Sugar Free Ice Cream
is Easy and Delicious

Sugar Free ice cream is actually quite easy to make yourself at home with all natural ingredients. It even comes out better than ice cream made with table sugar because dextrose retards ice crystal formation, leaving your ice cream or sorbet softer straight from the freezer.

These sugar free ice cream recipes will have you dancing with their simplicity and freshness.  If you have gone "sugar free" and you love ice cream, then the Nutrition Panel on store bought ice cream will terrify you: 20% sugar!!

I certainly don't advocate eating it all the time, even my version. This is a special treat and used in moderation it is wonderful.  The mouthfeel is just like store-bought, but you know exactly what is in it. What could be better?

I have found that using only egg yolks instead of whole egg gives the best result.  The egg white affects the texture of your finished product, making it set harder. Just team it up with some cut fruit or sugar free muffin and you have a great dessert.

For best results you do need a home ice cream churner. I bought this gorgeous red 1.5 Litre one from Victoria's Basement. You can make ice cream without one, but the mouthfeel will be icier and this effects the taste.

Vanilla Sugar Free Ice Cream

• 2 cups milk
• 1 1/4 cups dextrose
• pinch of salt
• 4 egg yolks
• 1 teaspoon vanilla paste
• 300mL thickened cream

Combine the milk and dextrose in a saucepan. Whisk in the egg yolks. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs. Add the vanilla paste.

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.

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.

It is very easy to make variations to this basic ice cream. For instance, if you want to make chocolate ice cream all you need to do is add some good quality cocoa to the base custard and away you go! Many flavouring are available these days from cake decorating stores that work well for ice cream. Anything intended for milkshakes or for icing will work. Add some food colouring if you like to have visual clues to these flavours or they would all look like vanilla.

Chocolate Sugar Free Ice Cream

• 2 cups milk
• 1 1/4 cups dextrose
• pinch of salt
• 4 egg yolks
• 1 teaspoon vanilla paste
• 1/4 cup cocoa powder
• 300mL thickened cream

Combine the milk and dextrose in a saucepan. Whisk in the egg yolks, cocoa powder and vanilla paste. 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.

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.

From this custard base, you can make all sorts of interesting flavours for your homemade sugar free ice cream. Here's a few that I have made to get your creative juices flowing. Remember: it is your ice cream, you can put whatever you want into it! 

Orange and Cardamom ice cream: made by infusing flavour into the custard.

The Rum and Raisin ice cream recipe is decadent with rum flavouring or with the real thing!

Honey and Almond, Lemon Cheesecake, Pistachio ice cream recipes are a cut above in flavour but no harder to make than vanilla!

For dairy free icy desserts, try my Berry Sorbet recipes. Easily use fresh or frozen berries to make your own silky sorbet.

Ice cream goes really well with a warm chocolate muffin.... and it's all sugar free yet scrumptious.

Vanilla Sugar Free Ice Cream

By Felicity Mullette, Feb 8, 2017

It's easy to make sugar free vanilla ice cream at home with natural ingredients that tastes amazing and is so silky smooth.

Prep Time: 20 minutes
Cook time: 20 minutes
Yield: 1.5 L

Ingredients

Full cream milk, Dextrose, Salt, Egg yolks, Vanilla paste, Thickened cream.

Instructions

Combine the milk and dextrose in a saucepan. Whisk in the egg yolks and vanilla paste. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs. Quickly remove from the heat and place the saucepan in cold water to knock the heat out quickly. Don't let any water into the custard.

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.

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.