Jon's Sugar free French Vanilla Ice Cream

Jon's Sugar free French Vanilla Ice Cream created by Bev I Am

We love ice cream for a snack or to make a shake in the evening. My DH came up with this recipe so that we could have a sugar free ice cream. Hope you enjoy it.

Ready In:
1hr 15mins



  • Mix all thoroughly in a sauce pan.
  • Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
  • Cook 15-20 minutes or until medium thick.
  • Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
  • Put custard in your ice cream maker and follow the manufacturer's instructions.
  • If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.
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"We love ice cream for a snack or to make a shake in the evening. My DH came up with this recipe so that we could have a sugar free ice cream. Hope you enjoy it."

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  1. Janice H.
    I would like to add chocolate to this recipe. Should I add powdered Cocoa, liquid sugar-free chocolate syrup or melted unsweetened chocolate? I love chocolate so that is why I am asking.
  2. pllanglitz
    My husband is a type1 diabetic. I've been searching for a good no added sugar handmade ice cream. This is the best recipe ever! I added 2 small ripe bananas and 1/2 cup finely chopped pecans. Took it to a church ice cream super. We have several diabetics there. I always try to make a sugar free dessert for our get togethers. Your recipe was a big success. They said it was wonderful. Some thought I had used sugar. Splenda is the best diabetic friendly sweetener as far as we are concerned. Thank you for providing this recipe!!!??
  3. happy2bme_9_8206787
  4. Greeny4444
    I made this today for a small BBQ lunch that I had, because my mother-in-law is diabetic, and I didn't want her to be left out of the desserts (because I made other ice creams for everyone else). I used 1 cup whipping cream and 3 1/2 cups fat-free half and half (using all fat-free half and half might be more like ice milk, I think). All the other ingredients I kept the same. I changed the mixing method a bit though, based on other experiences I've had with custard-based ice creams: I simmered the Splenda, cream, and half and half in a heavy saucepan, until it was hot, stirring with a whisk to dissolve the Splenda (the mixture foamed up a bit while heating). I beat the eggs in a separate bowl, and added a little of the hot mixture to the eggs, to temper them, before adding the eggs to the saucepan. I then cooked until medium-thick on low heat (don't let it boil, or the eggs will scramble). Once it was medium-thick, I took it off the heat, poured it through a strainer into a large bowl, let it cool a bit, and stirred in the vanilla. I then proceeded with step 4. I had to make this in 2 batches in the ice cream maker, because my Cuisinart ice cream maker only has a 1 1/2 quart bowl, and it was too much liquid to put in one go. I made two batches (totaling about 1 3/4 quarts finished), and I chopped up some sugar-free Mounds-type candy for one of the batches. I didn't have any, but my mother-in-law said it was good and the texture was nice. I was happy to be able to make ice cream that she could eat too. Sorry for the HUGE review, but thanks a bunch for posting this!
  5. PanNan
    Delicious. My DH has diabetes, and this recipe is perfect for him. It's very much like frozen custard, and has a great vanilla flavor. I didn't have enough fat free half and half, so I used about 2 cups regular cream with the rest fat free. I can't wait to make it with all fat free next time to make it even healthier. Thanks for posting, Mysterygirl.

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