Low Fat 3 Ingredient No Churn Ice Cream

Low Fat 3 Ingredient No Churn Ice Cream is rich, sweet, and creamy with just enough tart raspberries to give it a little zing! You’ll be amazed at how good this ice cream is. This recipe is made with Cool Whip, Sweetened Condensed Milk, and jam. The best part, you don’t need an ice cream maker for this recipe.

Low Fat 3 Ingredient No Churn Ice Cream

With the popularity of my Skinny Cake Batter Ice Cream, I thought you might all be ready for Spring, hot days, and ice cream! I know I’m sure ready!

Cool Whip Sweetened Condensed Milk Ice Cream

I made this ice cream with only 3 ingredients because, well, let’s face it I was having a craving and needed some ice cream stat! You can make it as easy or as complicated as you’d like. I used low-sugar raspberry jam, low-fat sweetened condensed milk and low-fat cool whip. If I wanted to impress dinner guests, I may (or may not) make the raspberry sauce from scratch, whip the cream myself and, well, still open a jar of sweetened condensed milk.

I found a low-sugar raspberry jam. If you don’t like jams with seeds, but if that’s not your thing grab a jar of jelly instead. Not a raspberry fan? Choose your favorite flavor. I’ve also made this with the blueberry jam because my youngest son loves blueberries and it was a big hit. If you’re feeling energetic and want to make a sauce, try my Strawberry sauce. Once you make the sauce from scratch allow it to cool before mixing into the other ingredients.

Another easy and delicious ice is Andes Ice Cream.

Tips for Low Fat 3 Ingredient No Churn Ice Cream

I like to fold the cool whip and sweetened condensed milk together until it’s combined. It’s okay if you still see ribbons of sweetened condensed milk, you’ll stir it more adding the sauce. After the cool whip and sweetened condensed milk are combined, I like to add big spoonfuls of the raspberry sauce to the mixture and only make one circle with the spoon around the bowl. In other words, I like big ribbons or raspberry sauce. You can mix it totally together and have pink ice cream, but that’s not what I was going for.

Also, you can add as much or as little raspberry jam or sauce as you’d like, depending on the level of raspberry flavor you want in the ice cream. I added 3/4 cup of jam to my ice cream.

Now, once you have it all mixed the way you like it, seal it in an air-tight container and freeze it. It’ll take 4 or more hours for it to freeze. Now, all that is left is to serve and enjoy!

More to enjoy

1. No Cook Strawberry Cheesecake
2. Skinny Cake Batter Ice Cream
3. Cookies and Cream No Churn Ice Cream

Low Fat 3 Ingredient No Churn Ice Cream

Low Fat 3 Ingredient No Churn Ice Cream is rich, sweet and creamy with just enough tart raspberries to give it a little zing!

Author: Paula

5 from 16 votes

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Prep Time: 5 minutes minutes

Cook Time: 1 minute minute

Total Time: 5 minutes minutes

Servings: 8 servings

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Ingredients

• 3/4 cup low sugar raspberry jam*
• 16 oz whipped topping I used low fat
• 14 oz sweetened condensed milk I used fat free

Instructions

• Stir whipped topping and sweetened condensed milk together until smooth.
• Add raspberry jam to the mixture one spoonful at a time swirling it through the mixture before adding the next spoonful.
• When all jam is added, cover tightly and freeze until firm.

Notes

*or favorite jam of your choice. Regular sugar is fine if that’s what you prefer.Ice cream will be good up to 4 weeks in the freezer. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

Nutrition

Calories: 314kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 256mg | Fiber: 1g | Sugar: 48g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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