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

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Others: I make this to lose weight! Me: I make this so I can eat more

This is truly wild. Last night I stupidly ordered ice cream with my gf via a food delivery service because it was too hot to go outside. I thought to myself "that's it, from now on I'm making my own ice cream! And it's going to be healthier!" Haven't even had a chance to sit down to do my research and lo and behold, Ethan is way ahead of me. Thank you for saving me a bunch of time today!

Hey, culinary student here: salt also alters the freezing temperature & also helps bring out the flavour of these. Fat helps coat the tongue & allow flavour to be spread easier in your mouth (which is why cheese is served at room temp). I'd definitely recommend throwing this into a nice big bowl & freezing it, using an electric hand mixer to churn every half hour or so. That will help it refrain from becoming solid despite the chunks. I've experimented with folding in egg whites to increase the air for a softer texture (& extra protein) but it didn't turn out as well as I would have liked. I don't think I have any other tips rn.

Try adding a little salt, reduces freezing point further and will boost the flavors too.

Pro tip: if you know you’re going to make ice cream, put the bowl in the freezer before you do anything. It helps keep your ice cream cold and melts slower. I also put smoothies into a metal or double walled thermos for the same effect

You missed a very important point, the cornstarch activates when you boil it in liquid. Custard, roux and chinese recipeps are examples.

Unless you’re using modified cornstarch (the type in instant pudding) then you have to cook the corn starch otherwise the thickening properties won’t actually be activated and it’ll basically be doing nothing 😂

As someone that is constantly turning junk recipes into healthy/low calorie ones, I truly appreciate the "breaking down" process. Good stuff. My tip is frozen, raw zucchini. It's super low in calories, healthy, lots of fiber, and adds pretty much no flavour and lots of creaminess. It works with fruit and "milk" bases. I cut them up fresh with skin and all, freeze the pieces and replace most of the ice with that. Works great on smoothies as well. Freezing "protein fluff" is also pretty good, which is essentially adding some egg white "fluffyness" to the mix. 😬

I made Strawberry and it was very good. Here's the recipe in Cups etc for those of us who don't use grams: 2/3 C milk, I used 3 tsps of sugar, 2 1/2 tsp of powedered milk, 3 tsp cornstarch, 1 C frozen strawberries, 1 C ice-cubes, and 1 tsp of vanilla extract. All in a blender, low for 30 seconds, then high for 30 seconds.

Strawberries make it sooo much easier to get that cream texture so it’s great that it was the featured cream. I did an Animal Cracker Blizzard recipe and found a very similar texture as the strawberry, but took many more attempts to dial in the recipe. Great and informative video for everyone, but especially those new to anabolic ice cream world. Cheers.

I’ve been doing this for a while but I have never used a thickener. I’ve always used Greek yogurt and my favorite recipe is frozen cherries, cocoa powder and toasted almonds. I generally use honey, agave syrup or prunes as a sweetener!!!

I thought this was called a "smoothie"

ETHANS DOING ANABOLIC ICE CREAM!! LETS GOOO

Cornstarch has to be heated to enable it’s thickening ability

8:10 xylitol and erythritol lowers the freezing point in a water solution even more than sugar does, as they are alcohols. The reason it gets rock hard is, that they are not as soluble as sugar is (in cold water) and wil precipitate out of the icecream base. You can see this effect especially when using erythritol , as large crystals tend to form. If you want to use a sugar substitution, try using one with xylitol. And if you want to lower the freezing point further you also can mix in some drops or a teaspoon of vodka; depending on the amount of icecream base you are making.

Use frozen bananas as a base. Add other frozen fruits like strawberries or blueberries into it if you'd like. The texture is pretty close to icecream, and it taste really good. Only downside is that you'll need to eat it right away since it doesn't freeze well, it becomes solid.

Hi, professional chef here: i really don't get the benefit of using raw cornstarch (which is insoluble). All other gums are "modified" starches and work even cold, but the mixture still thickens more and more as the time passes. First suggestion: use a 1gram precision scale for thickener (half a gram makes a lot of difference on a 1 liter recipe). Then disperse it in a small amount of oil to avoid clumps, then mix them with a warm liquid in a blender.

Ingredient report: Mayo and pickled onions were not seen in this video. This has been your ingredient report.

Pistachio pudding mix as a thickener/flavoring and crushed pistachios in the mix. Wow! Delicious and now a staple snack.