# Making ice cream with non-sugar sweeteners
**URL:** https://boards.straightdope.com/t/making-ice-cream-with-non-sugar-sweeteners/187327
**Category:** Cafe Society
**Created:** [July 9, 2003, 9:48pm UTC](https://boards.straightdope.com/t/making-ice-cream-with-non-sugar-sweeteners/187327 "2003-07-09T21:48:17Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@susan](https://boards.straightdope.com/u/susan)
#### Post date: [July 9, 2003, 9:48pm UTC](https://boards.straightdope.com/t/making-ice-cream-with-non-sugar-sweeteners/187327/1 "2003-07-09T21:48:17Z")
Hi, friends. My new 1 1/2 quart automatic ice cream maker will soon be on my doorstep. Do you have a recipe for making ice cream with Splenda, Diabetasweet (isomalt?), Stevia, or other non-aspartame, non-Sweet ‘n’ Low, non-sugar sweetener?By “you” I mean _you yourself, who has tried it and can attest to it,_ not the Internet. Thanks!
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### Author:  [@Lumpy](https://boards.straightdope.com/u/Lumpy)
#### Post date: [July 10, 2003, 12:32am UTC](https://boards.straightdope.com/t/making-ice-cream-with-non-sugar-sweeteners/187327/2 "2003-07-10T00:32:44Z")
I use a standard recipe and just substitute Splenda for sugar 1/1. I do notice one difference however: real sugar helps prevent the water content of the ice cream from crystalizing, and substitute sweeteners do not. So I have had zero luck with storing leftovers (what leftovers? 😛 ) and I’m still trying to find an additive that makes a good emulsifier. So far the best I’ve found is egg yolk. Lecithin was worthless, but I’ve yet to try guar gum or carrageenen.
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### Author:  [@bernse](https://boards.straightdope.com/u/bernse)
#### Post date: [July 10, 2003, 3:19am UTC](https://boards.straightdope.com/t/making-ice-cream-with-non-sugar-sweeteners/187327/3 "2003-07-10T03:19:18Z")
Wow. I’ve never made any ice cream except with Sweetened Condensed Milk. I’d be curious to hear of good recipies too!
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### Author:  [@susan](https://boards.straightdope.com/u/susan)
#### Post date: [July 10, 2003, 9:46pm UTC](https://boards.straightdope.com/t/making-ice-cream-with-non-sugar-sweeteners/187327/4 "2003-07-10T21:46:57Z")
I’ll experiment with a few sweeteners and get back to you. BTW, do the recipes calling for egg require heat, or is the double-boiler used to kill salmonella? Oregon eggs don’t have salmonella, so I’m wondering if the heat is necessary for some other reason.