarch slurry acts as a natural thickener, ensuring a silky-smooth texture that rivals any store-bought treat. With just 20 minutes of prep time and the magic of an ice cream maker, you can whip up this guilt-free dessert right at home. Serve it on its own, alongside fresh fruit, or atop your favorite baked dish for a refreshing finale. Perfect for dessert lovers seeking a low-fat, homemade alternative!
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Ingredients
- 2 cups Skim milk
- 1 cup Reduced-fat cream
- 1/2 cup Sugar
- 1/2 cup Hazelnuts
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, or until they are fragrant and lightly browned. Allow them to cool slightly.
Step 2
Rub the cooled hazelnuts with a clean towel to remove the skins as much as possible, then chop them finely.
Step 3
In a medium saucepan, combine 1 3/4 cups of skim milk and sugar over medium heat. Stir until the sugar is completely dissolved.
Step 4
In a small bowl, whisk together the remaining 1/4 cup of skim milk and the cornstarch until smooth. This will act as a thickening agent.
Step 5
Slowly whisk the milk-cornstarch mixture into the warm milk and sugar mixture on the stove. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
Step 6
Remove the saucepan from heat. Stir in the reduced-fat cream, finely chopped hazelnuts, vanilla extract, and salt. Mix well to combine.
Step 7
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Step 8
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 9
Transfer the ice cream to an airtight container and freeze for an additional 2 hours or until firm. Serve and enjoy your homemade low-fat hazelnut ice cream!
Nutrition Facts
| Serving size | (913.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1547.0 |
| Total Fat 89.0g | 0% |
| Saturated Fat 34.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 172.4mg | 0% |
| Sodium 871.8mg | 0% |
| Total Carbohydrate 166.6g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 143.2g | |
| Protein 34.3g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 900.2mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 984.2mg | 0% |
Source of Calories