Sugar-Free Orange Creamsicle Ice Cream

Posted on July 31st, 2015, in Desserts, Recipes, Sweet Chefs.

Sugar-Free Orange Creamsicle Ice Cream | SweetLeaf®



In a saucepan, over medium heat, bring the heavy cream and half-and-half to a simmer, stir and remove from heat. In a bowl, whisk the egg yolks until light in color. Temper cream mixture into eggs by gradually adding small amounts of cream to eggs until all incorporated. Bring mixture back to stove top and heat on low, stirring frequently until mixture thickens slightly and coats the back of a spoon, 170-175 degrees F. Pour this mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the rest of the remaining ingredients. Taste and adjust stevia, if needed. Cover and refrigerate for 2-3 hours.

Pour mixture into an ice cream machine and follow your manufacturer’s instructions. Should be conistency of soft serve within 20 minutes. You can enjoy as soft serve, or freeze and let harden.

Serves: 4

Nutrition Facts:

  • Calories per serving: 313
  • Total Fat: 29.4g
  • Saturated Fat: 17.1g
  • Cholesterol: 290mg
  • Sodium: 69mg
  • Carbs: 6.6g
  • Dietary Fiber: 0g
  • Sugars: 0.3g
  • Protein: 6.8g

Recipe and photo courtesy Sugar-Free Mom.

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  • Dorothy Cuell

    I made this ice cream and enjoy it except it tastes a bit bitter. Could that be the orange peel? Or do I need to sweeten it more?

    • SweetLeaf Stevia

      @dorothycuell:disqus, we’d recommend trying it without the orange peel and if it still tastes a bit bitter, try experimenting with the amount of liquid stevia being used. Too little (or too much) can lead to a slightly bitter taste.

      We’d love to hear what you come up with!

      • Dorothy Cuell

        thank you for the quick reply. I thought it might be the peel.

  • LighteningHits

    how much sweetleaf powder would I use. I don’t care for the liquid.