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. Ingredients:
  • 1/4 cup Splenda
  • 1 pinch salt
  • 1 tablespoon corn syrup
  • 1/4 cup water
  • 1 1/3 cups heavy whipping cream
  • 2/3 cup skim milk
  • 1/2 cup sweetened condensed milk
  • 1 1/2 tablespoon vanilla extract
  1. Mix the Splenda, salt, corn syrup, and water in a microwave-safe bowl until the Splenda and salt are dissolved. Heat it in the microwave until it simmers, stirring once. Place the bowl of sugar syrup in the refrigerator or freezer until well cooled.
  2. Beat the whipping cream with an electric mixer until soft peaks form.
  3. Fold in the milk, sweetened condensed milk, vanilla extract, and sugar syrup.
  4. Pour it into a pan or baking dish and freeze.
  5. When nearly frozen, remove the ice cream from the freezer, spoon it into a large bowl, and beat with an electric beater. Put the ice cream back into the pan and continue freezing.
Baker’s Note: Rapidly freezing your ice cream improves the texture. Since your freezer is colder than the freezing compartment of your refrigerator, you’ll make better ice cream in the freezer.
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