I have been experimenting with different sugar free ice cream recipes over the last week or so. I’m finally pleased to say I have mastered it! The best part is that, the recipe is for the base and you can add what ever flavours you like. So its really flexible and you can get wacky and wild with your ingredients!
OK so here it goes….
What you’ll need
2 1/4 cup cold milk (use skim milk if you care about fat)
1 cup powdered milk (again use skim if concerned about fat)
3 whole eggs (or 4 egg whites if you care about the fat factor)
Half cup dextrose (or how ever sweet you like it)
1/8 tsp. almond extract
1 tsp. vanilla extract concentrated (make sure it has no fructose or sugar in it) ( or 2 tsp if not concentrated)
How to make it
Sprinkle gelatine over milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Whisk remaining ingredients in kitchen aid until well combined. Add milk-gelatin mixture and mix for a few more seconds. Chill in refrigerator until cool (I’ve found for best results chill for 3 hours+, its not necessary but does improve texture a bit, depends how quickly you want to eat). Pour into ice cream maker and churn for about 20-30mins.
THIS IS THE FUN PART!
At about 5 mins before the churn has finished, you can add your other flavours to mix in. Its like coldrock without the fructose!
- Fresh blueberries
- Finely chopped strawberries
- Pure cocoa
- Sugar free mint choc chips ( I smashed down a sugar free chocolate bar in a mortar and pestle to get this, they also have other flavours like orange choc or even sugar free caramel)
- Mashed banana
- Ground almonds or hazelnuts
Put in freezer to store.
Makes about 1 litre
NOTE: because there is no table sugar added this can alter the consistency. When eating its recommended to take out of freezer about 10 mins before eating so it can soften up. It is a bit of trial and error.