What is the best carb or protein to replace sugar in an ice cream recipe?
I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol, stevia, erythritol, etc. from my ice cream recipe.
I read in another forum about unsweetened ice cream that sugar adds “bulk” to ice cream insinuating that it is necessary to make a pleasant textured dessert.
I’m thinking banana, tapioca flour, and/or sweet potato may work well because of their thicker consistencies and starch content. Before I attempt this, I would appreciate any advice or concerns.
Side note: I will use an ice cream maker. I will include egg(s) to the recipe. To prevent an icy texture, I will use some vanilla extract and/or another form of alcohol.