As I have made icecream in pre-dairy free days, I knew that you needed to add some sort of sugar to achieve a consistency anyone would actually like to delve into – I was wrong.
In fact, you can make sugar-free icecream. This is obviously not your usual Sara Lee dessert – but the lack of sugar, fat and calories is worth the slightly more solid texture of this creation. You shouldn’t compare this to the industrialised icecream which has bucket loads of creepies, but as a dessert in its own right, which is easy, quick, inexpensive and very refreshing – perfect for those Aussie summer days when the mercury climbs over 35 ° C. Just to think that you can have ICECREAM without sending your blood sugar through the roof and making your pancreas work overtime?
It is possible, after all.
500 ml almond milk
2 tbsp stevia or erythritol
1 tsp vanilla
pinch of salt
Mix all ingredients in a tupperware dish, then freeze until hard, break up and whip in your food processor until smooth.