Low Fat Low Sugar Ice Cream

Joined Oct 1, 2020
Hello all,

I have a client that is requesting low fat, low sugar "ice cream". I have done some research that suggests at 2% fat, 5% starch can be used to substitute for fat however I cannot find any research that addresses both low fat and low sugar. Does anyone have guidance they would be willing to share and also starch they prefer to use?

Thank you!
Joined Oct 10, 2005
Rice starch, ie. cooked rice pureed is a trick the Italians have been using for quite a while.

“Low sugar” is trickier since you need the sugar to prevent the mix from freezing solid. You could b.s. your way through by using honey or fruit pastes like raisin or prune.
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