I have been working on vanilla ice cream and root beer ice frozen floats for our family 4th of July party. My mom can’t eat much sugar, so I wanted to make sugar free ice cream for her.
I used the same recipe as my vanilla ice cream. I replaced the sugar with a Stevia blend.
I was pleasantly surprised at how good this sugar free vanilla ice cream tastes. I do not generally like the taste of sugar substitutes. However, this almost tastes just about like the real thing to me.
If you are cutting back on sugar for some reason, but still want homemade ice cream this is a great recipe. Is is incredibly simple, but still tastes good.
I halved the recipe because I don’t expect many people to want the sugar free version. I still had no issues with it mixing and turning into ice cream.
Sugar Free Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 3⁄4 cup sugar substitute
- 1 Tbs. vanilla extract
In a bowl, stir together the cream and milk. Add the sugar substitute and whisk until the sugar substitute is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar substitute visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.
Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.
Churn the ice cream
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer’s instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer’s instructions. The timing will depend on the type of machine and the temperature of the cream mixture.