Low Fat 3 Ingredient No Churn Ice Cream is rich, sweet and creamy with just enough tart raspberries to give it a little zing!
With the popularity of my Skinny Cake Batter Ice Cream, I thought you might all be ready for Spring, hot days and ice cream! I know I’m sure ready!
I made this ice cream with only 3 ingredients because, well, let’s face it I was having a craving and needed some ice cream stat! You can make it as easy or as complicated as you’d like. I used low-sugar raspberry jam, low-fat sweetened condensed milk and low-fat cool whip. If I wanted to impress dinner guests, I may (or may not) make the raspberry sauce from scratch, whip the cream myself and, well, still open a jar of sweetened condensed milk. I mean, make your own sweetened condensed milk? I ain’t got time for that!!
I found a low-sugar raspberry jam. I, for one, like jams with seeds, but if that’s not your thing grab a jar of jelly instead. Not a raspberry fan? Choose your favorite flavor. I’ve also made this with blueberry jam because my youngest son loves blueberries and it was a big hit. If you’re feeling energetic and want to make a sauce, try my Strawberry sauce. Once you make the sauce from scratch allow it to cool before mixing into the other ingredients.
I like to fold the cool whip and sweetened condensed milk together until it’s combined. It’s okay if you still see ribbons of sweetened condensed milk, you’ll stir it more adding the sauce. After the cool whip and sweetened condensed milk is combined, I like to add big spoonfuls of the raspberry sauce to the mixture and only making one circle with the spoon around the bowl. In other words, I like big ribbons or the raspberry sauce. You can mix it totally together and have pink ice cream, but that’s not what I was going for.
Also, you can add as much or as little raspberry jam or sauce as you’d like, depending on the level of raspberry flavor you want in the ice cream. I added 3/4 cups of jam to my ice cream.
Now, once you have it all mixed the way you like it, seal in an air-tight container and freeze it. It’ll take 4 or more hours for it to freeze. Now, all is left is to serve and enjoy!
- 3/4 cup low sugar raspberry jam*
- 16 oz whipped topping I used low fat
- 14 oz can sweetened condensed milk I used fat free
- Stir whipped topping and sweetened condensed milk together until smooth. Add raspberry jam to mixture one spoonful at a time swirling it through mixture before adding the next spoonful. When all jam is added, cover tightly and freeze until firm.
*or favorite jam of your choice. Regular sugar is fine if that's what you prefer.Ice cream will be good up to 4 weeks in the freezer. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
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