by David Fisco
3 July 2012
Word count: 191
Dessert | Freezing
If you need an easy, no-frills sugar-free ice cream, the following recipe is about as easy as it gets. It's based on the Philadelphia technique of ice cream making and you don't even need a bowl to mix the ingredients.

A one-quart container of half-and-half
2 cups sucralose
1/2 teaspoon table salt
2 teaspoons peppermint extract

Equipment needed

  • measuring cup
  • measuring spoons
  • spoon for stirring
  • ice cream maker
  • refrigerator
  • container for finished ice cream
Measure the 2 cups of sucralose in a measuring cup. Pour enough half-and-half into the measuring cup to dissolve the sucralose. (It will dissolve easily.) Add the salt and the peppermint extract to the measuring cup and stir. Pour this mixture back into the half-and-half container and shake to combine. Store the mixture in the back of the refrigerator for at least an hour to make it as cold as possible.

When the mixture is ready, freeze it in your ice cream maker using the manufacturer's directions.


  • This ice cream will be a bit granier than an ice cream made with sugar.
  • You can experiment with the amount of peppermint extract letting taste be your guide.