Creative Sugar Free Ice Cream
Recipe to Die For!
A sugar free ice cream recipe is easy and delicious when you get creative. Why stick with plain old vanilla all the time? Mix it up and keep life interesting with these creative flavours. You really can invent anything you like! Here I have Honey & Almond, Pistachio and a Cheesecake flavour. I think the cheesecake has to be my favourite, of course.
There really is no limit to your options. I've seen some crazy ice cream and sorbet varieties out there, especially on Masterchef. Wow! Cucumber ice cream, smoked tea, heaps of fruit flavours.... what will they dream up next? If you don't like to take a risk with your own sugar free ice cream recipe, then try one of mine below. If you have a favourite that I haven't tried why not tell us all?
Honey Almond Sugar Free Ice Cream
- 2 cups milk
- 1 1/4 cups dextrose
- pinch of salt
- 4 egg yolks
- 1/4 teaspoon almond essence
- 3 tablespoons honey
- 50g flaked or slivered almonds, lightly toasted
- 300mL thickened cream
Combine the milk and dextrose in a saucepan. Whisk in the egg yolks, almond flavouring and honey. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs.
Chill in the fridge for 2 hours or overnight.
Stir in the cream. Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine. When there are only a few minutes until it is finished, add in the flaked almonds.
The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.
This Cheesecake ice cream is fantastic with an Anzac Biscuit crumbled over the top. It makes it feel like a deconstructed cheesecake! It is also fantastic with berries.
Best Cheesecake Sugar Free Ice Cream Recipe
- 360g cream cheese, at room temperature
- 1 cup dextrose
- pinch of salt
- 1/4 cup mascarpone, room temperature
- 1 cup milk
- 2 teaspoons vanilla paste, or essence
- 1/4 cup sour cream
- Grated rind of half a lemon
Mix all the ingredients together in a food processor.
Chill in the fridge for 2 hours or overnight.
Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine. When there are only a few minutes until it is finished, add in the flaked almonds.
The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.
Pistachio Sugar Free Ice Cream Recipe
- 2 cups milk
- 1 teaspoon vanilla paste
- 1 1/4 cups dextrose
- pinch of salt
- 4 egg yolks
- 1/4 teaspoon almond essence
- 2 1/4 cups unsalted pistachios, shelled, divided and roasted
- 300mL thickened cream
Combine the milk, vanilla, half the dextrose and 1 1/2 cups pistachios in a medium saucepan over low-medium heat. Bring the mixture just to a boil then remove from heat and allow it to steep for 1 to 2 hours.
Strain the pistachios out of the cooled milk mixture and discard them.
Combine the milk mixture and remaining dextrose in a saucepan. Whisk in the egg yolks, salt and almond flavouring. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs.
Chill in the fridge for 2 hours or overnight.
Stir in the cream. Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine. When there are only a few minutes until it is finished, add in the remaining toasted pistachios.
The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.
Sugar free chocolate muffins are so delicious with ice cream!
Chocolate & Zucchini, Chocolate & Almond, Chocolate & Beetroot, Gluten Free ones...
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