Sugar-free Ice Cream Recipes

Prom-Dresses

Nothing works better than a dollop of ice-cream as a mood enhancer! However, the onslaught of diabetes or obesity could greatly limit the desire for the frozen dessert. But, today there are a number of sugar-free ice cream recipes that are popular with the weight conscious and those prescribed low-sugar diets.
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Prom-Dresses
Respite for medical limitations on sugar intake is here in the form of sugar-free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers. The almond and choco-chip variants are excellent dessert alternatives for those committed to a low-carb diet. Now the question arises as to what should be used in place of sugar so that it does not alter the sweet taste drastically. There are various artificial sweeteners available in the market today, which can be used instead of sugar.

Sugar-free Ice cream Recipes
The recipes call for skimmed milk, but you can also use regular milk. Since skimmed milk contains low fat content, the texture of the ice cream won't be creamy. For better results use regular milk, however, for more healthy ice creams you can opt for skimmed milk. For the sweetness add artificial sweetener, however, the quantity required will differ from brand to brand. Add a teaspoon at a time, and taste to see if the blend is sweet enough. Fruits with lower sugar content and higher fiber content, such as strawberries, blueberries, cantaloupes, etc. can be added to these ice creams to improve the flavor of the ice cream.

Almond Ice Cream

Ingredients
1 cup of blanched and chopped almonds
12 ounces skimmed milk
1 cup of vanilla (protein) powder
4 drops of almond essence
4 teaspoons non-caloric sweetener
Method

Blend together the vanilla protein powder, skimmed milk and almond essence. Once smooth, pour the blend into the ice cream maker and set aside to freeze. Serve garnished with chopped almonds or mix in the almonds at half-time, according to the directions on the ice cream maker.

Strawberry Ice Cream

Ingredients
1 cup strawberries, chopped
12 ounces skimmed milk
1 cup vanilla (protein) powder
4 teaspoons non-caloric sweetener
Method

Blend together all the ingredients for around 30 seconds. Pour the mix into an ice cream maker and freeze. Serve plain or with low-calorie maple syrup.

Blueberry Ice Cream

Ingredients
1 cup blueberries
12 ounces skimmed milk
1 cup vanilla (protein) powder
4 teaspoons non-caloric sweetener
Method

Set aside six blueberries. Combine all the ingredients in a blender, till you get a smooth mix. Pour the mix into ice cream maker and freeze. Serve garnished with the remaining blueberries or with a sprig of mint.

Cappuccino Ice Cream

Ingredients
2 tablespoons instant espresso coffee powder
12 ounces skimmed milk
1 cup buttermilk
4 drops vanilla essence (optional)
½ teaspoon cinnamon powder
1 teaspoon gelatin (plain)
4 teaspoons non-caloric sweetener
Method

Soak the gelatin crystals in 12 ounces milk. Heat it after half an hour in a saucepan and add the coffee powder. Allow the gelatin and coffee to dissolve by stirring continuously. Remove from heat and mix in the non-caloric sweetener. Cool the mix and blend until smooth with all the other ingredients. Cover and chill for an hour. Remove the mix and blend once more, before finally pouring it into the ice cream maker. Freeze and serve either plain or with diet-chocolate shavings.

Chocolate Ice Cream

Ingredients
2 tablespoons unsweetened cocoa powder
2 tablespoons vanilla (sugar-free) syrup
2 tablespoons chocolate (sugar-free) syrup
½ cup skimmed milk
1 teaspoon gelatin (plain).
1 cup low-fat whipping cream
4 teaspoons non-caloric sweetener
Method

Soak the gelatin crystals in ½ cup milk. Heat it after half an hour in a saucepan and slowly stir in the cocoa powder. Remove from heat and mix well. Add all the remaining ingredients and pour mixture into the ice cream maker. Serve either plain or with low-cal vanilla sauce.

Sugar-free Vanilla Ice Cream

Ingredients
2 plump, moist vanilla beans/2 tsp. pure vanilla extract
1 cup whole milk
2 cups heavy cream
½ cup sugar substitute
Method

Flatten the vanilla beans and cut them open lengthwise. Using a small spoon, scrape out the seeds and place them in a large saucepan. Add milk, cream and keep stirring while you add the sugar substitute. Place the saucepan over moderate heat and keep on stirring for 3 to 4 minutes till you see tiny bubbles gathering around its edges. Remove the mixture from the heat, cover and let it steep for 1 hour. After an hour place the covered mixture in the refrigerator until thoroughly chilled. Remove the vanilla pods and stir this mixture again. Transfer this mixture to an ice cream maker and let it freeze according to the instructions on the ice cream maker. If you don't have vanilla pods, whisk in vanilla extract into the milk, cream and sugar substitute mixture. Skip the heating process, just whisk well and refrigerate overnight. The next day using an ice cream maker churn the mixture for 35-40 minutes, till the ice cream sets.
Prom-Dresses
These ice creams not only satiate your urge for the dessert, but also ensure that you adhere to the prescribed dietary restrictions specified by the doctor.