I’m experimenting with sugar-free vegan ice cream (mostly so I can eat a whole pint of ice cream for <100 calories if I’m feeling saucy) and I’m learning so much about modernist ingredients and sugar substitute ingredient functions. It’s fascinating!

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  1. Round 1 was a bust because I used monkfruit with erythritol as my sweetener, and that doesn’t have the same anti-crystallization properties as sucrose. Round 2 was allulose, which does, but my ratios were off, so I made Italian Ice instead of ice cream. Round 3 this week.

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    1. My end-goal is having a pint of creamy coffee ice cream with roughly the same nutritional load as drinking a pint of black coffee (aka, basically none) and creamy sorbet equal to eating the same fruit raw.

      My Pacojet knockoff (the Ninja Creami) makes quick iterations easy.

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