Smooth & Creamy Vanilla Ice Cream

Smooth & Creamy Vanilla Ice Cream

This vanilla bean–flecked ice cream is delicious on its own, and makes the perfect base for fresh fruit add-ins. Simply stir 1 1/4 cups puréed summer fruit (berries, peaches, etc.) into the mixture along with the yogurt, or fold in sliced peaches, strawberries, apricots, or nectarines once you’ve made the ice cream. Sweetened condensed milk and Greek yogurt keep the mixture creamy without using eggs or heavy cream.

  • 1Servings


  • 1 1/2 cups 1% milk
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbs. sugar
  • 1/2 vanilla bean
  • 1 1/2 cups low-fat Greek yogurt


1. Combine milk, condensed milk, and sugar in medium saucepan. Split vanilla bean, scrape seeds into mixture, and add bean pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat, and cool 30 minutes. Whisk in yogurt, transfer to covered container, and refrigerate overnight.

2. Remove bean pod. Pour ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.

Nutrition Information

  • Calories: 206
  • Carbohydrate Content: 35 g
  • Cholesterol Content: 20 mg
  • Fat Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 88 mg
  • Sugar Content: 35 g