Skip to main content

See also:

Sugar-free low carb vanilla soft serve recipe has only 79 delicious calories

Oh yum: Frozen soft serve without the guilt!
Oh yum: Frozen soft serve without the guilt!
Photo by Win McNamee/Getty Images

If the hot summer weather has you longing for ice cream despite your diet diligence, celebrity chef Rocco DiSpirito has the answer. He is the author of "The Pound a Day Diet: Lose Up to 5 Pounds in 5 Days by Eating the Foods You Love."

Whoopi Goldberg recently appeared on Dr. Mehmet Oz's talk show to discuss how she used the diet. It helped her lose 30 pounds with its combination of both low carb diet principles and restricted calories.

The recipe below uses plain yogurt, sugar-free pudding and stevia to transform standard soft serve, which can contain up to 460 calories per serving, to a no-guilt treat of 79 calories.

Says Rocco: "Italian ice is enjoyed all over America at different events and street fairs. Italian ice is made like sorbet, which is to say it is frozen flavored sugar water. I use Greek yogurt and vanilla pudding in this recipe to get a great creamy soft serve texture. With the addition of xanthan gum and natural sweeteners, I have eliminated all processed sugar."

Ingredients:

  • 2 sugar free, low fat vanilla pudding snack packs (Jell-O®)
  • 6 ounces 2% Greek yogurt (Fage 2%®)
  • 8 packets 100% natural stevia powder (Stevia in the Raw®)
  • 2 teaspoons xanthan gum
  • 1 cup unsweetened vanilla almond milk (Almond Breeze®)
  • 1 vanilla bean, split in half lengthwise
  • 2 teaspoons vanilla extract

Directions:

Freeze the pudding and yogurt in their containers until hard, at least 6 hours.

Mix the stevia and xanthan gum together in a small mixing bowl and set aside. Pour the almond milk into a blender and scrape the insides of the vanilla bean into the milk. Cover and blend on medium speed for 30 seconds. Add the vanilla extract and turn on the lowest setting. Sprinkle the stevia and xanthan mixture slowly and evenly directly into the vortex in the blender and blend until thickened, about 30 seconds. Turn off the blender. Add the frozen pudding and yogurt and blend on high until smooth. Serve immediately.

Tips:

Put the canister of the blender in the freezer before you make this recipe to help combat the heat generated during blending. This will help keep your ice cream nice and frozen.