It's Hard Being an Ice Creamaholic

Before I found out I was pre-diabetic, I ate ice cream almost every night...and I must admit I enjoyed every mouthful.

Now, I have substituted sugar free/fat free frozen yogart every once in awhile. It's a nice treat, but the other night, I thought "I'm going to really live it up and have them put some sugar free hot fudge on top"...and yes, it was wonderful, and it didn't make my blood sugars go up, but dear Lord, my stomach! I thought I had eaten a pound of beans or something! My stomach rumbled and growled for hours, and then there were other lovely things that started to happen. My poor husband thought it was pretty funny but I was angry because I thought I had found a great way to 'have my ice cream and eat it too' ;0), (ok I did laugh a bit) but after the side effects of the sugar free hot fudge, I don't think I will be doing that again to soon.

Do any of you have any suggestions for sugar free Ice Creams that you can buy in stores that won't have that side effect? Thank you.

I end up eating a tiny scoop when I have ice cream or frozen yogurt - I prefer a small amount of the ‘real stuff’ to a larger amount of fake sugar. The ice cream places around here are used to me ordering ‘baby size’ or ‘teeny tiny cone’. I avoid maltitol like the plague as it is horrid on my stomach.

I don’t find there’s a lot of selection for sugar free stuff where I am (Alberta, Canada), so I can’t give you a review on that.

Thank you for the suggestion. I can see how I do with a baby size of the real deal and if it doesn’t cause my blood sugars to go up…that might be the way to go. Thanks :0)

If you like/tolerate tofu, here’s a recipe that I whip up when I yearn for ice cream:
1 package silken tofu
1 cup soy milk (you can use plain milk, but that’s 12 grams of carb, compared to Plain Silk soy milk, which has 8 grams)
1 cup Splenda (substitute with your preferred sugar-free substitute)
A pinch of salt
A tablespoon of dark cocoa powder
A few drops of pure vanilla extract

Blend the mixture thoroughly. Then use the standard ice cream instructions for a home ice cream maker.
I play with the flavors so I have variety.

The downside to using soy milk is that the water in the milk tends to freeze and separate. I’ll have to experiment with an alternate (dairy free creamer, perhaps?). I also want to try adding an emulsifier to obtain that creamy, smooth effect. I plan to try using a tablespoon of extra light olive oil.

Ack, I’m very (VERY) bad with the “tols” (you know, sorbitol, malitol, etc.) Of all the ice creams I’ve tried, I’ve found Bryer’s “Carb Smart” Butter Pecan to have no effects:

Hope this helps!

Thank you Sri for the receipe, I will give it a try…and thank you Scott for the heads-up on the Bryer’s Carb Smart…I’ll give it a try and see how my stomach handles it. :0) I appreciate the suggestions. Anna