Diabetic Vanilla Ice Cream

This is a great recipe for those of us who have an ice cream maker and want to have a little ‘treat’

Yields 10 scoops


  • prepare raw mixtures which need cooking, a day before and keep them refrigerated
  • the higher the fat content of the ingredients, the creamier the ice
  • freeze the ice cream maker’s frozen container for at least 11 hours


  • 300 ml whole milk
  • 300 ml evaporated milk
  • 3 large egg yolks
  • 1 vanilla bean
  • 100 g Xylitol


  1. heat the milk, evaporated milk and the scratched vanilla bean
  2. mix the egg yolks with the Xylitol in the hot liquid and beat until fluffy
  3. Leave the mixture to cool in the refrigerator until cold
  4. Put the cooled mixture into the frozen container and let the ice cream maker work for 30-40 minutes

Total Sweet’s Xylitol which has a glycemic index (GI) value of just 7, which is about 10 times lower than sugar and 4 times lower than fructose, which makes it ideal for people with diabetes*, or at risk of developing diabetes, as it has a less dramatic effect on blood glucose levels.

nutritional information (approximate values)
1 scoop
calories 109 kcal
carbohydrates 15.25 g
sugars 5.09 g
proteins 4.08 g
fats 5.03 g
fibre 0 g

*Note that there are several different types and severities of diabetes. If you are in any way unsure as to whether xylitol is suitable for your particular needs, please consult your health advisor or doctor.

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