Light vanilla ice cream

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By Ángela

Summer becomes more bearable with ice creams, among other pleasures. If you are one of those who watch the calories or simply cannot consume sugar, take a note of this recipe for low calorie vanilla ice cream.

Light vanilla ice cream

Print recipe

Summer becomes more bearable with ice creams, among other pleasures. If you are one of those who watch calories or simply cannot consume sugar, this Vanilla Light Ice Cream is for you.

Light vanilla ice cream
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 4
  • Total time:

Ingredients

  • 1,5 tablespoons unflavored gelatin powder
  • 500 ml. From mineral water
  • 200 gr. skim milk powder
  • Liquid sweetener to taste
  • 1 teaspoon of vanilla essence or 2 pods

Preparation

  1. If we use the vanilla beans instead of the essence to prepare the ice cream, we add half the water plus 100 ml. to boil and cook the pods cut in half lengthwise for a couple of minutes. Let the pods infuse until the water cools down and strain.

  2. In that water we dissolve the gelatin. We waited about 5 minutes. Then we put this water in the blender with the powdered milk, the rest of the water and the sweetener. If the vanilla is artificial, we add it in this step. We let the cream rest for a while before freezing it.

  3. Once in the freezer, we must stir the ice cream every 40 minutes so that it does not crystallize and remains creamy.

Image: Mikelcuisine


Discover other recipes of: Menus for children, Desserts for Children, Ice Cream Recipes

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  1.   Fernando Rubio Castaneda said
    ago 13 years

    I have not understood the first step well. Do you have to boil the water where you have to add the gelatin?

    Reply to Fernando Rubio Castañeda
  2.   Fernando Rubio Castaneda said
    ago 13 years

    I have not understood the first step well. Do you have to boil the water where you have to add the gelatin?

    Reply to Fernando Rubio Castañeda
    1.    Alberto Rubio said
      ago 13 years

      Hi Fernando, The gelatin dissolves in the cold water where the vanilla has previously been infused.

      Reply to Alberto Rubio