Lakanto Soft Serve Mix was created to make 93% sugar-free Ice Cream.
Available in Chocolate Soft Serve and Vanilla Soft Serve flavours.
- A soft serve machine uses Lakanto mix and water to make soft serve ice cream.
- At home use Lakanto mix and cream to make bowl ice cream with no added sugar!
Try these base recipes, and then make them your own with your favourite ingredients.
Click below on your preferred equipment method:
Blender Stand Mixer Ice Cream Maker Thermomix Bowl & Whisk Ninja Creami
There are several ways to make ice cream at home. Here are some handy tips:
- First blend all of your ingredients together, then freeze and serve.
- You can go traditional by building a base with ingredients like whole milk, condensed milk or heavy cream for a rich flavour profile, or you can opt for low dairy options that utilize almond milk, oat milk or coconut cream / milk, to get a creamy consistency that’s lower lactose.
- To keep it low sugar replace Light Corn Syrup or Agave syrup with Lakanto Bakers Classic Syrup as it has no flavour or fragrance so will not affect your other flavour choices.
- To make it your own, you can always mix in extra toppings later like cookie crumbles, brownie chunks, fudge, salted caramel or whatever else your heart desires.
- Make sure the mixture has thickened enough to coat your spatula before it’s ready to freeze.
Blender – Recipe/Method
When it comes to the question of how to make ice cream at home, you probably wouldn’t think using a blender would be the answer. But this recipe for no-churn 2-Ingredient Vanilla or Chocolate Ice Cream might just convince you otherwise.
Ingredients:
- 500mL Double cream (whole milk or full-fat coconut milk can work too)
- 60g Lakanto Vanilla or Chocolate Soft Serve Mix or add to taste.
Method:
- Add liquids like heavy cream first, followed by Lakanto Soft Serve Mix
- Blend on high until mixture is smooth and creamy
- Pour the mixture into a freezer safe container like a glass loaf pan, cover with plastic wrap and freeze for 4-6 hours
- MIX IN TOPPINGS (OPTIONAL)
Mix in any additional toppings and freeze for another 1-2 hours
- Scoop, serve and enjoy!
PROS AND CONS OF MAKING ICE CREAM IN A BLENDER
Making homemade ice cream in a blender is one of the simplest ways to put together a classic frozen treat at home.
- It’s quick and simple
- It doesn’t require advanced knowledge or skills in the kitchen and it’s delicious
- However, using the more straightforward blender recipe above, you may not get the same kind of slow churn as an ice cream machine. You’ll get more rapid blending, which can result in a slightly different texture than typical churned ice cream.
- To avoid over-mixing your blender ice cream, look for a blender with a built-in setting that’s capable of starting the motor at a slower speed to pull ingredients carefully into the blade, then quickly increasing to the selected speed to avoid splatter.
Approx. Nutritional Information Per Serve 100g - Energy 1830kJ (437 Cal) - Protein 2.8g - Total Fat 46.1g Saturated Fat 29.8g - Carbohydrate 7.6g - Sugar 3.9g Sodium 33mg
Kitchen Aid/Stand Mixer – Recipe/Method
You can also use a stand mixer to mix and aerate your ice cream mixture and then freeze it for 6-8 hours. A stand mixer is an easy solution for an ice cream as smooth and decadent as the one at your local ice cream shop.
If you’re using a stand mixer without the ice cream maker attachment, all you have to do is whip together the cream until stiff peaks form, then add in all your other ingredients and pour the mixture into a freezer safe container and freeze overnight.
Ingredients:
- 500mL Whipping Cream, or Heavy Coconut Cream/ Vegan Cream
- 60g Lakanto Vanilla or Chocolate Soft Serve Mix or add to taste.
Method:
- Add the cream and using the whisk attachment whisk on low speed until it begins to thicken
- Add the Soft Serve Mix and continue to whip on a low speed until mixture is smooth and creamy
- Pour the mixture into a freezer safe container like a glass loaf pan, cover with plastic wrap and freeze for 4-6 hours
- MIX IN TOPPINGS (OPTIONAL) Mix in any additional toppings and freeze for another 1-2 hours
- Scoop, serve and enjoy!
Approx. Nutritional Information Per Serve 100g - Energy 1830kJ (437 Cal) - Protein 2.8g - Total Fat 46.1g Saturated Fat 29.8g - Carbohydrate 7.6g - Sugar 3.9g Sodium 33mg
Ice Cream Maker – Recipe/Method
Ensure you’ve already frozen the machine mixing bowl, which can take anywhere from 4 to 12 hrs.
Once you place the ice cream mixture into the bowl and start the machine, it takes about 20 minutes to churn and thicken. At this point add extras like fruit, churn and place in the freezer.
ICE CREAM MAKER TIPS & TRICKS
Ensure the bowl is thoroughly dry before freezing.
Keep the bowl upright in the freezer.
Refrigerate your ingredients beforehand.
Use high quality, high fat ingredients.
Don’t over churn the ice cream.
Limit using alcohol in your recipes, as it inhibits freezing.
Ingredients:
- 250mL Double Cream
- 500ml Full Fat Milk, or Heavy Coconut Cream/ Vegan Cream and non dairy milk
- 60g Lakanto Vanilla or Chocolate Soft Serve Mix or add to taste.
Method:
- Mix together the double cream, and milk in a sauce pan over medium- low heat. It shouldn’t reach a boil. This is to help the milk and cream mix together.
- ADD SOFT SERVE POWDER - Use a small whisk to mix the powder into the hot liquid do not over whisk we don’t want too much air if any in the liquid.
- POUR INTO A CONTAINER AND ALLOW TO COOL APPROX. 2 HOURS
Pour the mixture into a container and add the vanilla. Chill the mixture in the refrigerator for at least 2 hours, until cold.
- POUR INTO THE ICECREAM MAKER
Transfer the mixture to the ice cream machine and process until it reaches desired thickness, around 20-25 minutes.
- MIX IN TOPPINGS (OPTIONAL)
Mix in any additional toppings and freeze for another 1-2 hours
- Scoop, serve and enjoy!
We used a Cuisinart Ice Cream Maker, but you can also use a Ninja Creami Ice Cream Maker or similar.
Approx. Nutritional Information Per Serve 100g - Energy 1340kJ (319 Cal) - Protein 3.0g - Total Fat 32.6g Saturated Fat 21.1g - Carbohydrate 7.0g - Sugar 4.4g Sodium 35mg
ThermoMixer – Recipe/Method
If you’re looking to reduce fat from your diet, traditional ice cream probably isn’t the best place to do it. Using full-fat dairy (milk and cream) is an essential ingredient for thick, creamy ice cream, and if you use skim instead you might find it’s a little too icy for your liking.
Egg yolks (not whole eggs) will also help to achieve a smooth, creamy result so save your egg whites for making pavlova or to add a light and airy texture to fruit sorbets.
Ingredients:
- 50g Lakanto Bakers Syrup
- 50g Unsalted Butter
- 100mL Full Fat milk
- 500mL Cream
- 4 egg yolks
- 60g Lakanto Vanilla or Chocolate Soft Serve Mix or add to taste.
Method:
- Add Lakanto Bakers Syrup, butter and cook 15 min speed 9
- Add cream, milk and whisk together 30 sec/speed 5.
- Add eggs and beat 20 sec/speed 4.
- Cook 5 min/80oC/speed 4. Cool completely before churning in an ice cream machine or pour the mixture into a container.
- Chill the mixture in the freezer for at least 3-4 hours, partially frozen.
- After 3-4 hours when partially frozen, remix 1 min/speed 5 to give a creamier consistency.
- Fold any other flavours, fruit or chocolate pieces through after remixing few sec/Reverse + speed 1.
- Return to cold tin and freeze for up to 12 hours before serving.
- It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving to soften it slightly.
Approx. Nutritional Information Per Serve 100g - Energy 1560kJ (373Cal) - Protein 4.4g - Total Fat 38.2g Saturated Fat 23.4g - Carbohydrate 5.6g - Sugar 3.2g Sodium 40mg
Bowl and Whisk – Recipe/Method
Possibly the most enjoyable method although takes a little longer. With only 2 basic pieces of kitchen equipment, you can still make and enjoy delicious ice cream.
Add your favourite ingredients once it starts to set in the freezer.
Ingredients:
- 50g Lakanto Bakers Syrup
- 150mL Full Fat milk
- 550mL Double cream
- 60g Lakanto Vanilla or Chocolate Soft Serve Mix or add to taste.
Method:
- CHILL THE BOWL FOR 1 HOUR IN THE FREEZER.
- Add cream, milk and whisk together until it starts to thicken
- Next add the Lakanto Soft Serve Mix, and (Lakanto Bakers Syrup; Optional)
- Whisk until the mix has thickened enough to stay on the whisk
- Place the bowl into the freezer and stir every 30 minutes until it starts to set.
- Before fully frozen add any other flavours or goodies
- Cover the bowl with a lid or clingfilm or transfer to a freezable dish.
- Enjoy
Approx. Nutritional Information Per Serve 100g - Energy 1440kJ (345Cal) - Protein 2.7 - Total Fat 35.4g Saturated Fat 22.8g - Carbohydrate 6.4g - Sugar 3.8g Sodium 38mg
Ninja Creami
Make ice cream at home easily with a Ninja Creami with these simple to follow instructions. Remember to adjust your freezer's temp, freeze your CREAMi tub before processing, and get creative once your ice cream is made and add some delicious mix-ins.
Ingredients:
- 200g Lakanto Vanilla or Chocolate Soft Serve Mix
- 450ml cold water
Method:
- In a large size bowl, whisk the Lakanto Soft Serve Mix with the cold water until it is well combined.
- Let it sit for 10 minutes.
- Pour into your empty CREAMi tub. Place the storage lid on and freeze for 24 hours.
- Remove the CREAMi tub from the freezer and remove the lid.
- Select 'LITE ICE CREAM' on your Ninja.
- When finished processing, top with any delicious mix-in inclusions you desire and serve immediately
- Note: Your ice cream may look crumbly if your freezer is set to a very cold temperature. Select 'RE-SPIN' if this occurs to process the mixture a bit more (if you have not added any inclusions).