Sugar-Free Ninja Creami Italian Ice
Description
Bright, scoopable Italian ice with zero sugar and about 10 calories a serving — made with allulose, the one sweetener that behaves like sugar in a freezer.
Ingredients
- 2 cups water, divided
- ⅔ cup allulose
- ½ cup lemon juice, about 3 lemons
- ⅛ teaspoon xanthan gum, or 1 teaspoon vegetable glycerin
- 1/8 teaspoon salt
Instructions
- Warm 1 cup of the water and whisk in the allulose until fully dissolved and the liquid runs clear.
- Sprinkle the xanthan gum across the surface while whisking briskly, keeping the liquid warm.
- Add the remaining cold water, lemon juice, and salt. Taste — the base should be slightly too tart and slightly too sweet.
- Pour into a Creami pint below the MAX FILL line. Reserve 2 tablespoons of base in the fridge. Freeze 24 hours on a level shelf.
- Spin on ITALIAN ICE (Deluxe NC501 or Swirl) or SORBET (original NC300/NC301).
- Add 1 tablespoon of the reserved base and RE-SPIN until fine-grained. Serve immediately.
Equipment
- Ninja Creami (NC300/NC301 or Deluxe NC501)
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
- Whisk
Notes
Use allulose, not erythritol. Erythritol recrystallizes in the freezer and there's no fat in a water base to mask the grit. Pure stevia and monk fruit provide sweetness without bulk or freezing-point depression and won't work on their own. Xylitol works but is severely toxic to dogs. Don't reduce the allulose — it's structural, not just sweetness, and less of it gives you a harder pint rather than a lighter one. Re-spin with the reserved base, never water.
Nutrition
Serving: 1ServingCalories: 7kcalCarbohydrates: 36gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 82mgPotassium: 32mgFiber: 0.2gSugar: 1gVitamin A: 2IUVitamin C: 12mgCalcium: 5mgIron: 0.03mg