No-Churn 3-Ingredient Soft Serve Ice Cream

Healthy soft serve ice cream
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I’ve stumbled into a recipe that is officially a staple in my diet. I LOVE soft serve ice cream, but without an ice cream maker, it’s not very easy to make your own. Especially not a healthier version!

When it comes to “healthy” ice cream, or protein ice cream, you’re left with two options:

  1. Buy a protein pint of ice cream. To me, most of them taste like a combination of ice and chalk.
  2. Make your own with some kind of combination of protein powder and ice. But that’s not ice cream… that’s a thick protein smoothie, and it tastes like it!

No, we want ice cream. More specifically, smooth, fluffy, soft serve ice cream.

And my friends… I’ve accomplished exactly that.

And the ENTIRE batch of ice cream is only 300 calories with 0g of fat and 24g of protein! On par with any “protein” ice cream you’ll ever find!

Even better, you need just 3 ingredients to make this magic happen!

  • Evaporated Milk
  • Powdered Sugar
  • Vanilla Extract

Well, plus a pinch of salt. But that’s it!!

I recently learned that you can whip evaporated milk into a whipped cream rather easily. Just combine it with some powdered sugar and whip it up with a hand mixer. I’ve seen people then freezing that to make ice cream, but when I tried that, it just froze into a complete rock. Not at all what I wanted.

It whipped up nicely initially, which got me thinking: what if I freeze the evaporated milk first, THEN throw it into a food processor to blend & whip it into an ice cream?

I’ll admit, I did not expect it to turn out, but I think it’s safe to say that it came out beautifully.

If you only have a blender, that will probably work, but a good food processor changes everything. I’ve recently started using this Ninja food processor and it has changed everything for me. If you want a really smooth result, I highly recommend picking up a quality food processor!

Why these specific ingredients?

You’re going to be tempted to substitute ingredients, so I’m going to tell you exactly why I use each ingredient I used. If you want the same result I got, I wouldn’t make substitutions. That being said, I did experiment with 2 different dairy free versions, which I’ll break down in more detail after this!

  • Evaporated Milk: Milk in a can might be off-putting to some, but it it the absolute best ingredient to use here. It is NOT condensed milk. They’re very similar, but condensed milk is going to have a ton more calories, so be careful. Both evaporated milk and condensed milk are milk that has had most of the water removed, resulting in a thicker, creamier product. But the major difference is that sweetened condensed milk contains a ton of sugar and calories, and evaporated milk is unsweetened, containing only the sugars found in milk. You CAN buy evaporated milk with fat, but I went with the fat free variety for this recipe…The whole can is 300 calories, and those are the only calories contributing to our ice cream!
  • Powdered Sugar Substitute: I typically use Swerve in my recipes because I thoroughly enjoy the taste- a lot of sugar substitutes taste really fake, and this is the closest to the real thing I’ve been able to find. You can use regular powdered sugar in this recipe, or any other brand you have, and you should achieve the same result. If you don’t have any powdered sugar at all, make your own! You can throw the any granulated sugar into a spice grinder or food processor to make your own super easily. *Note that I don’t count sugar substitute in my carb count since they provide no caloric value.
  • Vanilla Extract: For years, I’ve been using imitation vanilla extract. It’s significantly cheaper and you can buy a much bigger bottle. It always works in my recipes, but for this one, REAL vanilla extract makes a huge, huge difference. I cannot overstate it! If you want an authentic ice cream flavor, a good vanilla extract is an absolute must. If you only have imitation vanilla and want to give it a try, you definitely can, but that authentic flavor is going to come from a good vanilla extract.

Throw in a pinch of salt, and you’re good to go! I’ve tried other ice cream recipes in the past that require you to make a mixture, add to the freezer, mix it up again, add it to the freezer again, and continue repeating until you have the consistency you want.

I don’t know about you, but I’m not trying to spend all day making ice cream. Instead, this recipe is just prep, wait, and make! You just make the mixture, let it completely freeze, then blend it up. Easy as that!

The simple process…

Step 1: Mix together the milk, vanilla extract, powdered sugar, and a pinch of salt. Give it a quick whisk to mix everything well.

Step 2: Pour your mixture into a large freezer bag and seal it tight without any air, then let it fully freeze. I like this method because it makes it super easy to break up the frozen mixture rather than trying to blend a large frozen block (note that you can use an ice cream tray as well)

Step 3: Add the pieces of the frozen mixture to the food processor and let it run for about 30 seconds. It’s going to be crumbly and not quite ice cream… yet!

Step 4: Add 1-2 tablespoons of milk to the food processor and run it on high until everything blends up into a smooth, fluffy ice cream!

When I first made this ice cream and saw that is made some weird, Dippin Dots style ice cream, I was ready to dismiss this as a failed experiment. But out of curiosity, I added a tablespoon of milk, and slowly watched as the yellow pebbles blended up into smooth, white, vanilla ice cream.

I love soft serve, so I dove into the ice cream just as is. But as an experiment, I froze some of it to see how it would hold up. The best way to re-freeze the ice cream is in a container that you can tightly cover. Air is the enemy of ice cream, and it will turn your ice cream into a rock if you’re not careful. I used plastic wrap to keep it tightly wrapped, and it worked pretty well. It hardened, but if you leave it out for a minute or two, it softens up enough to eat. If you’ve ever had a pint of “protein ice cream”, it becomes a similar consistency.

Dairy-Free Varieties

I tried two different dairy-free options, and I’ll add my favorite to the recipe card down below. But I want to show you what I chose to use, and how the end result turned out…

Option 1: Lite Coconut Milk

You could use regular coconut milk if you prefer, but the calories and fat will be much higher. Now, keep in mind that coconut milk has no protein, so there’s not going to be any protein in your ice cream. But that’s fine- just get your protein in elsewhere! When all is said and done, this ice cream weighs in at only 240 calories and 0g of sugar for the whole batch! Not too shabby if you ask me.

Follow the same exact directions as the regular dairy version, but when it comes to blending, you’re going to need an extra tablespoon of milk. The result is not quite soft serve ice cream, but still soft and creamy. Somewhere in between soft serve and scoopable ice cream, I’d say. Honestly, much better than I expected, especially for a dairy-free ice cream!

I added some Oreos to the food processor in this one to spice it up, but obviously that is optional.

While this isn’t quite the same soft serve, it was still quite good! I mean, I ate the entire batch and enjoyed it, so it couldn’t have been terrible.

 

Option 2: Protein Silk

Can you use regular almond milk without any added protein? Probably, but I wasn’t willing to try.

The issue with nut milks is that they are very much water based. Remember, we use evaporated milk in the original recipe due to the low water content, so using a nut milk changes things up quite a bit.

I chose to go with this one because it’s creamier than typical almond milk, and obviously contains protein! This batch of ice cream ended up being 195 calories and 15g protein- not bad at all!

Much like the coconut milk version, this required a little bit more liquid. When it came to blending, I needed to add an extra 1/4 cup of milk to thin it out. Due to the high water content, this froze very solid and became almost like ice.

The result was definitely icier and not quite as creamy as the others, but the flavor was definitely there.

 

I’m not going to add this particular version to the recipe card, but you can follow the recipe exactly as-is and just swap out the milk you’d like! I used 1.5 cups of the Silk Protein, which is 12oz of liquid.

You can certainly try any other milk you have- even oat milk might work well here! But if you want a true ice cream, evaporated milk is definitely the way to go. If you need to do dairy free, coconut milk was by far my preferred milk to use.

 

Don't forget to check out my recipe books if you enjoy my recipes. There are TONS of desserts that will pair beautifully with this ice cream.

No-Churn 3-Ingredient Soft Serve Ice Cream

Nutrition for entire batch

300 Calories

0g
Fat

36g
Carbs

24g
Protein

  • Active Prep Time: <5 Minutes
  • Total Time: 8-10 Hours
  • Servings: 1-2, depending on if you want to share or not.

Ingredients For Original

Ingredients For Dairy-Free

Directions

  1. In a bowl, whisk together all of your ingredients, minus the extra tablespoon(s) of milk.
  2. Pour your mixture into a large sealable freezer bag and make sure to remove all of the air. Using this method makes it very easy to break the mixture up and add it to the food processor once frozen, but you can also use an ice cube tray if you prefer (admittedly, I don’t own one).
  3. Lay the bag flat in the freezer (if the bag is standing upright, it will all freeze into a block at the bottom of the bag) and let fully freeze, about 8-10 hours. I highly recommend just freezing it overnight to be safe. I made one version without the mixture fully frozen (it was still pretty soft) and the final ice cream was way too loose. Be sure you let your mixture fully freeze- so overnight makes it fool-proof.
  4. Once frozen, open up the bag and add the pieces into the food processor. If you ended up with a larger block, don’t worry- while the bag is still sealed, just use something to crush it up into smaller pieces.
  5. Run the food processor on low-medium for about 30 seconds or so, until everything blends up into a mixture that looks like pebbles.
  6. Add your tablespoon of milk (2 tablespoons if dairy-free) and use a silicone spatula to scrape the edges to make sure everything will blend together and isn’t just stuck to the perimeter. Note that I used almond milk and it worked fine- it’s just to loosen everything up and smooth it out.
  7. Run the food processor on high, and let it do its thing for another minute or two. It may take a minute for everything to start fully mixing, but once it does, you’ll see the magic happen. If it doesn’t seem to be mixing, use your spatula to push the mixture back into the center and running it again.
  8. Enjoy as is, or throw some toppings on and dig in!
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