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Can You Make Ice Cream Without Sugar?

November 18, 2014 by Melissa Howell 14 Comments

Welcome! If you’re wanting to get to the sugar free ice cream recipe right away, go ahead and scroll to the bottom of this post. If you want to learn all about sugar free ice cream, who can eat it, and which sugar substitutes to use, keep reading! For example, is sugar free ice cream o.k. for diabetics? Is sugar free ice cream healthy? Is sugar free ice cream keto? Which sugar substitute should I use to make ice cream without sugar?

So you want to be more healthy. You are cutting back on sugar. But you still want ice cream. Is there a viable sugar substitute that will work well in ice cream?

To answer this question, I need to briefly touch on some of the different types of sugar substitutes that are available.

(Note: the information I am presenting here is from my personal research. I understand that new research may come to light that differs from this information. However, at this time, this is what I believe to be true. For more disclaimer-y type of verbiage, please visit the Disclaimer part of this website. It is quite entertaining).

Today’s Freebie!

Different Types of Sugar Substitutes

Saccharine, Aspartame, and Sucralose

When I think of any of these substitutes, I want to yell, “DANGER DANGER DANGER!” These are commonly known as Sweet ‘N Low, Equal and NutraSweet, and Splenda. Each of these has been shown to have detrimental health effects, such as causing cancer in laboratory animals, causing brain imbalances, and reducing “good” bacteria in your digestive tract.

Whenever I hear my friends talk about drinking diet soda, I want to yell, “Don’t you know you’re KILLING yourself?” That might be a little dramatic. But I still worry for them.

I also personally hate the aftertaste of Aspartame. Whenever I accidentally eat something containing it, I immediately know. It is nasty. Needless to say, I do not recommend any of these sweeteners for your ice cream.

Honey and Agave Nectar

While these are considered “natural” forms of sugar, they still contribute as many calories and cause the same kind of insulin response in the body as granulated sugar.

One book I read says that agave nectar is actually highly processed and has even more fructose than high-fructose corn syrup! So putting either of these in your ice cream won’t help you, either.

Additionally, both honey and agave have a high water content and will make your ice cream crumbly.

Stevia

This is often sold under the name “Truvia.” It is much sweeter than sugar, so you use much less of it. However, some people find that is has a strange aftertaste.

I made a small batch of vanilla ice cream with this, and while it tasted fine to me, it became as hard as a rock after several hours in the freezer. If you are going to make ice cream with Stevia, you will need to eat it soft-serve, straight from the ice cream maker.

Xylitol and Erythritol

Xylitol and Erythritol are “sugar alcohols,” but that is just how they are classified because of their chemical makeup. They are neither a sugar nor an alcohol. They have almost no calories and don’t cause cavities. They are derived from the fiber of various fruits and vegetables.

When baking or making other items, you substitute xylitol for sugar at a 1:1 ratio. In other words, one cup of sugar equals one cup of Xylitol. (Erythritol is 70% as sweet as sugar, so any recipe using erythritol needs to have the amount adjusted accordingly).

There are a couple of drawbacks to Xylitol and Erythritol. One is the price. They are quite expensive, and not super easy to find. (Some health food stores carry it, and you can also order it online. To order from Amazon, get xylitol here, and erythritol here).

Another is that eating too much of it can cause gas and bloating. It’s find to put a teaspoon or two in your morning coffee, and it’s o.k. to have a scoop of ice cream or piece of cake. Just don’t eat the whole tub of ice cream or five pieces of cake!

I have actually made ice cream with Xylitol, and it is the only sugar substitute that I currently recommend for making ice cream.

There are a couple of things to consider, however. Xylitol granules are much larger than sugar granules, so you will need to heat your milk and stir it into the Xylitol until it is fully dissolved.

Secondly, Xylitol seems to act chemically the same way as alcohol would in ice cream–namely, as an anti-freezing agent. The ice cream I made came out of the ice cream maker as soft-serve consistency, and stayed as soft-serve consistency, even after days  in the freezer. It tasted great, with no weird aftertaste, but it never hardened up like normal ice cream.

So Can You Make Ice Cream Without Sugar?

The answer is “yes.” But if you use xylitol, like I suggest, it will be soft ice cream. This doesn’t bother me. And if you are cutting out sugar, you are used to eating lots of things that are way worse than soft ice cream. Am I right?

All Your Burning Questions About Sugar Free Ice Cream

As I answer these questions, keep in mind that I am talking about homemade sugar free ice cream–not sugar free ice cream you can buy in the store.

Does Sugar Free Ice Cream Have Carbs?

Even though your homemade sugar free ice cream doesn’t have added white sugar, it still does have some carbs. That’s because if you use cow’s milk (which I suggest), there will still be some naturally occurring sugar in your ice cream from the milk. You’ll have about one gram of sugar per serving. If you want to go truly sugar-free, you’ll need to use a milk substitute, like unsweetened almond or coconut milk.

HOWEVER, keep in mind that if you use a milk substitute (especially one without sugar or fat), your ice cream will likely become hard as a rock after you freeze it. If you intend on eating the ice cream as soon as it comes out of the ice cream maker (soft-serve consistency), then using a milk substitute should be fine.

Is Sugar Free Ice Cream o.k. for Diabetics?

Yes! Although you should still consider the amount of sugar provided by the cow’s milk in your dietary restrictions. Most diabetics can plan to eat normal ice cream on occasion and in small amounts. Homemade sugar free ice cream with xylitol or erythritol is your best bet if you are diabetic.

Is Sugar Free Ice Cream Keto?

Yes! You just have to make sure to use heavy whipping cream (which has no sugar) along with a sugar-free milk substitute (like coconut milk or almond milk). I’ve got a great list of The Best Keto Ice Cream Recipes from ruled.me right here for you!

Is Sugar Free Ice Cream Healthy?

Well, that depends on your definition of “healthy.” Eliminating sugar automatically makes things more healthy, unless you replace that sugar with super unhealthy substitutes like aspartame or sucralose. I would consider several of the keto ice cream recipes that I linked to above as “healthy.”

Now, would you like a homemade sugar free ice cream recipe without eggs? I thought so! Here you go!

Today’s Freebie!

Sugar Free Ice Cream Recipe

Sugar Free Ice Cream Recipe

Yield: 1.5 quarts
Active Time: 30 minutes
Prep Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes

Make this easy sugar free vanilla ice cream without eggs and treat yourself to a healthy dessert!

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup xylitol
  • 1-2 tsp. pure vanilla extract to taste

Instructions

  1. In a medium pan on the stove, heat the milk until very warm, but not boiling.
  2. In a medium-sized bowl, add the 3/4 cup xylitol. Pour the warm milk over the xylitol and use a whisk to combine the milk and xylitol until the xylitol is dissolved.
  3. Place the milk/xylitol mixture in the refrigerator for 1-2 hours to chill. (If you are in a hurry, you can place the mixture in the freezer to speed up the process).
  4. Just before you are ready to churn the ice cream, add the cream and vanilla to the chilled milk/xylitol mixture and mix well.
  5. Pour into your ice cream maker and follow the manufacturer's directions. Either eat soft-serve directly from the machine, or transfer to an airtight container and put in the freezer for several hours. Ice cream will not harden, but will maintain soft-serve consistency.
© Melissa Howell
Category: Ice Cream
Does anybody else out there have experience making ice cream with a different sugar substitute that works well? If so, I would love to hear about it in the comments!

Make this easy sugar free ice cream when you are cutting sugar out of your diet but still want a sweet treat! Is sugar free ice cream o.k. for diabetics? Is sugar free ice cream healthy? Is sugar free ice cream keto? Which sugar substitute should I use to make ice cream without sugar?

 

Sugar plays a surprising role in keeping ice cream the right texture. If you use a sugar substitute, you change the chemistry of the ice cream. This can affect not only the flavor, but how well the ice cream freezes. This article explores the different types of sugar substitutes and makes recommendations for which to use in your sugar-free homemade ice cream.

 

Filed Under: Cool Ice Cream Info Tagged With: information, sugar, sugar free, sugar substitutes

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Comments

  1. Olivia says

    February 17, 2015 at 12:29 pm

    With all the nummy ice cream flavors partying at your house, I would imagine moderation would be a challenge. Although…I know you and you have nerves of steal! Me on the other hand?? Well, let’s just say that moderation is not a strong attribute of mine.

    I used to be the Assistant Manager at Mrs. Fields Cookies (after years of working there) and I got asked all the time, “So, are you tired of the cookies now?”

    NOPE!

    There is NOTHING like a hot, fresh, Mrs. Fields cookie STRAIGHT out of the oven. It NEVER got old!

    Reply
  2. Ellen says

    November 23, 2018 at 11:11 am

    I am a recently diagnosed diabetic si I have lots of questions about reducing sugar intake. Your article was informative; esp; about “sugar alcohol” . Thank younfor the info.

    Reply
    • Melissa Howell says

      November 26, 2018 at 9:54 am

      Glad it was helpful!

      Reply
    • William G. Reau says

      January 11, 2020 at 11:24 am

      Good blog! I am diabetic and my sweetheart is lactose intolerant (among other sensitivities) so I make ice cream using the following: Natural Value Coconut Cream & Golden Dragon coconut milk, honey, fruit pectin, liquid stevia. So far I’ve made pumpkin, strawberry and blueberry. Today I’m making Pecan with salted caramel and cacao bits. I buy the coconut milk and cream from Amazon & those brands have no additives or thickeners.
      Each time I make it in my Cuisinart ice cream maker I learn something new. At first it was on the grainy side, then learned by adding 1/3 cup
      raw honey & less Stevia it helped, then learned about adding 2 TBS fruit pectin it improved smoothness. Now I”ve learned that adding egg yolk, heating in
      pan with coconut milk will make it smoother. Purchased some Lakanto Monkfruit sweetner from Amazon and will try that instead of Stevia as it has some
      erythritol and is a 1:1 substitution for sugar and hopefully has no side effects like Xylitol did to us. I like liquid Stevia but getting just the right amount can
      be challenging – a taste as you go situation. I might add that I make the salted caramel using coconut sugar since it replaces brown sugar and doesn’t seem
      to spike my glucose level. I hope this benefits at least a few people. Bill

      Reply
      • Melissa Howell says

        January 14, 2020 at 8:19 am

        Thank you for this detailed review! I have bought Monkfruit sweetener as well, but haven’t tried it in ice cream yet. Please let me know how it works for you!

        Reply
  3. Kacie says

    February 20, 2019 at 11:54 pm

    How to do feel about the way xylitol is produces? I have always steered clear of these products because I believed chemicals were used during the process of creating them.
    Happy to hear your thoughts

    Reply
  4. Lynda says

    June 11, 2019 at 1:58 am

    This is definitely a healthy way to have for ice cream!

    Reply
  5. Woofpaws says

    August 3, 2019 at 7:14 pm

    Xylitol is deadly to dogs so don’t share this ice cream with Fido.

    Reply
  6. Jennie says

    August 10, 2019 at 12:48 pm

    Can you substitute powdered Xylitol for regular Xylitol so that you don’t have to heat up the coconut milk? Wondering if this would work the same way with the same measurements/ Thank you!

    Reply
    • Melissa Howell says

      August 13, 2019 at 7:49 am

      Jennie, that is a great question! I have never used powdered xylitol, but I imagine it would be a bit more potent than granulated xylitol, so you might want to use a little less. I would try it and then just taste it before you churn and see if you need to add more. Let me know how it goes!

      Reply
    • Safia says

      June 25, 2020 at 10:10 am

      Hi, I’m considering using powdered xylitol instead of heating it up too. Could you please tell me whether it worked?

      Reply
      • Melissa Howell says

        June 26, 2020 at 9:39 am

        Jennie, I’ve never used powdered xylitol. I’ve only used the granulated kind. But I would imagine you don’t have to heat up the powdered xylitol.

        Reply
  7. Safia says

    June 25, 2020 at 9:59 am

    I can’t wait to try this recipe?
    Can I use greek yogurt instead of heavy cream as a healthier option?

    Reply
    • Melissa Howell says

      June 25, 2020 at 10:06 am

      Hi Safia. I would look up a recipe for frozen yogurt rather than trying to make ice cream with Greek yogurt. I’ve never tried this with Greek Yogurt, so I can’t tell you how it would turn out. Good luck!

      Reply

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Hi, Im Melissa!

I help women like you create a beautiful life and home through the magic of cooking, the thrill of home organization, and the joy of discovering your personal style. Read More

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