Can ice cream be made without sugar

How you can make the best ice cream yourself without sugar

Make low carb ice cream yourself without sugar: A basic recipe with many tips and countless variations

I went on the search for the best basic recipe for low-carb ice cream without sugar and without egg, which is not only delicious in taste, but also does not get rock hard in the freezer, as you may know from other recipes. After many different attempts, I finally found the recipe that is suitable for making countless types of ice cream yourself, which has only 2 grams of carbohydrates per 100 grams and which you can also easily convert into vegan ice cream without sugar. During my attempts I was able to record many tips and insights for you, which you may be as surprised as I am.

Check out the video here.

With these tips you can make the best sugar-free low carb ice cream yourself

In the meantime I've tried so many different types of low-carb ice cream without sugar that it was time for an all-encompassing contribution that forms the basis for countless delicious ice cream varieties without sugar. At the end of the article, I'll tell you how you can use just a few ingredients to create the basic recipe for the really best low-carb ice cream without sugar. Before doing this, I would like to address the recurring questions that I am asked about making ice cream and give you lots of helpful tips on how to make your own ice cream even better.

How do you make homemade ice cream without sugar creamier?

In previous kitchen experiments I have already discovered that adding a binding agent such as xanthan gum *, guar gum * or locust bean gum * makes homemade ice cream without sugar creamier and improves the consistency by lengths.

You should therefore not do without the addition in your homemade ice cream and use the following rule of thumb:

Tip 1: Use a teaspoon of xanthan gum or a teaspoon of guar gum or 1.5 teaspoons of carob gum on an ice cream mass of approx. 300 g to make your homemade ice cream nice and creamy.

What is the best sugar substitute for homemade ice cream without sugar?

In order to get to the bottom of the question, which is the best sugar substitute for homemade ice cream without sugar, I used my basic recipe for ice cream powder without sugar. The only small change I used was 1 g of xanthan gum instead of a pinch of guar gum * and a pinch of xanthan gum. From a few small kitchen experiments, I knew that the difference is hardly noticeable and that xanthan and guar gum can basically be exchanged 1: 1. The basic recipe could thus be reduced by one ingredient.

To test whether there are differences in taste and consistency through the use of different sugar substitutes, I tried the following variations of my original recipe, for which I use 50 g erythritol * and 40 g VitaFiber powder * for sweetening:

  • Variation 1: 50 g erythritol and 40 g xylitol
  • Variation 2: 90 g xylitol
  • Variation 3: 90 g erythritol

Of course, I also made the basic recipe again for comparison, so I had a total of four different types of ice cream to taste. I made all of them with the ice cream machine * and then frozen them for 24 hours so that they can be easily compared. The result was more than surprising for me:

While the ice cream without sugar with erythritol and VitaFiber powder (basic recipe), the ice cream with xylitol (variation 2) and the ice cream with erythritol (variation 3) became rock hard, the ice cream with erythritol and xylitol in combination (variation 1) significantly softer than the other types of ice cream.

As I used to do with my homemade ice cream without sugar that had been frozen for a longer period of time, I first put all ice cream variations in the refrigerator for about 30 to 45 minutes to compare the tastes can thaw little.

Tip 2: Never let your homemade ice cream that has become extremely hard in the freezer thaw at room temperature, otherwise it will lose its melt.  

After my ice cream variations had thawed a little in the refrigerator, the taste comparison came of course:

While my basic recipe (erythritol and VitaFiber powder) and variation 2 (xylitol) have a comparably creamy taste and are very fine in consistency, variation 3 (erythritol) was a bit crumbly. The taste of the ice cream without sugar with erythritol was also very good, although a slight scratching in the throat, an effect caused by the use of erythritol in some desserts, cannot be denied.

Variation 1 (erythritol and xylitol) turned out to be my personal favorite. Both the consistency and the taste are in my opinion quite comparable to the “normal” sugar-heavy ice cream from the trade. No slight scratching in the throat and a very fine and creamy consistency that does not become as hard as the other variations even after several hours of freezing. So my absolute favorite.

Tip 3: It's best to choose a combination of erythritol and xylitol for your homemade ice cream without sugar

Note: Of course, this comparison is about tasteful subtleties. All low carb ice cream variations have become very tasty and can be easily made yourself if you only prefer or want to use certain sugar constituents.

Why is my homemade ice cream getting rock hard?

The question of why homemade ice cream becomes rock hard after freezing has been asked many times. However, friends and relatives who also make their own ice cream have confirmed to me that this effect also occurs with ice cream with sugar. But why is that and what can we do so that our ice cream can also be portioned directly?

Up until now, I have always left homemade ice cream that has become very hard to thaw in the refrigerator for 30 to 45 minutes. After that, it was always easy to portion. But let's be honest: I was never really satisfied with this solution. I wanted to be able to produce an ice cream without sugar, which can be compared to the ice cream from the supermarket in terms of processability and which can be portioned immediately after I take it out of the freezer. So I started doing research on the internet to find ways to soften my ice cream without sugar.

I came across two options: high-proof alcohol (as it has a lower freezing point) and inulin * (a fiber with a prebiotic effect).

I tested both and each made my new basic ice cream recipe with xylitol * and erythritol * by mixing in a tablespoon of vodka and a tablespoon of inulin.

Again, I was more than surprised by the result. Both the sugar-free ice cream with inulin and the sugar-free ice cream with vodka could be portioned directly after I had frozen both for 24 hours and did not become rock hard. The ice cream version with inulin was a little firmer than the one with vodka - but both are actually perfect.

Although the vodka couldn't be tasted in the ice cream, the version with inulin is my favorite because I don't really want to add alcohol to my homemade ice cream. But here you can of course decide for yourself which version you would prefer - that is really a matter of taste and attitude.

Tip 4: Mix either a tablespoon of inulin or a tablespoon of vodka into the ice cream mass you want to freeze so that your ice cream doesn't get rock hard in the freezer.

Of course, I also wanted to know whether adding inulin would not make homemade ice cream with erythritol softer after freezing. So I made the basic mixture again with only erythritol and added a tablespoon of inulin. The result was not what I had hoped for, because the ice cream with inulin and erythritol has unfortunately also become quite hard.

Hence here my ...

Tip 5: Do not make your self-made sugar-free ice cream with erythritol alone, as it hardens too much on its own.

Make ice cream yourself with or without an ice cream machine?

To test how big the difference in taste is between homemade ice cream from the ice cream machine * and homemade ice cream without an ice cream machine, I made my basic recipe again and then simply let it freeze in the freezer.

For the preparation, however, I first whipped the cream until stiff, in another bowl, mixed the other ingredients together and then folded in the cream so that the ice cream becomes airier.

Air is simply an essential ingredient in any ice cream. Without air, the ice cream would be a frozen block of mixed foods that would make the ice cream less palatable. When using an ice cream maker, sufficient air is stirred into the ice cream during the entire process of simultaneous stirring and freezing so that it is not necessary to whip the cream.

Tip 6: When making your own ice cream without an ice cream machine, you should definitely whip the cream until stiff beforehand.

I then frozen both ice cream variations again for 24 hours and then tested the difference in taste again.

While the ice cream from the ice cream maker stayed smooth and creamy, I could feel smaller ice crystals on my tongue despite the whipping of the cream. This effect would certainly be even greater if I hadn't whipped the cream beforehand. The ice cream tasted delicious anyway, but the better result was definitely the ice cream from the ice cream machine.

Tip 7: For the best result, use an ice cream maker

Incidentally, when ice freezes, ice crystals always form. A fact that cannot be avoided. However, the slower ice freezes, the smaller the ice crystals become. Constant stirring and slow freezing therefore permanently improve the consistency of ice cream. A task that the ice cream machine does for you.

However, if you don't have an ice machine at home, you can take your ice cream out of the freezer briefly every 30 to 45 minutes and stir it to avoid the formation of large ice crystals. For me, however, this is too cumbersome work because I just don't feel like stirring the ice cream so often. So I definitely don't want to do without my ice cream machine, especially in summer.

How can you make different types of ice cream with the basic recipe for ice cream without sugar?

With my basic recipe for the best ice cream without sugar, you have the opportunity to make countless types of ice cream yourself.

Here some examples:

  • For a Chocolate ice cream without sugar you can simply stir 20 g cocoa powder * into the basic recipe
  • For a Fruit ice cream without sugar you should stir around 75 g of pureed fruit into the basic recipe
  • For a Coffee Ice Cream you can stir a tablespoon of instant coffee powder * into the basic recipe
  • For a Nut ice cream you can stir 50 g nut butter (e.g. hazelnut butter, almond butter, peanut butter) into the basic recipe. After the ice cream has become semi-solid, you can stir in about 30 g of chopped nuts
  • For a Ice cream with "bits" it is advisable to stir approx. 30 g of it into the semi-solid ice cream (e.g. cocoa nibs *, low carb chocolate drops, low carb caramel drops, low carb brittle).

Of course, you can also get creative yourself. Of course, I would be happy if you let me know about your homemade ice cream creations.

But what is the basic recipe for the perfect ice cream without sugar?

Would you like more interesting facts about low-carb baking and snacking?

  • In my ebook you will find, in addition to a total of 60 low carb recipes, numerous helpful tips about low carb baking and snacking. Find out more here.
  • Would you like to bake with almond flour? Everything you should know about it can be found here.
  • Have you ever wondered why your low carb cake is not working well? You can find 5 possible reasons here.
  • Would you like to bake with coconut flour? Here are 6 helpful tips.

Tried ice cream without sugar? Then feel free to share a photo with me! Post it on Instagram @staupitopia_zuckerfrei with the hashtag #staupitopia or link it on Facebook @staupitopia.


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