Sugar-Freedom Can Taste Pretty Good

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Sugar-Freedom Can Taste Pretty Good

By Paula Deen

When my boys were growing up, I was always telling them that “Mama knows best,” and every once in a blue moon, they’d listen to me. But now that they’re grown men, the tables have turned, and they just may know or thing or two. My Bobby, for instance, is in incredible shape.  His arms are like tree trunks.  He loves working out and eating healthy and he’s always on my tail, trying to get me to do the same.  I’m not about to hit the iron—in the gym or in the laundry room—but I’ve made some changes. I’ve been able to lose some weight by cutting back on sugar without totally cutting out the foods I’ve always loved, and taking regular short walks.

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You can’t make a silk purse out of a sow’s ear y’all, but you can make homemade ice cream without all the sugar. ‘Course, when you’re trying not to eat anything sweet, just about anything is good and this recipe will do in a pinch—about 25 pinches, which is how many minutes it takes me to have a delicious bowl of guilt-free goodness. I make mine and Michael’s in our little countertop ice cream maker. You keep the belly of the machine in the freezer until your ready to make it.  I just put my 2 or 3 eggs in the mixer with fat-free milk. It’s as easy as pie—just a lot better for us when we’re trying to trim our tooshies.

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We usually get a hankering for a treat around 9 o’clock every night, when Michael and I are sitting around and we’ve had our chicken salad or steak salad. You know, we just want somethin’ sweet so bad. I like to add peaches to mine with about a fourth of a teaspoon of almond flavoring, which really adds a lot. The strawberry is very good, too. And I love banana and cherry vanilla—with maraschino cherries. You don’t have to be a bloodhound to notice the artificial sugar; it is what it is. But the fruit is naturally sweet, so it cuts that flavor—keepin’ it a little bit real.

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And y’all, if that doesn’t cut it, I just look to Michael to give me some sugar, sending Bobby out the door and off my case faster than greased lightening. At least some things never change.

Paula’s No Sugar Added Strawberry Ice Cream

2 cups ripe strawberries, sliced then crushed
1 cup Splenda, divided
1 quart low fat milk
3 large eggs, lightly beaten*
1-2 tablespoon vanilla extract
Pinch salt

Put your ice cream insert into the freezer for a full 24 hours before you want to make your ice cream.

Mix together crushed strawberries and ¼ cup splenda. Let mixture sit for 15 minutes.

In a large bowl, whisk together milk, remaining ¾ cups Splenda, eggs, vanilla, salt, and strawberries. Pour into your ice cream maker and churn until it looks thick like soft serve, about 30 minutes. Freeze until solid or enjoy while soft.
Serves 6-8

*Paula advises anyone with a compromised immune system should avoid eating raw eggs (even though the risk of a food borne illness is small). People such as pregnant women, children and the elderly. One way to eliminate the risk of food borne illness is to use products such as Egg Beaters which have been pasteurized.

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Reader Comments:

32121

Looks great! How do I make sugar free (using splenda)and plain almond milk. Will it work? My friend can not eat sugar and can not tolerate the dairy(cream). Will the cooling process work with only the almond milk at 30 calories, IE: with no sugar.

By Peter Amendola on March 21, 2014

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This is greater alternative solution for people who love Ice cream. Specially who loves strawberry's. Good job and thank you.

By Linda on June 21, 2013

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hi paula, i would like to seeyou write a cookbook for diabetics. i also have copd so it is really hard for me to excerise. and i can't spell either. i love your show and always wanted to come to the bag lady. but i have a hard time traveling. thanks for all the good years and recipes. brenda

By brenda vanicek on November 26, 2012

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paula can you tell me where to obtain the ice cream containers that your web page shows for your ice cream. It seems to be a problem finding good quality re-useable containers. thank you

By karen on October 07, 2012

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Hey Paula, I need a recipe for sugar free cake icing. Today is my husband's 63 birthday, and he is a diabetic. He wants a cake, which I have a sugar free cake mix, but I wanted to make the icing. Please help. I dont know where to look on your site. I put in cake icing but did not see anything. Thanks Martha

By Martha on September 25, 2012

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Love you Paula...now I am hoping you are going to put out a sugar free..low sodium...fat free cookbook. It seems there just aren't as many recipes for the diabetic diet...the ones I have seen still have sugar in them..meaning they use honey or corn syrup...I am talking your kind of food scaled down for the diabetic...especially in the dessert department...I know alot of people would by your book...being diabetic myself it is hard to put together the dessert part being you can't have sugar..take care and you look FABULOUS!

By Sandra on August 24, 2012

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Thanx for this recipe. I like using Splenda. Will try to cut this in half. Wish me luck. Need recipes for 1 or 2 at the most.

By Yvonne75 on August 16, 2012

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SO ENJOYED WATCHING U AND bOBBIE AND JACK MAKE HOMEMADE ICECREAM ON HIS SAT. SHOW. WHEN MY 45 YEAR OLD SON WAS LITTLE FOR YEARS WE MADE HOMMADE ICE CREAM IN THE OLD CHURN ON HIS JULY BIRTHDAY. TO THE LADY WHO SAID SPLENDA WAS BAD, MUST NOT KNOW THAT FOR YEARS THE DIABETIC ASSOCIATION HAS USED SPLENDA IN ALL THEIR RECEIPES AND IT WAS THE NUMBER ONE SUGAR THEY RECOMMENDED, I HAVE BEEN USING IT FOR YEARS. BUT GUESS TRYING SOMETHING DIFFERENT , WELL GUESS WE CAN GIVWE IT A TRY. WELL SUMMER IS WINDING DOWN, SEEMS LIKE WE SAY THIS EVERY YEAR . SEEMS LIKE IT ONLY JUST BEGUNE. BEAUTIFUL INDIAN SUMMER IS UPON US AND THE THINGS IN THE GARDEN AND MARKET STANDS FILL WITH GOODIES OF A DIFFERENT KIND. SO ENJOY ICE CREAM ANYTIME AND MAKE SOME FUN FAMILY TIME USING THINGS THAT WE ALL GREW UP WITH AND PASS DOWN FROM GENERATION TO GENERATION. LOVE U ALL. ROSIE IN CT. KEEP DOING WHAT U DO BEST PAULA. SHARING YOUR LOVE FOR GOOD RECEIPES, HAPPINESS AND MEMORIES THAT MAKE OUR FAMILIES STAY INTACT. WE LOVE U FOR INSPIRING US ALL TO STILL HOLD ONTO THE GOOD THINGS BUT TO STAY AS HEALTHY AS WE CAN. YOU ARE A GOOD PERSON INSIDE SO U JUST BE THAT PERSON CAUSE THIS LADY LOVES U NO MATTER WHAT. SOUTHERN GALS WILL ALWAYS BE TRUE TO WHAT WE GREW UP WITH AND IT IT WAS ALL WRONG WELL WE SURVIVED DIDN;T WE???

By R. Herdman on August 16, 2012

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I have been using this recipe for several years now. It is not really to hard just being a little creative with your recipes..I have been diabetic for 30 years now so it does change a lot of things but you will get use to it.. Looking forward to reading more of your converted recipes in the future.. Love to read all of your recipes and try to figure how I can make them legal for me to use..Thanks, Sue

By Sue Russell on August 16, 2012

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This sounds like just what I need. Unfortunately, I don't have one of those neat ice cream makers. Boo hoo. Any suggestions?

By Janet Mila on August 16, 2012

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I love all your recipes and my husband is a big fan of your's as well. . Wishing you the very best that life has to offer. You are a delight to watch on the foodnetwork station. I always watch our shows. Would love to have an Autographed Cookbook of yours. Our Best Pam & Kris

By Pamela Murley on August 15, 2012

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Paula, I plan to make my next batch of sugar-free ice cream with soy milk. I recently had sleeve bariatric surgery and have to watch the sugar and carbs. The soy milk is very low to no carbs. I will let you know how it turns out.

By kathy holleman on August 15, 2012

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Not sure yet, haven't tried this recipe BUT, I do want to say you look BEAUTIFUL and sexy in that yellow top, great going on your cooking for dietabetics.

By Deborah Scata on August 14, 2012

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Would almond milk or coconut milk work in this recipe?

By Rachel on August 14, 2012

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Paula, I love you, even though someimes I think you put on the "dog". Anyway, my husband is diabetic and I know you have been given a hard time over your recipes and your being a diabetic. I am glad to see some recipes for those who struggle with diabetes. You are a true southern lady. God Bless

By Shirley Combs on August 14, 2012

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Thank you for giving Sugar Free recipes. I can't wait to try this recipe. By the way, you look fantastic! Keep up the great work.

By Terri on August 14, 2012

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Hi Paula....you look so good...glad to hear you are cutting back on the sugar and giving us great sugarfree recipes...I know how hard it is as a recently confirmed diabetic...the cravings for sugar are hard not to give in to...will give this ice cream recipe a try...thought maybe to cook the eggs and milk together...thanks again

By Beverly on August 14, 2012

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Ms. Paula, I love your family so much. I have been watching for years and hope to get to Savanna soon. It is great seeing sugar free susprises coming from your kitchen. Around my house I am the conversion queen. About a year and a half ago I had gastric bypass sugery and have lost a lot of weight. With the sugery I can't tolorate sugar any more it literly makes me very sick. That is a good thing because I do have a sweet tooth. So now I feed my sweet tooth by converting recipies using splenda so that my husband and I are not left out at social gatherings. It is nice to see you helping out with this because I love your food. All my Love, Cindy

By Cindy on August 14, 2012

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I am a Type 2 diabetic and although I hate the thought that you have this also, I am glad to see you putting out new or improved recipes to help us all change our lifestyle of eating! My friend has a saying posted on her fridge: EAT TO LIVE, NOT LIVE TO EAT! Love you and all of your family! Have been following you for years...one day I will get to your place! You are just "up the road" ! Have a happier and blessed life! Pam

By Pam O'Hara on August 14, 2012

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Don't anyone believe this recipe is "sugar free" because it is not and cannot be when you have any kind of milk in it. A quart of low fat milk has 50 grams of milk sugar, lactose, in it. And you cannot get it out of there because it is attached to the protein molecule. Therefore, there is no such thing as "sugar free" ice cream even when made with other "milks" than animal milk. Coconut milk has 1781 calories per quart because it has 193 grams fat in a quart and 25 grams carb but the super high fat calories are impossible to get around. Rice milk has 51 grams of sugar per quart and almond unsweetened milk has 28 grams of sugar in a quart and only 10 grams of fat so it would be the best choice for health reasons, especially if you are diabetic or prediabetic or overweight and trying to get your sugar eating under better control. The more correct title for this recipe would be "no sugar added" and never "SUGAR FREE" as it is labeled. There is no such thing as "sugar free" ice cream because they are all made from milk except the Tofutti type things made from soy beans, etc. Even soy beans have sugars but less than cow's milk. Sorry to break the bubble.

By ohneclue on August 14, 2012

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