ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Ice

Oxmoor House
Yield Serves 7 (serving size: 1 cup)
This ice will remind you of making ice cream out of snow. While many commercial vanilla desserts are too cloying to let the vanilla flavor shine through, this three-ingredient recipe will show you that vanilla is anything but plain. You can use an equal amount of vanilla paste for the extract; it will create an ice flecked with vanilla seeds.

Ingredients

  • 4 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 127
  • caloriesfromfat 0.0 %
  • fat 2.8 g
  • satfat 1.8 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 4.6 g
  • carbohydrate 21 g
  • fiber 0.0 g
  • cholesterol 11.2 mg
  • iron 0.0 mg
  • sodium 57 mg
  • calcium 163 mg

How to Make It

  1. Combine all ingredients in a bowl, stirring with a whisk until sugar dissolves. Pour into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, 2 hours or until completely frozen.
Cooking Light Chill