Low Fat Blueberry & Vanilla Ice-Creams

Low fat homemade blueberry ice cream, homemade vanilla ice cream

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For the last day of this week’s marathon, I am here with a low fat, low calorie ice-cream, perfect for the upcoming summer. Last week I came across this ice-cream link on one of the social networking groups. As soon as I saw the recipe I wanted to try it and blog it this week. I made two flavors of ice-cream with this recipe, vanilla and blueberry. Both the ice-creams were good, but I must confess, Vanilla was the best. The tricky part however was choosing the color for this week’s theme. I thought of going with color blue as one of the flavors is blueberry. This ice-cream is made with evaporated milk and this milk is not pure white. I figured color of vanilla might be the closest color of evaporated milk. Since I had two choices, I narrowed it to color vanilla and moreover I also made a vanilla flavor and felt it might be apt to go with this color.

Low fat homemade blueberry ice cream, homemade vanilla ice cream

Coming to the recipe, this is a three ingredient recipe, evaporated milk, sugar & the flavor. Yes, that’s all you need to make this ice-cream. No heavy cream, no eggs and no condensed milk either. And we don’t need an ice-cream maker either! All we need is a stand mixer… Well, not quite. I don’t have a stand mixer either and I used my hand held mixer and it worked fine.

Low fat homemade blueberry ice cream, homemade vanilla ice cream

Coming to the ice-cream, it is a low calorie, low fat ice-cream which is perfect if one is conscious about the calorie intake. This recipe yields about a quart or 1 liter ice-cream and the calories from 1 can of milk is around 250 calories. If using low fat evaporated milk, it is only 60 calories. I did not calculate the calories from sugar but, I am sure it still has fewer calories than the ice-creams made with any other milk or cream. This ice-cream is not dense and rich but it is soft and fluffy. Since I don’t have an ice-cream, I had to rely on my freezer and it took about 8 hours to set the ice cream. With an ice-cream, ice-cream is ready in a jiffy.

Low fat homemade blueberry ice cream, homemade vanilla ice cream

Last Sunday I made this ice-cream, one with vanilla flavor and other with blueberries. I used evaporated milk and confectioners’ sugar for blueberry ice-cream and low fat evaporated milk and granulated sugar for vanilla ice-cream. Although I used low fat evaporated milk for vanilla ice-cream, I liked this flavor the most. Blueberry ice-cream was also good but I felt I could have added bit more of sugar to it. I do not know if that was because I added blueberries or the recipe itself needs more sugar. Since evaporated milk has few calories, I think next I will go with regular one, instead of low fat evaporated milk.

Low fat homemade blueberry ice cream, homemade vanilla ice cream

Source: Crunchy Cream Sweet who followed Random Recipes
Preparation Time: At least 8 hours if not using an ice-cream maker
Yields: About 1 quart

I shall list the ingredients I used for both the ice creams separately. The preparation is same for both the flavors except for adding blueberries for blueberry ice-cream.

Blueberry Ice-Cream:

  • 1 12oz. can Evaporated Milk with vitamin D added (can use low fat evaporated milk too. I used it for Vanilla flavor)
  • 1 ¼ c Confectioners’ Sugar or Powdered Sugar (I used ½ cup granulated sugar for vanilla flavor)
  • 2 tsp. Vanilla Extract
  • 100 grams or ¾ c Blueberries pureed

Vanilla Ice-Cream

  • 1 12oz. can Low fat Evaporated Milk with vitamin D added
  • ½ c Granulated Sugars
  • 2 tsp. Vanilla Extract


  • Refrigerate evaporated milk for at least 3-4 hours or overnight. Before preparing it, open the can pour it into a 2 ½ quart bowl. Yes, you would need a large bowl as it is going to increase in volume once whipped. I never knew evaporated milk whips so well, just like whipping or heavy cream. While I was putting together the rest of the ingredients, I up this bowl in the freezer. More cooler the milk & the bowl, the easier it is to whip.
  • Puree blueberries and keep aside.
  • Whip the milk for 2 – 2 ½ minutes, I used my hand held mixer. If using a standing mixer, it takes 30 – 40 seconds.
  • Add sugar and whip until sugar is nicely incorporated.
  • Add vanilla extract and mix it.
  • For blueberry flavor, add the blueberry pulp and whip until well mixed.
  • If using an electric ice-cream maker, rest of the steps can be skipped. According to Random Recipes, if using an ice-cream maker transfer whipped milk to the ice-cream maker and churn for an hour, transfer to freezer safe container with lid and freezer.
  • Put the bowl in the freezer and let it freeze.
  • An hour later, pull the bowl out of the freezer and whip it again for another couple of minutes. If using a stand mixer, mix for 1 minute. Put it back in the freezer.
  • Repeat the above step 3 more times every one hour. We will have to whip it 4 times including the above two steps. (I only whipped it for three. I whipped first time after 1 hour and the second time after 2 hours. It was late by then and the third time I whipped next morning. By then ice-cream was all set. I left it on the counter top for 10 minutes and whipped it. )
  • Transfer to a container and freeze.

Recipes I posted this day in 2012: Melon Salad

Recipes I posted this month in 2008, in 2009, in 2011 and in 2012.

Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog

Event Entries: Sending this Ice-cream to Recipe Junction’s Spotlight: Summer Fruits

7 thoughts on “Low Fat Blueberry & Vanilla Ice-Creams

  1. Ice cream looks excellent usha..I am yet to lay my hands on an evaporated milk can..not sure if it’s available here…should remember to check it out…the clicks are lovely..

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