50+ Delicious Holiday Low-Sodium Ice Cream Maker Recipes for a Healthier Season

The holiday season is a time for indulgence, but that doesn’t mean you have to sacrifice health for flavor.

If you’re looking to enjoy festive treats while keeping your sodium intake in check, then low-sodium ice cream made with your ice cream maker is the perfect solution.

Whether you’re hosting a holiday party or simply treating yourself, this collection of over 50 low-sodium ice cream recipes offers a variety of options for every taste.

From rich chocolate and creamy vanilla to refreshing fruit sorbets and spiced desserts, there’s a recipe to satisfy every craving while keeping sodium levels low.

With minimal effort and the right ingredients, you can enjoy delicious, festive frozen desserts that won’t derail your health goals.

So, get ready to churn up some holiday cheer with these amazing, guilt-free ice cream recipes!

50+ Delicious Holiday Low-Sodium Ice Cream Maker Recipes for a Healthier Season

This holiday season, you don’t have to choose between enjoying festive flavors and sticking to a low-sodium diet.

With these 50+ holiday low-sodium ice cream maker recipes, you can indulge in creamy, sweet treats that won’t compromise your health.

Whether you’re whipping up a classic eggnog ice cream or a seasonal pumpkin spice sorbet, these recipes are sure to add a sweet touch to your celebrations.

Plus, with easy-to-follow instructions and accessible ingredients, you’ll find yourself making these delightful desserts throughout the holiday season.

So, grab your ice cream maker, get creative with the flavors, and enjoy the holidays without the worry of high sodium!

Holiday Spice Pumpkin Ice Cream

This creamy, spiced pumpkin ice cream is a perfect treat for the holiday season, offering the warm, comforting flavors of cinnamon, nutmeg, and clove while keeping sodium levels low. Made with wholesome ingredients like fresh pumpkin puree, low-fat milk, and a touch of maple syrup, this recipe allows you to indulge in a classic fall flavor without the added sodium found in store-bought options.

Ingredients:

• 1 ½ cups pumpkin puree
• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup pure maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker texture)

Instructions:

1. In a medium saucepan, combine the milk, heavy cream, and maple syrup. Warm over medium heat, stirring occasionally until the mixture is heated but not boiling.
2. In a separate bowl, mix the pumpkin puree with the spices (cinnamon, nutmeg, ginger, and cloves) until well combined.
3. Slowly add the pumpkin mixture to the heated milk and cream, stirring to combine. If you want a thicker texture, dissolve the cornstarch in a tablespoon of cold milk and stir it into the mixture. Cook for 3-5 minutes until the mixture thickens slightly.
4. Remove the mixture from heat and stir in the vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
7. Transfer to an airtight container and freeze for at least 4 hours before serving.

This Holiday Spice Pumpkin Ice Cream is the perfect way to celebrate the season without worrying about excess sodium. The natural sweetness of maple syrup combined with the spices creates a dessert that is rich in flavor but light on the salt. Whether served in a cone or as a topping for a pie, this homemade ice cream is sure to be a festive hit at any holiday gathering.

Cranberry Orange Sorbet

A refreshing and tangy cranberry orange sorbet is a low-sodium delight perfect for the holidays. With just the right balance of sweet and tart, this sorbet is made using fresh cranberries, orange juice, and a little honey for a naturally sweet treat. It’s the perfect palate cleanser or festive dessert for any holiday party.

Ingredients:

• 2 cups fresh cranberries
• 1 cup fresh orange juice (about 2 oranges)
• ½ cup water
• ¼ cup honey (or to taste)
• Zest of 1 orange
• 1 tbsp lemon juice (optional)

Instructions:

1. In a medium saucepan, combine the cranberries, water, and honey. Bring to a simmer over medium heat, stirring occasionally until the cranberries have softened and burst, about 10 minutes.
2. Remove from heat and let the mixture cool slightly.
3. Once cooled, use a blender or food processor to puree the cranberry mixture until smooth. Strain the puree through a fine mesh sieve to remove the skins and seeds, resulting in a smooth cranberry liquid.
4. Stir in the fresh orange juice, orange zest, and lemon juice (if using).
5. Chill the mixture in the refrigerator for at least 2 hours.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
7. Transfer to an airtight container and freeze for at least 4 hours before serving.

This Cranberry Orange Sorbet is the epitome of a festive, low-sodium dessert. The combination of tart cranberries and sweet orange juice is invigorating and perfectly suited for holiday meals, serving as a refreshing contrast to richer dishes. Not only is it a healthy option for those watching their sodium intake, but it’s also incredibly simple to make, adding a vibrant pop of color and flavor to your holiday spread.

Gingerbread Ice Cream

Gingerbread Ice Cream brings all the aromatic spices of the holiday season into a creamy, low-sodium dessert. The rich flavors of ginger, cinnamon, and molasses pair perfectly with a smooth, dairy base to create a dessert that’s indulgent but healthy. With no added salt, this ice cream allows you to enjoy the warmth and depth of gingerbread without compromising on flavor or nutrition.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup unsulfured molasses
• ½ cup honey
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tbsp cornstarch (optional for thickening)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, and molasses. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. Add the honey and stir until dissolved.
3. In a small bowl, whisk the ground ginger, cinnamon, cloves, nutmeg, and cornstarch (if using).
4. Gradually stir the spice mixture into the warm milk mixture, continuing to cook for 3-5 minutes until the mixture thickens slightly.
5. Remove from heat and stir in the vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Gingerbread Ice Cream is the perfect holiday treat for anyone looking to enjoy the cozy flavors of the season in a healthier way. By using natural sweeteners like honey and molasses, this recipe cuts down on sodium while delivering all the delightful spices you expect from gingerbread. Whether enjoyed as a stand-alone dessert or alongside other festive dishes, this ice cream will surely be a hit at your holiday table.

Peppermint Chocolate Chip Ice Cream

Peppermint and chocolate are classic holiday flavors, and this low-sodium peppermint chocolate chip ice cream brings them together in a refreshing and creamy dessert. With the cool minty flavor of peppermint extract and the crunch of dark chocolate chips, this ice cream is a festive treat that can be enjoyed by those watching their sodium intake.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup maple syrup or honey
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• ¼ cup dark chocolate chips (preferably low-sodium)
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a medium saucepan, combine the milk, heavy cream, and maple syrup. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. In a small bowl, mix the cornstarch with a couple of tablespoons of cold milk and whisk to form a slurry (optional, for thickening the ice cream base).
3. Slowly add the cornstarch slurry (if using) to the milk mixture and continue to cook for 3-5 minutes until the mixture thickens slightly.
4. Remove the saucepan from the heat and stir in the peppermint extract and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
7. During the last few minutes of churning, add in the chocolate chips.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This Peppermint Chocolate Chip Ice Cream is a holiday favorite that’s rich in flavor but low in sodium. The cool peppermint and sweet chocolate create a balance of flavors that’s perfect for the season. It’s an easy-to-make dessert that doesn’t sacrifice taste or texture, and it’s a great way to satisfy your sweet tooth without worrying about added salt. Whether served in a bowl or as part of an ice cream sundae, it will add a festive touch to your holiday celebrations.

Eggnog Ice Cream

Eggnog is a beloved holiday drink, and this low-sodium eggnog ice cream takes all the creamy richness and spices of eggnog and turns it into a frozen dessert. With a smooth custard base, this ice cream is perfect for anyone who loves the nostalgic flavors of eggnog but wants to enjoy it in a new, healthier way.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon
• Pinch of ground cloves (optional)

Instructions:

1. In a medium saucepan, combine the milk, heavy cream, and maple syrup. Heat over medium heat, stirring occasionally until it is warm but not boiling.
2. In a separate bowl, whisk together the egg yolks until smooth.
3. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.
4. Slowly pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly.
5. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
6. Remove from heat and stir in the vanilla extract, nutmeg, cinnamon, and cloves (if using).
7. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy consistency.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Eggnog Ice Cream is a smooth, creamy treat that captures the holiday spirit in every scoop. This low-sodium version allows you to enjoy the beloved flavors of eggnog without the extra salt. It’s perfect for a holiday dinner or as a sweet, indulgent snack during the festive season. The warm spices of nutmeg and cinnamon blend beautifully with the creamy base, making it a comforting dessert that everyone will love.

Low-Sodium Cinnamon Apple Ice Cream

Cinnamon Apple Ice Cream is a delightful combination of sweet apples, aromatic cinnamon, and a creamy ice cream base. This low-sodium dessert captures the flavors of autumn and winter, with fresh apples, a touch of cinnamon, and a light, creamy texture. Perfect for those who want to enjoy a healthy dessert that still feels indulgent.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup pure maple syrup
• 2 medium apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a small saucepan, combine the chopped apples, maple syrup, and cinnamon. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples soften and become syrupy. Remove from heat and let cool.
2. In a separate saucepan, combine the milk, heavy cream, and cornstarch (if using). Heat over medium heat, stirring occasionally, until it is warm but not boiling.
3. Once the milk mixture is heated, blend in the cooled apple mixture until smooth.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Low-Sodium Cinnamon Apple Ice Cream is a warm, comforting dessert that perfectly combines the sweet flavor of apples with the aromatic spice of cinnamon. This ice cream is a lighter, healthier alternative to traditional versions, and its natural sweetness from maple syrup and apples makes it a treat you can enjoy without feeling guilty. The creamy texture and subtle spice will make it a favorite at any holiday gathering, providing a taste of autumn year-round.

Holiday Gingerbread Latte Ice Cream

The Holiday Gingerbread Latte Ice Cream combines the rich flavors of gingerbread with the cozy warmth of coffee, making it the perfect festive dessert for coffee lovers. This low-sodium treat is infused with a delightful mix of ginger, cinnamon, and nutmeg, paired with a splash of brewed coffee to create a creamy and indulgent ice cream experience. It’s the ultimate combination of dessert and coffee, offering the best of both worlds without added sodium.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup maple syrup or honey
• 1 cup brewed coffee (cooled)
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tbsp cornstarch (optional, for thicker texture)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk together the ground ginger, cinnamon, cloves, and nutmeg. Add this mixture to the saucepan and stir well to combine.
3. Gradually add the cooled brewed coffee to the mixture and stir to incorporate.
4. If using cornstarch, mix it with a small amount of cold milk to form a slurry, then add it to the saucepan. Stir until the mixture thickens slightly, about 5 minutes.
5. Remove the saucepan from heat and stir in the vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This Holiday Gingerbread Latte Ice Cream is a perfect blend of two beloved holiday treats: gingerbread and coffee. It’s a delightful way to indulge in the festive season without worrying about excess sodium. The spiced gingerbread flavor paired with the coffee undertones offers a sophisticated twist on classic holiday desserts, making it ideal for gatherings or as a treat to enjoy by yourself. Creamy and full of flavor, this dessert will undoubtedly become a holiday favorite.

Low-Sodium Spiced Apple Cider Sorbet

This Low-Sodium Spiced Apple Cider Sorbet is a refreshing and light dessert that captures the flavors of fall with a twist. Made with fresh apple cider and a blend of warming spices like cinnamon and cloves, this sorbet offers a tart yet sweet alternative to traditional ice cream. It’s perfect for those looking for a lighter dessert that still brings holiday warmth to the table without added sodium.

Ingredients:

• 2 cups fresh apple cider
• ½ cup maple syrup or honey
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a medium saucepan, combine the apple cider, maple syrup, cinnamon, and cloves. Bring to a simmer over medium heat, stirring occasionally.
2. If using cornstarch, dissolve it in a tablespoon of cold water and stir it into the apple cider mixture. Continue simmering for 3-5 minutes until the mixture thickens slightly.
3. Remove the saucepan from heat and stir in the lemon juice.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until well chilled.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
6. Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.

This Low-Sodium Spiced Apple Cider Sorbet is a festive and invigorating dessert that offers the fresh, fruity flavor of apples with a warm spice profile. It’s a light and refreshing way to enjoy the flavors of the season without the heaviness of traditional ice cream. With just the right amount of sweetness from maple syrup and a tangy kick from the lemon juice, this sorbet makes a perfect palate cleanser or a simple dessert for your holiday meals.

Maple Pecan Ice Cream

Maple Pecan Ice Cream is a sweet and nutty dessert with the rich flavor of pure maple syrup and crunchy toasted pecans. This low-sodium treat uses maple syrup as its primary sweetener, adding natural sweetness with a depth of flavor. The toasted pecans provide a delightful crunch, making this ice cream both creamy and satisfying. It’s the ideal dessert for those looking to indulge in a decadent, yet low-sodium, holiday treat.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup pure maple syrup
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted
• 1 tbsp cornstarch (optional, for thicker texture)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, and maple syrup. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. If using cornstarch, dissolve it in a tablespoon of cold milk and add it to the milk mixture. Stir to combine, then cook for 3-5 minutes until the mixture thickens slightly.
3. Remove the saucepan from heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it thickens and becomes creamy.
6. During the last few minutes of churning, add in the toasted pecans.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Maple Pecan Ice Cream is a delightful holiday treat that balances the deep, earthy sweetness of maple syrup with the toasted crunch of pecans. This low-sodium recipe provides all the indulgence of a classic dessert while being mindful of your sodium intake. Perfect for any occasion, this ice cream makes for a satisfying end to a festive meal or as a treat to enjoy all season long. The combination of creamy texture and crunchy pecans will leave your guests asking for seconds!

Low-Sodium Cranberry Orange Sorbet

Cranberry and orange are a quintessential holiday flavor pairing, and this Low-Sodium Cranberry Orange Sorbet brings a tart, refreshing twist to your dessert table. The natural tartness of cranberries combined with the citrusy brightness of orange makes for a vibrant, light dessert that’s perfect after a heavy meal. Plus, this sorbet is an excellent low-sodium option that is both delicious and refreshing.

Ingredients:

• 2 cups fresh cranberries
• 1 cup freshly squeezed orange juice
• ½ cup honey or maple syrup
• 1 tsp orange zest
• 1 tbsp lemon juice
• 1 cup water

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, honey (or maple syrup), and water. Bring to a simmer over medium heat.
2. Cook the mixture for 10-12 minutes, stirring occasionally, until the cranberries burst and soften.
3. Remove the saucepan from heat and let the mixture cool slightly before transferring to a blender or food processor. Blend until smooth.
4. Strain the mixture through a fine mesh sieve to remove any skins or seeds.
5. Stir in the orange zest and lemon juice, then refrigerate the mixture for at least 4 hours or overnight to chill.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
7. Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.

This Low-Sodium Cranberry Orange Sorbet is the perfect balance of tart and sweet, with the cranberry providing a sharp contrast to the citrusy orange. The result is a refreshing, tangy dessert that’s sure to cleanse the palate and finish your holiday meal on a light note. Whether served as a standalone treat or as a palette refresher between courses, this sorbet is an excellent addition to your holiday dessert repertoire.

Low-Sodium Chocolate Hazelnut Gelato

Rich, creamy, and decadent, this Low-Sodium Chocolate Hazelnut Gelato brings the beloved flavors of chocolate and hazelnuts together in a low-sodium version of the traditional Italian frozen dessert. The deep chocolate flavor is perfectly complemented by the earthy, nutty taste of toasted hazelnuts, offering a luxurious treat that’s ideal for holiday gatherings without the extra sodium.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup cocoa powder (unsweetened)
• ½ cup hazelnut butter or finely ground hazelnuts
• 1 tsp vanilla extract
• ½ cup maple syrup or honey
• 1 tbsp cornstarch (optional, for thicker texture)
• ½ cup toasted hazelnuts, chopped

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, cocoa powder, and maple syrup. Heat over medium heat, whisking frequently, until the mixture is warm but not boiling.
2. If using cornstarch, mix it with a tablespoon of cold milk to form a slurry and whisk it into the warm mixture. Continue to cook for 3-5 minutes until the mixture thickens slightly.
3. Stir in the hazelnut butter (or ground hazelnuts) and vanilla extract, and continue cooking for another 2-3 minutes, ensuring everything is well combined.
4. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the chopped toasted hazelnuts.
7. Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.

Low-Sodium Chocolate Hazelnut Gelato is an indulgent yet healthier version of the classic Italian treat, with the smooth, creamy texture of gelato and the nutty, rich flavor of hazelnuts. The chocolate adds a depth of flavor while the hazelnuts bring in a lovely crunch, creating a perfect balance. This gelato is a luxurious dessert that is sure to impress guests at your next holiday celebration, and with its low-sodium content, it’s a guilt-free way to enjoy this classic flavor combination.

Low-Sodium Pumpkin Spice Ice Cream

Pumpkin Spice Ice Cream is the essence of fall and the holiday season, and this low-sodium version lets you enjoy the rich, spiced flavor of pumpkin without the added salt. Creamy, spiced, and perfectly sweetened, this ice cream captures the comforting flavors of pumpkin pie in every bite. It’s a delightful treat to share with family and friends during your holiday gatherings.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup pure pumpkin puree
• ¼ cup maple syrup or honey
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker texture)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, pumpkin puree, and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. If using cornstarch, dissolve it in a tablespoon of cold milk and whisk it into the warm mixture. Cook for 3-5 minutes until it thickens slightly.
3. Add the cinnamon, nutmeg, ginger, and vanilla extract, and stir to combine. Continue to cook for another 2-3 minutes.
4. Remove the saucepan from heat and let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Low-Sodium Pumpkin Spice Ice Cream is a comforting dessert that encapsulates the flavors of fall in every creamy, spiced bite. The combination of pumpkin puree and warming spices like cinnamon, nutmeg, and ginger brings the nostalgic taste of pumpkin pie to your dessert table. With its low-sodium content, this ice cream is perfect for those who want to enjoy the season’s flavors without the extra salt. It’s an ideal treat for any holiday occasion, from cozy family dinners to festive parties.

Low-Sodium Peppermint Bark Ice Cream

Peppermint Bark Ice Cream is a classic holiday flavor, and this low-sodium version lets you enjoy the refreshing, minty taste with the added crunch of chocolate bark, all without extra sodium. The cool peppermint pairs wonderfully with rich, creamy vanilla ice cream and the contrast of crunchy, dark chocolate pieces, making it an irresistible dessert for the holidays.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup honey or maple syrup
• 1 tsp peppermint extract
• ½ cup dark chocolate, chopped into small pieces
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, and honey (or maple syrup). Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. If using cornstarch, dissolve it in a tablespoon of cold milk and stir it into the warm milk mixture. Continue cooking for 3-5 minutes until it thickens slightly.
3. Remove from heat and stir in the peppermint extract and vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight to chill.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the chopped dark chocolate pieces.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Low-Sodium Peppermint Bark Ice Cream brings the iconic holiday flavors of mint and chocolate to your dessert table in a creamy, low-sodium form. The peppermint provides a refreshing burst of flavor while the dark chocolate adds a satisfying crunch, creating a perfect balance of textures. This ice cream is a delightful choice for anyone who loves the combination of mint and chocolate, especially during the holiday season. It’s a festive treat that will impress guests while being mindful of sodium intake.

Low-Sodium Eggnog Ice Cream

Eggnog is a beloved holiday flavor, and this Low-Sodium Eggnog Ice Cream offers a creamy, spiced, and indulgent version of the classic holiday drink. With the rich flavors of cinnamon, nutmeg, and a hint of vanilla, this ice cream captures the essence of eggnog in every bite, making it a perfect holiday dessert for those looking for something festive, flavorful, and low-sodium.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup maple syrup or honey
• 4 large egg yolks
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker texture)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, and maple syrup (or honey). Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the cinnamon, nutmeg, and vanilla extract. If using cornstarch, dissolve it in a tablespoon of cold milk and add it to the mixture for extra thickness.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight to chill.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Low-Sodium Eggnog Ice Cream is a luxurious, creamy treat that captures the festive flavor of eggnog in a healthier way. The blend of cinnamon, nutmeg, and vanilla creates a comforting, spiced dessert that’s perfect for holiday celebrations. Whether served on its own or paired with a slice of pie, this ice cream offers a rich, seasonal flavor without the extra sodium. It’s a perfect dessert for eggnog lovers looking for a lighter alternative to traditional eggnog beverages.

Low-Sodium Cinnamon Roll Ice Cream

Cinnamon rolls are a breakfast favorite, and this Low-Sodium Cinnamon Roll Ice Cream turns that comforting treat into a creamy, indulgent dessert. With swirls of cinnamon and chunks of homemade cinnamon roll pieces, this ice cream brings the flavors of freshly baked cinnamon rolls in a frozen, creamy form. Perfect for those who love sweet, spicy desserts with a touch of nostalgia.

Ingredients:

• 2 cups low-fat milk
• 1 cup heavy cream
• ½ cup maple syrup or honey
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1½ cups homemade or store-bought cinnamon roll pieces, crumbled
• 1 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a medium saucepan, combine the low-fat milk, heavy cream, and maple syrup (or honey). Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. If using cornstarch, dissolve it in a tablespoon of cold milk and stir it into the warm milk mixture. Cook for 3-5 minutes until the mixture thickens slightly.
3. Add the ground cinnamon and vanilla extract to the saucepan, and stir to combine.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the crumbled cinnamon roll pieces.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Low-Sodium Cinnamon Roll Ice Cream is a sweet, spiced dessert that combines the best parts of a cinnamon roll with the creamy goodness of ice cream. The warm cinnamon flavor and chunks of cinnamon roll pieces make it feel like a cozy dessert for cold weather. With its low-sodium content, this ice cream offers the indulgence of cinnamon rolls without the added sodium, making it the perfect treat for your holiday gatherings. Its combination of rich flavor and delightful texture will have everyone asking for seconds!

Note: More recipes are coming soon!