Gobble Gobble! Sugar-free Ice Cream Recipes Oozing With Awesomeness

Sugar-free Ice Cream Recipes
Nothing works better than a dollop of ice cream as a mood enhancer! However, the onslaught of diabetes or obesity could greatly limit the desire for this frozen dessert. But, today there are a number of sugar-free ice cream recipes that are popular with the weight conscious and those prescribed low-sugar diets.
NutriNeat Staff
Last Updated: Mar 19, 2018
Respite for medical limitations on sugar intake is here in the form of sugar-free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers. The almond and choco-chip variants are excellent dessert alternatives for those committed to a low-carb diet. Now the question arises as to what should be used in place of sugar so that it does not alter the sweet taste drastically. There are various artificial sweeteners available in the market today, which can be used instead of sugar.
Sugar-free ice cream recipes call for skimmed milk, but you can also use regular milk. Since skimmed milk contains low fat content, the texture of the ice cream won't be creamy. For better results use regular milk, however, for more healthy ice creams you can opt for skimmed milk. For the sweetness add artificial sweetener, however, the quantity required will differ from brand to brand. Add a teaspoon at a time, and taste to see if the blend is sweet enough. Fruits with lower sugar content and higher fiber content, such as strawberries, blueberries, cantaloupes, etc., can be added to these ice creams to improve the flavor of the ice cream.
Almond Ice Cream
Almond Ice Cream
~ 1 cup of blanched and chopped almonds
~ 12 ounces skimmed milk
~ 1 cup of vanilla (protein) powder
~ 4 drops of almond essence
~ 4 teaspoons non-caloric sweetener
~ Blend together the vanilla protein powder, skimmed milk, and almond essence.
~ Once smooth, pour the blend into the ice cream maker, and set aside to freeze.
~ Serve garnished with chopped almonds.
Strawberry Ice Cream
Strawberry Ice Cream
~ 1 cup strawberries, chopped
~ 12 ounces skimmed milk
~ 1 cup vanilla (protein) powder
~ 4 teaspoons non-caloric sweetener
~ Blend together all the ingredients for around 30 seconds.
~ Pour the mix into an ice cream maker and freeze.
~ Serve plain or with low-calorie maple syrup.
Blueberry Ice Cream
Blueberry Ice Cream
~ 1 cup blueberries
~ 12 ounces skimmed milk
~ 1 cup vanilla (protein) powder
~ 4 teaspoons non-caloric sweetener
~ Set aside six blueberries.
~ Combine all the ingredients in a blender until smooth.
~ Pour the mix into ice cream maker and freeze.
~ Serve garnished with the remaining blueberries or a sprig of mint.
Cappuccino Ice Cream
Cappuccino Ice Cream
~ 2 tablespoons instant espresso coffee powder
~ 12 ounces skimmed milk
~ 1 cup buttermilk
~ 4 drops vanilla essence (optional)
~ ½ teaspoon cinnamon powder
~ 1 teaspoon gelatin (plain)
~ 4 teaspoons non-caloric sweetener
~ Soak the gelatin crystals in 12 ounces milk.
~ Heat it after half an hour in a saucepan and add the coffee powder.
~ Allow the gelatin and coffee to dissolve by stirring continuously.
~ Remove from heat and mix in the non-caloric sweetener.
~ Cool the mix and blend until smooth.
~ Cover and chill for an hour.
~ Remove the mix and blend once more.
~ Pour into the ice cream maker and freeze.
~ Serve with plain or diet-chocolate shavings.
Chocolate Ice Cream
Chocolate Ice Cream
~ 2 tablespoons unsweetened cocoa powder
~ 2 tablespoons vanilla (sugar-free) syrup
~ 2 tablespoons chocolate (sugar-free) syrup
~ ½ cup skimmed milk
~ 1 teaspoon gelatin (plain)
~ 1 cup low-fat whipping cream
~ 4 teaspoons non-caloric sweetener
~ Soak the gelatin crystals in ½ cup milk.
~ Heat it after half an hour in a saucepan.
~ Slowly stir in cocoa powder.
~ Remove from heat and mix well.
~ Add all the remaining ingredients.
~ Pour mixture in the ice cream maker.
~ Serve with vanilla sauce.
Sugar-free Vanilla Ice Cream
Sugar-free Vanilla Ice Cream
~ 2 plump, moist vanilla beans/2 tsp. pure vanilla extract
~ 1 cup whole milk
~ 2 cups heavy cream
~ ½ cup sugar substitute
~ Flatten the vanilla beans and cut them open, lengthwise.
~ Using a small spoon, scrape out the seeds and place them in a large saucepan.
~ Add milk, cream, and keep stirring while you add the sugar substitute.
~ Place the saucepan over moderate heat.
~ Keep on stirring for 3-4 minutes till you see tiny bubbles gathering around its edges.
~ Remove the mixture from the heat, cover, and let it steep.
~ After 1 hour, place the covered mixture in the refrigerator until thoroughly chilled.
~ Remove the vanilla pods and stir this mixture again.
~ Transfer this mixture to an ice cream maker.
~ Let it freeze according to the instructions on the ice cream maker.
~ If you don't have vanilla pods, whisk in vanilla extract into the milk, cream, and sugar substitute mixture.
~ Skip the heating process, just whisk well and refrigerate overnight.
~ The next day, use an ice cream maker and churn the mixture for 35-40 minutes, till the ice cream sets.