Ice cream without cream: a recipe without sugar

Ice Cream 382 Last Update: Jun 15, 2022 Created: Jun 15, 2022 0 0 0
Ice cream without cream: a recipe without sugar
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Not sure how to make ice cream without ice cream and sugar? Just replace these ingredients with milk and natural sweetener! This dessert is perfect for diabetics and those who are watching their figures. The main ingredient in ice cream is fructose.

Ingredients

Directions

  1. Separate the yolks from the proteins. Pour the yolks into a separate bowl and beat until white. To beat the yolks faster, use a blender, if not - you can manually, with a regular fork.
  2. Melt butter in a water bath and leave to cool slightly. Add butter and milk to the beaten egg yolks and mix well.
  3. Pour the contents into a saucepan and put on low heat. Add fructose, stirring regularly, and heat for about 10 minutes. Remove the pan from the heat when the workpiece becomes homogeneous.
  4. Wait until the future ice cream cools down a bit, and pour it into molds or ice cream.
  5. Put ice cream without cream in the freezer for 6 hours. For the first 2 hours, periodically stir the workpiece to make the ice cream more airy and homogeneous. When serving dessert, you can additionally decorate with fruit.

Ice cream without cream: a recipe without sugar



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Not sure how to make ice cream without ice cream and sugar? Just replace these ingredients with milk and natural sweetener! This dessert is perfect for diabetics and those who are watching their figures. The main ingredient in ice cream is fructose.

Ingredients

Directions

  1. Separate the yolks from the proteins. Pour the yolks into a separate bowl and beat until white. To beat the yolks faster, use a blender, if not - you can manually, with a regular fork.
  2. Melt butter in a water bath and leave to cool slightly. Add butter and milk to the beaten egg yolks and mix well.
  3. Pour the contents into a saucepan and put on low heat. Add fructose, stirring regularly, and heat for about 10 minutes. Remove the pan from the heat when the workpiece becomes homogeneous.
  4. Wait until the future ice cream cools down a bit, and pour it into molds or ice cream.
  5. Put ice cream without cream in the freezer for 6 hours. For the first 2 hours, periodically stir the workpiece to make the ice cream more airy and homogeneous. When serving dessert, you can additionally decorate with fruit.

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