Stevia Sweetened Vanilla Ice Cream
March 26, 2017Categories: Sweets - Ice Cream - Dairy
Homemade ice cream sweetened with Stevia. When you still want some sweet treats, and are limiting your sugar, Stevia is a great alternative.
Prep time: 15 minutes Cook time: 45 minutes Makes: 1 1/2 quarts Difficulty: Medium
With Stevia, a little goes a long way. Normally, this recipe will require 1 tablespoon of pure stevia powder. If the ice cream is not sweet enough for your taste, you can add some blended fruit also, such as pineapple.
Remember, your taste buds will adjust to less sweetness over time.
Gluten free • Egg free
Use organic ingredients.
Hunt around to find pure Stevia, with no fillers. See the Shopping Tips section below to find out the right form to use
Shopping Tips - what to look for to get the best gluten free, real ingredients for this recipe:
Whole full fat milk, heavy cream, and other dairy products - Raw organic is best. Non-homogenized, organic is preferred if you don't have access to raw. Never buy Ultra High Temperature (UHT), or Ultra-Pasteurized milk; you will need to carefully check the label, as it's not always obvious.
The issue of what type of milk is best is far too broad of a topic to cover in depth here. Whether you want cows milk, nut milk, coconut milk, or some other type of milk will be a personal choice.
However, here are some general guidelines to help you when choosing your milk. You can research further if it's an area of interest to you.
Non-dairy milk - Most of these are really just fake food. Most only exist because people are used to white stuff to put on cereal and in coffee, etc.
Very few things in nature look and behave like dairy milk. They have to create unnatural compounds that look and behave like milk.
This category of products is quite challenging to find products that are made out of real ingredients. You will need to really read a lot of labels to find something that is not loaded with food additives, flavorings, binders, fillers, etc.
Many of these additives are very tough on anyone with any sort of digestive problems, which those who must eat gluten free do have.
Nut milk should only contain nuts and water.
Coconut milk should only have coconut milk, coconut cream, ground coconut and water or coconut water, or some combination of these ingredients.
Soy milk is not even remotely natural, or normal. White liquid does not come out of a green soy bean in any natural way. Large amounts of additives are added to it to make it resemble milk.
Rice milk should only have rice and water.
If you really want these, many of them can be made fresh at home, and you can completely control the ingredients that go into them. Check out You Tube for tons of videos.
Check out the following 4 articles to help you find the best type of milk for your personal taste:
You want to buy organic stevia. It comes in a variety of suitable forms, and a variety of non suitable forms.
This is a plant that has a natural sweetness about 100 to 300 times as sweet as sugar. The chemical make up of this plant is actually different, so the sweetness does not actually come from a sugar type of molecule, thus it has none of the effects of sugar, such as being a load on the insulin system in your body.
Fresh leaf - The best form to use would be to use the fresh leaf, and chop it very fine, and add to your dishes. Since it's green, it can take a bit getting used to. A trick I used when I first started using fresh stevia was to just think of it like mint.
Dried leaf - You can also buy it as a dried herb. This also can be used chopped fine and added to food. You can place it in the liquid part of your dish for a couple hours, and the sweetness will enter into the dish.
You can also brew it like coffee, and make "sweet" water, that you can then add to dishes.
Concentrated liquid or powder - NO FILLERS - You can also buy it as an extremely concentrated pure liquid or superfine powder. You need to be VERY careful when you buy this, as you want pure liquid or powder extract. You DO NOT want to buy the new versions that have recently hit the market that are loaded with all kinds of fillers, additives and sugars.
Since stevia in it's natural form takes up a ton less space than sugar, you will need to adjust how you cook. The "cup for cup" new products out there are a toxic mess. Don't buy those, as most of the fillers and additives will cause varying degrees of stomach upset. And the ones with sugar as fillers are just plain stupid. The point of using stevia is to stop using sugar.
Give yourself at least a couple weeks to get used to it if you don't like the taste. For those who are new to stevia, lemon (and other citrus fruits) are a good mask to the slightly different flavor of stevia. This is such a great sugar replacement, that it really will be worth the effort to get used to it.
To get your family and kids used to it, if they whine about it, then mix it 25% of the recommended amount of stevia, with 75% of the amount you would normally use of sugar or honey, and then transition over a couple weeks to fully using stevia. They also will get used to the taste. 1/32 of a teaspoon of powdered stevia (no fillers!) is equivalent to 2 tablespoons of sugar or honey.
Check out this list of articles about stevia:
You want to find unrefined salt, with no additives. It should say unrefined on the label. If it is refined, it will simply say salt. Refined salt does not need to list the chemicals used in the refining process, but the word "refined" will tell you that something was used (and most are toxic).
Look for unrefined sea salt, Himalayan salt, or various gourmet hand crafted salt.
Good sea salt should be unrefined, and will not be pure white.
There is also Himalayan salt that many consider a healthy source of salt. It is generally unrefined. There is some debate as to the quality, and the exact makeup of the other minerals found in it. If you find a source of it you like, then go ahead and use it. It's largest benefit is that it does not have added chemicals, and has a wide range of other minerals. If you want the other minerals, then this is a good option.
There are a number of different gourmet salts that are hand crafted via evaporation that are nice quality. With some investigating, you can find very clean, uncontaminated sources.
For additional reading on salt, check out this article on our site:
You want to look for organic real vanilla or vanilla extract, and not artificial.
There are artificial versions of vanilla called vanillin or vanilla flavor. You want to make sure you don't buy those. You also have to watch out for vanillin and vanilla flavor on labels, as it's an indication of an artificial ingredient, and not real vanilla.
Check out this article on real vanilla and more details on what to look for:
1 cup • Whole full fat milk 1 tablespoon • Stevia powder * see Shopping Tips section above to find out the right form to use Pinch • Sea salt 2 cups • Heavy cream 1 to 2 teaspoons • Pure vanilla extract
- In a medium bowl, use a hand mixer on low speed or whisk to blend the milk, Stevia and sea salt until the stevia is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.
- Turn the ice cream maker on; pour the ice cream mixture into a frozen freezer bowl and let it mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If you want a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
Scoop, and enjoy!
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