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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