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<blockquote data-quote="uart" data-source="post: 1704706" data-attributes="member: 41696"><p>There are a couple of options.</p><p></p><p>1. An ice cream churn. Small electric ice cream churns are available quite cheaply these days. I bought mine from Aldi for about $20 (au). Note that commercially made ice cream has various vegetable gums and additives that stop it going rock hard. Home made ice cream comes out of the churn nice and soft and is great eaten straight away, but it will still freeze very hard.</p><p></p><p>2. Very high cream content. As mentioned above, using double cream will greatly reduce how hard it will freeze. I can see that you're definitely leaning more toward non dairy products, so though I've never tried it, I suspect that coconut oil might also work here.</p><p></p><p>3. I'll include this even though it's not necessarily an option for most diabetics, but adding a lots of mashed banana (or mashed banana and cream) to ice cream also helps stop it freezing too rock hard. Sadly of course banana is quite high in carbs.</p><p></p><p>BTW. I try to avoid sweeteners (especially artificial ones) most of the time too. But just wondering if you've ever tried the natural sweetener erythritol. I generally only use it in fairly limited quantities, but it's never given me any problems.</p></blockquote><p></p>
[QUOTE="uart, post: 1704706, member: 41696"] There are a couple of options. 1. An ice cream churn. Small electric ice cream churns are available quite cheaply these days. I bought mine from Aldi for about $20 (au). Note that commercially made ice cream has various vegetable gums and additives that stop it going rock hard. Home made ice cream comes out of the churn nice and soft and is great eaten straight away, but it will still freeze very hard. 2. Very high cream content. As mentioned above, using double cream will greatly reduce how hard it will freeze. I can see that you're definitely leaning more toward non dairy products, so though I've never tried it, I suspect that coconut oil might also work here. 3. I'll include this even though it's not necessarily an option for most diabetics, but adding a lots of mashed banana (or mashed banana and cream) to ice cream also helps stop it freezing too rock hard. Sadly of course banana is quite high in carbs. BTW. I try to avoid sweeteners (especially artificial ones) most of the time too. But just wondering if you've ever tried the natural sweetener erythritol. I generally only use it in fairly limited quantities, but it's never given me any problems. [/QUOTE]
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