How to make Low Calorie Ice Cream that actually tastes good.
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- เผยแพร่เมื่อ 3 พ.ค. 2024
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Low calorie ice cream? Yep, and it can be made in 5 minutes using a blender.
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0:00 Calorie Comparison
0:32 Intro
0:56 Traditional ice cream breakdown
2:29 How low calorie ice cream works
4:14 Four Components of Low Cal Ice cream
4:42 Mobility Limiters are the key to texture
6:40 Vanilla Base Ice Cream
8:26 Cold Brew Coffee Protein Ice Cream + today's sponsor: Trade!
10:36 Fruit Base Recipe
11:40 Lessons Learned
12:32 Closing thoughts
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I just freeze small banana chunks and blend them with soy milk and flavorings whenever i need that shake vibe
That corupt monster! I joke also.
Instead of stevia I could use erythritol right or monkfruit sweetener?
Have you thought of doing frozen milk instead of ice to get the regular ice cream texture? just a thought
Bro..
.Did you customized your jar to avoid plastic?
Others: I make this to lose weight!
Me: I make this so I can eat more
Did u just read my mind
Both
Volume eating
It's not even wrong, a part of diet readucation is adjusting the calorie density to your stomach size
so you don't gain weight, yes
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!
It was meant to be :)
So do you have an ice cream machine then?
@@BigBootyBatman I make this stuff all the time with just a regular ol blender
Wimmy wham wham wozzle!
@impossible How dare he want to eat ice cream in his home without it being melted on the way back
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.
Yes! That's why my fav lowcal ice cream flavour is snickers- because I can put a bunch of salt in to alter the freezing point wo it tasting awful lol. I used to make nice cream and added egg whites and whipped it but now I'm vegan so no more :)
Have you ever added alcohol to lower freezing pt? I know you can do that but idk how
@@caseyj1144 in a vegan ice cream recipe they recommended adding bourbon or something for that reason to prevent ice crystals. I'm under 18 though so I didn't
@@caseyj1144 Ooh interesting! So grape makes it not freeze at all so grape-based wine wouldn't work. Ben & jerry were trying to steal each-others' wives or something & she asked for grape ice-cream, but they couldn't make it bc grapes had a compound that messed everything up. Eventually they may have taken info from german raisin ice-cream but idk. I'm functioning off my memory rn.
Alcohol would not be ideal for most ice creams (esp if you're having a small snack at like noon) but you could totally add some alcohol to ice cream. Champagne would be good in a cream/milk based ice cream, vodka would be better in sorbet.
Salt makes things liquid & colder. Alcohol does the same. Great idea! I think you could just mix some of the alcohol in with any liquid before you freeze/churn it, but if you're making crushed ice you should still be able to add in some alcohol. Alcohol is a solvent, but water is a universal solvent. Alcohol could just be mixed in & it would dissolve throughout your solvent (milk, water, idk). It's super easy.
I know that I have mixed a bit of wine in with ice-cream before...
@@caseyj1144 Been awhile but had a zoom meeting w a food scientist over at kitchen alchemy and he didnt think alcohol worked that well. I didnt really understand the way he explained the mechanism tho. Wonder how it became such a widespread belief tho if it genuinely doesnt do anything. Also he recommended adding a little bit of allulose to soften it instead of becoming an ice brick
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. 😬
Sorry, would you like to share your full recipe and tutorial? I really interested thank you 😁
That's wild! I'll give it a try.
I would also appreciate the recipe - thinking about mint ice cream...
Ooh, love this idea!
Well they put pea protein in everything now and it’s super horrible and ruins it
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
👍 I have one of those for making yogurt, and I NEVER thought about ice cream!
So simple yet so effective! Thanks for the tip mate :D
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.
Yea strawberries were the best fruit I tested. Mango works really awesome as well!
I was wondering if Nick and Greg would check out this page 🙌🏼
@@EthanChlebowski Banana works very well, I've mixed it with coconut milk and coconut/pineapple tasting protein powder - it was really nice. Chocolate banana also works well. Only downsides are bananas are a bit more caloric.
Animal cracker blizzard?? That sounds amazing
@Jessica B. they are good for texture but will definitely throw off the flavor profile you are going for if it isn’t banana related, at least from my experience
Try adding a little salt, reduces freezing point further and will boost the flavors too.
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 😂
Yep!
You missed a very important point, the cornstarch activates when you boil it in liquid. Custard, roux and chinese recipeps are examples.
I'm baffled he doesn't know that
What would happen if you boiled the cornstarch in water, turned it into ice and used it for the ice cream?
@@valvenator I don't know about freezing it, but adding it after cooked and cooled would be like adding cold pudding as an ingredient for ice cream...which sounds good. Try it!
right?? but when you boil it, it turns into a pudding like consistency... would that still make ice cream?
@@pelinozge3639 I think you would make a cornstarch and hot water/boiled solution and then let it cool before adding to other ingredients. You don't need much water, so you could replace a small amount of the ice content with the water.
I would also think putting your blender carafe in the freezer beforehand may help with breaking down the ice while slightly helping the mixture not to melt.
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.
Thnx. Did you use guar gum?
Thank you for the conversion infos!
Is powdered milk required if we don't use low fat one?
can i just use the milk and cornstarch?
Thank you very much🫠🫠🫠🫠🫠
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!!!
What's the full recipe/ingredients.
I'm intrigued since I've never really seen anyone use Greek yogurt
Yum! Is the yogurt full fat? Do you fold the almonds in? I bet a little almond and vanilla extracts would be bomb too! 😋
Nice I'm going to try I'm going to put some Greek yogurt in the freezer for a little while and then I'm going to blend it with frozen blueberries and some sweetener and see how that goes
I make yogurt at home and have used them for frozen recipes. The whole milk yogurt is thick and creamy obviously due to higher fat. The 2% milk tends to make thinner yogurt and icy treats. Have a cheese funnel to drain the yogurts to make yogurt cheese which is similar to Greek yogurt.
Oooh, dates might be a good sweetener.
Ethan,
I have really loved watching your videos! I wanted to offer one quick correction. 100g of water + 10g of solvent is not a 10% solution. This is because your total mass is 110g. You added 10 grams of solvent so the math works out to 10/110 = 9.09%. A 10% solution would be 90g water plus 10 grams of solvent. Then your total mass is 100g with 10 of those grams being solvent giving you 10% solution. I know in this video, you were only giving an demonstration, but this could be a key concept to understand as you get into brining solutions or other baking ratios.
🤓
That’s not true. Think of it in bigger terms like pouring water over a bunch of rocks. It depends entirely on what you’re mixing. He’s very close to being at 10%.
Try it out for yourself and you’ll see:)
Grams are weight not mass or volume
You can even do it with two liquids like 100 + 10 and it comes out to be 105. Crazy. It’s like rocks in a bucket then pouring sand over the rocks. That was the example used in my science book back in day:)
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.
@@justacomment8887 im curious about stretches that are less calories/carbs
Because this is a channel for home cooks, with ingredients home cooks have. Not chefs.
Thickeners are just 1% of the weight or less, so they don't really contribute to the total calories. Otherwise I would suggest going for a water based fruit sorbet, as it's done in Italy, in order to skip any fat. Fruit fibres alone give lots of creaminess.
@Carrie Fiter you're missing the point. How often have you used xanthan or guar gum at home? This stuff is easy to under or overuse so it should be treated accordingly.
If you're going to use simple cornstarch, boil it beforehand in a part of the recipe's liquid, cool and continue. 1% of total weight. It will however be not as good as the other options. Professional ice cream stabilisers are 20€/kg online and since they're bulked up with dextrine, they can be used by the spoonful, way more forgiving than "a pinch"
ETHANS DOING ANABOLIC ICE CREAM!! LETS GOOO
THATS EXACTLY WHAT I WAS THINKING MAN love you both ❤️👌
@@brookehirst624 hell yeah
Ayyy e4cm even here
IM FUCKING BLOWN AWAY
@@mr_wright_official_ yoooo
My favorite easy, 3 ingredients, made at home ice cream is:
1 frozen banana (the more ripe the sweeter the ice cream),
100gr frozen blueberries (you may add more or less of blueberries or any other frozen fruit),
a little bit of almond milk (or rice milk or cow milk) as much as I need to get the best texture.
Blend it. Serv it. Bon appetit.
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.
Does it thaw well?
@@dearinsomniadontletthebedb9237 No, not really, just stays very ice-like and then melts and become a bit watery.
Frozen banana, peanut butter, milk (non dairy or dairy) and cocoa powder makes an excellent shake.
It might freeze better with the cornstarch/gum in the mix? I’m inclined to try it
Yes, I use milk, frozen berries, maybe a bit of sugar and blend it, eat right away. Much simpler and really really good. Choose milk to your liking. Fatty ones are really good.
Cornstarch has to be heated to enable it’s thickening ability
I was thinking the same thing - I wonder why Ethan didn't do/think of this
@@elboberto7 probably just an oversight
UNLESS you use MODIFIED starch (I know that’s not what he used tho)
@@L1ttlef0ot pre-gelatinized starch is not very commonly used in America (unless you use a vegan pudding pack, and even then, most need to be cooked).
@@TonyQuackston may your sacrifices be a guide for others 🙏
Ingredient report:
Mayo and pickled onions were not seen in this video.
This has been your ingredient report.
MAYO AND PICKLED ONION ICE CREAM RECIPE COMING WHEN???
The ice cream is as pink as his pickled red onions
@@jonahs92 Yeah, maybe replace cream with low fat milk and mayo
still doing God's work, thank you!
@John babish did one lol. Onion icecream
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.
I hope you're still around. I'm a Type 1 diabetic who discovered xylitol is really incompatible with my system. Would confectioners erythritol decrease the size of the crystals? I've been googling but no combination of search words is yielding an answer. Any help would be appreciated.
Another question. If the erythritol causes the large crystals no matter what, would vodka make it worse? Sorry, I do cook but have not made ice cream (thus the questions).
@@catinthechat01 I dont think so, as the erythritol would just get soluted into the ice mix
You could also go the route of sweetening the icecream base with other sweeteners like stevia, and then lowering the freezing point with something else, like regular Alcohol (1 Table spoon);
Another thing coming to my mind would be, if you have rock hard icecream AND own a strong Blender thats able to crush ice:
Cut one portion of your too hard (frozen) ice cream and dilute the Ice cream with a little bit of milk and blend it.
Would be more like soft serve ice cream than Gelato but better than rock hard Ice cream I think
For your second question:
Erithol is like salt, but a bit more extreme.
You can solute more into a warm liquid than into a cold liquid.
If you have as much salt or erythritol in like a boiling liquid as you can and then cool it down to room temperature, there will form crystals. And if you freeze it it either stays in solution or it crystalizes more.
For Erythol it starts to fall out of solution pretty badly (I once made Jello with erythritol from scratch and it formed a crystal-crust on some areas just in the fridge)
Alcohol wouldnt really influence erythritols behaviour in cold liquid.
@@Zephiias Thank you so much for the reply! All of this info really helps. Now I know why SF ice cream always contains xylitol. After I was diagnosed, I learned xylitol can have a laxative effect in certain amounts and pretty much anything commercially made SF contains it. It's interesting you experimented with erythritol and Jello. I haven't tried to make anything cold with it (only room temp or baking).
I mashed raspberries, added a teaspoon of sugar and froze it. Was thinking a 1/2 serving of SF vanilla pudding mix powder for the rest of the sweetener. Experimenting with small amounts of sugar and xylitol won't kill me, and pudding mix is cheap. I have a Vitamix if I end up with a block of ice. Before seeing your comment I would have made it with erythritol and been at a loss (and sad) as to why it came out so poorly.
Would stevia drops work?
@@littlevoice_11 For sweetening yes. Wont fall out of solution.
But It won't have the Freezing-point-lowering properties of Xylitol.
Maybe try to experiment with it but adding 2 teaspoons of vodka / alcohol based vanilla extract as it lowers the freezing point a lot.
If it comes out way to hard you can still use this icecream to make a Milkshake.
Thats what I did when my experiments turned out too hard
Instant pudding uses a modified version of cornstarch, which is either pre-activated or enzymatically treated so once moisture is introduced the mixture swells and thickens. Regular cornstarch still needs to be heated to be gelatinized. Adding uncooked starch will do nothing except add a powdery mouthfeel.
I’ve done a Greg Doucette version. Whey protein, Xanthum gum, stevia, almond milk, pudding mix, ice and it makes a pretty big serving/is filling for making a half recipe
Do you have the amounts for each of the ingredients?
@@haileyjarmon1876 He has a video on it, but you need to adjust the recipe to your own taste. If you use methods from this video (like not over blending it), and don't focus so much on making it super thick, you'll avoid making it too foamy
Share the recipe please 😋
Frozen silken tofu makes the best texture in this! That and frozen blueberries for your ice, plus a little almond and vanilla extract makes a blueberry muffin flavor, my personal favorite!
Mmmm cancer
Do you follow this recipe a add the tofu? Anything else removed so added?
Hmm, I always used room temp for pudding, freezing the silken tofu for an ice-cream substitute is an interesting idea.
@@trains48 For pudding I do this:
1 package silken tofu
1 cup frozen fruit + 1 banana (fresh or frozen)
Some honey/maple syrup/vanilla sugar
Optional: spinach, almond/vanilla/lemon extract, Pinch of salt, Shredded coconut, lemon, chia seeds; melted chocolate; mint, cherries and chocolate chips.
Put in fridge minimum one hour.
But for the ice cream that they’re mentioning, I haven’t tried. Maybe all the same but freeze the tofu first?
Pistachio pudding mix as a thickener/flavoring and crushed pistachios in the mix. Wow! Delicious and now a staple snack.
How much pudding mix were you using? Also, was it Sugar free pudding mix, by chance?
@@jscottsmiley I just eye-balled the amount of mix. Try it for flavor. I didn't see sugar free pistachio, but if I did, that's what I would have used.
I'm just obsessed with this! Can't stop trying new flavors. Some of my favourite testings were: coconut, vanilla & cookies, mango and avocado. Highly recommend.
One tip that worked very well for me: blending the ice before adding the other ingredients.
Thank you for the video! ❤️
Hey, what thickener have you been using!
Recently my fiancee and I were making a smoothie for lunch. We had frozen mango, blueberries, and strawberries. And then we needed to add some liquid. We decided to add milk. And at one point we tasted and decided it was not sweet enough and added some maple syrup. Even though we added a bunch of milk, the "smoothie" turned out much more like fruit ice cream. We ate it with spoons.
That's an example of healthy "ice cream", not what is presented in this video (which is still excellent)
Very close to what I always make that I call a fro-yo (but usually with homemade yogurt).
congratulations you achieved a smoothie bowl
It’s like a quick sherbet 👍
smoothie bowl
As a man on a diet in the process of loosing weight, I appreciate videos like this.
Good luck, I'm also working on it. Keto works well but damn the cravings and acid reflux can get bad m
I also appreciate the testing and chef approach rather than whatever variation some lifter made up with his 'anabolic ice cream.' The framework helps us properly tinker with things to get better/more custom results.
You've got it 💪
@@smellypatel5272 it'll go away trust me, you got it
@@smellypatel5272 at the end of the day it's CICO. Instead of eating 2 eggs with buttee, you can eat a pound of strawberries. Volume Eating is way easier than Keto imo. If you're stuffing your face with low cal options, you aren't as hungry and you'll end up eating more veggies and fruits, which are better for your gut
Call me weird, but this is my go to recipe:
5 oz almond milk
150g low-fat cottage cheese
300g ice
BLEND UNTIL SMOOTH-ISH
In a separate bowl, put in (in this order) 1 scoop protein powder (~31g), 3 packs of Splenda, a pinch of salt, 1/2 tsp of Xantham or guar gum, and finally 10g of your favorite pudding mix.
Now stop the blender, pop the top off, pour your dry ingredients in, re-cap it and then blend again until u get the desired consistency.
Sidenote: 125g Greek yogurt works the same instead of cottage cheese. Also, my favorite combo is a vanilla protein powder with pistachio fat free pudding mix!
Boosting this!
Cottage cheese is my base as well. I'm kind of shocked someone put out a low cal ice cream recipe this involved and didn't include cottage cheese as a base option.
No weird ice crystals. Super creamy and delish. My favorite is to blend about 1 cup cottage cheese, 1/4 cup yogurt, 1 cup frozen strawberries, vanilla, and about 1tbsp maple syrup (or whatever sweetener you like to taste). I sometimes make it with fresh berries then throw it in my ice cream maker.
This is great!I I love the way you always break down the "why" of a recipe so that we can make it our own. Just made a version with oat milk and Costco's Triple Berry Blend. So good!
The Greg anabolic cookbook is strong in this one
There's a 99.9% chance Greg will make a video about this. The man never misses a chance to snipe another youtuber's audience.
He is not the one who invented this type of ice cream. Don't give Greg all the credit
buy his frickin cookbook
@@TheGreektrojan I remember some girl tried a recipe from his book, but she didn't actually own the book, so she looked it up online, apparently i dunno it wasn't real or something? i forget the details but greg absolutely tore into her it was honestly a little much lol
@@Alan-di5kq Its a certain ingredient that people are associating with greg. That he gets credit for imo.
For everyone of you that want a high-protein version, here you go: (This is my go-to post-workout meal)
100ml almond milk
25g whey protein (banana)
150g banana
+- 50g ice cubes
Blend it all together for a pretty smooth texture, just not too long. If you happen to have protein bars laying around, they make for a perfect addition. Just take your protein bar, chop it in pieces and maybe even blend it together with the rest for about 10-15 seconds. It will help make the ice cream have a nice bite to it and will tast amazing.
NUTRITION FACTS:
+-450 calories
45-50g Protein
45g Carbs
10g Fat
Anything I can replace the protein powder with? I don't have protein powder at home and your recipe sounds pretty simple
@@Hero69 Pasteurized egg whites and greek yoghurt.
Oh wow this is amazing! I was trying to make low carb - so I used cream, almond butter powder, 1 gm xanthum gum, allulose for sweetener and at the end some no sugar chocolate chips. I needed to add some more ice, another 30 gms…Amazing!!!
This will actually be so so so helpful. Thank you!! I used to freeze tea and other low- or no-calorie beverages to make „ice cream” but they are just not that good. This video is absolutely perfect
Oatmilk, frozen banana, and unflavored protein powder is my favorite base, comes out super super thick and you can add anything to it. Cocoa powder, other fruits, nut butters, coffee, etc and they all mix well. I find ice makes it more watery than i want
Frozen banana makes the best and easiest soft serve. I don't add any liquids aside from some maple syrup for sweetening, because I like my soft serve super thick.
I save bananas that start to brown and freeze. 6 semi frozen bananas some maple syrup and vanilla extract and mix well in stand mixer or food processor. Result is a thick soft serve ice cream , re freezes very well. I am going to experiment thinning with low fat milk.
@@dand3975 but plz tell me how you avoid the banana flavor in frozen banana base like if you want to make choclate icecream the banana taste is so overpowering that it doesn't taste like chocolate it taste like a thick banana smoothie but with choclate color
@@kainatijaz7641 the other way I make banana ice cream is blending frozen bananas with a little peanut butter and Nestles chocolate powder. I eat it when it is frozen but just soft enough to put a spoon in it. It is so cold you only taste the peanut butter and. It so much bananas. Makes a great healthy treat and you will never waste old bananas again.
@@dand3975 I’m my experience food processors seem to thin it out, how are you maintaining it’s thickness?
I've recently discovered your channel, and honestly man I'm just blown away with your style of video! Super informative and helps making my cut so much easier! Keep up the good work!
That being said, he sure does say "That being said" an awful lot. Lol
If you simply add a banana, if you like them that helps or if it’s chocolate ice cream add an avocado 🥑 it helps smooth things out without adding much flavor and boost the nutrients
any other choice than banana and avocado for choclate icecream
@@kainatijaz7641 sprinkle of salt might help
I like bananas but I find the flavor too strong once blended. I wonder if a frozen apple or pear could be swapped for the ice in the vanilla base to get the texture benefit of the fruit with a milder flavor. As mentioned in another comment I bet dates might make a good sweetener option too.
you can always PRE crush the ice with the liquid first to get a head start so you don't run into the issue of overblending just to get minimal ice chunks
The consistency seems more like a thick milkshake than ice cream to me, which immediately makes me want to make thai tea, matcha and other milk tea flavors! I just got a blender too so I'm definitely going to need to try these out this summer!
Yes. Very much like a thick milkshake right out of the blender. Pop it in the freezer for a bit to let it firm up more like ice cream.
A variation that I have made a lot last summer is like a highly simplified version of the frozen fruit ice cream that worked really well to me. It consisted of only 3 ingredients. Low fat yoghurt and frozen fruits in equal parts (usually 250g each for two people) and added stevia to taste, then put it in the blender until it forms a creamy texture. Now, that version had to be consumed immediately, you can't freeze it or it'll just turn into a block of ice. However, it made for a really nice treat ever since I have to watch my sugar intake and it required absolutely no effort at all.
Best video on homemade ice-cream I've ever seen thank you for all the work you did and uploading to share this knowledge!
As far as I can think of, you can use frozen red apples rather than ice and also as a sweetener, and you can add a bit of cream cheese in order to have a creamy texture with high protein value. It is important to check the values tho, some of them include way too much fat.
I’m going to try them later on, and I may edit this comment to share results.
Hey Ethan,
Just wanted to say you are far and away my favorite cooking channel on YT right now.
You’re so respectful with every cultures cuisine you make, always enjoying the food, and when you’re tasting your dishes you’re actually going to town on em, not just ingesting 1 microgram.
Your recipes are extremely well organized and super fun to follow, straight to the point, still entertaining.
I’ve been binging all your vids recently and have enjoyed them so much, to the point where I’ve been cooking more than just what my mom has taught me.
It’s crazy how about a year ago, when you were up and coming, growing fast, I thought your vids were just cheap rip offs of other TH-camrs, just by the thumbnails, irrationally refusing to even watch your vids. How stupid I was to not realize you were the best one out there lmao.
Anyways you’re probably not gonna read this and that’s okay, but in the chance you do I just wanted to say how much i appreciate this channel.
Thanks so much for doing these vids and making this content.
I love the low calorie swap recipes!
Finally the explanation I'm looking for. Thanks for your effort! Some comments though: I added about ½ cup salted strained yoghurt and ½ a lemon's juice-the flavor was awesome and got way bolder. I know that cornstarch needs to be heated in order to be effective as a thickening agent, and that's what I did- the same ratio milk to starch made the gummy mixture needed. Almond milk would be useful in adding the creaminess desired in an ice cream-maybe ¼ cup is enough. Also, after 1½ - 2 hours of freezing I found it helpful to take out the mixture and blend it with a hand blender to break the crystals and redistribute the iced parts evenly, and then refreeze it. Lastly, speaking in terms of stevia sweetener or any other sugar alternative requires different gram measurements because e.g. 4 g of sugar give the same sweetness as 0.5 g of sucralose/corn maltodextrine. Best.
Great video!! I love how you listed all the ingredient options!
Another good ingredient for the water replacer category is powdered peanut butter, like PB Fit. It gives the ice cream a nice peanut butter flavor, and adds some more protein for the anabolic version.
I thought this was called a "smoothie"
I dont know if I already said it in another video, but this really is my favourite cooking channel, love the ratios and the entertaining factor and of course the recipes
It looks delicious. And I love it when everything is weighed. So much more precise and easy. Thank you.
ProTip: for super creamy ice cream almost soft serve gelato texture, use over ripe bananas that you froze, similar to what u would use for banana bread, and don’t add ice. The flavour is very mild and pleasant but the texture is absolutely incredible, it’s so creamy and fatty feeling. I love I. I mixed it with Cardamon tea powder once and it was the bomb.
I don't own a vitamix yet. But think i have a better way of doing this to avoid watering out the flavour:
1. Make ice cream base
2. Freeze the base in either a plastic bag or ice cream mold
3. Take out the base from the freezer. If you used plastic bag, take out the base from the bag and divide into cubes
4. Blend it with a cold container
This is basically the same as using a pacojet, witch is used in many restaurants.
Or the new Ninja Creami, which is like a consumer version of an inexpensive pacojet, yeah?
Thanks for looking out for us with these low-cal recipes, I would love love to some lettuce wraps or other kind of low cal Asian and Mexican cuisine!
Wow, this is a great video. Love the breakdown of the components which make ice cream good.
I like how you broke it down to a science and made it really customizable. I have a really restricted diet due to health problems and I recently stumbled on my own ice cream recipe. Thought you might like it. I use frozen berries (or frozen fruit would work, especially with some banana for texture, but I can only have berries), an avocado, a splash of water, then whatever sweetener you like (I can only have salt and stevia). Then I blend it in a food processor. It's surprisingly good when you can't have the real thing.
My favorite way to make these in my Ninja single serve blender:
Large scoop of peanut butter
Half fill with frozen bananas
Half fill with frozen blueberries
Fill the cup with milk
Blend until smooth
A large scoop of peanut butter alone has more calories than this whole ice cream. Just one Tablespoon of regular peanut butter has 100 calories. The whole point of this is to make a low calorie ice cream. Try replacing the peanut butter with powdered peanut butter (pbfit). It tastes 98% as good but like half the calories.
@@breaknfiction21 thanks, this tastes disgusting and adds none of the texture that peanut butter adds. 🤮
I love this! I tried the strawberry one with some protein powder and it came out great. I was impressed with the texture and found it to be super satisfying. ☺️👌
I love this, it makes it so much easier for a balanced approach on anabolic ice cream. Thank you for this video kind sir
For the cornstarch/water mix, you should bring to boil to form modified food starch, which actually does thicken stuff like pudding and sauces. Instant pudding uses modified food starch powder, traditional requires cooking. The consistency when frozen is a lot like a fudge bar.
Yeah him just adding raw cornstarch in this was extremely confusing
Using allulose as the sweetener maintains the low calorie goal and this also rendered a creamier mouth feeling and smoother scooping final product 😍.
I'm a huge fan of straight up blended frozen strawberries with low fat milk and greek yogurt and _maybe_ some sweeteners and dutch cocoa
FANTASTIC video and explanations, it's extremely educational and I really appreciate it!
but if anyone wants a very very quick scratch for the ice cream itch, that's my go-to!
Super sir. This is the educative video which I was searching so that we can make some new recipes. Thank you very much. 💛💛💛
I made my own fruit based ice cream with strawberries. I didn't look up any recipe, I just threw stuff together, but it came out nice. I recommend to try it, but it probably won't be low calorie, unless you have a tiny bit.
I also didn't take any kind of measurements, but It was something like this with the most used ingredient at the top:
Large package of fresh strawberries
A can of coconut cream (not coconut milk)
Greek plain yogurt
Powdered sugar (I probably ended up using like 1/3-1/2 cup)
Vanilla extract
Rum extract
Recommend to try it. I noticed after it sat in the freezer for a few days the flavor and texture was better.
I was thinking of first trying to put the fresh strawberries in a blender and then after liquefying it, transferring them to a sauce pan to reduce them down and then adding the rest of the ingredients after it cooled. I might try that next time, just for giggles.
I still have some of that strawberry ice cream left. I ended up putting in a small earthenware pan, so the ice cream would settle down to a thick layer about an inch thick. My idea was was to also cut the ice cream 'sheet' in to squares and cover them in chocolate and refreeze so they would be like bon bons.
Cornstarch has to be cooked first for it to thicken. When it is raw it can also cause bloating
For me I always use milk+vanilla protein powder+frozen strawberries(or other frozen fruit) and blend. It turns out to be thick and creamy smoothiey ice cream and absolutely delicious
I've made this type of blender ice cream before, and my favorite is using bananas (good sugar/starch ratio helps give a creamy texture) + good Dutch cocoa + peanut butter protein powder (the one I use has small amounts of sugar and salt as well as peanut flour).
It tastes great! I've never been able to freeze it for later though, I will try the thickeners recommended here and see what happens. Thanks for the tips 👍
This is dope, man! I'm going to try pre-crushing the ice before adding it to the base to see if that makes the mixing process any easier. Thanks for this!!
How did pre crushing the ice turn out?
@@OldManJenkins69 Haven't tried it out yet but I'll update when I do!
@@OriginalSketch6494 HELL YEAH BROTHA
Cornstarch doesn't freeze well; sauces and fillings made with it can turn spongy when frozen.
It actually freezes okay for ice cream purposes but he didn’t even cook it so adding it was totally useless 🤣
Love the vids Ethan! One trick I picked up from the Home Cooking Pros channel is that I use freeze bananas that are about a day past banana bread and use them as my base.
After that, I add ~2TBSP of maple Syrup and spoonful of peanut butter in a blender, and it's AMAZING. Great texture, taste, and a bunch of bananas typically turns into a quart of icecream.
I used to actually eat my bananas when I bought them, but now, I just hope that no one eats them all before they go soft, lol
I knew and used a lot the recipe based on bananas, it's very popular, thanks for explaining basic principle!
For well-controlled type 2 diabetics like me fat doesn't hurt, only sugar hurts me. So I love using a Semifreddo type base, with flour, a few egg yolks, cream and melted butter. This means the butter solidifies when cold, so, no need for thickeners.
Now with my sugar replacement and the flour, yes it might become rock hard when frozen, but just blend it more to get more air in there. And if necessary, microwave a few seconds before eating :)
Jesus. Fat is directly related to diabetes. I suggest you do some reading and stop following the Scientology chiropractor
I use milk, gelatine, cocoa powder, and a tablespoon of alcohol- some extracts are high proof, but rum or creme de menthe are delicious. I freeze everything as a base in ice cube trays, then add the boozy stuff, blend it and return it to the freezer.
Do you bloom the gelatin in a little hot water before you start? (I’m imagining flecks of gelatin.)
@@jvallas Yes. I pour the package of gelatine into a bit of my milk or water, and after about 5 minutes, I microwave it a few seconds, 5-10. The gelatine needs to melt, but it needs to be only just barely above body temperature. One packet will make a quart of frozen dessert.
@@lydialady5275 perfect. Thanks! I may try that.
@@lydialady5275 what are the measurements you use for your ice cream? I think it's a good idea, but I'm not sure how much to put for the measurements.
@@gordonramsey5903 One quart skimmed milk, one packet gelatine, stevia to taste, and my flavoring except the alcohol. I bloom then melt the gelatin, blending it all together. Freeze it in cube trays. Then I blend the cubes with the tablespoon of alcohol and then refreeze it in a storage tub.
This is the at-home version of the Pacojet method. I've been trying it for a few months now with limited success. This will help solve a lot of problems I've been running into. Thanks.
Thank you so much for sharing this video ❤
Highly recommend using Xanthan Gum for the thickener if you're doing a normal ice cream It always makes my chocolate ice cream with a custard base SO creamy and creates the perfect texture.
how much gum to milk ratio do you use ?
@@rhinoo2092 The recipe I use calls for 2cups of cream and 1/4tsp. xanthan gum. I think for most recipes that don't call for it, you still would start with 1/4tsp. You'll want to cut back your sugar amount by 10g if you're using a recipe that originally doesn't call for it as well.
@@morganmariex can you drop your recipe im trying different ones
Ethan, myself and some others have been on the experimentation game for Low Cal Ice Creams for a while.
Wanted to say you should look into synergistic properties of Hydrocolloids (Hydrocolloids being the thickening gums).
Also, Erythritol should be a good way to mimic actual sugar for a lower cal version, since its granularly similar, and be a good water replacement since it's 70% as sweet as actual sugar.
@jeffrey bankers I have never tried allulose. How does it compare/what are the differences?
Erythritol doesn’t work well in ice creams as it crystallises a lot but allulose and xylitol work well and powdered versions always better …cheers !
ripe bananas are a great thickener too and they can eliminate or decresease the added sugar bc they’re already pretty sweet!
I came across a similar idea to the fruit based recipe, though admittedly it's more of a thick slushie than anything. You get frozen fruit (my go to is a berry mix) and top it off with juice (which has plenty of sugar already, I use mandarine or orange juice) and blend. I recommend adding the juice little by little to make the consistency you like - and you can either drink or eat it. Beware stains, however, if it falls on your clothes.
Will have to test freezing it this year.
I bet adding a frozen banana to the strawberry recipe would be so good!
You can make ice cream with one ingrediant just frozen bananas just blend it and you et ice cream if it doesn't blend well ad abit of milk
I made coffee ice cubes and used oat milk (it has guar in it) the texture was insane!! Thanks for the recipe 🥰
Can u share the recipe pleaseeee
Smart! Then you didn't need to put in additional gums! Very cool.
This is so detailed and well explained thank you
GREAT, TY! Use Frozen banana chunks in blender, nothing else. It’s amazing on oatmeal with berries & zest a lemon YUM! CornSt Peeps - COLD water, on box it state COLD water. This is done before adding to hot sauces on stove, cold water mix CS 1st.
I make the vanilla flavor using frozen cauliflower for ice… It’s perfect! Thank You for the great video! Love&light from California 💗💗
I've been making ice cream and sorbet for like ten years in my home kitchen. I've never used a 'mobility limiter'. In my opinion you can do without. When I make ice cream or sorbet with fresh fruit however, the pectine from the fruit might work as a mobility limiter. I never thought about it this way.. 😅
Pectin levels in fruit vary, so if this were the case you’d notice more thickening in high pectin fruits such as apples and plums and less thickening in berries. Using fresh apple juice as the liquid part of this could be an interesting experiment.
Wonderful! Just what I was looking for! Thank you. 😋
I used to use frozen bananas and and avalon chocolate milk blended togeather as a sort of treat when working out, always came out great 😋
11:20 legendary scoop right there
you can also add a little bit of some alcohol that goes with the flavouring to lower the freezing point
Is there a sweet alcohol to use for a fruit version? Like a wine?
@@spiritconsumer rum?
@@spiritconsumer you can use ‘sherry’ or cherry brandy which is a liquor and tastes amazing
I needed this. Thank you!!
Great stuff, Thank you for taking the time to break it down.
Anyone ever told you you look like an 80's era cop?
Every day
Mhhhmm I'm thinking some dark chocolate and espresso ice cream. Yummy! Thanks Ethan.
try adding modified cornstarch instead of cornstarch, normal cornstarch actually needs activation on higher temperatures for full effect.
You can also add a tad of gelatin to enhence the solidity right after blending.
you can also use pectin powder or fruit with high pectin content to keep ice crystals small and improve creaminess
I was always under the impression that cornstarch didn’t thicken a liquid unless activated by heat. And even then, once it cools down, its thickening properties diminish.
I think, in this case, its purpose is to absorb moisture.
So I've actually done something like this before. If you use frozen banana as your fruit, you can skip the sugar since the result gets too sweet otherwise.
From what I've heard this should works well with frozen zucchini. While you don't taste the zucchini, it will probably give you a better texture than the plain ice and you also get to hide some veggies in your icecream.
Yes I made chocolate ice cream with frozen cauliflower it was sooooo good
The vanilla base is the best protein ice cream I’ve ever tried. The only thing I had to tweak was adding way more vanilla extract. For some reason I needed a lot to be able to taste it. I also need to figure out the right serving temp. It was perfect for about 3 minutes then got too melty. Thanks a lot for these techniques and recipes Ethan!
I have a Kuvings slow juicer that comes w a desert maker that basically crushes frozen fruit amazingly well and I mix frozen yogurt with it with a bit of sugar and it’s bomb. It comes out really dense and solves the issue of having air bubbles. Great served instantly. But for storage I’ll try adding cornstarch and guar gum
I think I'd try chocolate peanut butter and banana. Bananas would greatly increase the creaminess and add so much perfect texture without sacrificing flavor.
Could easily add some yoghurt to help with a more creamy feel or use frozen coconut milk or bananas if you don't mind either of those flavours.
Might work to freeze yoghurt in an ice cube tray and mix that with the ice cubes.
High calorie, but not as high as regular ice cream and also a lot more nutrient dense and protein dense, meaning it's actually satiating as a food not just as a dessert, especially if you add protein powder.
Lastly, guar guar or xanthan gum can help reduce it freezing rock hard and thicken it. Or you could also add a teaspoon of vodka to help prevent it over freezing. Calorically those additions are pretty minimal.
I'm going to test a recipe with coconut milk/cream frozen, yoghurt, pre crushed ice, splash of low fat milk, protein powder, sugar replacement (I have Nick's use just like sugar) tiny bit of xanthan gum and a teaspoon or two of vodka and whatever in there for actual flavour (Coffee, cocoa powder, peanut butter, nuts, frozen fruit etc).
I think the base would lend well to pretty much any flavour, especially if you use a vanilla or non-flavoured protein powder and same for the yoghurt as well as be a decent low calorie option. I will report back when I have the ingredients for it. Waiting on my protein powder. Probably will try a plain vanilla, banana peanut butter chocolate and a mocha.
how did it go?
This was delicious and came out sooo creamy n perfect 🤩
Thank you 🙏