Buy fresh summer fruits from your local farm stand to serve with ice cream.

Vanilla Ice Cream Image

Serves 4


1/4 cup plus 1/4 tsp (15 packets) Truvia
1 vanilla bean
1/2 cup 2 percent milk
1/2 cup liquid egg substitute
1 1/2 cups fat-free half-and-half, cold
1/2 tsp pure vanilla extract


  1. Pour the Truvia into a small saucepan. Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the Truvia. Stir in the milk, then drop in the vanilla pod. Bring mixture to a simmer over medium heat, stirring.
  2. Put the egg substitute into a medium bowl and slowly pour in the hot milk, whisking constantly. Pour the milk and egg mixture back into the saucepan and cook over medium heat, whisking constantly for 2 minutes or until the mixture coats a wooden spoon.
  3. Strain through a fine-mesh strainer into a medium bowl. Whisk in the half-and-half and the vanilla extract. Refrigerate for several hours, until the mixture is very cold.
  4. Transfer mixture to an ice cream maker and freeze according to manufacturer's directions.

Per Serving 100 calories, 6 g protein, 14 g carbohydrates, 0 g fiber, 7 g sugar, 2 g fat, 1 g saturated fat, 7 mg cholesterol, 206 mg sodium

Reprinted with permission from Sweet & Skinny by Marisa Churchill (Clarkson Potter, 2011); from our sister publication Diabetes Focus Spring 2013

Publication Review By: the Editorial Staff at

Published: 08 May 2013

Last Modified: 25 Mar 2015