The Best Homemade Ice Cream(No Cholesterol)
Creamy, homemade ice cream with vanilla flavor, suitable for those seeking a cholesterol-free dessert option that's rich and refreshing.
Ingredients
Instructions
- Separate the eggs, placing egg whites in a mixing bowl and egg yolks in another.
- Beat the egg whites until stiff peaks form.
- In a separate bowl, beat the egg yolks (using Egg Beaters) until lemon-colored.
- Combine sugar, water, and a pinch of salt in a saucepan and heat until the sugar dissolves.
- Stir in the vanilla extract.
- Mix the evaporated skim milk into the egg yolk mixture.
- Gradually add the sugar syrup to the egg whites, folding gently to combine.
- Pour the mixture into a freezer-safe container and freeze until firm, stirring occasionally.
Tips & Substitutions
For a creamier texture, consider using whole eggs instead of Egg Beaters. If you prefer a sweeter ice cream, add an extra 1/4 cup of sugar. Make sure to fold in the sugar syrup gently to maintain the airiness of the egg whites. This recipe can be varied by adding mix-ins like chocolate chips or crushed fruit. You can also browse more American recipes for inspiration.
Serving Suggestions
Serve this delicious homemade ice cream in bowls or cones, topped with fresh fruit or chocolate sauce. It pairs beautifully with Cheesy Corn Pudding or as a side to a warm dessert like Crushed Pecan Pie. You can also create an ice cream sundae with nuts, whipped cream, and cherries for an indulgent treat.
Storage & Reheating
Store leftover ice cream in an airtight container to prevent ice crystals from forming. For best results, keep it frozen for up to two weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping to soften. Avoid refreezing thawed ice cream, as it can affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of The Best Homemade Ice Cream(No Cholesterol) contains roughly 560 calories, with 4g protein, 60g carbohydrates, and 3g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1866mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated skim milk?
Yes, you can use regular milk, but the texture may be less creamy. Evaporated skim milk provides a richer flavor and smoother consistency. If you prefer a lighter option, try using a combination of regular milk and heavy cream.
How long does it take for the ice cream to freeze?
Typically, it takes about 4-6 hours for the ice cream to freeze completely. However, for the best texture, stir it every 30-60 minutes during the freezing process to break up any ice crystals and ensure even freezing.
Can I add flavorings or mix-ins to this ice cream?
Absolutely! You can customize your ice cream by adding flavorings like cocoa powder, fruit purees, or extracts. Mix-ins such as chocolate chips, nuts, or even cookie crumbles can be folded in before freezing for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).