July 13, 2026

Summer’s Sweetest Secret: Allulose Ice Cream

(And You Don’t Gain Weight From It!)

By: Dr. Renae Norton

I SCREAM,YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!

It’s summer! And we need ice cream! But what we don’t need is all the sugar that usually comes with it. I have the perfect solution for you… if you’ve never tried ice cream made with Allulose you haven’t lived… You’re probably thinking what’s Allulose? It’s the latest thing in sugar-free sweeteners and it rocks compared to every other sweetener I have ever tried.

Allulose, also known as D-psicose, is a simple sugar found naturally in several food sources, including figs, raisins, maple syrup and brown sugar. The reason it is so good for us is that it does not raise blood sugar levels because around 70 percent of D-psicose is absorbed in the digestive tract and then eliminated through the urine. In addition, unlike many artificial sweeteners, it’s not fermented in the gut. Meaning that it doesn’t usually cause stomach issues like gas or bloating.

Allulose products have soared in popularity among dieters (and wellness experts such as myself) looking to decrease their consumption of calories from added sugar. Allulose is a godsend when it comes to Keto. Because it is low in carbs it has minimal impact on blood sugar levels. It also only has about 10 percent of the calories of the same amount of table sugar and is roughly 70 percent as sweet. For example, a 5 gram serving equals 5 grams of carbohydrates and zero calories. Many food manufacturers have started swapping sugar for allulose, including in products such as granola bars, sweetened yogurts and snack foods.

Check out the specific benefits of Allulose:

  1. Promotes Weight Loss and Fat Loss– One of the biggest differences between allulose and sugar is the calorie content. In fact, allulose contains just 0.4 calories per gram, which is about 90 percent fewer calories than sugar. That’s a lot! And it tastes so darn good, you won’t be able to tell the difference.
  2. Stabilizes Blood Sugar Levels– Some studies show that allulose can be a powerful tool to help promote better blood sugar control! Seriously? Not only is the allulose’s glycemic index low, meaning that it doesn’t affect blood sugar levels, but it may also protect the beta cells in the pancreas, which are responsible for the production of insulin. (There is really good scientific research to back this up. If you’re interested in the studies, let me know and I will share them with you.)
  3. Supports Liver Health– Although current research is limited to mostly animal models, some studies have found that allulose can reduce fat storage in the liver. This could potentially help protect against fatty liver disease, a serious disorder that can eventually lead to cirrhosis, or scarring of the liver.
  4. May Reduce Inflammation– Inflammation is a normal immune response that our bodies use to help defend against infection. Chronic inflammation, on the other hand, can lead to autoimmune disorders and may contribute to serious conditions like heart disease, cancer and diabetes.Some of the most recent research suggests that allulose possesses powerful anti-inflammatory properties… again wow! Although it’s unclear exactly how it works, a recent 2020 study showed that Alulose interacts with the beneficial bacteria in the gut to help alleviate inflammation and reduce weight gain.
  5. LEAVES NO AFTERTASTE-This is probably the most important benefit when it comes to my incredible vanilla ice cream.

Here is the recipe: let me know how you like it!

Mouthwatering Ice Cream That Doesn’t Make You Gain Weight

This easy Keto Vanilla Ice Cream is SO good. The best part is that it's not bad for you and it's "no churn" meaning you can make it without an ice cream maker. All you need is a loaf pan or shallow dish. The ice cream has a fantastic rich flavor from the heavy cream, allulose, butter, egg yolk and MCT oil.
Print Recipe
Course Appetizer, Dessert, Snack
Servings 10

Equipment

  • Medium pot
  • Whisk
  • 9×5 inch loaf pan or shallow dish
  • Spatula

Ingredients
  

  • 1 3/4 cups Heavy Cream
  • 3/4 cup Unsweetened Almond Milk
  • 4 large Egg Yolks (these give it a creamy texture)
  • 1/2 cup Powered Allulose
  • 2 tsp Pure Vanilla Extract
  • 3 tbsp MCT oil Keeps it slightly soft so it doesn't freeze solid.
  • A pinch of salt

Instructions
 

  • Combine the base: Whisk the egg yolks, sweetener, vanilla extract, salt and MCT oil together in a bowl until fully combined.
  • Warm the milk: In a sauce pan over medium-low heat, gently warm the heavy cream and almond milk just until it starts to steam.
  • Temper the eggs: Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly.
  • Thicken: Return the whole mixture to the saucepan over low heat. Stir continuously for 5-7 minutes until it thickens into a custard, then remove from heat and let it cool.
  • Freeze: Pour the cooled mixture into an airtight, freezer-safe container and freeze for 4-6 hours (or ideally overnight), stirring once an hour.
  • For the smoothest and creamiest results without stirring, you can also pour the chilled mixture directly into an ice cream maker according to the manufacturers instructions.
  • Enjoy your Delicious Allulose Vanilla Ice Cream!
Keyword ice cream, recipe