Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

low fat almond vanilla ice cream

(1 rating)
roaming avatar
Recipe by
Sasha Kamen
@roaming
Dallas, TX

This is low fat and low sodium, but it sure doesn't taste like it! You can also use 2% or whole milk if you aren't watching fat and calories. Substitute pecans for the almonds and add 2 tsp. butter flavoring for butter pecan ice cream.

(1 rating)
yield 4 serving(s)
method Refrigerate/Freeze

Ingredients For low fat almond vanilla ice cream

  • 3/4 cup almonds, divided
  • 2 cups 1% milk
  • 4 large egg yolks
  • 2/3 cup sugar
  • 1 vanilla bean

How To Make low fat almond vanilla ice cream

  • 1
    Preheat oven to 350 degrees F. Place almonds on a cookie sheet and toast for 15 to 18 minutes. Allow almonds to cool.
  • 2
    Meanwhile, heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.
  • 3
    Place 1/2 cup of the toasted almonds into a food processor, process until finely chopped.
  • 4
    Stir finely chopped almonds into the hot milk, mix well and allow to steep for at least 30 minutes.
  • 5
    In a large sauce pan, whisk together egg yolks and sugar, until smooth.
  • 6
    Pour almond milk mixture into egg yolks and sugar mixture, split the vanilla bean into half lengthwise, and add split beans with vanilla seeds into saucepan with all the liquid.
  • 7
    Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 15-20 minutes.
  • 8
    Transfer into a sieve on top of a medium bowl. Sieve out the solids, pressing to extract as much liquid as possible. This should result in a smooth vanilla almond ice cream base.
  • 9
    Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
  • 10
    Pour into ice cream maker and process for about 25 minutes. Follow any specific directions for your ice cream maker.
  • 11
    Coarsely chop remaining 1/4 cup toasted almonds. Add into ice cream maker near the end and process another 3 to 5 minutes.
  • 12
    Place the frozen ice cream in a reasonable sized container. It can be served immediately, or you can freeze it until it firms up if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT