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Sugar free ice cream using the stevia sweetener

There are two main ways of making sugar free ice cream: with or without an ice cream maker. For the following recipes, I'm going to assume that you have one already, but if you don't, there's no need to worry: there are ways of making ice cream without a machine. If you're looking to buy an ice cream maker, the Cuisinart brand is said to be the best bang for your buck.

 

Some general tips: you're going to need milk or cream that contains a decent amount of fat, to ensure a creamy texture for your ice cream custard. If you use low-fat milk or cream, chances are you're going to get some sort of popsicle rather than ice cream, and that's not what we want, is it?

Be sure to store your custard in the freezer for at least four hours after making it. This process is called 'ripening' and it's critical for hardening your ice cream. Use a tupperware airtight container for freezing. Metal containers freeze by themselves and cause your ice cream to stick.

Without further ado, let's get to the recipes. Remember that if you have a cool recipe of your own to share, do so via the stevia recipes link. The sweetest recipes will earn a spot in our recipe database. Good luck with these sugar free ice cream recipes, and have fun!



Recipes for sugar free ice cream with stevia

Sugar free lemon ice cream recipe with stevia   

  • 1 cup milk   
  • 1/2 teaspoon white stevia powder   
  • 2 cups heavy whipping cream   
  • 1/2 cup lemon juice   
  • 2 tablespoons freshly grated lemon peel (optional)

 

Whisk milk and stevia together until stevia completely dissolves. Stir in whipping cream, lemon juice, and grated lemon peel until well-blended. Pour immediately into ice cream maker (do not chill in fridge or lemon juice may curdle the milk). Mix about 25-30 minutes or according to manufacturer's instructions.

 

Sugar free ice cream base with stevia   

Optional:   
  • 1 teaspoon vanilla   
  • 2 teaspoons peppermint extract   
  • 4 oz (100gr) unsweetened chocolate, or nuts, berries, ...

 

Beat the eggs, beat in the cream, then the milk. Beat in the stevia. Add the optional 1 tsp vanilla and 2 tsp peppermint extract. Pour the mix into the machine, follow the manufacturer's instructions. Mix chocolate, nuts or berries right before freezing.

 

Sugar free cookie dough ice cream with stevia   

  • 2 cups milk   
  • 1 3/4 teaspoon white stevia powder   
  • 1/2 teaspoon salt   
  • 1 tablespoon vanilla   
  • 4 cups heavy cream   
  • 1 cup chocolate chip cookie dough   
  • 2 cups light cream

 

Scald milk until bubbles form around edge. Remove from heat. Add the stevia and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once chilled, add chocolate chip cookie dough by distributing evenly.

 

Sugar free strawberry ice cream with stevia   

  • 2 cups half-and-half   
  • 1 cup whipping cream   
  • 1 1/4 teaspoon white stevia powder   
  • 2 eggs   
  • 1/4 teaspoon vanilla   
  • 3 cups strawberries

 

Put 3 cups of strawberries into the food-processor and puree.Take 2 eggs and whip them until they blended and pulverized. Add half and half, cream, stevia and vanilla to the eggs. Add pureed strawberries and mix. Pour mixture into machine and follow instructions. Freeze for 4 hours.

 

Sugar free chocolate ice cream with stevia   

  • 2/3 teaspoon white stevia powder   
  • 3/4 cup cocoa powder   
  • 1 egg   
  • 1 teaspoon vanilla extract   
  • 1 cup milk   
  • 2 cups heavy whipping cream

 

Mix all ingredients except whipping cream. Be sure to mix cocoa in really well. Finally, mix in whipping cream. Pour into machine and follow instructions. Freeze for 4 hours in airtight container.

 

Sugar free strawberry ice cream with stevia  (courtesy of Rachel Albert)

  • 2 cups unsweetened, preservative-free coconut milk (regular, not lite), divided   
  • 2 teaspoons unflavored gelatin or agar agar powder (not flakes)  
  • 1/4 cup honey; additional 1 to 2 tablespoons as needed  
  • 1/4 to 1/2 teaspoon Pure stevia extract powder or 
  • 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)  
  • 1/8 teaspoon finely ground, unrefined sea salt
  • 3 heaping cups fresh strawberries, rinsed, drained, and hulled
  • 1 1/2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring

 

Add 1/3 cup coconut milk to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Add honey, stevia, and sea salt. Cover and process until smooth. Pour into a small bowl and set aside.

Purée the strawberries in a blender, food processor, or Vita-Mix. You should have about 2 cups of purée. Combine this with the gelatin mixture, the remaining coconut milk, and vanilla. Blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster.

Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.

Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Variations:

Strawberry Almond Ice Dream: Add 1/2 teaspoon almond extract or natural almond flavoring or 1 tablespoon amaretto liqueur with the vanilla. Proceed with the recipe as directed. Add 1 cup toasted, coarsely chopped almonds to the machine when the mixture reaches the soft-serve stage. Run the machine for 1 or 2 more minutes.

 

Coconut ice cream with stevia  (courtesy of Kate Horning)

  • 1 young coconut meat and water   
  • 6-8 drops NuNaturals vanilla stevia   
  • 1/4 teaspoon sea salt   
  • 1 tablespoon flaked coconut

 

Cut coconut open. Pour water into a blender and scrape meat into blender as well. Drop in the liquid stevia and salt and blend until smooth. Pour into an ice cream maker and freeze according to manufacturers directions about 20 minutes. Sprinkle with coconut and serve!

 

Dairy free Vanilla ice cream with stevia (courtesy of Rachel Albert)

  • 1/3 cup cool or cold filtered water   
  • 2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not flakes)   
  • 1/4 cup honey or agave nectar; additional 1 to 2 tablespoons as needed 
  • 1/4 to 1/2 teaspoon Pure stevia extract powder or
  • 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed) 
  • 1/8 teaspoon finely ground, unrefined sea salt
  • 3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (regular, not lite)
  • 1 tablespoon pure vanilla extract or alcohol-free vanilla flavoring

 

Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.

Add honey, stevia, and sea salt. Blend. Add the coconut milk and vanilla, and blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster.

Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.

Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Variation:

Lite Vanilla Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.

 

Carob Blueberry ice cream with stevia (courtesy of Casey Lorraine Thomas)

  • 1 cup of frozen blueberries   
  • 1/2 an avocado   
  • 100 grams of baby spinach leaves  
  • 3 tablespoons of raw or pure carob powder powder
  • 1.5 cups of water
  • 2 trays of ice cubes
  • 1 teaspoon of vanilla extract
  • 2 droppers of clear liquid stevia or about 40 drops (you can use a lot more as this was not overly sweet. You could also use vanilla stevia, chocolate stevia or chocolate raspberry stevia)

 

Blend all ingredients together until it forms a thick, smooth, soft ice cream consistency. If you don’t have a high powered blender like a Blendtec or Vitamix, you might want to add more water and enjoy it as a thinner soup (it will still be fantastic!). Or try blending in parts.
You could add some frozen blueberries to the ice cream to enjoy on top, or some coconut chips, banana slices or some cinnamon. Or just eat it plain and then like I did.

 

Dairy free pumpkin ice dream with stevia (courtesy of Rachel Albert)

  • 1/3 cup fresh orange juice   
  • 2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)   
  • 1/4 cup honey or agave nectar, or 1/4 cup + 2 tablespoons maple syrup; additional 2 tablespoons as needed
  • 1/4 to 1/2 teaspoon Pure stevia extract powder or
  • 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
  • 1/8 teaspoon finely ground, unrefined sea salt
  • 1 1/2 teaspoons apple pie spice or pumpkin pie spice
  • 2 1/4 cups unsweetened, preservative-free coconut milk (regular, not lite) thoroughly blended
  • 1 cup frozen or canned pumpkin, or baked or simmered and mashed winter squash
  • 2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
  • 2 tablespoons coconut rum or dark rum, optional

 

Add 1/3 cup orange juice to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.

Add honey, stevia, spice, and sea salt. Blend. Add coconut milk, pumpkin or squash, and vanilla. Blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to chill faster.

Scrape the chilled custard into the canister of your ice cream maker. Add the optional rum. Churn according to the manufacturer’s instructions.

Serve immediately or spoon into several 8- to 16-ounce containers. Cover and freeze for 3 or more hours for a firmer texture.

Soften solidly frozen dessert in the refrigerator for 45 minutes or on the counter for 20 to 30 minutes before serving.

Variations:

* Lite Pumpkin Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.

* Pumpkin Orange Ice Dream: Zest 1 medium orange (colored part only) and set aside. In step #1, replace 1/3 cup water with fresh orange juice. After sweetener has been added to taste (step #2), stir in orange zest. Proceed as directed above.

* Pumpkin Nut Ice Dream: Add 1/2 cup toasted, coarsely chopped almonds, pecans, or macadamia nuts when Ice Cream reaches the soft-serve stage. Run the machine for 1 or 2 more minutes. Note: Every 1/2 cup of nuts adds 400 calories, 14 grams protein, 4 grams carbohydrate + 3 to 8 grams fiber, and 36 grams fat. The calorie count will be slightly higher if Pralined Pecans (Page 000) are used.

 





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