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Homemade Skinny Vanilla Bean Ice-cream...step by step.


Homemade ice cream with vanilla bean....that's today's treat for you.....its Eggless!! its low calorie!! plus the good thing about this skinny silky yummy ice cream is that you do not need that fancy expensive ice-cream maker....isn't that cool.

With summer trying to show its might.....ice-creams are life savers....

Can you believe that this can be whipped up in a matter of minutes....so easy that you will end up making this again and again, like I did.....even your kids can make it....no cooking needed....really!!



You need cream, milk powder, milk, sugar and vanilla to make this......and the cream is low fat (25%)...that make this a total guilt free indulgence.....

This skinny ice-cream can be put together in just under 10 minutes.....the hardest part is waiting for it to freeze.

This diet-friendly ice cream is highly adaptable, and that is the best part.....instead of sugar, you can use Equal or Splenda, you can mix it with chocolate chips, crumbled oreos, crushed strawberries, raspberries.....if not diet-conscious can use full fat cream and whole milk...so many options to suit your liking or diet needs.

This recipe is adapted from nimmyskitchen.blogspot.in
Ingredients:
Every Day Milk powder: 1 packet, 200gm.
Amul cream: 1 pkt 200 ml (low fat).
Sugar: 1/3 cup.
Skimmed Milk: 1 cup.
Vanilla : 1 pod vanilla, split and seeds scraped or vanilla essence: 3/4 tsp.

Method:
Grab all the stuffs.


Since the cream is low fat; it will not whip up, but if you like you can give it a try. Into a blender pour in the cream, (I did not whip up the cream).


Next the milk powder.


Add in the sugar.


The milk..


And lastly fresh vanilla seeds (just split a vanilla bean and scrape out the seeds with the tip of a knife)...hmmm I love the flavor...so very natural.


Close the blender and blend for 2 minutes.....that's all ..pour into a container....creamy, vanilla and skinny!!


Put it in the freezer for 1 hour then take out and whip with a fork or whisk....we have to do the job of the ice-cream maker...


And again after it is about to set....for best result whisk at least 3 to 4 times....then leave it undisturbed in the freezer preferably overnight.


Serve when the kids need to chill :)

Enjoy:)
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Comments

  1. Indian KhanaMarch 4, 2013 at 9:39 AM

    Looks creamy and yum ..

    ReplyDelete
  2. Ms.ChitchatMarch 4, 2013 at 9:51 AM

    Love the creamy texture, awesome, would love to add some crunch to it too.Thanks for sharing a wonderful recipe.

    ReplyDelete
  3. Nimmy RaghuMarch 4, 2013 at 10:30 AM

    Thanks nisa for mentioning my blog....your ice cream has come out really nice.... Well explained...keep up the good work...

    ReplyDelete
    Replies
    1. Nisa HomeyMarch 6, 2013 at 1:56 PM

      Nimmy-Your recipe is awesome and thanks for sharing it....

      Delete
  4. Priya SureshMarch 4, 2013 at 12:37 PM

    Super like, cant take my eyes from this smooth and irresistible icecream.Love to have few scoops.

    ReplyDelete
  5. beingFabMarch 4, 2013 at 1:30 PM

    Wow, this sounds really easy!!! Got to try it out, with some choco chips of course :-)

    ReplyDelete
  6. Binys RecipesMarch 4, 2013 at 1:35 PM

    wow u make it look so easy...adding vanilla bean will surely enhance taste

    ReplyDelete
  7. UnknownMarch 4, 2013 at 2:08 PM

    this looks superb and i love the skinny version. Usual french vanilla is loaded with egg yolk and cream, does make me sick at times...

    ReplyDelete
  8. Princy VinothMarch 4, 2013 at 2:31 PM

    its so easy and creammy!yum

    ReplyDelete
  9. Angie's RecipesMarch 4, 2013 at 2:58 PM

    mmm....who could ever resist such a creamy and light dessert?! I have never tried making ice cream with milk powder. Can't wait to try it.

    ReplyDelete
  10. Home Cooked foodMarch 4, 2013 at 7:42 PM

    delicious light and creamy ice cream. do visit my space too.

    ReplyDelete
  11. divyaMarch 4, 2013 at 10:00 PM

    yummy ice-cream ,too tempting!!

    ReplyDelete
  12. CandaceMarch 5, 2013 at 6:22 AM

    That looks delicious!

    ReplyDelete
    Replies
    1. Nisa HomeyMarch 6, 2013 at 1:58 PM

      Candace-Thank u for stopping by :)...keep visiting.

      Delete
  13. Sona - Quick PicksMarch 5, 2013 at 8:57 PM

    Hello Nisa ! this is my first time here. and my! am i not really really glad that i did. you have a real nice blog, and the best part is the step by step detailing. definitely following you. need to come back here to go through in detail.

    do visit my space too ..

    cheers,
    Sona - Quick Picks

    ReplyDelete
    Replies
    1. Nisa HomeyMarch 6, 2013 at 2:00 PM

      Sona-Thank you thank u for the lovely inspiration, you really made my day....do keep connected.

      Delete
  14. shubhaMarch 5, 2013 at 10:08 PM

    Thanks for a lovely and really simple recipe.I am going to make it tomorrow.God Bless.

    ReplyDelete
  15. Ruxana GafoorMarch 12, 2013 at 2:42 PM

    Wow what an easy yummy creamyyyy ice cream...do visit my blog when you are free..

    ReplyDelete
  16. VeganGemApril 4, 2013 at 10:08 PM

    Thank you. Thank you. I thought i needed a ice cream freezer.

    ReplyDelete
    Replies
    1. Nisa HomeyMay 1, 2013 at 8:36 AM

      VeganGem-Thank u for the visit, yes that is the beauty of this recipe....you can make this without it :)

      Delete
  17. UnknownMay 1, 2013 at 8:30 AM

    What can you sub the amul creme for?

    ReplyDelete
    Replies
    1. Nisa HomeyMay 1, 2013 at 8:35 AM

      Tammy Hawk-Bridges, Hi and thanks a ton for the visit. ....you can sub with any cream (full fat or low fat). ..its just that amul is the only brand that is available at this part of the world....hope this helps...have a great day.

      Delete
  18. AnonymousMay 1, 2013 at 9:42 PM

    what is the american version of Amul Cream and the milk powder?

    ReplyDelete
    Replies
    1. Nisa HomeyMay 1, 2013 at 10:50 PM

      Anon-Hi thanks u for the visit, Amul cream is a brand which is available in India. You can use any cream and milk powder is powdered dry milk....or a quick google search can help you in this...

      Delete
  19. UnknownJune 6, 2013 at 8:08 PM

    I am about to try this and will have to use whipping cream in place of amul. How much whipping cream should I use?

    Thank you!

    ReplyDelete
    Replies
    1. Nisa HomeyJune 6, 2013 at 8:37 PM

      Hi Tammy, thanks for stopping by.....I used 200 ml low fat cream since that is the only cream that is available where I live....never tried with whipping cream....I would suggest 200 ml....hope this helps.

      Delete
  20. UnknownJune 7, 2013 at 5:56 AM

    Okay I have just put mine in the freezer! Can't wait to see how it turns out. :-)

    ReplyDelete
  21. AnonymousJuly 1, 2013 at 7:25 PM

    hi am jj,i just wanted to ask if there is something i can do to prevent the icecream from getting to icy and strong after somedays

    ReplyDelete
    Replies
    1. Nisa HomeyJuly 1, 2013 at 11:40 PM

      Anon-Hi, thanks for stopping by....I would suggest thawing it for a few min at room temp...hope this helps.

      Delete
  22. Pam (Skinny Sweets Daily)August 13, 2013 at 8:04 AM

    Hi, love this recipe and your blog! Can you tell me where to get Amul cream and what is it? Thanks so much! Pam

    ReplyDelete
    Replies
    1. Nisa HomeyAugust 13, 2013 at 9:18 AM

      Hi Pam, thanks a ton for stopping by and for your kind words....Amul cream is the ONLY cream that is available, where I live....so please use any cream of your choice...Amul cream is low fat (25% fat)....feel free to use any brand you like....hope you will enjoy the ice cream as much as I did :)

      Delete
    2. Pam (Skinny Sweets Daily)August 14, 2013 at 7:40 AM

      Hi again Nisa, sorry to be a bother, can I use half and half instead of heavy cream? Since your cream is also lower fat would this work? Do you have a suggestion? Thanks again! I have printed so many of your recipe and I'm planning on making them for upcoming dinners. YUM! Pam :)

      Delete
    3. Nisa HomeyAugust 14, 2013 at 9:55 AM

      Hello Pam, glad to see you here again!! and please, its never a bother for me at all....I love sharing recipes as much as I want a recipe work for you...I do not fancy store-brought stuffs....and try to recreate everything at home ...though sometimes it might be a cheater version, but still it is homemade!! about your query...though I have not used half and half or full cream (as it is not available here) , many readers have told me it worked perfectly....this is a lighter, skinnier version though...the more cream or fat...will make the ice cream more creamier and merrier!! thanks for your kind words again...

      Delete
  23. Pam (Skinny Sweets Daily)August 15, 2013 at 7:43 AM

    Hi again Nisa, Thanks so much for helping me out. I'm going to give it a try with the half and half since my recipes are all about "skinny" Haha! I can't wait to make this and I will be back to tell you how it came out but I'm sure not a delish as yours must be. Thanks again! Pam :)

    ReplyDelete
  24. UnknownMay 5, 2014 at 8:03 PM

    This comment has been removed by the author.

    ReplyDelete
  25. RishikaMay 20, 2014 at 4:38 PM

    Hi Nisa,
    The recipe looks great and I am excited to try it out. Just one question though. I am from Mumbai and I know that it is not easy to get actual vanilla bean pods and will probably have to go ahead using vanilla essence. Does this change the taste a lot?
    Thanks!
    Rishika

    ReplyDelete
    Replies
    1. Nisa HomeyMay 21, 2014 at 12:49 AM

      Hi Rishika, you can use vanilla essence...... the taste wont change....thanks for stopping by,

      Delete
  26. Kitchen QueenMay 28, 2014 at 12:33 AM

    my icecream is in the freezer i used nido in place of everyday fingers crossed and thanx for the yummy recipes

    ReplyDelete
  27. AnonymousDecember 23, 2014 at 1:26 PM

    i live in calicut too...where did you get the vanilla bean pods from?

    ReplyDelete
    Replies
    1. Nisa HomeyDecember 23, 2014 at 8:26 PM

      A friend gave me mine; I really dont know where you can get this in Calicut :(

      Delete

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