Stevia Vanilla Ice Cream

I have several family members with diabetes and have been looking for a few different ice cream recipes that use sugar substitutes like stevia. Here's a great stevia vanilla ice cream recipe . It was a big hit!

Yes, it does use raw eggs. Personally I don't have an issue with them, but if you prefer you can use either pasteurized eggs or egg substitute in this recipe. I find that texture of the ice cream isn't quite as good when using the substitute.

Stevia Vanilla Ice Cream Recipe

  • 1 (12 oz) can fat-free evaporated milk
  • 2 tablespoons liquid stevia
  • 1 1/2 cups whole milk
  • 1 tablespoon vanilla extract
  • 3 eggs, well beaten

Mix the stevia into the evaporated milk well. Add the milk and vanilla. Mix again until everything is combined.

Whisk the eggs in one at a time, and whisk until well combined.

If you prefer, you can use pasteurized egg substitute instead of raw eggs.

Pour the mixture into your ice cream maker and follow the directions for your model.

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

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  1. valley gal says

    I don’t have an icecream maker, but would it work to cook the mixture so the eggs would be done, and then pour it all into ice cube trays and freeze. Texture might not be good, but that’s OK

    • The Hillbilly Housewife says

      I don’t think this would work when you cook the eggs. Look for a custard based recipe instead and substitute the sugar in it.

      As far as not having an ice cream maker, here’s what you can do:

      Prepare the recipe as directed in a large bowl (preferably stainless steel). Stick it in the freezer. Take it out every 15 minutes and give the mix a good whisking. Continue until it’s a little firmer than soft serve replacing the whisk with a fork or spoon when needed. The key is to stir it enough to break up all those little ice crystals so you get smooth ice cream texture.

  2. Mrs Koehn says

    Yummy! I use NOW Better Stevia (formerly non bitter) and I will totally use this when I get my hands on an ice cream maker! :)

  3. Clare Brud says

    I have a ice cream maker that you freeze the canister then add mixture t it and hand crank it. However I’ve lost the instructions on how to use this ice cream maker . Does any one have the instructions? If so e-mail me them Thanks want to make ice cream for a diabetic.

    • The Hillbilly Housewife says

      I do have an ice cream maker that also uses the cylinder that you freezer and then fill with the ice cream mix. It is electric as far as the cranking goes but I’m sure the way to use it would be similar.

      I freezer my insert / cylinder for at least 24 hours prior to making the ice cream. I chill the ice cream mix well before adding it to the machine, then I turn it on and let it spin until it gets to be the consistency of soft serve ice cream. I scoop it out of the machine and into a plastic container with a tight fitting lid. I freeze the ice cream for at least 30 minutes before serving to make sure it’s hard enough to scoop out with an ice cream scooper. Hope that helps.

  4. DeeDee says

    I don’t have liquid stevia. Can you substitute with powdered stevia? Sounds yummy and I like that you aren’t using sugar.

  5. doonna peters says

    I tried this using Stevia to Go liquid, Was pretty bitter. Wonder if it would work with half the Stevia,,??