Ice Cream is Great for Weight Loss

In its truest form, ice cream is made up of milk, cream, sugar, and a stabilizer. With this knowledge, I'm going to create three low-calorie vanilla ice cream recipes that taste nearly as amazing as the full-fat stuff and get increasingly better with each variation. Let's get into it. Let's start with a pint on a scale and into it add 240 grams 1% milk, 200 grams almond milk, and 5 grams of vanilla extract. For milk, I use Fairlife because it has double the protein of regular milk, but the same amount of calories. However, since Fairlife doesn't make 1% milk anymore, I buy a half gallon of both fat-free and 2% and add 120 grams of each. You can also use regular milk for these recipes, you will just miss out on about half of the protein per recipe. Put the pint off to the side and put a small bowl on your scale. To it, add 45 grams swerve, 1 gram xanthan gum, and 1 gram of salt. The urethritol, or swerve, is going to act like our sugar and the xanthan gum is our stabilizer, which creates a smoother texture and prevents ice crystal formation. Mix these three ingredients up with a spoon or fork. Then take a frother or an immersion blender and start mixing the wet ingredients in the pint. While they are mixing, slowly add the dry ingredients into the mixture. Doing this while mixing is going to help dissolve the xanthan gum without having it clump up and will make for a silky smooth final product. Once all the dry ingredients have been poured, continue mixing for an additional 90 seconds. When finished, put a cap on your pint and freeze it for 24 hours. If you have a bunch of pints in your freezer like I do, I suggest getting some masking tape and labeling your ice cream with a sharpie before throwing it in the freezer. This way, you know which pint is which when choosing your ice cream for the day. When you are ready to eat, grab your pint and rinse the outside of it under hot water for 1 minute. Dry the pint off, load it up, and hit the ice cream function. I have tried all the creamy settings and the ice cream function is what I found worked the best in a double blind control trial I did in my kitchen. However, texture preferences are individual, so if there is another setting you prefer, feel free to use that one. Once the first spin is done, it looks like this. It definitely needs another re-spin, so back into the creamy it goes. After the re-spin, vanilla ice cream has ice cream pint consistency, but if you are a fan of vanilla soft serve, I would run the re-spin one more time. This recipe is the lowest calorie out of the group, while also being the most cost effective, but we can definitely up the flavor, taste, and texture, so let's move on to the next recipe. Into a pint add 440g 1% milk and 5g vanilla extract. The subtraction of almond milk for the addition of purely cow's milk is going to improve the ice cream's consistency while also decreasing ice crystal formation. Put the pint off to the side and put a small bowl on your scale. To it add 45g swerve, 1g xanthan gum, and 1g salt. By the way, if you prefer another sweetener, feel free to use it in these recipes instead. Mix the dry ingredients thoroughly and while the frother is running, slowly add the dry ingredients to the pint. Once all the dry ingredients have been added, mix for an additional 90 seconds. Put the top on and freeze for 24 hours. When it's time to eat, rinse off the outside of the pint, load it into the creamy, and run it on the ice cream setting. While you wait, consider ordering my cookbook to get access to over 100 delicious recipes, including the ones in this video, and receive all updates for free. If you want future recipes before everyone else, get the gift that keeps on giving and order today with the link in my pinned comment. Load the pint right back up, hit that respin button one more time for ice cream consistency, or two more times for that sweet, succulent, soft serve. This version undoubtedly surpasses the good version in taste by several notches, yet the next recipe will make these first two look like mere common folk. For this recipe, we are going to grab a high-sided container and load it up on a scale. You will find out why we are using this instead of the pint very soon. To it, add 430g of 2% milk, an egg yolk, and 5g vanilla extract. Even though ice cream is made up of 4 main ingredients, many ice cream brands also add an emulsifier to their recipes. This is because it helps bind different liquids together, which creates a smoother and creamier consistency that you can taste with every single bite. After several side-by-side comparisons of no egg yolk vs egg yolk, I even did a blind taste test to make sure my mouth wasn't telling me lies. If you don't want to use an egg yolk for whatever reason, that's okay. Just add 15 extra grams of milk. This is where we take this recipe over the top. Vanilla Beans If you have ever tried vanilla ice cream next to vanilla bean ice cream, you know how much of a difference these little sticks of heaven can make in the overall flavor. It is important you get a good quality vanilla bean, and I have linked the ones I am using in the description below. We are going to grab one of our vanilla beans and using a knife, cut it in half and open up the bean. Then using the knife, we are going to scoop out half of the seeds by just scraping along the inside. Drop them into the wet ingredients and put the other half of the vanilla bean into an airtight container or bag to make sure it stays fresh. Once these vanilla pods are empty, don't throw them away. You can make homemade vanilla extract that will be miles cheaper than what you buy at the store. Add a bowl to your scale and add 45g swerve, 1g xanthan gum, and 1g salt. Mix those ingredients together. For this recipe, I highly recommend using an immersion blender if you have one. It not only incorporates the xanthan gum more easily, but it also thickens up the mixture by emulsifying it more than the frother ever could. I found that if you just use the frother, most of the vanilla beans will sink to the bottom. What you can do to circumvent this issue is take the pint out of the freezer after about an hour of freezing and swirl the mixture around for 10-15 seconds. Since the liquid has thickened in the freezer, the vanilla beans will now hold in place like you used an immersion blender. With that said, using an immersion blender, start blending the wet ingredients while slowly pouring the dry ingredients into the container. Once all dry ingredients are poured in, mix for an additional 90 seconds and dump the liquid into a pint. Just look how thick the cream is already. I will probably be using an immersion blender for ALL creamy recipes going forward. Now throw that pint into the freezer. Side note, the best investment I ever made was buying extra pints because I always have ice cream that could be made without having to wait 24 hours. I will also leave links down in the description for extra pints as well. 24 hours later, it's time to eat. Run it under hot water for 60 seconds, load it into the creamy, and take her for a spin on the ice cream setting. Repeat for desired consistency and you now have the most luxurious vanilla ice cream that our creamy has ever whipped up. Each of these recipes have their own utility and can all be made in the same amount of time, but if you were to make just one, I would have to go with the king of the vanilla bean cream. Vanilla ice cream is great any time of day, but these 160 calorie pints of ice cream test the boundaries and make for more variety in a diet. Having multiple options is a key factor to consistent adherence to a diet, and you can check out that video for those recipes here. Until next time, deuces.