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Splenda ice cream recipes?

13 years ago

Anyone have recipes for using Splenda for ice cream? I would like to make peach ice cream for a friend. Recipes or helpful hints?

Thanks!

Comments (9)

grainlady_ks
13 years ago
A quick Google will find a "ton" of recipes and there is a good amount of information at the link below.

One word of caution using Splenda. Make sure anyone who doesn't normally use it knows it's in the food you prepare and serve. I have had a friend who has gone to the emergency room twice after unsuspectingly eating something with Splenda in it. I'm another person who has adverse reactions to Splenda-containing foods and avoid it.

-Grainlady

Here is a link that might be useful: How to Make Homemade Fat-free, Sugar-free Gourmet Ice Cream
sushipup1
Original Author
13 years ago
Yes, Splenda is her only optin for something sweet. Thanks very much!
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I would think any ice cream recipe could have splenda substituted for suger....but milk is not low carb....nor is most fruit. Linda C
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Here is my favorite recipe: Chocolate Ice Cream Makes about 1 quart 2 cups heavy cream 3 tablespoons unsweetened Dutch-process cocoa powder 5 ounces bittersweet or semisweet chocolate 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1/2 teaspoon vanilla extract 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. 2. Warm the milk and sugar in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) I usually make it with 1/2 cup toasted chopped almonds or hazelnuts and then use 1 tbsp of Amaretto or Frangelico (depending on the nut) instead of the vanilla. I add the nuts close to the end of the freezing cycle. I would call this a "double chocolate" ice cream, as the chocolate is very intense. You may not want nuts for a three year old, but consider it when making it for adults. I've made this recipe many times, and it is definitely my favorite. Sometimes I substitute three whole eggs for the five egg yolks, and that works also. Lars
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sushipup1
Original Author
13 years ago
Hm, I'll keep looking for another recipe that does not include 1/2 cup FF powdered milk, since I don't want to buy that only for this recipe, but I'm sure there will be something.
annie1992
13 years ago
I made some for Dad using brown sugar splenda, I just used a butter pecan recipe that I had. You should be aware, though, that the brown sugar splenda has some sugar in it, so that might not be an option.

I made frozen yogurt with fresh strawberries, homemade yogurt and splenda too, and it came out fine, I'd say any recipe that contains the ingredients you have on hand you could sub the splenda in for. Mine had cream and half and half too, so even with artificial sweetener it wasn't exactly healthy....

Annie
sushipup1
Original Author
13 years ago
She isn't worried about the fat and all, just the sugar. She is 86 and not well, but diabetic, and I figure any treat that she wants is just fine, and her doctor agrees. She gets sugar-free Baskin Robbins and grocery store ice cream, but nothing comes in peach, which is her favorite.

So the switch is just straight volume sugar for Splenda, no other tricks?

I wonder about frozen yogurt with the peaches and splenda? Hmmm.
annie1992
13 years ago
sushi, the yogurt was very, very good, non-diabetic family members fought over it. The only problem was that when storing in the freezer, it frozen really, REALLY hard and had to sit out for a little while so it could be scooped. another thread mentioned that a couple of tablespoons of vodka would help keep it from freezing so hard, but I didn't try it.

Yes, I just swapped the sugar called for in the recipe with Splenda. Whatever the box said equaled the right amount, that's what I used. I actually thought it was a bit too sweet, but all the eggs and cream kept it smooth and nicely creamy.

All I did for the frozen yogurt was puree fresh fruit in the food processor, stir in yogurt and Splenda to taste, and put it in the ice cream freezer, it was kind of like a frozen smoothie, but I think I'd experiment with that a bit to see if I could keep it from freezing so hard.

Hugs to your friend and good luck.

Annie
mariahw44
13 years ago
If sugar is the issue in recipes, I strongly suggest a natural sugar called Xylitol. It has the same texture as sugar (maybe a little more coarse), but you use it just like sugar and is a wonderful replacement for sugar for diabetics. I find it at a health food store. It costs a little more than sugar, but when a diabetic wants something sweet - it is great. I had to eliminate all sugar from my husband's diet when he was being treated for cancer and have used it in ice cream recipes which I made in a one quart freezer and I couldn't tell the difference in the flavor. I used it in all my baking and he was pleased that he could have something sweet again.
donnar57
13 years ago
Sushipup, do you have a place that sells from bulk bins? That's where I get my FF powdered milk. It's so much less expensive at Henry's (similar to Sprouts or Wild Oats), and I only have to buy small amounts.

Donna
sushipup1
Original Author
13 years ago
No, Whole Foods is about 20 miles away, and I don't shop there. And as said, we aren't worried about fat content, we are more concerned with keeping weight on her and she has no cholesterol problems. Same goes for shopping for xylitol or other things. I'm looking for something that just substitutes Splenda for sugar, and I wasn't sure if there were any tricks to the process. Thanks, tho, and thanks for all the great ideas.

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