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:

54321

Have you tried Stivia in the Raw? I have switched from splenda, and it seems to work in baking, will now try with your ice cream recipe. I don't use reg. Sugar anymore. Thanks for coming back to us Judy

By Judy Menting on July 27, 2014

54321

Paula, thanks for the sugar free ice cream recipe. Can you please publish a Diabetic Cookbook, I try to find a good recipe to fix for my husband but the one's I find are to complicated and I love using Splenda. Thank You

By Debbie Everhart on July 20, 2014

54321

Paula what channel can I see you on. I have dish network. I love this no sugar Ice Cream. Can not wait for your show. I just love you and the Boys. Sincerely Peggy Parish

By Peggy Parish on July 19, 2014

54321

It is wonderful!!! My husband can't have sugar and I do better without it. This is now our "go to" dessert!!! Thank you Paula, Jamie and Bobby! Gotta go, headed to make peach now!!

By Sue on July 18, 2014

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YOU ARE THE BEST, PAULA. BEEN FIXING LOTS OF YOUR RECIPES FOR A LONG . JUST KEP ON DISCOVERING NEWS FOOD RECIPIES. BY THE WAY I SEARCHED FOR A CERTAIN RECIPE THA MY GRANDMOTHER AND MOTHER AND AUNTS MADE LONG TIME AGO. FINALLY FOUND IT IN :THE LADY AND SONS " COOKBOOK. IT WAS FOR CORNBREAD DUMPLINGS. I ASKED SO MANY PEOPLE IF THEY HAD EVER HEARD OF A RECIPE FOR CORN BREAD DUMPLINGS AND MOST OF THEM NEVER HEARD OF SUCH A THING. WHEN I READ YOUR RECIPES FROM LADY AND SONS COOKBOOK---- WELL, LO ND BEHOLD THERE IT WAS. I WAS SO GLAD I FOUND THIS. THANK YOU. FAYE

By NORMA POLLARD on July 18, 2014

54321

I do not have your ice cream maker, but am going to try this strawberry ice cream anyway. I am also a stage 2 diabetic and am always on the lookout for anything sugar free. Thanks Sammie Morris

By Sammie Morris on July 18, 2014

54321

Thanks for the great recipes - still miss seeing you on TV but thanks for these recipes can't wait to try the ice cream recipe as both my husband and I are diabetic. Thanks again for all you do - love ya.

By Gail Cheshier on July 18, 2014

54321

Welcome back, wish you still had a tv show and if you do how can I find you or the boys??

By Darlynn Bradley on July 18, 2014

54321

Splenda has too many issues with it so I don't care to eat it. Think I will try this with Truvia. Has anyone else used a stevia alternative??? Does it work...love the idea!

By Anonymous on July 18, 2014

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I'm surprised that you would even promote the use of Splenda (sucralose) which is a toxic chemical.

By Nancy Comer on July 18, 2014

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

54321

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

54321

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

54321

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

54321

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

54321

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

54321

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

54321

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

54321

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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