Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 18, 2006 04:37 AM


  • f

I ordered my Deni Ice Cream Machine as recommended by other posters. Thanks for the tip.

I have never made ice cream before. Please help with your best recipes and cookbook tips.

Has anyone made ice cream using Splenda, or part Splenda? Suzanne Somers Somersweet or mixes? A product called "not sugar"?

Want to make real ice cream and gelato, but also low carb options. Summer is getting closer!

  1. Click to Upload a photo (10 MB limit)
  1. r

    My top three are the classics: Vanilla, Chocolate (Mousse!) and Fresh Strawberry. I can post the recipes tonight if you want them.

    1 Reply
    1. re: reallyrednails

      Thank you!
      I love strawberry ice cream.

    2. My favorite... lemon creme fraiche. Posted on here a few times.

      also, someone else posted a recipe for mexican chocolate ice cream from Epicurious. It's wonderful. You can easily find it on epicurious. My recipe for the lemon ice cream is below.

      Good luck!!!


      3 Replies
      1. re: adamclyde

        Thank you. Lemon ice cream was always one of my favorites
        Is it better if the zest is added? How about lemon extract or lemon oil?

        1. re: Fleur

          If you wanted less lemon, and more creme fraiche taste, then you could probably just use zest. But it works wondefully with just fresh lemon juice.

          But, I haven't tried those options, so can't say.

          1. re: adamclyde

            I meant adding the zest to the lemon juice mixture.

      2. Thank you for posting this question. I am interested in making ice cream eith a sugar alternative too.

        5 Replies
        1. re: Tracy L.

          Suzanne Somers has some recipes in her books using her sweetener called SomerSweet. She also sells mixes to make in your own ice cream maker.
          I think the best result would be part sugar, part Splenda, maybe using Expert Foods' product "Not Sugar" as well.

          1. re: Fleur

            To be honest, I'm skeptical about results w/ sugar substitutes. Sugar is so integral to ice cream, gelato, or sorbet for both flavor and texture. I'd worry that other sweeteners would leave a bad aftertaste and/or not have the proper chemical makeup to stabilize the ice cream. I haven't eaten a low-sugar/carb commercial ice cream, but I can't imagine it would be any good. Let us know how your experiments go though...

            That said, congrats on your new Deni! I hope it will serve you as well as mine has served me! I'm trying to think of recipes that are naturally lower carb/sugar, but every recipe I like has roughly the same dose of sugar. There are recipes out there that have WAY too much sugar, so as a reference, I typically like about a scant 1/4 c. sugar to 1 c. dairy. This may change for fruit-based sorbets depending on the sweetness of the fruit.

            I have made all kinds of interesting flavors, but my ultimate ice cream nirvana continues to be vanilla. I like using a combo of vanilla bean and Tahitian vanilla extract. Linked a report from petradish w/ my brief description on my vanilla gelato. Some key points:

            1. Always add a tiny pinch salt to lift flavors.

            2. Refrigerate overnight to get very cold if you want to minimize churning time, resulting in a denser concoction.

            I'm going to try a recipe from a friend for coffee ice cream and will hopefully post a report and photo soon! Please report on your adventures in ice cream making!


            1. re: Carb Lover

              Thanks for your ideas.
              I agree about using some sugar substitutes, especially to replace the total amount of sugar. I have been having good results substituting Splenda, which has no aftertaste or bitter taste, for 1/3-1/2 the sugar.
              Can't wait to start churning!

              1. re: Fleur

                As a general practice I tend to reduce sugar in most dessert recipes I make. Your idea of using half splenda and half regular sugar might be the key. After I made the honey lavender ice cream I realized it be good to rely on herbs or spices as a way of using less sugar.

                1. re: Tracy L.

                  Your honey lavender ice cream sounds wonderful. Would you post it?
                  I find that replacing part of the sugar with Splenda works in most baking recipes, and with milkshakes,mousse etc. You might want to use less Splenda than its equivalent in sugar..say 5-6 TBS Splenda to substitute for 1/2 cup sugar ( 8 TBS) I use the Expert Foods product "Not Sugar" in addition. It adds the sugar mouth feel and texture. I get it at