Anyone out there have a good sugar free homemade ice cream recipe? I know the milk has sugar, but I guess what I need is a no sugar added recipe.

Strawberry Ice Cream

12 ounces evaporated whole milk
1 cup heavy cream
3/4 cup whole milk
1/2 cup instant nonfat dry milk
2 tablespoons honey
3/4 cup Splenda® Granular
1/2 cup cold water
1 teaspoon unflavored gelatin
2 tablespoons cornstarch
2 cups crushed fresh strawberries

Make ice cream base. Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, honey and Splenda® Granular in a large mixing bowl. Stir well and set aside.

Stir gelatin and cornstarch together in a microwaveable bowl. Pour cold water into the gelatin and cornstarch mixture. Stir well using a small whisk, until the mixture is very well blended and there are no visible lumps.

Microwave gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds or until a thick clear gel forms.

If the gel turns into one big lump, simply start over. It means that your microwave could have been too hot or you were not stopping and stirring the mixture frequently enough. Remove cooked mixture from microwave.

Slowly add 3/4 cup of the ice cream base into the gelatin. Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps. Pour back into remaining ice cream base and mix well. Add crushed strawberries and stir until just blended.

Freeze in ice cream maker following manufacturers instructions. Best if eaten right away. Serves 8.

Nutrition Information per serving:
Calories 180, Calories From Fat 110, Total Fat 12 g, Saturated Fat 7 g, microwave able 45 mg, Sodium 75 mg, Total Carbohydrate 13 g, Dietary Fiber 0 g, Sugars 10 g, Protein 5 g
Exchanges per serving: 1 Fat, 1 Reduced Fat Milk


Sugar Free and Low-Fat Peach Ice Cream

empty a 20-ounce package solidly frozen, unsweetened peach slices into a food processor fitted with the metal chopping blade.

Add 2 tablespoons each Grand Marnier, frozen orange juice and limeade concentrates, 6 individual-size packets aspartame sweetener (or 1/3 cup superfine sugar), 1/2 teaspoon almond extract, and 1/4 teaspoon ground nutmeg. With the motor running, trickle 3/4 to 1 cup evaporated skim milk down the feed tube (for firm or soft ice cream) and churn 2 to 3 minutes until smooth Serve at once Makes 6


Sugar Free Chocolate Ice Cream

Ingredients:

1 teaspoon plain gelatin
2-1/2 cups low fat milk
1/2 cup Sugar Free chocolate drink mix
1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)
1 teaspoon vanilla extract
dash salt

Directions:

1. Soften gelatin in 1/2 cup milk.
2. Heat in a small saucepan until gelatin dissolves.
3. Remove from heat.
4. Place saucepan in another bowl of cold or ice water to cool mixture to room temperature.
5. Pour mixture into a blender or food processor.
6. Add remaining milk, chocolate, yogurt, vanilla and salt.
7. Blend until smooth.
8. Cover.
9. Chill in the refrigerator until ready to freeze.
10. Blend for a few seconds before pouring into the ice cream maker.
11. Follow the manufacturer's instructions for freezing.

Pumpkin Cheesecake Ice Cream

4 servings
time to make 1½ hours
1 hour prep

Mix 1 Ingredients
3/4 cup heavy cream
1 (8 ounce) package reduced-fat cream cheese
4 (1 g) packets Splenda sugar substitute or Equal sugar substitute

Mix 2 Ingredients
1 1/2 cups low-fat milk
5 large egg yolks or 6 medium egg yolks
1/4-1/2 cup Splenda granular or Equal sugar substitute
1 teaspoon cornstarch
1 gingerroot
ground cinnamon or cinnamon sticks
1 1/2 cups pumpkin puree

1. For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it’s flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you’ll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed.
2. For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes.
3. After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin purée in the electric mixer till everything is completely mixed (purée can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like.
4. Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian’s Gelattos.
5. This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.


By far http://absolutelyfreefoods.com/index.htm makes the best ice cream that you can buy. It has no lactose, no added sugar, fat or cholesterol. And yes - it is YUMMY! When I make home-made ice cream without sugar it comes out either soupy or hard as a rock. Good luck to you though!

Thanks a bunch TSC. Had Gastric Bypass 4 years ago, and I love ice cream, but unless it's no sugar added there's no way I can handle it.

I love ice cream, but can't drink milk! There are some pretty good no-sugar added ice creams at the Whole Foods, Fresh Market, Wild Oat, and *maybe* Garden Cove grocery stores. Darden @ Star Market in Huntsville / Madison will try and get anything you ask him to, if it is available. Hope one of those recipes makes some good stuff

You may make it more easy by an ice cream machine .... if you interest ,

you can read reviews & compare between all brands and all size ( 1.5 to 6 quart , any brand )

from amazon.com at these links .


http://astore.amazon.com/cuisinart-1.5-quart-ice-cream-maker-20

http://astore.amazon.com/hamilton-beach-1.5-quart-ice-cream-maker-20

http://astore.amazon.com/rival.4.quart.ice.cream.maker-20

http://astore.amazon.com/rival.5.quart.ice.cream.maker-20

http://astore.amazon.com/rival.6.quart.ice.cream.maker-20


these are bestseller brands . Take a visit . I think it can help U .

bnt 2001: Hope you still need this if not maybe someone can use it. This receipe is tried and tested and is great! My dad was a diabetic and we made this for him a lot and now my mom has to make it for herself. I'm not a diabetic but it's the only kind I'll eat-tastes like snowcream!

Sugarfree Vanilla Ice Cream
4 Eggs or Egg Beaters
3 Tbsp. flour
2 Tbsp. vanilla flavoring
8 oz. tub of fatfree Cool Whip
10 packs Sweet 'n' Low or same amt. of Splenda

Add milk to fill freezer. Use 2% milk. Do not use skim milk-it will make ice around edges of freezer.

Beat togeter eggs(or egg beaters) and flour, then add remaining ingredients while beating.

For Chocolate ice cream; substitute or add following ingredients:

12 packs Sweet-n-low or same amt. of Splenda
1 small box sugar free instant chocolate pudding
Leave out vanilla flavoring

yummy Thanks for the recipe, my mom is a diabetic & I don't need the extra calories! We are going to try this recipe this weekend, thanks b67. I love snowcream!

Very quick and easy treat of No sugar added chocolate ice cream.

Get a small carton of 2% choc. milk(school size),add one or two packs of no calorie sweetener and mix in a quart size baggie. in a gallon size baggie mix ice and ice cream salt and put the quart size baggie in it. let it sit for about 5 or 10 minutes and then shake until it reaches desired consistency, this recipe is great for the little hands that want to help with everything too.