Do You believe that this homemade sugar-free ice cream recipe is just as good as its sugar-stuffed counterparts which are ok to go for diabetic patients as well?
When it comes to ice cream, finding the sugar-free version is really tasty. After all, when you think of ice cream, it is usually served on an aff waffle cone or topped with gooey caramel sauce or hot fudge.
So if you have diabetes, or need to reduce your sugar intake, scoop up this dessert limit on a hot summer night. Speaking of low sugar, here are some diabetic-friendly desserts you should try.
So can you make Homemade Sugar-free ice cream?
The answer is “yes”. As I suggested if you use gelatin it will become a soft ice cream. It doesn’t bother me. And if you cut out sugar, you have a habit of eating a lot of things that are worse than soft ice cream. Is what I say true?
How to make homemade sugar-free chocolate ice cream
- 1 cup whole milk
- 1/2 cup agave honey
- 2 eggs
- Dash salt
- 8 ounces sugar-free chocolate, melted and cooled.
- 2 cups heavy whipping cream
- 1-1 / 2 teaspoons vanilla extract
- Yield: 1 quart
Ice cream maker
Step 1: Heat the milk and agave nectar, a sweetener!
In a small saucepan combine milk and agave nectar over medium-low heat. Let the sweetened milk heat until bubbles begin to form around the edges of the pan.
Test Kitchen Tip: Agave Nectar is a syrup substitute for white sugar. It has a very low glycemic index, which means it does not cause your blood sugar to rise but is still as calorie-dense as white sugar.
Step 2: Tame the eggs
Next, in a small bowl combine the eggs, salt and melted chocolate. Slowly add the sweetened milk to the chocolate and a little of the eggs, whisking constantly. It keeps the eggs from scrambling.
Transfer the mixture to a saucepan and beat over low heat. Cook and whisk until the mixture thickens and coat the back of a spoon.
Test Kitchen Tip: If you are not a big fan of dark chocolate, feel free to substitute your favorite sugar-free chocolate. You will need to adjust the amount of agave honey depending on how sweet the chocolate used is.
Step 2: Cool the mixture
While the mixture is cooking, place the ice bath together. To do so, hold a large bowl and roasting pan, making sure to nest inside the bowl. Place the bowl in the pan, then fill the remaining pan with ice cubes and cold water.
When the ice cream mixture has reached the desired consistency, transfer it from the saucepan and into the bowl in the ice bath. Stir the ice cream mixture for about two minutes, then stir in the heavy whipping cream and vanilla extract.
Also Read: AYURVEDIC DIET PLAN FOR A PREGNANT WOMAN
Remove the bowl from the ice bath and cover the bowl with wax paper. You need to make sure that the wax paper touches the surface of the ice cream mixture. Pop the bowl in the refrigerator to cool for a few hours or overnight.
Step 3: Freeze
Once your ice cream mix has cooled completely, pour up to two-thirds of your ice cream maker’s cylinder completely. Freeze according to your machine instructions. When the ice cream is frozen, place it in the freezer-safe container from Starpack and freeze for 2-4 hours.
Test Kitchen Tip: Be careful not to burn your ice cream, otherwise it will turn to ice. The ice cream maker gives your ice cream an amazing texture, but the freezer is the best way to solidify the ice cream.
Step 4: Scoop and serve
Once the ice cream has hardened, pull it out of the freezer and get scooping! Serve the ice cream with some fresh fruit, roasted peanuts or other sugar-free toppings.