Listener ?:Making ice cream w/Splenda
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Today’s question is whether or not you can make ice cream with Splenda.  Before I answer that question, let’s talk about what Splenda is: According to the manufacturer, SPLENDA is the brand name for the ingredient sucralose. Sucralose was discovered in 1976.  It is made through a patented, multi-step process that starts with sugar and converts it to a no calorie, non-carbohydrate sweetener. The process selectively replaces three or the eight hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. Chlorine is present naturally in many of the foods and beverages that we eat and drink every day ranging from lettuce, mushrooms to table salt. In the case of sucralose, its addition converts sucrose to sucralose, which is essentially inert. The result is an exceptionally stable sweetener that tastes like sugar, but without sugar’s calories. Because sucralose is 600 xs sweeter than sugar, it is blended with maltodextrin (a natural bulking agent made from corn).

A cup of SPLENDA® Granular has 96 calories and 24 grams of carbohydrates, compared to the 770 calories and 192 grams of carbs found in a cup of sugar.

After consumption, sucralose passes through the body without being broken down for energy, so it has no calories, and the body does not recognize it as a carbohydrate- so this is especially great news for people with diabetes because, according to the manufacturer, studies have shown that sucralose or as we know it, SPLENDA, has no effect on blood glucose control or insulin levels. Sucralose meets the FDA’s standards for “no-calorie” foods.

There is also the splenda baking blend that is half sugar half splenda and out this fall will be brown sugar splenda.


Now to answer our question about whether you can use Splenda to make ice cream, the answer is yes, you can use Splenda in making ice cream- to me, the real question is how much Splenda to use.   According to the Splenda bag and their website ( you can sign up for a free email newsletter) all you need to do is use the same amount of splenda as the sugar called for in the recipe.  I think that it will be sweeter and would suggest starting with ¾ c Splenda for every cup of sugar (I don’t care for the extra sweet aftertaste) Since you aren’t baking, the color won’t be affected.  Frozen desserts made with splenda freeze very hard, so they need to be removed from the freezer and put into the ‘frig for about 30 minutes before serving. 



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