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I am making sugar free ice cream, however I obviously have run into many issues.

The first is that my ice cream is freezing hard as a rock when left overnight. When reading the forums on many websites I see that this could be due to a lack of stabilizers mainly being sugar. Since I have no sugar in my ice cream, I cannot figure out what substitute to implement. I'm sticking to the sugar free aspect with all of the ingredients. I have three questions that pertain to this:

  1. Do I need to use guar gum in conjunction with Xantham Gum to not have the ice cream freeze like a rock?
  2. Are there oils I can add to increase stabilization in place of the sugar by adding essential fats?
  3. Are there any stabilizers that I can add to achieve the proper stabilization that sugar would have in the ice cream?
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    You should sketch your recipe so we can understand what you are doing. – mattm Jun 6 '17 at 22:09
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    What are the " many" issues other than hardness? Could you also expand on "sugar free aspect with all the ingredients" - do you mean you chose all other ingredients that are also sugar-free? What are these other ingredients? – user110084 Jun 7 '17 at 0:31
  • Are you adding eggs, or is this egg free too? – GdD Jun 7 '17 at 12:45

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