Sliding open a freezer door in the ice cream aisle at the grocery store, I was disappointed to realize that nearly every carton packs about 20 grams of added sugar in a modest half cup serving. That’s five teaspoons, and a full day’s worth of added sugar for many of us. Sweet news for flavor and texture, perhaps, but not so good for our insulin and energy levels.

That moment motivated me to try out one of the new-ish ice cream makers (I opted for the Cuisinart ICE 21) looking to recreate the same creamy texture—but with a fraction of sugar. One year of test batches later, I’ve landed on a few ingredient swaps that give us the luxurious creamy richness of homemade ice cream, without the sugar overload.

Making your own ice cream means you get to choose each ingredient, from the type of dai

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