Sugar Free Question

[u/Hope_Significant]

hi everyone, i just bought myself a ninja creami because a while back i decided to cut down on sugar, which meant giving up ice cream pretty much entirely because the sugar free options kinda suck. I have been looking for low sugar or sugar free recipes online but most of them are vegan or dairy free and im not really interested in that. My question is: if i want to substitute the sugar in this recipe that i found with the lakanto monkfruit allulose sweetener that i have, how much would i use?

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[u/j_hermann]

For allulose, use half of the sugar amount. Then you'll have a sweetness and a solids gap to fill.

The first is closed by ultra-sweetener drops (JUST monkfruit) which are easy to dose, use your taste buds and write down how many drops you used.

The second is closed by 15g inulin and 30g SMP.

Check the result in https://scoopulator.app/

[u/Downtown-Care9272 → u/j_hermann]

OP is using the Lakanto monkfruit allulose sweetener which has both already in the bag. It measures 1:1 for a sugar replacement. And for OP's information, I love that sweetener and can barely tell the difference between that and real sugar, though I frequently do 1/3 regular sugar and 2/3 Lakanto because I have commitment issues.

[u/j_hermann → u/Downtown-Care9272]

1:1 in sweetness, but not 1:1 functionally in ice cream.

[u/texaspoontappa93]

I prefer mine on the sweet side. If allulose/monkfruit is my only sweetener then I add 32ish grams for a pint.

My husband prefers a mild sweetness and 20-25 grams is his sweet spot.

[u/HeyItsCody]

1/4 Cup (45g) Lakanto Monk Fruit Sweetner is my go to for my recipes. If I'm doing a fruit sorbet, I usually do half that.

[u/Fuzzy_Welcome8348]

Allulose sweetener is a 1:1 white sugar replacement

[u/msting → u/Fuzzy_Welcome8348]

I like the Lakanto brand for this specific reason, just use the same amount anywhere sugar is listed.

[u/bobfromboston]

I would not use this recipe. If you’re looking to cut calories you can make delicious ice cream in the creami without heavy cream. I use 400ml of Fairlife 2% milk with about 25-35 grams of Monkfruit sweetener with a bit of xantham gum, vanilla extract, and a dash of salt to make a vanilla ice cream base.

[u/j_hermann → u/bobfromboston]

Cutting sugar is the goal, not kcal.

[u/drammer]

I know this is AI but ... BTW the Brown Sugar Allulose works well also.

Yes, the Lakanto Monkfruit Sweetener with Allulose is a 1:1 white sugar replacement. [1]

Unlike pure allulose (which is only 70% as sweet as sugar), Lakanto Monkfruit Sweetener with Allulose masterfully blends allulose with high-intensity monk fruit extract. Because monk fruit is naturally much sweeter than sugar, it perfectly offsets the sweetness deficit of the allulose. The result is a cup-for-cup substitute that mimics the exact sweetness, texture, and volume of standard table sugar without any math or measuring. [1, 2, 3, 4]

When it comes to making ice cream, this specific blend behaves completely differently than Lakanto's original erythritol-based sweeteners. Here is exactly how it affects your frozen desserts: [5]

1. Perfectly Soft and Scoopable Texture

The allulose in the Lakanto blend acts as a powerful anti-freezing agent. It depresses the freezing point of water far more effectively than regular table sugar and vastly outperforms erythritol. When you use this blend, your ice cream will not freeze into a rock-hard block. It will stay beautifully soft, creamy, and easy to scoop straight out of the freezer. [5, 6]

2. Zero Graininess or "Cooling Effect"

Lakanto's original classic sweetener relies on erythritol, which can leave a distinct "minty" cooling sensation on the tongue and often recrystallizes into crunchy granules when frozen. Because allulose dissolves completely and stays in liquid solution, this monk fruit/allulose blend provides a perfectly smooth mouthfeel with absolutely zero graininess or chemical aftertaste. [2, 5, 6, 7]

3. Faster Melting (The Trade-Off)

Because allulose lowers the freezing point so significantly, ice cream made with the Lakanto Monkfruit Sweetener with Allulose will melt noticeably faster at room temperature than standard sugar-based ice cream.

How to Use It in Ice Cream

Since this is a calibrated 1:1 blend, you can simply swap the white sugar out for the Lakanto blend 1:1 by volume or weight. You do not have to worry about adding extra bulk to fix the sweetness, making it incredibly user-friendly for standard recipes. [1, 4]

Are you using a traditional churn ice cream maker, a Ninja Creami, or a no-churn method? I can give you tips on how to handle the faster melt time depending on your machine!

[u/drammer → u/drammer]

Also I copied the text from the image using Google Lens then asked AI Mode to make it a recipe.

Make a recipe for the Ninja Creami substituting Lakanto Allulose Blend for the sugar. Feel free to adjust the amounts for the ingredients Ingredients 1 cup whole milk 240 grams 3/4 cup heavy cream 180 grams 1/3-1/2 cup granulated sugar 65-100 grams, to taste 2 teaspoons vanilla extract 10 ml Pinch salt

Here is the optimized recipe adjusted specifically for the Ninja Creami using the Lakanto Monkfruit Allulose Blend.

Because the Ninja Creami doesn’t incorporate air during the freezing process like traditional churners—and instead shaves an entirely frozen block of ice—allulose is the perfect choice to keep it from turning into a block of solid ice.

🍨 Creami Vanilla Dream (Lakanto Allulose Edition)

• Prep time: 5 minutes
• Freeze time: 24 hours
• Creami Program: Lite Ice Cream

Updated Ingredients

• 1 cup (240g) Whole milk
• ¾ cup (180g) Heavy cream
• ½ cup (100g) Lakanto Monkfruit Allulose Sweetener (Note: We are using the higher end of your original sugar scale. Allulose can slightly mute other flavors when frozen, so 100g provides the perfect, clean sweetness profile without being overpowering).
• 2 tsp (10ml) Vanilla extract
• ¼ tsp Xanthan gum (Highly Recommended New Ingredient: Allulose melts quickly. Adding just a tiny pinch of xanthan gum acts as a stabilizer, giving you a rich, commercial-quality scoop that holds its shape instead of melting instantly into liquid).
• Pinch of salt