Description
A creamy low-sugar frozen treat that mimics the texture of ice cream while using less sugar, featuring simple ingredients and an easy freeze-and-stir method.
Ingredients
Scale
- 240 ml (1 cup) whole milk
- 360 ml (1 1/2 cups) heavy cream
- 120 g (1/2 cup) plain Greek yogurt (full-fat)
- 50 g (1/4 cup) granulated erythritol or monk fruit blend
- 30 ml (2 tbsp) light corn syrup or glucose syrup (optional)
- 1 large egg yolk (optional)
- 6 g (2 tsp) cornstarch
- 1/4 tsp fine salt
- 1 tsp (5 ml) vanilla extract
- 15–30 ml (1–2 tbsp) alcohol (optional)
- Optional flavorings (cocoa powder, fruit purée, espresso)
Instructions
- Combine whole milk, cornstarch, and half the sweetener in a saucepan. Warm over medium heat, whisking constantly for 3–4 minutes. Let cool for 5 minutes.
- Stir in heavy cream, Greek yogurt, remaining sweetener, light syrup, vanilla, and salt until fully combined. Chill in the fridge for 30–45 minutes.
- If desired, whip 120 ml (1/2 cup) heavy cream to soft peaks and fold into the chilled mixture.
- Pass the base through a fine-mesh sieve into a clean bowl. If using, stir in the alcohol, cover with plastic wrap, and chill for 1-3 hours.
- Pour the mixture into a shallow freezer-safe pan. Freeze for 45 minutes, then whisk vigorously to break ice crystals. Repeat every 30–45 minutes for 2–3 hours until thick and scoopable.
- Scoop when firm but not rock-hard. Let stand at room temperature for 2–4 minutes before serving.
Notes
For the best texture, chill the base thoroughly before freezing and break ice crystals every 30–45 minutes during the freezing process. Variations include dairy-free and sugar-free options.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 100 g)
- Calories: 210
- Sugar: 3g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 3.5g
- Cholesterol: 55mg