The secret to making the best Low-Sugar Ice Cream Ever!
If I’d have to pick my favourite healthy kitchen gadget, it would have to be my ice cream maker. Why? Because, low-sugar natural ice cream is impossible to buy.
So what's so bad about No-Sugar-Added store bought Ice Cream?
Let's compare. Here's the ingredients in Breyers no-sugar-added ice cream:
MILK INGREDIENTS, MALTODEXTRIN, POLYDEXTROSE, WATER, SORBITOL, GLYCERINE, MODIFIED MILK INGREDIENTS, CELLULOSE GEL, CELLULOSE GUM, PURE GROUND VANILLA BEANS, NATURAL FLAVOUR, MONO AND DIGLYCERIDES, GUAR GUM, CAROB BEAN GUM, ACESULFAME POTASSIUM, CARRAGEENAN, SUCRALOSE (SPLENDA BRAND)
Here’s what you need to make vanilla ice cream:
WHIPPING CREAM, MILK, VANILLA, SUGAR
While there are a handful of natural organic ice cream brands out there, most ice cream sold in stores today is full sugar, chemicals, preservatives and artificial sweeteners like splenda. The only other option is to make your own.....and that's why I love my ice cream maker.
So what's the secret to making the very best ice cream?
You would think that milk is milk and that cream is cream…. right?
Well, let's compare again. Here's the ingredients list on my regular store bought 35% cream.
Cream, milk, dextrose, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate
Here's the ingredients in organic cream:
So, what's Polysorbate 80 and Carrageenan? These are added to thicken, stabilize, and give a better “mouth-feel” to processed food. Yet, numerous studies have shown that they contribute to or cause inflammation in the colon and the stomach. Mouth feel vs. stomach feel … what would you rather?
Why does homemade ice cream have a waxy taste?
Homemade ice cream can sometimes leave a film or waxy taste in your mouth. In my experience, there are two reasons for this.
Polysobacrapageenan….I think all those ingredients that are suppose to help with “mouth feel” actually give it waxy film. How do I know this? When I switched over to organic cream and I didn't have that waxy film anymore. Organic cream makes amazingly clean tasting ice cream.
Over-churning….It’s taking too long for your ice cream to freeze and essentially it starts turning into butter. Doing the following has drastically reduced the time my ice cream maker takes to make a batch:
- Make sure all your equipment is frozen. I leave my attachment in the freezer all the time. Add paddles to freezer atleast an hour beforehand.
- Chill your ice cream mixture before using. This includes the vanilla, sugar, and any other ingredients you add.
- Chill any chocolate pieces, fruit, etc, you might be adding to the ice cream for an hour beforehand.
- Avoid making ice cream on a blistering hot day. It’ll just take longer to make, which leads to more churning.
- If you still find a waxy taste, take your ice cream out of the machine a little sooner than usual and freeze. With a bit of practice, you’ll figure it out.
My best tip for making homemade low-sugar ice cream
Here’s the problem. Without lots of sugar, ice cream gets really hard, really fast. After a few days it's virtually un-scoop-able. So, I freeze my ice cream in silicone muffin molds. This way the ice cream is already portioned out and they easily pop out and store in Ziploc freezer bags.
To sweeten ice cream you can use a variety of ingredients. I usually start off with 2 tablespoon of sugar and then add stevia. Sometimes I add ripe bananas or Medjool dates which I've pulsed in a blender or food processor with a bit of milk until pulverized.
Amazon or Amazon Canada where I bought mine.
One thing’s for sure, no matter what method you use, low-sugar or not, once you make your own ice cream you’ll never go back to the store-bought stuff.
Low-Sugar Vanilla Bean Ice Cream
- 500 ml of organic 35% cream
- 250 ml of milk (I used 2%)
- one vanilla bean
- one teaspoon of vanilla extract
- 2-3 Tbsp of sugar
- 20 drops of SweetLeaf or Nunaturals Liquid Stevia
- 30 grams of 70% cocoa content chocolate chunk
Overnight or a few hours before, put the contents of one vanilla bean (including the pod) into a container of whipping cream.
Take out empty pod, and add all the ingredients into a container. Stir until sugar is completely dissolved.
Amazon or Amazon Canada.
3- 4 grams of sugar per serving