Coconut milk ice cream is actually quite flavorful and creamy on its own, without added sugars. I put an entire can of full-fat in there, and the machine does the rest. :)

I use stevia, both powdered and liquid. If you use enough fat it won't harden. Fat, sugar, and alcohol don't freeze, so you need enough of any of those ingredients to ensure it stays "ice creamy". I make it with cream and egg yolks, plenty of fat there :).

You might also consider xylitol or erythritol. I've never tried them, but you could probably google a recipe. Rice syrup is fructose free, but carby. maybe an option for later on.

Here is my recipe for a frozen dessert that I used to make when I had one of those gadgets:

• 2 cups of heavy cream
• 2 cups of strawberry puree
• sweetener of choice, to taste

Mix all the ingredients together and follow the gadget's instructions for churning/freezing. It's not ice cream, but its very good, and you could probably vary the berries at will as long as you keep the amount the same.

Mark Sisson recently blogged on the topic of sweeteners. Worth checking out.

Inulin ?

http://paleohacks.com/questions/2034/homemade-ice-cream-using-inulin-or-oligofructose#axzz1ED9macoJ

just made chocolate strawberry ice cream last night. turned out amazing.

(actually my wife pretty much made it... i just watched :)

• 1 cup raw grass fed whole milk

• 1 pint heavy cream

• 3 raw egg yolks

• 2 tsp pure vanilla

• 1 tbsp arrowroot powder

• 1/3 cup raw cacao powder

• 1 cup chopped fresh strawberries

sweeteners:

• 1/8 tsp pure stevia powder (no bulking agents)

• 2 tbsp pure maple syrup

probably the best tasting chocolate ice cream i've ever had. the sweetener combo was perfect. and 2 tbsp of maple syrup is only about 30 carbs. it made almost a half gallon of ice cream, so i think one serving would only contain maybe a couple grams of sugar.

for a zero effect on blood sugar, you could always nix the strawberries and use about 1/2 tsp of stevia and no maple syrup or sub some xylitol for one or the other. and that whole thing about freezing up the machine that you mention has to be operator error or something. in a half gallon tub of thick cream and milk and eggs, 1/2 tsp of pure stevia powder cannot possibly break the machine. it's not lead mercury. it's a tiny pinch of fluffy white powder.

Try adding some Coconut Butter, that stuff tastes really awesome!

What about agave syrup?

I also have the Cuisinart 2 Qt. Stevia works fine and will not solidify your IC if it has enough fat content (as mentioned before). But there are a few tricks. If you use Stevia here are my suggestions...always use a custard mix.

3 Cups Cream - 1 cup unsweetened Almond Milk (or plain milk) - 4 egg yolks - 1 tbs vanilla - and/or other flavorings Stevia to taste - (I use Stevia in the Raw... it tastes the best to me)

Like any custard you must cook it. First heat the "milks" very warm, then add yolks after tempering. Bring to steam but NEVER boil. stir consistently until the custard coats the back of a spoon. Cool completely (ice bath).

DO NOT add vanilla, flavorings or mix-ins until the ice cream starts to solidify in the machine.

Where's the Stevia?

DO NOT add it until your mix-ins are added. Adding it to the hot custard makes it lose it's sweetening abilities. And you can not sweeten to taste until you know how sweet it needs to be. For me it's usually @ big 2 tbs. (less if I add any diabetic cookies, candy or fruit)

The mixture will not be firm enough for me out of the machine. SO...I place it in a long shallow (not deep) tupperware and then tamp it (by tapping the base on the counter a few times) to remove air and settle it evenly. 2 hrs in the fridges and you are ready for scoopable ice cream.