Sugar free vanilla Ninja Creami ice cream
Gluten free, lactose free
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 75-100 g pure powdered allulose see notes in the body of the post before starting
- 275 g full fat lactose free thickened cream 35% milk fat, see notes
- 125-140 g water see notes
- 2 teaspoons pure vanilla extract ensure there is no added sugar
- Small pinch of fine salt
Instructions
- Combine the ingredients in a medium saucepan. Whisk until the allulose dissolves, then use a silicon spatula to stir the mixture over a medium heat for 3 minutes. The allulose should be totally dissolved and the mixture smooth. Set aside to cool before pouring you’re your 470ml Ninja Creami tub and transferring to the freezer with the lid off (this can help minimise a hump forming in the centre which can damage your machine).
- 16-24 hours later when you are ready to eat, process the ice cream using the ice cream function. I find the consistency is perfect after the first spin, but re-spin it if required.
- Store leftovers in the freezer with the lid on.
Notes
- Read the body of the post before starting. Working with allulose is different to working with sugar and there are things you should be aware of. I don’t write the notes for fun!
- I have only tested the powdered, dry form of allulose here. As long as it has the consistency of icing sugar, we’re good. Some brands title this ‘granules’ which feels a bit misleading to me but anyway.
- I have not tested monkfruit, allulose and monkfruit combinations, or any other alternative sweetener. I chose allulose because it depresses the freezing point in a similar way to sugar and because it has the most neutral taste to me.
- You are welcome to try other sweeteners but I have no experience with them and I cannot guarantee any results.
- Don’t use more than 100g allulose in this recipe or it will be a very soft texture. The more allulose you add, the softer the ice cream.
- You don’t have to use lactose free thickened cream, but it adds a boost of sweetness (see notes in the body of the post). We want a thickened cream with about 30-35% fat. This might be called heavy cream or whipping cream where you live.
- I have successfully tested this recipe with light thickened cream (around 18% milk fat). I didn’t enjoy it as much as the full fat version but it does work.
- Make sure you choose pure vanilla extract (which is generally more expensive) if you want to avoid added sugar in cheaper vanilla products.
- If your ice cream is too soft, you have added too much allulose. Cream can vary a little in its natural sugar content and the temperature of your freezer can play a role as well. I find it’s important not to exceed 100g allulose in this recipe, so make sure you have an accurate pair of scales.
- Returning overly soft ice cream to the freezer for at least an hour will generally result in a modest improvement, but allulose based ice cream does stay quite soft even in the freezer.
Tried this recipe?Let us know how it was!