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Low-Fat Homemade Vanilla Ice Cream with Chocolate Sauce

Low-Fat Homemade Vanilla Ice Cream with Chocolate Sauce

This recipe for low-fat homemade vanilla ice cream with chocolate sauce that has been infused with orange essence is so rich flavorful you won’t miss the fat.
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Prep Time 1 hr
Additional Time 1 hr
Total Time 2 hrs
Course Desserts & Snacks
Cuisine American
Servings 1 Quart
Calories 178 kcal


  • For the Ice Cream
  • 3 cups fat-free half and half
  • 1 cup light cream
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • Pinch salt
  • For the Chocolate Sauce
  • ½ cup fat-free half and half
  • ¼ cup heavy cream
  • 1 tablespoon cornstarch
  • 2 3.5 ounce dark chocolate bars, chopped
  • 1 tablespoon orange-flavored liquor such as Grand Marnier
  • Chopped toasted peanuts or almonds (optional)


  • Make the Ice Cream: Stir together the fat-free half and half and cream; remove ½ cup. Heat the remaining 3 ½ cups along with the sugar and a pinch of salt in a 2-quart saucepan over medium heat, whisking/stirring often until steaming hot but not boiling (do not boil). 
  • Meanwhile, in a medium-sized bowl, whisk the reserved ½ cup cream mixture with the cornstarch until well blended; whisk in the egg yolks until smooth, set aside.
  • When the half and half/cream mixture is steaming, take about 1 cup of hot liquid and incorporate it slowly into the cornstarch/egg yolk mixture (temper it), whisking constantly. When smooth, whisk egg yolk mixture back into the saucepan.
  • Whisking constantly over medium heat, cook the custard until thick enough to coat the back of a spoon, about 10 minutes. Custard is done when a line remains when a finger is drawn across the back of the spoon. Remove from the heat; stir in the vanilla then strain the mixture through a fine sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the custard to prevent it from forming a skin. Refrigerate until cold.
  • Remove the custard from the refrigerator and pour into an ice cream maker, process according to manufacturer's directions. Transfer to a freezer-safe container and freeze for about 1 hour or longer, until firm but not hard. (If you don't have an ice cream maker, transfer the cooled custard to a container and freeze. After about an hour, mix vigorously, then return to the freezer.) 
  • Make the Chocolate Sauce: In a heavy saucepan; combine the cornstarch, half and half and cream; whisk until well combined. Over medium-low heat, heat slowly until it just begins to steam; add the chocolate and stir until melted and the mixture has thickened slightly. Remove from the heat and stir in the orange liquor. 
  • To Serve: Scoop out the ice cream into an ice cream dish, and spoon the hot chocolate sauce over. Top with chopped peanuts or almonds if desired.


LindySez: If you don't want to use orange liquor, you can substitute ¼ teaspoon orange extract.


Serving: 1gCalories: 178kcalCarbohydrates: 26gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 58mgSodium: 83mgFiber: 1g
Keyword chocolate sauce, dessert, homemade ice cream, low-fat ice cream
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