This is how you can make homemade ice cream without sugar, nutritious and tasty, to give yourself a taste without regrets

Generally, ice creams usually contain sugar because, in addition to providing sweetness, they help control the amount of ice crystals that form. This means that it makes them softer and creamier.

So, when you want to make homemade ice cream without sugar, and you use sweeteners like stevia, xylitol or erythriol, the mixture is sweet but very hard. In this article we will show you some tips to make homemade sugar-free ice cream creamy.

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How to replace sugar in homemade ice cream

What you can do to get creamier ice creams without using sugar is to improve the formula by lowering the amount of water and ensuring that it has more air, fat and solids in general, which can compensate for this lack of sugar, as reviewed by Cuerpo Mente.

use a fridge

Refrigerators freeze the mixture as they stir it, thus avoiding the formation of large ice crystals, and our ice cream is creamy. Whenever possible, process in the refrigerator for 12 to 14 minutes. This is a little more than is needed for other ice creams, but works best on sugar-free ice creams.

Put starch in the mix

Adding starch makes the ice cream creamier without adding flavor. Do not add the starch to the ice cream mixture as it is, because it will not work for you like that, it has to form a gel with it like when we make custard, for example.

That is, you can cook your mixture, add the starch well dissolved in cold water and thicken, or thicken the starch only with water or vegetable drink, add it to the rest of the ingredients and mix it all together.

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Add vegetable whipped cream

Creamy ice creams usually have a whipped cream base because it is creamy due to fat and provides air, two essential characteristics in a creamy ice cream.

The best you can use is homemade coconut whipped cream, which is the healthiest. It also has vegetable creams for whipping rice, coconut, and soy, among others.

Use chia gel

You can add it to the previous tip. A chia gel will also contribute to creaminess in a similar way to starch and will add a punch to our mix as well. With a teaspoon in half a glass of water it is enough for half a liter of ice cream.

Freeze the fruits

If your ice cream is fruit, it will help a lot if you freeze the fruit already peeled and in pieces and then beat it with the mixer, still frozen, along with vegetable drink. Starting with a very cold mixture helps a lot to freeze faster and without forming large ice crystals that make the ice cream hard.

Add nut creams

They provide fats that make the ice cream creamier and help it melt in the mouth. If it goes well with your mixture, add a tablespoon or two of almond, cashew, hazelnut, and peanut cream and mix well.

(YO)

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