I had a crazy idea for a complicated no churn sugar free ice cream the other day and last night I decided to I try it. I wouldn’t attempt this recipe without a stand mixer, preferably one with multiple bowls. The tricky thing with sugar free ice creams is the size of the ice crystals and the hardness of the freeze since there’s no sugar in it to modulate those things. I attempted to solve those problems by whipping lots of air into the ingredients with whipped cream and whipped egg whites with gelatin as a stabilizer. It turned out pretty well. The ice crystals are a little bigger than machine churned, but it’s not frozen any harder than other premium ice creams. I got 3 full pints out of the recipe. I knew I kept these containers from Talenti Gelato for a good reason.
There are lots of steps to the recipe and having everything set out and ready to add at the appropriate times helps a great deal. The lemon juice in the egg whites acts as another stabilizer to reduce deflating. I powdered the stevia erythritol blend in a spice/coffee grinder after measuring it so the sugar alcohol crystals would freeze smaller. The recipe actually took less time than making an ice cream base and churning it in a counter top ice cream machine, though freezing took longer. I flavored this batch with lemon zest & lemon extract, since good lemon ice cream is hard to find & it’s my favorite flavor. Other ingredients like frozen berries, mini chocolate chips, or syrup/caramel can be gently folded into the base before freezing.
1 1/4 cups heavy cream
4 large eggs, seperated
1/4 cup granulated stevia erythritol blend, powdered
3 Tbs water
2 tsp vanilla or other flavored extract
1 tsp lemon juice
1 tsp gelatin powder
Whip cream and vanilla extract to stiff peaks in a large bowl of a stand mixer. While that is whipping, bring a small pot or a double boiler pot with a few inches of water in it to a simmer on the stove. Seperate eggs into two different bowls, one safe for the double boiler and one to use with the stand mixer. Add lemon juice to the egg whites. Add powdered stevia erythritol blend to the egg yolks. Put three tablespoons of water in a small bowl and sprinkle gelatin over it to bloom. Whisk egg yolks and sweetener over the double boiler. Add gelatin mixture and whisk until egg yolks are lighter in color and the gelatin and erythritol are melted. Remove from heat. Once cream is whipped, set aside and whip egg whites to stiff peaks with the stand mixer. Once egg whites are whipped, carefully fold half the egg whites and half the egg yolk mixture into the whipped cream. Once well combined, fold in the rest of the two egg mixtures into it. Fold until the ice cream base is an even light yellow color. Ladle into proper containers for freezing. Freeze at least 12 hours before eating.