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
Prepare the ice cream mixture
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.
Chill the ice cream mixture
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.
Last week, I made Lemon Sorbet. When I told my mom what I was making she wanted to have some of it, but she can’t eat much sugar. She asked me to make her a sugar free version of the sorbet. I made it on the same day as the regular sorbet, but just took a while to post about it.
I haven’t used sugar substitutes very often so I was curious how it would turn out. We have both Stevia and Splenda at the house that I could have used. My mom prefers Stevia so I used that to make the sorbet.
The Stevia is supposed to be able to be used exactly like sugar, so I decided to use the same recipe.
I was worried when I first took the Stevia out of the bag. It is much lighter and fluffier then sugar. When I put the sugar in the pot of water, it sunk to the bottom of the water. When I put the Stevia in the pot, it floated on top of the water. I was concerned that it wouldn’t stir into the water correctly when I started to make the simple syrup. However, as the water started to heat up the Stevia quickly dissolved into the water. I stirred the water until all of the Stevia had dissolved into the water, making a simple syrup.
I juiced enough lemons to get 3/4ths of a cup of lemon juice.
Then I mixed the lemon juice into the simple syrup, and put the lemon mixture into the refrigerator to cool.
After it had cooled for a couple of hours, I put the lemon mixture into my ice cream maker. I made a smaller batch of this one then the regular sorbet, so it froze much faster. I walked away from it for a little to long, and it froze more then I wanted. However, that didn’t seem to affect the final product.
Because I overdid the sorbet in the ice cream maker, it didn’t have the same smooth appearance as the other one I made. I am not happy with the way it looks in this picture. I don’t have any pictures of how it looks scooped since I gave it to my mom and dad, and they took it home to eat it. Both my mom and dad said it tasted good, and I just have to hope they are telling me the truth and not being nice parents.
Sugar Free Lemon Sorbet
1 cups water
1 cups sugar substitute (I used Stevia)
3/4ths cup lemon juice
In a small saucepan over medium heat, combine the water and sugar substitute, and boil until the sugar substitute dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the lemon juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.