We Scream For Low Fat Ice Cream

Hi my name is Karima and I’m an Ice Cream Addict! There… I said it! Victory is mine, well maybe it will be at the end of this post. In an effort to be healthy yet, still enjoy the food we love, we have been tackling the seasons most popular treats, remixing them our way.  This week we remixed chocolate ice cream!

I went on Pioneer Woman.com to get the perfect old fashion ice cream recipe. Once a read it over I decided what to swap to cut the calories.

Ingredient List:

  • 1 bar of chocolate
  • 3 cups of half and half ( we swapped for chocolate almond milk)
  • 2 cups of sugar (we used agave nectar)
  • 8 large eggs
  • 3 cups of heavy cream (we only used 2 cups)
  • 1 pint strawberries
  • 1 lime


Pre- Heat

The First Mixture

Heat 1 cup half-and-half , 2 cups almond milk, 1cup sugar, 1 cup agave, and 1/2 chocolate bar in a saucepan over  low heat.  Stir constantly. Turn off heat when mixture is totally heated and all chocolate is melted . NOTE: You can also use coco powder (not hot chocolate) if you don’t want to use real chocolate.



Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly.



They smelled AMAZE

While that mixture simmers for a while we kicks things up a notch by adding strawberries. Who doesn’t like chocolate covered strawberries? The Strawberry Mixture, is 1/2 lime squeezed, 8 strawberries, 2 tablespoons brown sugar and  1/2 cup sparkling strawberry water.


STEP 4 & 5

After the eggs go in

At this point you need to mix the warm mixture and the heavy cream together and mix well. 

Add strawberry sauce.

Now, chill the whole thing in the fridge for at least two hours before running it through the ice cream maker. If you have the ice cream maker like mine use the “chill bowl” that comes with the ice cream maker. After 2 hours please let ice cream churn for 3o minutes.

I didn’t get a photo of this part, but after the ice cream is finished freezing in the ice cream maker, it will still be very soft—the consistency of soft serve. Serve it right away if that’s your preference, but it’s really much better if you spoon the soft ice cream into a separate container, cover it, then freeze it for several hours. This will turn it into the real, live, frozen ice cream we all know and love.


STEP 6 Scoop Eat Love


The Results…pretty darn yummy! The consistency was nice not as creamy as Edys but again we used Almond milk and only 2 cups of heavy cream. This is a great treat to remix with your family, friends, kids or co-workers on a hot summer day. We will definitely be making more! All the sweet, great chill, half the calories 🙂

One thought on “We Scream For Low Fat Ice Cream

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