Healthy and Delicious Low Calorie Strawberry Ice Cream Recipe
Are you craving a sweet treat but don’t want to consume too many calories? Look no further than low calorie strawberry ice cream! Who doesn’t love ice cream? It’s a classic dessert that can be enjoyed in so many different ways, from a simple scoop in a cone to a decadent sundae with all the toppings. However, traditional ice cream can be high in calories, sugar, and fat, making it a less-than-ideal choice for those trying to maintain a healthy diet. But fear not, there are ways to enjoy a sweet frozen treat without sabotaging your health goals, and one such option is low calorie strawberry ice cream.
By using a few simple ingredients and some clever substitutions, you can create a delicious and satisfying dessert that won’t leave you feeling guilty. Whether you’re watching your weight or simply looking for a healthier alternative to traditional ice cream, low calorie strawberry ice cream is a great option.
What makes low calorie strawberry ice cream a healthier option than regular ice cream?
Low calorie strawberry ice cream is a healthier option compared to regular ice cream for a few reasons. Firstly, this ice cream recipe doesn’t use heavy cream or whole milk, which are high in fat and calories. Instead, it uses unsweetened almond milk as a base, which are lower in calories and fat, making the ice cream less calorie dense.
Secondly, this recipe doesn’t use refined sugar, which can contribute to weight gain and other health issues when consumed in excess. Instead, it uses natural sweeteners such as honey which provide sweetness without causing a spike in blood sugar levels.
Lastly, this ice cream recipe incorporates strawberries, which are rich in vitamins, minerals, and antioxidants, making it a healthier dessert option. Strawberries are known for their anti-inflammatory and disease-fighting properties and incorporating them into this recipe provides added nutritional benefits.
Overall, low calorie strawberry ice cream is a healthier alternative to traditional ice cream due to its lower calorie and fat content, natural sweeteners, and added nutritional benefits from strawberries. It’s a guilt-free indulgence that can satisfy your sweet tooth without sabotaging your health goals.
What equipment do you need to make strawberry ice cream?
To make low calorie strawberry ice cream, you will need a few pieces of equipment:
- Food processor or blender: A food processor or blender is necessary to blend the frozen fruit and other ingredients into a smooth, creamy mixture. Make sure the blender or food processor is powerful enough to handle the frozen fruit without overheating or burning out.
- Spatula: A spatula will come in handy to scrape down the sides of the blender or food processor and ensure all the ingredients are well blended.
- Ice cream maker (optional): While not necessary, an ice cream maker can be helpful to make the ice cream smoother and creamier. If you don’t have an ice cream maker, you can still make the ice cream, but it may have a slightly icier texture.
- Freezer-safe container: You will need a freezer-safe container to store the ice cream in the freezer until it’s ready to be served. A shallow container with a lid will work well for this recipe.
- Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients accurately. This will ensure that the ice cream turns out just right and is not too sweet or not sweet enough.
Overall, these are the essential pieces of equipment you will need to make low calorie strawberry ice cream. With these tools, you can easily whip up a delicious and healthy dessert in no time.
What are the ingredients in low calorie strawberry ice cream?
To make low calorie strawberry ice cream, you’ll need the following ingredients:
- 2 cups frozen strawberries
- 1 cup unsweetened almond milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
How to make low calorie strawberry ice-cream?
To start, blend the frozen strawberries in a blender or food processor until they are finely chopped. Then, add the almond milk, honey, and vanilla extract, and continue to blend until the mixture is smooth and creamy.
Next, transfer the mixture to a large bowl and place it in the freezer for about an hour. After an hour, remove the bowl from the freezer and use a hand mixer or blender to beat the mixture until it becomes smooth and creamy once again.
Return the bowl to the freezer and repeat this process every hour for the next 3-4 hours, or until the ice cream is frozen solid.
When you’re ready to serve the ice cream, let it sit at room temperature for a few minutes to soften before scooping it into bowls.
Not only is this low-calorie strawberry ice cream delicious, but it’s also much healthier than traditional ice cream. By using almond milk instead of cream and honey instead of sugar, you’ll significantly reduce the calorie count while still enjoying a sweet and satisfying dessert.
So, the next time you’re in the mood for something sweet, give low calorie strawberry ice cream a try. It’s a guilt-free indulgence that won’t derail your healthy eating goals!
FAQs related to low calorie strawberry ice cream
Can I store the ice cream for later use?
Yes, you can store the low-calorie strawberry ice cream for later use. After preparing the ice cream mixture, transfer it to a freezer-safe container and cover it with a lid. Place the container in the freezer for at least 4-6 hours or until the ice cream is completely frozen.
When you’re ready to enjoy the ice cream, remove it from the freezer and let it sit at room temperature for a few minutes to soften. Use an ice cream scoop or spoon to scoop the desired amount of ice cream into a bowl or cone and serve.
It’s important to note that homemade ice cream tends to freeze harder than store-bought ice cream due to the lack of additives and preservatives. Therefore, it may require a longer thaw time at room temperature before serving.
Overall, homemade ice cream is best enjoyed within 1-2 weeks of making it. To ensure the best quality, it’s recommended to store it in an airtight container and avoid storing it near other strong-smelling foods in the freezer.
How long does the ice cream last in the freezer, and how do I prevent freezer burn?
Low calorie strawberry ice cream can last in the freezer for up to 2 weeks. However, homemade ice cream tends to have a shorter shelf life than store-bought ice cream due to the lack of additives and preservatives.
To prevent freezer burn, which can affect the texture and taste of the ice cream, there are a few things you can do:
- Use airtight containers: Store the ice cream in airtight containers to prevent air from coming into contact with the surface of the ice cream. This can help to prevent ice crystals from forming, which can cause freezer burn.
- Freeze quickly: Freeze the ice cream as quickly as possible after making it to prevent ice crystals from forming. A slower freezing process can cause ice crystals to form, which can contribute to freezer burn.
- Remove excess air: When storing the ice cream, make sure to remove any excess air from the container before placing it in the freezer. This can be done by using a container that fits the ice cream snugly, or by pressing a piece of plastic wrap onto the surface of the ice cream to remove any excess air.
By following these tips, you can help to prevent freezer burn and extend the shelf life of your low-calorie strawberry ice cream.
Can I customize the recipe to my liking, such as adding other fruits or flavors?
For example, you can swap out the strawberries for other frozen fruits like raspberries, blueberries, or mango. You can also add in other ingredients like chocolate chips, nuts, or coconut flakes for added texture and flavor.
If you want to try different flavors, you can add in extracts like vanilla or almond extract or experiment with different sweeteners like honey or maple syrup.
It’s important to keep in mind that when you add different ingredients to the recipe, it may affect the texture and consistency of the ice cream. For example, adding more liquid ingredients may result in a softer ice cream that takes longer to freeze.
Overall, feel free to get creative with the recipe and experiment with different flavors and ingredients to find your perfect combination.
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Low Calorie Strawberry Ice Cream
- 2 cups frozen strawberries
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup honey you can use less if you want and even you can use artificial sweeteners.
- To start, blend the frozen strawberries in a blender or food processor until they are finely chopped. Then, add the almond milk, honey, and vanilla extract, and continue to blend until the mixture is smooth and creamy.
- Next, transfer the mixture to a large bowl and place it in the freezer for about an hour. After an hour, remove the bowl from the freezer and use a hand mixer to beat the mixture until it becomes smooth and creamy once again.
- Return the bowl to the freezer and repeat this process every hour for the next 3-4 hours, or until the ice cream is frozen solid.
- When you're ready to serve the ice cream, let it sit at room temperature for a few minutes to soften before scooping it into bowls.