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Vanilla Sugar Free Ice Cream Recipe
By GV Ex. Editor Peter D'Aprix

Ingredients for approximately 1 Quart ~ 1 Litre:*

16 Fl Oz (50 dl) Heavy Whipping Cream
4 Tbl (60 ml) Spoons Vanilla
1/2 Cup (950 cc) Xylitol
2 Squirts Stevia
1 Squirt Almond Extract


1. Pour the heavy cream into a large measuring cup or bowl, add the 4 Tbl Spoons of Vanilla Extract, the 2 eye dropper (aprox 2/3 full) and whip with wand until it gets air mixed in and gets larger in capacity. Not a lot larger but perhaps 1/4 increase in bulk. This makes the heavy cream lighter and less dense and more “creamy” when the ice cream is finished. Plus for those worried about the amount of fat content, it also decreases that as it adds air to the cream. Then add enough Half and Half to bring the total liquid up to about 3/4 full or about 24 oz. Then I give the mix a bit more of the whipper to get everything well mixed together and add a bit more air.

2. Add the cream mix to the ice cream maker and set the hardness you want. I find even at the coldest and hardest, it is still quite soft and only hardens up after being in the freezer for a few hours.

3. Start the machine and let it mix and start to cool just a bit then add in slowly the 1/2 Cup Xylitol as it mixes.

4. Once everything is mixed in well, I add more half and half until the level is about 2/3 to 3/4 full yet well below the top of mixer shaft since as it mixes and becomes ice cream it gains in mass and will rise up to close to the top of the shaft. You don’t want it to peak over the top and dribble down the inner shaft and into the freezing bowl.

5. This recipe is high in butter fat. As such it will never get very hard and is also very rich. But I have found that since it is so high in fat, it does not take much to fill me up.

6. Once the ice cream maker finishes, you just carefully use a small spatula or other implement to coax the ice cream out of the mixing tub and into your container of choice. I find I get about half out first, then gently lift up the mixing paddles and scrape the ice cream off the blades back into the tub and put it into a bowl or the sink for cleaning. At this point I can never resist testing it out with a spoon. Then I finish moving the ice cream left in the mixing tub into the storage container. Clean the ice cream maker parts well with warm soapy water since the cream tends to stick to everything and can get quite thick and sticky on the mixing paddles. Many manufacturers provide a small elongated brush to clean out the inside of the mixing paddle tube. Use plenty of dish washing soap on the brush.

I can eat it as is or take some frozen berry mix that you can get from almost any supermarket, put a handful in the bottom of a low bowl, put it in the microwave for a minute or so just until they heat up and produce juice then put a scoop of the ice cream on top. Also of course great with a sugar free chocolate syrup, on any fresh fruit or even canned, or cut half a banana in half length wise, snuggle a scoop in the middle and drizzle with some chocolate sauce with sprinkle walnut bits over the top. Taste is only limited by imagination.

Please Note: Xylitol is not sugar and the body reacts with it quite differently than it does to sugar. According to Healthloine.com, "Xylitol has negligible effects on blood sugar and insulin. For people with diabetes, pre-diabetes, obesity or other metabolic problems, Xylitol is an excellent alternative to sugar.” https://www.healthline.com/nutrition/xylitol-101. Just be aware that some people cannot tolerate Xylitol and test before using a small amount before committing to this recipe.