Desserts

Vanilla Ice Cream with Stevia

Name: Vanilla Ice Cream with Stevia
Yield: 10 (1/2 cup servings)

10 (1/2 cup servings)

View Recipe

Vanilla Ice Cream with Stevia

10 (1/2 cup servings)

A little goes a long way when using Stevia. We recommend using only 1 tablespoon of the Stevia powder but if the ice cream is not sweet enough, try adding some blended frozen fruit as well.

Calories 182 (86% from fat)
carb. 3g
pro. 1g
fat 17g
sat. fat 12g
chol. 66mg
sod. 25mg
calc. 46mg
fiber 0g

Ingredients

1 cup whole milk
1 tablespoon stevia powder
1 pinch kosher salt
2 cups heavy cream
1 to 2teaspoons pure vanilla extract

Preparation

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, Stevia and salt until the stevia is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.
Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

This recipe was prepared with

There are many alternative sugars on the market now, including coconut sugar (also referred to as “coconut palm sugar.” Its taste is similar to brown sugar, but has a lower-glycemic index than both brown and refined white sugars. Be sure to find a brand that is 100% coconut (palm) sugar, and not one mixed with other sweetener additives.

Vanilla Ice Cream with Brown Rice Syrup

Similar tasting to the agave nectar recipe, this flavor is reminiscent of honey. Brown rice syrup, also referred to as Brown Rice Malt, is popular among people who follow a macrobiotic diet because it is a complex carbohydrate. It is not as sweet as sugar, so it requires a bit more to achieve the sweetness desired for ice cream.