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Jul 13, 2006 06:48 PM

ice creams that aren't too sweet?

Hey, all,

While I (love)^infinity ** ice cream, sorbeti, and gelati, I often find that I can't have more than a few bites (probably a good thing) because they're just TOO sweet. Not only does the sweetness start to bother me because I don't like overly sweet things, but it overwhelms my taste buds and kills the actual flavor of the food(?) itself. It's sometimes not such a problem with sorbeti since I can have some lemon or lime juice with them, but it's not something I can do all the time.

Are there any brands that you'd recommend? For reference, I live in LA-- just in case there are things that are/aren't available in the area.

** love to the inifity power

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  1. I like Zambeedo ice creams; they have a bit of alcohol in them.

    1. Ciao Bella's Green Tea with white chocolate chunks sounds like the kind of thing you're looking for....not sweet at all & has a a clean,very true green tea flavor...

        1. re: chocolatetartguy

          Where can they be found? I don't believe I've ever seen it at Gelsons or the like.

        2. Have you gone to Pazzo Gelato in Sunset Junction on Sunset Blvd, near cross street Lucille.

          The owners made gelato for a year before opening their shop and their rotating flavors are innovative winners, varying in sweetness. Some of the flavors include cantalope sorbet, almond fig, cinnamon vanilla, noisette, red plumcot, mulberry,
          jack daniels, sicilian pistachio, white peach, yellow peach, limoncello. The fruit sorbets really taste like the fruit without the heaviness of sugar.

          They let you sample all you want without sucking air through their teeth. Polish art film posters adorn the wall. You can buy a pint to take home.

          Their flavors rock. The owners told me they had to order another gelato machine from Milan to keep up with demand.

          I don't really like sweets, but I go pazzo for pazzo gelato

          See you there? Save me a spot in line :-)

          2 Replies
          1. re: luswei

            I go there too, so you'll see definitely see me there at some point ^^

            The gelati and sorbetti, however, sometimes tend to be a bit sweet...but the flavors are so varied and the people there are so NICE that it's hard to complain about that and not support them, you know?

            1. re: PseudoNerd

              that's definitely one reason i go to Pazzo, the innovative flavors. Chris, one of the owners, might actually listen to your feedback if you catch him while you're there. A few times when I've been there, he'll ask me what I think of a new flavor or tell me how they have a new flavor coming, but it isn't quite right yet. They told me they made sorbets and gelati for a year before opening this store. be happy to run into another chowhound there. it's happened before :-)

          2. My DH who is an ice-cream-eating machine told me recently that he finds most commercial ice creams too sweet. We're making our own and I find that I cut back on the recipe's sugar a lot to make it palatable.

            3 Replies
            1. re: cheryl_h

              How much sugar have you managed to cut out of the recipes? I'm afraid that I'll end up with something disgusting like the "whipped creams" in Germany-- another thing altogether, I realize, but still. Ugh.

              Also, which machine do you use?

              1. re: PseudoNerd

                I just mixed up a batch of peach ice cream using about 1 lb more peaches and leaving out 1/2 cup sugar. The sweetener in this recipe comes from one can of sweetened condensed milk. The mix tastes very peachy, slightly sweet and creamy (1 can evaporated milk, 2 cups water, 1 cup cream).

                In most cases I can leave out about 1/2 to 1 cup sugar in 1-2 quarts of ice cream/gelato/sorbet. I go by taste, the mix before churning should have intense flavor and taste a little sweet. When churned the final product, the flavor should be clear and strong. It should not taste particularly sweet. I've made mint, plum, peach, coffee, Mexican chocolate, strawberry ice creams/gelati/sorbets over this summer like this.

                I have a Kitchenaid accessory and a Deni. No big difference between the two. The Deni is easier to use, the KA has greater capacity and power.