This low calorie ice cream clocks in at under 50 calories per serving and needs just 2 ingredients! No sugar and no dairy needed, it’s low in fat but full of flavor!
Low Calorie Ice Cream
If I had to choose one dessert that I could eat in unlimited amounts, it would be ice cream. I swear I’ve got a second stomach for this frozen dessert and it’s safe to say I enjoy ice cream on an almost daily basis.
Now, I’m well aware that most mainstream ice creams are full of sugar and calories. While many grocery stores do stock healthier versions, they can be quite expensive. Not only that- Some of this low calorie ice cream isn’t really that different from traditional ice cream. Let’s use Ben and Jerry’s as an example. They recently brought out a low calorie/light ice cream range. Having a look at their nutritional data, a single scoop still yields around a whopping 300 calories!
What ice cream has the lowest calories?
While there are a handful of brands that do genuine low calorie ice cream, the ingredient list is quite confronting. They tend to use tons of artificial sweeteners and fillers to make them macro friendly. Not only that, the portion sizes are tiny! Luckily, I’ve been able to satisfy my ice cream cravings by making my own homemade version.
I’ve been meaning to share a low fat ice cream recipe for quite some time. It’s completely refined sugar free and dairy free, and clocks in at under 50 calories per serving. The beauty of this ice cream is that it doesn’t need any fancy kitchen gadgets to make- Just a blender or food processor!
No sugar and no dairy are needed, but you’d never tell. The texture is extra smooth and creamy, and it melts in your mouth. It’s pleasantly sweet and with a very subtle banana flavor, but can easily be masked with more cocoa powder.
What I love about this low cal ice cream is just how many flavor options there are- Simple switch up the fruits used and you’ll have plenty of other ice cream flavors!
How do you make low calorie ice cream?
- Bananas– Frozen and chopped bananas.
- Cocoa powder– Unsweetened cocoa powder or dark cocoa powder.
In a high speed blender or food processor, add your chopped bananas and blend until thick and creamy. Add in the cocoa powder and blend once more. Transfer the ice cream into a freezer friendly container or loaf pan. Place in the freezer for at least two hours, to firm up.
When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 15 minutes before scooping and serving.
Tips to make the best low fat ice cream
- If your ice cream is too chunky, add some unsweetened almond or coconut milk to get it moving.
- For a soft serve consistency, you don’t need to freeze it once it has been blended.
- This low calorie ice cream isn’t overly sweet, relying on the bananas for sweetness. If you prefer a sweetener ice cream, add 1-2 tablespoons of sugar free maple syrup or chocolate syrup.
While this ice cream tastes delicious on its own, here are some fun flavors for variety!
- Strawberry– Add 1/2 cup of frozen strawberries. Omit the cocoa powder if you don’t want any chocolate flavor.
- Acai– Omit the cocoa powder and add 1 packet (1/2 cup) of frozen acai berry puree.
- Cookie dough– Fold through 1/2 cup of crumbled healthy cookie dough into the blended ice cream.
- Peanut butter– 1-2 tablespoons of peanut butter or powdered peanut butter.
- Mint chocolate chip– Omit the cocoa powder and add 1/2 teaspoon peppermint extract and 1 tablespoon of sugar free chocolate chips.
Storing and serving low cal ice cream
- To store: Low calorie ice cream should always be stored in the freezer, covered. Be sure the container is freezer friendly to ensure it does not get freezer burns. The ice cream will keep well for up to 1 month.
- To serve: Let the ice cream thaw for 15 minutes before serving.
More low calorie recipes to try
Low Calorie Ice Cream (Under 50 calories!)
- 2 large bananas frozen and chopped
- 2 tbsp cocoa powder
- In a high speed blender or food processor, add your frozen banana and blend until smooth. Add the cocoa powder and blend once more, until fully incorporated.
- Transfer the low calorie ice cream mixture into a freezer friendly container and store in the freezer for at least two hours, to freeze. For the first hour, stir the mixture every 20 minutes, to ensure it doesn't become icy.
- Remove the container from the freezer and let it sit at room temperature for 15 minutes, before scooping and serving.