Diabetic Ice Cream
This diabetic ice cream recipe is a delicious, low-sugar frozen treat designed for those managing their blood sugar levels. Made with sugar-free sweeteners and a creamy base, it delivers all the indulgence of traditional ice cream, without the sugar overload. Perfect for satisfying your sweet tooth while staying health-conscious, this recipe allows you to customize flavors to suit your tastes—whether you prefer vanilla, chocolate, or fruity variations.
Equipment
- Medium Saucepan: 1 unit
- Whisk: 1 unit
- Ice cream maker (optional, for churning) – 1 unitIf you don't have an ice cream maker, you can freeze it manually and scrape it with a fork every 30 minutes.
- Airtight container for storage – 1 unit
- Measuring spoons & cups (1 set)
- Scooper (optional, for serving) – 1 unit
Ingredients
- 2 cups – Unsweetened almond milk or dairy of choice
- 1 cup – Heavy cream or light cream for a lighter version
- 1/2 cup – Sugar-free sweetener such as monk fruit, erythritol, or stevia
- 1 tablespoon – Pure vanilla extract
- 1/2 teaspoon – Xanthan gum optional, for creaminess
- Pinch of salt – To balance flavors
Instructions
Heat the Base
- In a medium saucepan, combine the unsweetened almond milk and heavy cream. Place over medium heat, stirring occasionally until the mixture is warm. Make sure not to boil, just heat gently.
Sweeten the Base
- Stir in the sugar-free sweetener and allow it to dissolve completely. Taste the mixture to check the sweetness level and adjust if necessary.
Add Flavoring
- Once the sweetener is dissolved, add the vanilla extract and a pinch of salt. If you're using xanthan gum, sprinkle it in while whisking to avoid clumps. Stir well for about 1-2 minutes until everything is combined.
Chill the Mixture
- Remove the saucepan from the heat and allow the mixture to cool to room temperature. Once cooled, refrigerate it for at least 2 hours to chill.
Churn the Ice Cream
- After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (about 20-30 minutes). If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir and scrape the mixture with a fork to break up ice crystals until it reaches a smooth consistency (this will take about 3-4 hours).
Freeze and Serve
- Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for 2-4 hours, until firm. Allow it to sit at room temperature for a few minutes before serving if it’s too hard.
Notes
- Flavor Variations: Feel free to customize this recipe with different extracts (like almond, mint, or coconut) or mix-ins like sugar-free chocolate chips, fresh berries, or chopped nuts.
- Sugar-Free Sweeteners: Different sweeteners vary in sweetness intensity. Always taste the mixture before chilling and adjust the amount according to your preference.
- No Ice Cream Maker? No problem! You can still make the ice cream by freezing the mixture in a shallow container and stirring every 30 minutes to break up the ice crystals. This method may take a little longer, but it will still yield a creamy result.