A good friend and his wife are on the Atkin's Diet (have been for quite some time now) and just bought a really nice ice cream machine (he got a $500 Simac for about $200 on ebay!!). They have been making a lot of ice cream and sorbets using ''Splenda''. They are really happy with the flavor they get, and the stuff is nice and creamy right out of the machine. The problem is the left overs. They put it in the freezer, and they freeze solid, with large ice crystals. They asked me if there was any way to avoid this problem. I told them that I didn't think so, knowing the role that sugar plays in the freezing process. As far as I know, most artifical sweeteners will sweeten, but don't have the crystaline properties of sugar that are needed in sorbet and ice cream production. Am I right, or is there a way they can make smooth, creamy ice creams that stay that way in the freezer??