2

votes

What is the best way to sweeten ice cream recipes without spiking blood sugar?

Answered on August 19, 2014
Created February 17, 2011 at 1:20 AM

There's a thread here that started the conversation a bit, but it also dealt with fruits (bananas) and honey as potential additions.

Here's the deal: I'm in a stretch of very low carbing for weight loss. Animal proteins, eggs, Kerrygold, coconut oil, with some odd veggies tossed in, and that's my general menu. I'm trying to avoid fructose via fruit and/or honey as it stalls my weight loss and also sparks cravings.

I have a Cuisinart 2 qt. ice cream maker (a relatively popular model), and would like to make the odd very low carb batch of ice cream with heavy cream or coconut milk. Though I did an Atkins-style low carb stint in 2005-2006 that left me experienced in using Splenda in my desserts, now that I'm waist deep in paleo I'd like to see if there are other, better options that also won't affect my blood sugar.

I don't know much about stevia's properties as a sweetening medium. The thread I linked above mentioned that it hardens ice cream to the point of breaking machines, but I'm not sure if that meant liquid or powdered stevia (? anyone care to enlighten me ?). Are there liquid stevia drops that work particularly well, if these aren't the kind of stevia that would freeze up the mix?

Besides the various forms of stevia, are there other very low carb sweetening options that I'm overlooking? I don't want a super sweet batch of ice cream; the barest hint of sweetness would be perfectly fine. I've even pondered ways to integrate super soft-baked sweet potato and ground ginger into a frozen dessert!

E35d651e011b3ad72d22decf79537749

(143)

on May 05, 2011
at 12:44 PM

See: coconut nectar - almost entirely inulin!

84666a86108dee8d11cbbc85b6382083

(2399)

on February 18, 2011
at 09:53 AM

Yessir ! Inulin is quite sweet.

F910318b9aa27b91bcf7881f39b9eabe

(1164)

on February 18, 2011
at 08:37 AM

Yeah. totally agree with you there :) And the best thing is, although it tastes really sweet you can't binge on it because of the high fat content, so that's pretty cool, considering i have a sweet tooth :)

D30ff86ad2c1f3b43b99aed213bcf461

on February 18, 2011
at 02:35 AM

Yes, I saw his post - very thorough. I was hoping that PaleoHackers could give feedback in terms of how non-insulin-spiking sweeteners act in ice cream mixes in terms of combining, freezing, mixing, etc.

D30ff86ad2c1f3b43b99aed213bcf461

on February 18, 2011
at 02:33 AM

So inulin is actually sweet, besides contributing fiber?

D30ff86ad2c1f3b43b99aed213bcf461

on February 18, 2011
at 02:32 AM

Sounds scrumptious!! Thanks for sharing!

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on February 17, 2011
at 11:56 PM

agave syrup is just as bad as high fructose corn syrup. it's got loads of unbound or free fructose. and while it doesn't exactly work the same way as sugar as far as spiking your insulin, it's certainly not healthy. your liver will push excess fructose out into your blood as triglycerides, specifically VLDL. no bueno. avoid agave sweeteners like the plague.

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on February 17, 2011
at 11:41 PM

Likely to send Insulin through the roof

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on February 17, 2011
at 06:52 PM

I found this is the closest pure paleo thing to complete bliss. Taste like a truffle or buttercream. Love the stuff.

9d43f6873107e17ca4d1a5055aa7a2ad

on February 17, 2011
at 03:42 PM

Cinnamon tastes naturally sweet. GOOD cinnamon (a lot of the stuff in stores is trash).

5841391284e7af8c495c54bd90d3a795

(2764)

on February 17, 2011
at 06:07 AM

I do this without an ice cream maker. Coconut milk, cocoa powder, cinnamon, maybe some vanilla extract. I freeze it (stirring every ten minutes) in small batches.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on February 17, 2011
at 05:48 AM

No prob. :) Mayhap you can let it thaw -- maybe to a soft-serve consistency -- then go halfsies with another tin of coconut milk to cut the bitterness down, then re-mix it in the ice cream maker? Or, if you're not adverse to stewed berries, I'm sure some strawberries or cherries (heated, then mashed, no added sugar needed) would complement the bitter chocolate pretty well. :)

D30ff86ad2c1f3b43b99aed213bcf461

on February 17, 2011
at 02:31 AM

I will have to try this. Thanks! The incident that sparked my question tonight is that I accidentally added too much cocoa powder to my last coconut milk batch, and it was probably going to be too bitter.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on February 17, 2011
at 02:09 AM

The original recipe was 1 pint hc to 6 egg yolks, but I like 1 pint to 3 or 4 yolks. 6 egg yolks gets expensive, and sometimes it tastes a little eggy.

D30ff86ad2c1f3b43b99aed213bcf461

on February 17, 2011
at 01:27 AM

Yum; this is helpful. Thanks! Out of curiosity, what proportion of cream to how many egg yolks do you use?

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9 Answers

3
74f5d2ff6567edd456d31dfb9b92af61

(5227)

on February 17, 2011
at 02:21 AM

Coconut milk ice cream is actually quite flavorful and creamy on its own, without added sugars. I put an entire can of full-fat in there, and the machine does the rest. :)

9d43f6873107e17ca4d1a5055aa7a2ad

on February 17, 2011
at 03:42 PM

Cinnamon tastes naturally sweet. GOOD cinnamon (a lot of the stuff in stores is trash).

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on February 17, 2011
at 05:48 AM

No prob. :) Mayhap you can let it thaw -- maybe to a soft-serve consistency -- then go halfsies with another tin of coconut milk to cut the bitterness down, then re-mix it in the ice cream maker? Or, if you're not adverse to stewed berries, I'm sure some strawberries or cherries (heated, then mashed, no added sugar needed) would complement the bitter chocolate pretty well. :)

D30ff86ad2c1f3b43b99aed213bcf461

on February 17, 2011
at 02:31 AM

I will have to try this. Thanks! The incident that sparked my question tonight is that I accidentally added too much cocoa powder to my last coconut milk batch, and it was probably going to be too bitter.

5841391284e7af8c495c54bd90d3a795

(2764)

on February 17, 2011
at 06:07 AM

I do this without an ice cream maker. Coconut milk, cocoa powder, cinnamon, maybe some vanilla extract. I freeze it (stirring every ten minutes) in small batches.

1
F910318b9aa27b91bcf7881f39b9eabe

on February 17, 2011
at 05:57 PM

Try adding some Coconut Butter, that stuff tastes really awesome!

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on February 17, 2011
at 06:52 PM

I found this is the closest pure paleo thing to complete bliss. Taste like a truffle or buttercream. Love the stuff.

F910318b9aa27b91bcf7881f39b9eabe

(1164)

on February 18, 2011
at 08:37 AM

Yeah. totally agree with you there :) And the best thing is, although it tastes really sweet you can't binge on it because of the high fat content, so that's pretty cool, considering i have a sweet tooth :)

1
Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on February 17, 2011
at 03:41 PM

just made chocolate strawberry ice cream last night. turned out amazing.

(actually my wife pretty much made it... i just watched :)

  • 1 cup raw grass fed whole milk

  • 1 pint heavy cream

  • 3 raw egg yolks

  • 2 tsp pure vanilla

  • 1 tbsp arrowroot powder

  • 1/3 cup raw cacao powder

  • 1 cup chopped fresh strawberries

sweeteners:

  • 1/8 tsp pure stevia powder (no bulking agents)

  • 2 tbsp pure maple syrup

probably the best tasting chocolate ice cream i've ever had. the sweetener combo was perfect. and 2 tbsp of maple syrup is only about 30 carbs. it made almost a half gallon of ice cream, so i think one serving would only contain maybe a couple grams of sugar.

for a zero effect on blood sugar, you could always nix the strawberries and use about 1/2 tsp of stevia and no maple syrup or sub some xylitol for one or the other. and that whole thing about freezing up the machine that you mention has to be operator error or something. in a half gallon tub of thick cream and milk and eggs, 1/2 tsp of pure stevia powder cannot possibly break the machine. it's not lead mercury. it's a tiny pinch of fluffy white powder.

D30ff86ad2c1f3b43b99aed213bcf461

on February 18, 2011
at 02:32 AM

Sounds scrumptious!! Thanks for sharing!

D30ff86ad2c1f3b43b99aed213bcf461

on February 18, 2011
at 02:33 AM

So inulin is actually sweet, besides contributing fiber?

84666a86108dee8d11cbbc85b6382083

(2399)

on February 18, 2011
at 09:53 AM

Yessir ! Inulin is quite sweet.

E35d651e011b3ad72d22decf79537749

(143)

on May 05, 2011
at 12:44 PM

See: coconut nectar - almost entirely inulin!

1
Aebee51dc2b93b209980a89fa4a70c1e

(1982)

on February 17, 2011
at 03:11 AM

Mark Sisson recently blogged on the topic of sweeteners. Worth checking out.

D30ff86ad2c1f3b43b99aed213bcf461

on February 18, 2011
at 02:35 AM

Yes, I saw his post - very thorough. I was hoping that PaleoHackers could give feedback in terms of how non-insulin-spiking sweeteners act in ice cream mixes in terms of combining, freezing, mixing, etc.

1
1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 17, 2011
at 02:35 AM

Here is my recipe for a frozen dessert that I used to make when I had one of those gadgets:

  • 2 cups of heavy cream
  • 2 cups of strawberry puree
  • sweetener of choice, to taste

Mix all the ingredients together and follow the gadget's instructions for churning/freezing. It's not ice cream, but its very good, and you could probably vary the berries at will as long as you keep the amount the same.

1
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on February 17, 2011
at 01:26 AM

I use stevia, both powdered and liquid. If you use enough fat it won't harden. Fat, sugar, and alcohol don't freeze, so you need enough of any of those ingredients to ensure it stays "ice creamy". I make it with cream and egg yolks, plenty of fat there :).

You might also consider xylitol or erythritol. I've never tried them, but you could probably google a recipe. Rice syrup is fructose free, but carby. maybe an option for later on.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on February 17, 2011
at 02:09 AM

The original recipe was 1 pint hc to 6 egg yolks, but I like 1 pint to 3 or 4 yolks. 6 egg yolks gets expensive, and sometimes it tastes a little eggy.

D30ff86ad2c1f3b43b99aed213bcf461

on February 17, 2011
at 01:27 AM

Yum; this is helpful. Thanks! Out of curiosity, what proportion of cream to how many egg yolks do you use?

0
Ed9007de28ffc9a041f073e8ddd8e1d0

on April 09, 2013
at 12:37 AM

I also have the Cuisinart 2 Qt. Stevia works fine and will not solidify your IC if it has enough fat content (as mentioned before). But there are a few tricks. If you use Stevia here are my suggestions...always use a custard mix.

3 Cups Cream - 1 cup unsweetened Almond Milk (or plain milk) - 4 egg yolks - 1 tbs vanilla - and/or other flavorings Stevia to taste - (I use Stevia in the Raw... it tastes the best to me)

Like any custard you must cook it. First heat the "milks" very warm, then add yolks after tempering. Bring to steam but NEVER boil. stir consistently until the custard coats the back of a spoon. Cool completely (ice bath).

DO NOT add vanilla, flavorings or mix-ins until the ice cream starts to solidify in the machine.

Where's the Stevia?

DO NOT add it until your mix-ins are added. Adding it to the hot custard makes it lose it's sweetening abilities. And you can not sweeten to taste until you know how sweet it needs to be. For me it's usually @ big 2 tbs. (less if I add any diabetic cookies, candy or fruit)

The mixture will not be firm enough for me out of the machine. SO...I place it in a long shallow (not deep) tupperware and then tamp it (by tapping the base on the counter a few times) to remove air and settle it evenly. 2 hrs in the fridges and you are ready for scoopable ice cream.

0
A18481e4b0edc283d5a84a2321001c79

(50)

on February 17, 2011
at 11:37 PM

What about agave syrup?

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on February 17, 2011
at 11:41 PM

Likely to send Insulin through the roof

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on February 17, 2011
at 11:56 PM

agave syrup is just as bad as high fructose corn syrup. it's got loads of unbound or free fructose. and while it doesn't exactly work the same way as sugar as far as spiking your insulin, it's certainly not healthy. your liver will push excess fructose out into your blood as triglycerides, specifically VLDL. no bueno. avoid agave sweeteners like the plague.

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