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No sugar added ice creams
I have been using a combination of stevia,erythritol,sucralose and monk fruit sugar and glycerin but still achieving ice cream thats not scoopable. should i add in xylitol?
here’s my sample recipe:
Coconut milk 395.00
Strawberry 120.00
Milk Lactose free120.00
liquid sucralose 100.00
Erythritol 90.00
sucralose, powder 40.00
monk fruit, powder 40.00
Tapioca starch 40.00
VEGETABLE GLYCERIN 15.00
MALTODEXTRIN POWDER 10.00
Stevia 10.00
Guar gum 5.00any pointers?
coconut milk is my main fat source -
1 Reply
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Xylitol can help improve the texture of your ice cream because it has antifreeze properties, which can prevent it from becoming too hard.
Here are some additional tips to improve your ice cream’s texture:
1. Increase the glycerin: Glycerin acts as a natural antifreeze. Try increasing the amount to around 20-25 grams to see if it improves the smoothness.
2. Adjust the guar gum: Guar gum helps stabilize the ice cream. You can increase the amount to 6-7 grams to see if it improves the texture.
3. Add xylitol: Try adding about 50-70 grams of xylitol. Keep in mind that xylitol is almost as sweet as sugar, so you might want to reduce the other sweeteners a bit.
4. Mix well and beat: Make sure the mixture is well beaten before freezing. This helps incorporate air and improve the texture.
5. Freeze properly: Freeze the ice cream in shallow containers and stir every 30 minutes during the first 2-3 hours of freezing to break up ice crystals and achieve a creamier texture.
Try these adjustments and see if they improve your ice cream’s consistency.
Greetings.
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