No-Cream Ice Cream in an Ice Cream Maker
A homemade treat — no added fat, no added sugar! This no-cream ice cream is incredibly easy to make in an ice cream maker. It's almost hard to believe you can whip up something this good right in your own kitchen. What sets this recipe apart is that the ice cream isn't rich or heavy at all: there's no heavy cream in it — plain yogurt stands in instead. And just as important, there's no added sugar; a ripe banana and a little honey do all the sweetening. For anyone who loves keeping things natural, that's a big win.
Eleanor
Recipe author
No-Cream Ice Cream in an Ice Cream Maker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
2 g
Fats 6 %
1 g
Carbohydrates 83 %
15 g
77 kcal
GI:
33
/
33
/
33
- Put the ice cream maker's bowl in the freezer well ahead of time — at least 12 to 14 hours. The exact time depends on your model, so check the manual in advance; you can even freeze the bowl for a full day. This step really matters: it's what gives you great ice cream in the end. If the bowl isn't frozen solid enough, the ice cream simply won't set up. 2. Pick over the black currants, removing any stems, then rinse them well under running water and put them in a heavy-bottomed saucepan. Mash the berries with a potato masher. If you're using frozen berries, thaw them first and then mash. Don't purée them — just crush them lightly so they release their juice. Set aside about a third of the berries. 3. Set the pan over low heat, bring the juice to a boil, then cook the berries for five minutes, stirring so they don't scorch. Let them cool completely. 4. Rinse the bananas, wipe them dry, and peel them. Break them into pieces into a blender, blend until smooth, then add the yogurt and honey. Blend everything together once more. 5. Pour the mixture into the ice cream maker and turn it on to churn. The timing again depends on your model — automatic machines with a built-in compressor (which chills the mixture as it churns) make a delicious batch in about 30 minutes, while other types take longer. 6. When it's done, stir the cooked berries thoroughly through the ice cream. The texture is soft and creamy, not rock-hard. Transfer it to a freezer container and freeze for at least four hours. 7. Once it's firmed up, the dessert is ready to serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2% fat content - 58 kcal/100g
- 'rastishka ' - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt 'agusha' - 87 kcal/100g
- 'aktimel' natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- 'mazhetel' - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Bananas - 89 kcal/100g
- Honey - 400 kcal/100g
- Black currant - 38 kcal/100g
- Fresh-frozen black currant - 44 kcal/100g
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