Comments on: Sugar Free Ice Cream Recipe For Diabetics

By: Jay

Jay — Thu, 23 Mar 2023 21:07:27 +0000

I have been making my own ice cream for 20 years because of various things I can't have. One thing I learned recently that may appeal to some, you can mash up an avocado and blend that into your mixture, then replace some heavy cream with plain milk, thus making it healthier. This has worked very well in the cooked recipe I use.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 06 Sep 2020 22:11:08 +0000

In reply to Mojo. I'd recommend allulose in place of the Vitafiber powder. You could use the vanilla ChocZero syrup for the syrup. Other low-carb sweeteners might work as well, but these would be the closest substitutes.

By: Mojo

Mojo — Sun, 06 Sep 2020 15:51:51 +0000

I really want to try this but what can be used in place of the vitafiber powder and syrup, because I don’t have either? Also, is the cooking process only to release the vanilla bean flavor?
Thank you for you help.

By: Lisa

Lisa — Thu, 28 Jun 2018 18:48:18 +0000

In reply to Martha. If you don't mind the extra carbs, you can use regular milk. I use almond milk or coconut milk beverage to reduce carbs.

By: Martha

Martha — Thu, 28 Jun 2018 14:57:17 +0000

Hi, Lisa. Could I substitute regular milk for the almond milk? Did you use almond milk to eliminate some carbs from Jeni's recipe? I am REALLY looking forward to making this because store-bought light, lower-sugar, or sugar-free ice cream can be SO expensive. Thank you for sharing!

By: Lisa

Lisa — Fri, 23 Mar 2018 21:44:36 +0000

In reply to Edi @ SunCakeMom. I do find the fiber sweeteners work best for scooping.

By: Edi @ SunCakeMom

Edi @ SunCakeMom — Fri, 23 Mar 2018 09:01:04 +0000

I've been making ice creams without any additional sweeteners as I always pick the fruity one. I'm stuck with the vanilla and chocolate though as those have no natural sweetness. I must have a look at these stuffs you have been using!

By: Lisa

Lisa — Fri, 19 May 2017 21:25:54 +0000

In reply to john olson. There are some simpler recipes that you can make with only a few ingredients. However, I find it freezes very hard and isn't creamy like this one.

By: john olson

john olson — Fri, 19 May 2017 00:49:25 +0000

This recipe seems like a tremendous amount of work for just three servings. How about a simpler recipe that will make 6 quarts in an old fashioned "real" ice cream freezer?

By: Lisa

Lisa — Sun, 05 Jul 2015 14:40:44 +0000

In reply to Roger Conner. Thanks for the tip! Will try less next time.

By: Roger Conner

Roger Conner — Sun, 05 Jul 2015 14:32:03 +0000

I have been experimenting with low sugar ice creams for some time, and I also use Jeni's cookbook. 1 tsp is WAY too much xanthum gum. I'd try 1/4 tsp. Otherwise you get pudding.