Low Fat Mint Ice Cream Recipe: Cool Refreshment Without the Cream

Achieving creamy ice cream without heavy cream is possible with this proven method. The secret lies in using low-fat dairy and natural sweeteners to create a refreshing mint dessert.

This recipe delivers the classic cool taste of mint ice cream while keeping it light. The texture stays smooth and satisfying, proving that indulgence doesn’t require excess fat.

Ingredients for Low Fat Mint Ice Cream

Light dairy and natural sweeteners create this refreshing frozen dessert with classic mint flavor.

The milk is the foundation here. Whole Foods 365 or Organic Valley offer excellent 2% options with clean flavor profiles. For the Greek yogurt, Fage 2% or Chobani provide the right balance of creaminess without excess fat. Fresh mint is non-negotiable—farmers market bunches have superior aroma compared to supermarket clamshells. Avoid wilted or yellowing leaves.

No Greek yogurt? Low-fat sour cream at equal volume works in a pinch. Substitute agave or honey at 3/4 the amount for sugar if preferred. The peppermint extract must be pure—McCormick’s or Frontier Co-op are reliable brands. Skip the food coloring if you prefer a natural look. For a dairy-free version, coconut milk and cashew cream can replace the milk and yogurt.

Store fresh mint wrapped in damp paper towels for up to 5 days. The base mixture keeps 2 days refrigerated before churning. Once churned, ice cream stays fresh for 2 weeks in an airtight container. Add a layer of parchment paper directly on the surface to prevent ice crystals.

Step-by-Step Instructions for Low Fat Mint Ice Cream

This method ensures a silky, refreshing ice cream with minimal fat and maximum mint flavor.

Step 1: Infuse Milk with Fresh Mint

In a medium saucepan, combine the 2 cups Whole Milk and 1 cup Fresh Mint Leaves. Heat over medium-low heat until the mixture reaches 180°F—small bubbles will form at the edges, and the milk will take on a pale green tint from the mint.

Remove from heat, cover, and let steep for 30 minutes. This infusion extracts the essential oils from the mint, creating a vibrant, aromatic base. Strain through a fine-mesh sieve into a clean bowl, pressing gently on the leaves to release all the flavor, then discard the solids.

Step 2: Create the Custard Base

In a separate bowl, whisk together the 0.75 cup Granulated Sugar, 1 tbsp Cornstarch, and 0.25 tsp Sea Salt. Slowly pour this into the warm milk mixture while whisking constantly to prevent lumps.

Return the mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens slightly—about 5-7 minutes. It should coat the back of a spoon but still be pourable. Remove from heat and stir in the 1 cup Low-Fat Greek Yogurt, 1 tsp Pure Peppermint Extract, and 1 tsp Vanilla Extract.

Let the custard cool to room temperature, then stir in the 0.25 tsp Green Food Coloring if using. This step ensures a consistent, appetizing hue.

Step 3: Incorporate Egg Whites for Lightness

In a clean bowl, beat the 2 whole Egg Whites with an electric mixer until soft peaks form—about 2-3 minutes. Gently fold the egg whites into the cooled custard base using a spatula, taking care not to deflate the air.

This addition lightens the texture, compensating for the lack of heavy cream while adding structure to the final product. The mixture should be smooth and slightly frothy.

Step 4: Churn and Freeze to Perfection

Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. The mixture will thicken into a soft-serve consistency and hold its shape when scooped.

During the last 2 minutes of churning, add the 0.5 cup Dark Chocolate Chips so they distribute evenly. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm. The texture will be creamy and scoopable, with a refreshing mint flavor and pockets of rich chocolate.

Storing and Reheating This low fat mint ice cream

Freezer Storage

Transfer your ice cream to an airtight container immediately after churning. Press parchment paper directly on the surface to prevent ice crystals. It stays fresh for up to 2 weeks at 0°F or below. ❄️

Fridge Prep Storage

The custard base keeps in the fridge for 2 days before churning. Store in a sealed container to prevent absorption of other odors. Stir well before using, as ingredients may separate.

Re-Freezing Leftovers

If your ice cream softens, return it to the freezer for 1-2 hours to firm up. Avoid refreezing melted portions, as this can create a grainy texture. Always use a fresh parchment layer.

Serving from Freezer

Let it sit at room temperature for 5-10 minutes before scooping for the creamiest texture. A warm metal scoop glides through effortlessly. I prefer OXO’s stainless steel scoop for smooth servings.

Portioning Ahead

Pre-scoop into small containers for individual servings. These portions freeze well for up to 1 month. Perfect for quick treats without thawing the entire batch. 💡

Avoiding Freezer Burn

Double-wrap your container in plastic wrap before sealing the lid. This extra layer blocks air and moisture. Check periodically and consume within 3 months for best quality.

Frequently Asked Questions