Question:
I AM LOOKING FOR HOMEMADE ICE CREAM RECIPIES USING SPLENDA

SUMMER IS UPON US!! I WOULD LOVE TO KNOW IF THERE ARE ANY HOMEMADE ICE CREAM RECPIES USING SPLENDA? I TRIED THE SPLENDA SITE, AND ALTHOUGH THEY HAVE SOME GREAT RECIPIES, THERE IS NO ICE CREAM. FROZEN YOGUART RECIPIES WOULD BE GREAT TOO. PLEASE EMAIL ME@ [email protected] WITH THEM. THANKS A BUNCH TO ALL OF YOU....    — PETIE B. (posted on June 24, 2002)

June 24, 2002
I've never tried making ice cream but Splenda is supposed to be used in the same quantities as sugar in any recipe. So, if you have a recipe for ice cream, just substitute Splenda where it calls for sugar. Good Luck!
   — Leah H.

June 24, 2002
Here's what I've made for my diabetic hubby for a while now that I'm looking forward to following my surgery in August. 3 1/2 cups skim milk 1 pint whipping cream 22 packages Splenda (the single serving packages) Mix well and pour into ice cream freezer and freeze until frozen.
   — Cathy S.

June 24, 2002
Different ingredients-but--have you tried the Dryers brand-fat-free-no-sugar-added ice cream? It is wonderful! --all in moderation, of course :-)
   — Barbara B.

June 25, 2002
As a previous poster said you can use the Splenda that measures the same as sugar. But, you should be aware that the thing that keeps icecream soft when it's frozen is the sugar and if you use a substitute it will get rock hard in the freezer...just take it out a little early to let it defrost a bit or freeze it in popsicle containers (after making it in the maker)...also this is a good way (the popsicles) to allow for smaller portions.
   — NoraNora

June 25, 2002
Carbolite makes a ice cream mix thats sugar free, although I havent tried it...
   — bob-haller

June 25, 2002
for ice cream I use the amount of packets equal to the amount of sugar called for. Unlike baked goods the volume of sugar is not needed for the product to turn out right. In granitas or things that require a sugar syrup this wouldn't work. So far all my recipes have been fine using this substitution, since the volume in ice cream comes from the cream or milk and the whipping it and freezing it. Good luck.
   — Becky K.

June 29, 2002
I just found this one. I love vanillia ice cream so if you try it, please let me know if it's any good. http://www.carb-lite.au.com/allrecipes/ice%20cream%20-%20vanilla.htm
   — Danmark