We eat "no sugar added" ice creams since my hubby is Diabetic. I would LOVE to purchase an ice cream maker to create my own frozen ice creams, sorbets, yogurts, etc. Are there good recipes out there for the no sugar added. Should I make the investment?
Thanks in advance!
No sugar added frozen desserts
Replies to this discussion
This one is bound to be good considering the source! I would go for it and then find the recipes. I bet there are quite a few out there.
Frozen yogurts are good too in an ice cream maker, it is the churning that makes a difference!
Just checked one of my books and found half a dozen recipes for sugar free frozen yogurts.
Whoa..........now you've really gotten me into trouble......can't stop drooling!!!!
Thanks Sandra ;)
When they first came out, I found some Donvier (manual) ice cream makers marked way down; must have been 15-20 years ago. They work well, but the little Cuisinarts are highly rated, too.
Williams-Sonoma sells it at a good price with an extra freezer cylinder included at no extra charge, it's tempted me for years, and I see Sur La Table now sells the same model in white AND 6 fun colors, but no extra cylinder included. SLT's is $10 cheaper, but through May 30, I see they have a $15 store gift card. And, the one called "Parsley" is cute, but so are "Plum" and "Pomegranate".
Oooh, and a turquoise one on amazon.com!
Hehehe! Thought it might! Best get one now, just in time for summer. Let me know if you need the other recipes.
I'm trying to delete this one, since it printed twice...
The latest newsletter from KAF was all about frozen treats (yogurt, ice cream, and gelato), and when scrolling down, they showed a pretty little freezer. You might want to look at their offerings, as well.
Also, when I want to 'do' a recipe for something low-fat, sugar free, etc., I sometimes will look at the ingredients for the commercial item, then compare them with what some recipes I have call for. It can be fairly easy, then, to concoct your own. For example, we lived in Italy nearly 50 years ago, and just hankered for Heinz Chili Sauce. And that was one of the things I concocted, partly from a recipe, but also from the ingredients on the bottle.
Good luck in this project.
Wow, after going food shopping, I arrived home to see all these wonderful suggestions/helps. You can always forward recipes to me....what do ya think I got a pc for.....I'm a recipe princess!
Wonderful sleuthing G and thanks! I too have like a 35 year old Donvier....it worked well.....haven't used it in maybe 15 years. However, since I have most every gadget know to man, I thought I deserved a 21st century non-crank model. I too am an Amazon girl...I checked Sur, WS, & Amazon. Unless you live near a Sur, that $15 gift card isn't that big a deal since the s&h is $10.95 and ditto on WS which is, like you said as well, $10 more....you get an extra bowl, but again the s&h is $11.95. I do have a WS near me, but I really don't need the extra bowl, and saving that $10 will enable me to buy MORE CREAM ;) So as usual, I think I will use my old reliable friend....Amazon and get the usual free s&h over $25.
I just wondered if Splenda works well with homemade ice cream, sorbets, frozen yogurts before I purchase.
I think Splenda should work. A lot of the commercial ice creams now have it in them. You might check out the Splenda website and see what they say. Also, I think Stevia is supposed to work well as a sugar substitute. In the past, I have tried my cornbread recipe with Splenda and it worked out surprisingly well. I've just tried to stay away from those types of sweeteners, but then again we're lucky and don't have diabetic issues.
Hey jej...thanks for the info.
How nice to have lived in Italy!
I have been cooking/baking for over 50 years so I too will concoct recipes. However, it doesn't always work for certain things ie: Splenda instead of sugar.I Googled and also read dozens of sites which boasted having no-sugar added recipes....the recipes have LOTS of extra/uneccessary ingredients....so it's not the same theory as your chili sauce scenario. I was just wondering if anybody @ this site has tried making their own sugar-free frozen confections.
And, BTW, even Splenda doesn't boast about ice cream recipes. They have one for a peach ice cream however, you use Splenda Sugar Blend......which is actually Splenda + sugar.....so that's out.
Thanks anyway......I think I may just stick with the companies who do make the no sugar added ice creams and save my money!
Thanks CWC.....please read my reply to jej above.
Hehehe! Got to type them up first, they are on this weird stuff called paper..
Thank you. Can the Donvier really have been out that long? I put 15-20 years because I didn't want it to sound too crazy, but after I added my comment, I sent a query to the current company, asking about the history. I just get so curious about stuff, and can't help myself. When I happened upon the colorful Cuisinarts at SLaT (one just opened in town), I was sorely tempted by the colors, but as I said, I only saw it in turquoise on Amazon (red, too).
(OT- but yesterday, I had a moment of sleuthing triumph when I found a source for a particular kind of eyelash curler (apparently discontinued) that I've been looking for for some time. I didn't know the brand, which had hampered my search, but yesterday, I stumbled upon it, and after some more looking, finally found 'em!)
Ah! That's a Cuisinart! I'd know it anywhere. uh, on any website.
Are you a Scorpio by any chance???? They are the "detectives" of the Astro wheel.
I know how you feel though, I'm the same way when I really want something.....I become empassioned!
I think I will dig out that Donvier and give it a trial by error with the regular Splenda before putting money into a Cuisinart @ Amazon. All of you have helped me make that decision!
I recently became obscessed with bread baking. I jumped into "Artisan Breads in 5 Minutes a Day"....bought both books. My breads come out fabulously & have not bought any bread for like 8 months. However, as with artisan, they are smaller breads and I do love the bread maker sized loaves [bigger, more like store-bought]. However, after much deliberation, I declined from buying one. My breads are so delicious, and that bread maker is an elephant.......where the heck would I stash it?????
That's my methodology. I don't want another contraption to sit & collect dust.
Pisces. I just like to research things.
BTW, I found several Splenda ice cream recipes; one writer recommends the Cuisinart as easy to use, a snap to clean and has given several as gifts. http://www.bellaonline.com/articles/art10881.asp Also, http://www.allthingsicecream.com/Healthy-Ice-Cream-Recipes-s/27.htm
Hmmn, I might try some of these myself. I found one that references Mark Bittman's cornstarch ice cream recipe that was modified for Splenda, and used roasted bananas.
OMG!!!!!!! MWAH!!!!!!!!!!! I give up, you are the "SUPREME SLEUTHER".........I don't know how you found these, but you definitely win the award....I feel like I tapped all sites on Google. The recipes look wonderful & no goofy additives/ingredients [like some of those I had found] either.
You may have now changed my mind on buying that Cuisinart!
I bookmarked all the recipes, and "wish listed" the Cuisinart on Amazon as well.
Thank-you sooooooooo much for all the help. Eventually, I will reply again to this thread after I make one of the recipes.
BTW....I'm a Pisces also....smart minds think alike;)
OK G, can you forward that Bittman recipe.....using the Splenda/roasted banana? I scoured the articles you sent [on Chow as well - don't ya just love Chow too] but couldn't find it.
Also, did you see several people on the Chow thread said they're using the Donvier's?
Just gotta tell you I went to the Epicurious chocolate gelato recipe.....check out "sunnie2000" comment....she modified with Splenda!
Looks like I'm never leaving this PC! You opend Pandora's box for me!
I gottta tell you, sometimes (usually?) I don't even know how I find things. I get an idea, one thing leads to another, the original idea gets lost, and I'm off on a tangent. I did run across the mention of Mark Bittman's ice cream with corn starch on Chow; the person who made it with bananas and Splenda said it wasn't "tried and true" since it was only made once, but did post her version: http://chowhound.chow.com/topics/473398#3448955
(If this doesn't link directly to the entry, it was posted by The Dairy Queen on March 1, 2008 at 3:03 AM; it's about 2/3 the way down on my browser.)
A lot of these recipe seem to be on low-carb sites; I happened to read one for fat-free ice cream made with Splenda and fat-free half-and-half; it warns the fat-free half-and-half has sugar, much to my surprise.
(I can't seem to get away from the computer, either.)
Wow, we are so much alike it's downright spooky.....I go off in many directions as well when sleuthing!
Yes, sadly, all milk has sugar.....lactose. Any food sugars will always have the "tose" in there.....just one thing I remember from my Nursing days.
We usually buy Perry's ice cream here [huge, but local company] and their no sugar added is also low fat as well and it's really delicious.
I did go to Amazon & put the machine on my wish list. Funny, when I was reading the reviews on the Cuisinart, several people said they love their Donvier and some said they wish they still had one. I don't know if mine is in the attic or not. Will decide tomorrow.
I might have an extra one...
OMG, a shopaholic as well........this is spooky;-)
sunfire, I hope you see this. I worked as a cook in a private home during my college summers. I ended up with some of their favorite family recipes. As one might guess, a very special little recipe box with some of those recipes got mislaid during the many years since, but!!!
We froze two kinds of ice cream in that kitchen: Strawberry and Peach. Can you guess what went into them? Just the chopped fruit or berries, and .... CREAM. I couldn't believe it at the time, but a few tastes of the results had me convinced. They were just delicious!
I bet the fruits were perfectly ripe at the height of their season which would have made the ice cream delicious.
The ice cream shop in the town where I grew up would only make the flavors when the fruit was ripe and if you missed getting it during that time, you didn't get any that season. I think it's also possible they froze some of the ripe strawberries to make throughout the summer, but peach ice cream wasn't available very long.
Yes, cwcdesign, the fruits were at their peak, and it was just the most delicious ice cream ever. We made 'ice cream' at home when I was growing up. I often had the job of sitting on a tall red stool so I could reach the stove top, stirring the custard for it. ...and since then have wondered how that and today's 'frozen custard' would differ.
Well, that household was just the perfect place for me to work as a cook! I've always felt so grateful and fortunate for getting that job. Everything brought in by my employer was tip-top from Milwaukee's finest venders. Plus there was a little meat market nearby us in the country that had the most fabulous cuts.
And then there was the old gardener who also fished in the lake, besides bringing in the veggies and fruits he tended. I remember him bringing a few blue gills just for 'us girls' in the kitchen, as he hadn't caught enough to serve more people. But the husband of my employer saw old Jack coming early in the morning to the kitchen with something, and HE ended up with that little batch of treats for HIS breakfast. It's fresh in my mind like it was yesterday, with Moon River and Canadian Sunset playing on the little kitchen radio. Those little blue gills were just the cream of the crop!!
What beautiful memories jej! You should write a book about those times, or @ least a journal to pass on.
Yes, I will indeed try the suggestion. I will be picking cherries on a local farm this week........sours to freeze for pies, sweets to dry to keep in the pantry and just for eating as well. Cherry vanilla sounds good. Or I will wait until August and try freshly picked peaches. Do you have a particular ice cream base you used? I have been experimenting with the booklet that came with the Cuisinart machine, but we did not care for either recipe. I am currently using Mark Bittman's cornstarch recipe and made his Vanilla Bean which we liked best. I also made the Epicurious dark chocolate gelato which was wayyyyyyyyyy too intense for me. I'll keep trying of course, and yours will be next!
Thanks for being my mentor.........and I'd love your recipe if possible!
we use the Ben & Jerry's ice cream book for basic recipes and, while we haven't tried the recipe yet, for a couple of years we've been planning to use the Fine Cooking recipes for create your own ice cream. Life has been such that we just haven't used the ice cream maker and have finally pulled it out again this summer. PJ's Chocolate Decadence is near the top of our "to try" list.
Thanks CWC! I didn't buy a cookbook with my Amazon Cuisinart machine, figuring I'd get recipes here and there on sites. I did follow your suggestion on Fine Cooking.com and did indeed see the "create your own" link. Yes David Lebovitz is a big name in ice cream. I saw his book on Amazon. Like I said, @ this point I am pretty much utilizing the cornstarch variety since it works so well. Just have to tweak some of the recipes going forward. We're not worrying too much about the sugar free aspect right now since sugar is pretty negligeble in most of the recipes I've looked at so far.
Thanks for the link!
Cinnamon Pecan and Chocolate Peppermint Stick will be on the top of my list.
However.........his ice creams have lots of sugar in them.....I guess this is where I will experiment with Splenda....starting out with the blend [half Splenda/half sugar].
Great site and love the create your own!
Oops! I'd forgotten that you were the original "no sugar" poster. That makes it more difficult. I tried to see if there were any comments adapting the sugar, but I could find if others had already made adjustments. No luck, sorry.
No problemo......my hubby is Diabetic, and I like to avoid excess sugar as well, but we "bend" the rules. I consider items with sugar, but just try to portion out less. Again, thanks for the turn on to David Libovitz's ice creams!
I have been making frozen kefir, which is both non-fat and lower in lactose. Since I keep my own kefir culture, I don't know how much of the lactose is gone, but I do very well know that there is nothing fed to the culture except water and non-fat instant milk.
Some of the flavors that I make have sugar added in the form of orange juice or crumbled leftover chocolate cake. Others have no added sugar. Here is a batch of strawberry banana frozen kefir being made in the Cuisinart ICE-21. The flavoring is a small packet of diet jello mix. It was a very old packet, that was sweetened with Nutrasweet. I also added 1 tsp of baking soda, to react with the lactic acid in the kefir. It makes the dessert less biting and also gives it a very tiny bit of foamy texture.
And here is the lovely result.
Originally I was making some homemade flavors, such as chocolate, with Splenda, but large amounts of Splenda make me nauseous. Saturday I received an order of stevia in glycerine, bottled by NOW. That worked quite well with a dark chocolate-and-orange oil flavored frozen kefir. We were able to enjoy this bittersweet dessert with a proper amount of sweetness, and I was not nauseated by the sweetener.
I think today I shall have lime flavor.
Edit: 1 qt kefir, about 1/4 cup lime juice, 1 tsp baking soda, 20 drops stevia in "glycerite", and 3 drops of green food coloring. It was good.
Sunfire, the recipes for the Strawberry and Peach Ice Creams are still in the 'mislaid' recipe box, as mentioned. I don't recall the exact measurement of the fruit and the cream for either recipe. I don't recall the size of the ice cream freezer, but it was one of the crank kinds, that we packed with ice and salt for freezing. Seems like I can recall having the heavy cream by the quart, and we may have had somewhere near an equivalent amount of the berries or peaches. If I were making it today I'd probably start out with close to that thinking. I do remember that no sugar was added, and while the berry was good, that peach ice cream was just heavenly.
As for our old recipe from home, I'll have to dig out Mother's old recipe book and hope it is still in there. By the time we were cleaning out her house nine years ago, her first hand-written old composition cookbook had been ravished, with many of the old recipes no longer in it. I haven't been able to figure out why or what happened to it, but in the meantime, I appreciate all the more those recipes from home that I still do have. That ice cream recipe does have sugar in, of course, but I will look for it, if you would really like to see it. We added unsweetened baking chocolate to the custard sometimes, and occasionally some strawberries -- otherwise it was strictly vanilla flavored. That vanilla was always what the itinerant 'Rawleigh man' sold. Mother used to get his vanilla just to get rid of him, but it was good, so that was ok.
I would like to TOTALLY thank all of you....Sandra,Gnancy, CWC, and Jej.....with some great suggestions/links, I am now an EXPERIENCED ice creamer! I did buy the Cuisinart via online survey rewards so I felt all would not be a loss if my inspirations fizzled. FIZZLED??????? Who am I kidding????? Love the experimentation and most of the results. I am now tweaking to make the recipes more healthy for us WITHOUT being too rigid. CWC, that link to David Libovitz, infact the whole FineCooking.com is the best...especially his easy "Create Your Own".....[basically ice cream for Dummies]. His confections are the ultimate in both taste/texture....however, I'm currently tweaking to lower not only the sugar, but also the fat. Also found you are correct so far with the Splenda...I'm still at the point of doing a half sugar/half Splenda tweak...working great! I'm also doing the 2 cream/1 milk to 1 cream/2 milk and plan to try 1 half and half/1 milk. The texture is obviously comprimised with the lower fat, however the taste is more important to me. I know Chowhound reviewers raved about Bittman's cornstarch ice cream, but I just don't like the result when you soften the rock hard frozen results. I made the vanilla bean. It's ok if eaten only frozen a short time. I think David Libovitz's are fabulous, however like I said, REALLY rich. I made his Cinnamon Pecan....phenominal! Epicurious's Chocolate Gelato.....well, if you go there, read my review as "Jackie2830". I would like to add that MyRecipes.com has some great recipes as well.
I am so far the most elated in frozen confecton heaven over, of all sites, KAF Mocha Madness....go to the recipe for my review. I am going to use this as my "create my own" basic recipe....I love that there is no cooking/then waiting to cool prep. Plus, no cornstarch. I'm still swooning from my "eaten from the Cuisinart bowlful" from last night!!!! Still have to get fresh peaches for Jej's easy suggestion. Plus, just read about man who makes a basic vanilla and adds melted down Smuckers Simply Fruit [seedless blackberry]....sounds easy, plus can use less sugar, if any at all!
Finally MangoChutney, thank-you for all the work and beautiful pics of your kefir ice cream.....are you related to Alton Brown???;)
Well guys, gotta go.....unfortunately I type as much as I talk...hope you all didn't fall asleep! Thanks again sistas!
So glad to hear 1) it's working out and 2) that you're having so much fun!
I did make PJ's Chocolate Decadence this week. Really wonderful, but really rich - we're big dark chocolate fiends here - used Bailey's Irish Cream for the liqueur and espresso powder for the flavoring - we still have some.
Because of your reviews about David Lebovitz, I'm giving my husband the link to the "Create Your Own" - he's usually the ice cream maker in the family. We have an older Krups machine, but it works just fine.
Thanks for all the input, Carol
Your hubby will have a ball with the create your own! I am soooo aggravated........typed this super long review on the Mocha Madness and hit a button, losing it all!!!!!!!! When I have time, I will redo, but it was my favorite ice cream so far with my tweaks. Happy "screaming"!!!!!
No relation to Alton Brown, I'm afraid. I only wish I could lose 50 pounds in 9 months by just eating healthier. *laugh*
Just remember, I do believe the heart attack may have something to do with his weight loss as well.....love Alton, so exacting and scientific, which is why I compared you to him...;) Good luck trying to be healthful....I know it ain't easy!!!!
OK guys I know you're not all waiting on baited breath to read my review of KAF's Mocha Madness, but please do......it's now my favoritest? ice cream yet! I just love dark chocolate/espresso together. And Carol, just checked on the Chocolate Decadence.....just milk, no cream???? I'm there! Bookmarked in Ice Cream Favorites! I'll just try the Splenda tweak since the sugar is a little high. Bailey's sounds good, but may try some Grand Marinier.....love orange chocolate Easter bunny ears! Cinnamon sounds good as well....like Mexican chocolate too....oh, as they say, so many recipes, so little time!!!
See mentor, you've steered me right [or wrong] again!
Let me know how the "ice cream man" enjoys creating his own.
I almost "hate" to add this, but just got back from Italy, and Italian gelato, though I must admit most flavors are too sweet for me. I specifically searched for places that made their own gelato or were mentioned as out of the way; if I'm not mistaken Bon Appetit magazine had an article in April about Rome's best.
Anyway, the best flavor I had, by far, was plum! Tart and tangy, very fresh. I'm anxious to try making some. It was at a place noted for their sour cherry, but it was not available when I was there. At the same place, I also had some pear, fig, apricot, and cardamom. All good, the cardamom was my second favorite.
Well, thank you. According to the Wiki, Alton Brown hated science in school and only learned it later because he saw an application for it in cooking. I, on the other hand, never hated cooking. I was too busy being a scientist, though, to have time for a lot of cooking of the more time-consuming sort. Maybe he and I will meet somewhere in the middle, with him on the side of fame and fortune, and me on the side of good health and no heart attacks. *grin*
I should try some cardamom. I thought the nutmeg frozen kefir that I made lacked balance, so I tried to make eggnog frozen kefir instead. It was a failure. The egg flavor was overpowering and the (expensive!) rum was completely lost. Maybe cardamom will be better than nutmeg.
Yesterday I made frozen kefir flavored with outdated, artificially sweetened strawberry jello. I added sliced ripe bananas to it. The result was very good. Not only was it strawberry-banana flavor, but the small bits of banana (I only "creamed" the banana with a mixer, not a food processor) gave it a texture that made it seem as if there were real strawberries in the dessert instead of just flavoring.
Here are a few other recipes. They should serve as a good starting point for developing your own recipes. These all run between 15g-21g of carbs per serving. Not bad for a diabetic dessert. Jan
Here are a few other recipes. They should serve as a good starting point for developing your own recipes. These all run between 15g-21g of carbs per serving. Not bad for a diabetic dessert. Jan
Thanks hickeyja........Im a subscriber to Eating Well magazine so I've utilized those. As far as any and all recipes going forward, I am just tweaking whatever I find... 1/4 cup sugar + 1/4 cup Splenda [which is actually Splenda For Baking]for all 6 flavors I've made so far and it works beautifully.I figure, as long as my hubby eats a small dish [NOT A SOUP BOWL like he wants to] here and there, he should be ok. I agree with gnancy that many ice creams/recipes are way too sweet. David Libovitz generally uses 3/4 to 1 cup. I'm also into tweaking the cream/milk ratio as well and that's been working out as well. I found you can't overdo it though or obviously it's not as creamy. I've been using a 1 cup cream to 2 cup milk ratio. I made fresh peach & added the peach schnapps to help alleviate the rock hard results. The vanilla spiked with melted Smucker's seedless sugar free blackberry preserves was very good and I gave that a kick of Chambord. PJ's suggestion with the addition of liquor is REALLY helpful. This whole ice cream production is becomming a quite a hobby.
Is anyone familiar with Jeni's Splendid Ice Creams, and her new book, Jeni's Splendid Ice Creams at Home (published this year)? I understand it's very good--both ice cream and book. I read she tested every one of the more than 100 recipes in a Cuisinart to make sure they'll work at home. Right now, I'm number 4 on the waiting list at the library (4 copies), so with any luck, I'll be able to look at it by the end of the month.
(oooh, I just saw that a local grocery supposedly carries this ice cream. I know where I'll be making a stop tomorrow.)
Can't sey I've heard of Jeni's. I think I've reached the apex of my ice cream sleuthing......we aren't into out of the box flavors so I've got my recipe group set now. It seems KAF, My Recipe.com, and Fine Cooking.com [thank-you Carol] have all the info/recipes I need going forward. I have made Mocha Madness, Black Raspberry, Peach, Cinnamon Pecan, Vanilla Bean and Dark Chocolate Gelato. Still want to try PJ's Chocolate Decadence, David L's Chocolate Peppermint Stick, as well as Nutella, Espresso Gelato, and Pumpkin-Maple all from Chow. Haven't even gotten into sorbets yet. G, you might like the Cinnamon Toast from Epicurious....got rave reviews though looks labor intensive. Happy screaming!