This sugar free ice cream recipe makes 4 portions (approx 400 ml)
- 150 cc (5 1⁄3 fl. oz.) full cream milk
- 30 cc (1 fl. oz.) cream
- 30 g (1 oz.) Sionon artificial sweetener (powdery)
- 1 egg
- 10 drops vanilla essence
Beat the egg with the milk, the artificial sweetener and the vanilla essence until frothy. Whip the cream until almost stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed. Preparation time: approx. 30 – 40 minutes.
In this sugar-free recipe the amount of carbohydrates (= sugar and starch) per portion is so little that one portion hardly affects the blood sugar level. One portion can therefore be eaten without having to cut out anything from the diabetic diet. If Sionon is not available you may replace it by a comparable powdered sweetening agent.
For a proper consistency of the ice-cream you need a powder sweetener which has a volume comparable to that of ordinary sugar. For this reason compact sweeteners (e.g. Aspartame) cannot be used for ice-cream making.
Ask your chemist, pharmacist or dietician for advise. Nowadays diabetics can also eat food that has been sweetened with ordinary sugar. However, some guidelines do apply in that case. For further information, we recommend that you consult your G.P. or dietician.