How to make Low Calorie Ice Cream that actually tastes good.

Summary by Krater

The video explains how to make low-calorie homemade ice cream in five minutes using a blender by reverse-engineering traditional ice cream components and replacing heavy cream and sugar with water, low-fat milk, sweeteners, thickeners, and ice or frozen fruit.

From the video

Answers: How can I make low-calorie ice cream at home using a blender?

• Low calorie ice cream recipe
• Ice cream science and chemistry
• Thickeners in ice cream
• Water replacers in ice cream
• Blender ice cream techniques

Ingredients

• 0.5 tsp Vanilla Extract
• 10 g Red's Nonfat Milk Powder
• 10 g Cornstarch
• 120 g Frozen strawberries
• 24 g Sugar
• 1 g Guar gum
• 78.21 ml Fairlife 2% milk
• 100 g Water
• 24 g Truvia sweetener
• 15 g Cabot Whey Protein
• 30 g Evaporated milk
• 25 g Whole coffee beans

What it concludes

• Homemade low calorie strawberry ice cream can have about a third of the calories of traditional ice cream while using real sugar.
• Using a stevia-based no calorie sweetener drops an additional 48 calories per serving.
• Control over ice crystal size, air bubbles, and flavorings are the keys to making quality ice cream.
• Using real sugar lowers the freezing point and makes low calorie ice cream better for freezing overnight and scooping.
• Frozen fruit gives a creamier and more cohesive texture than plain ice.