Category » Sugar Free Ice Creams » Sugar-Free-Strawberry Icecreams

Sugar-Free Strawberry Ice Cream

  • 1 tsp. plain gelatin
  • 12 ounces evaporated whole milk
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 cup instant nonfat dry milk
  • 2 tablespoons honey
  • 3/4 cup Splenda Granular
  • 1/2 cup cold water
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cornstarch
  • 2 cups crushed fresh strawberries

 Preparation Method

  • Make ice cream base.

  • Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, honey and Splenda Granular in a large mixing bowl.

  • Stir well and set aside.

  • Stir gelatin and cornstarch together in a microwaveable bowl.

  • Pour cold water into the gelatin and cornstarch mixture.

  • Stir well using a small whisk, until the mixture is very well blended and there are no visible lumps.

  • Microwave the gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds or until a thick clear gel forms.

  • If the gel turns into one big lump, simply start over.

  • It means that your microwave could have been too hot or you were not stopping and stirring the mixture frequently enough.

  • Remove cooked mixture from microwave.

  • Slowly add 3/4 cup of the ice cream base into the gelatin.

  • Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps.

  • Pour back into remaining ice cream base and mix well. Add crushed strawberries and stir until just blended.

  • Freeze in ice cream maker following manufacturer’s instructions.