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You are here: Home / Food / Ice Cream: Healthier Sweetener Options for this Homemade Treat

by Stacy  74 Comments

Ice Cream: Healthier Sweetener Options for this Homemade Treat

Image by Ambernectar 13

I am a lover of all things ice cream. I dream about it…and I dream about making different flavors (hence the Butternut Ice Cream post). It’s my favorite dessert of all time – and my Cuisinart gets LOTS of use around here. But, I started wondering if there were other things that I could sweeten my ice cream with – besides turbinado sugar ( (we don’t like sucanat in ice cream). I’ll just go ahead and tell you the truth – I want to be able to eat more ice cream, so if I feel like it’s HEALTHY then I can eat more…right? Yes. Amen. So, I tried three different “healthy” sweeteners to see which ranked the highest: honey, liquid stevia, and maple syrup.

NOTE: I eat more ice cream in the winter than in the summer. Yes, I realize that is weirdo. Here is my reasoning – I don’t have to eat it super fast in the winter because I’m not worried about it melting – so I enjoy it long and slow. But I also eat a lot in the summer too…and I eat it fast and don’t share so that it won’t melt into nothingness.

Honey

I tried my same base recipe for all three tests (I’ll give it at the bottom). First, I went with honey.  Normally I use ¾ cup of turbinado in my ice cream, so since honey is stronger I used a bit less…but not too much less because I sorta wanted the honey flavor to shine through – I went with 2/3 cup of raw honey.

In a saucepan warm 1 cup of whole milk just a tad…not too hot, just to knock the cold off of it so that the honey will dissolve quicker. Add the honey and stir until combined. Throw in a pinch of salt, one tablespoon of vanilla, and 2 cups heavy cream. Stir. Refrigerate for 2-24 hours and then churn.

This was really good…and I was worried. I’m not a huge fan of the taste of honey, but this was very light. In fact, my sister couldn’t even taste it. It got thumbs up from my whole family – and we finished it in only 24 hours. *Burp*

Stevia

Next, I decided to go with stevia – liquid. The bottle says to use 5-8 drops for 8 ounces of liquid. Since I use 3 cups total of liquid, I first tried 24 drops. I mixed the stevia, milk, salt, vanilla, and cream together. I tasted the cream mixture (everyone does that, right?) to see how it was – not sweet enough. So I ended up using 30 drops.

I churned the ice cream and was sadly disappointed. The texture wasn’t like real ice cream – it was more like ice milk. I didn’t like it AT ALL. I felt like I wasted the cream…but Barry said it wasn’t the worst thing he’d ever eaten. It wasn’t creamy and it wasn’t sweet enough. Two thumbs down. I won’t try this again.

I lost my mind and put this batch in the fridge instead of the freezer – uhhhh, oops? So, no more stevia ice cream. And it had the WEIRDEST texture in the morning – like liquid motor oil. I try not to think about the fact that I lost two cups of heavy cream. RIP cream. *Sniff*

Maple Syrup

I saved the maple syrup for last because I had a feeling it would be best – I mean, maple syrup is like ketchup – it makes everything taste better. Highlands Sugarworks is the organic maple syrup that I buy from Amazon. I used 2/3 cup just like with the honey.  It will dissolve just fine with cold milk, so mix together all your ingredients and refrigerate for 2-24 hours. Churn.

Holy cow Batman. Holy cow. This is the way ice cream was meant to be! When it was done, I found myself in the kitchen licking the beater and groaning with delight – Barry was in the living room and I know he wonders what I was doing…but probably not since he knew I was churning ice cream. This was the best batch of ice cream I’ve ever made – ever.  If it’s possible, maple syrup gets 10 thumbs up.

I just might have dropped a chunk of this in the floor. And I just might have picked it up and eaten it. And I just might have licked my fingers. And I just might have given myself more than Barry. And I just might have hidden it in the back of the freezer – but I’m not so dumb as to think that Barry will forget it’s in there. Bummer.

Verdict

So, I’ve deduced that honey and maple syrup are GREAT ice cream sweeteners! Don’t waste your time or cream on the stevia. Maple syrup is now our sweetener of choice. Also, Newman’s Own Organic Oatmeal Chocolate Chip Cookies might also make a great topping…or so I’ve heard. *Cough*

Stacy’s Base Vanilla Ice Cream Recipe

  • 1 cup whole milk
  • ¾ cup turbindo sugar (or 2/3 cup honey or maple syrup)
  • Pinch of salt
  • 1 tablespoon vanilla
  • 2 cups heavy cream
  1. Combine milk and sugar, stirring until sugar is dissolved (you will have to heat the milk a tad to get the sugar or the honey to dissolve quickly).
  2. Add salt, vanilla, and cream. Stir well.
  3. Refrigerate for 2-24 hours.
  4. Churn according to directions.
  5. Devour. Holy cow, Batman.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Paul Montgomery says

    November 15, 2021 at 9:45 pm

    Great work Stacey!! I’ve made your recipe with 2 scraped vanilla beans but everything else the same as yours!!!
    The beans are exquisite but just too expensive to use every time!!!! Your recipe, as does mine, makes about a quart. I only wish it made more!! Thanks again!

    Reply
    • staceface1981 says

      November 16, 2021 at 1:33 pm

      Vanilla beans are a thing of beauty!

      Reply
  2. Margie Weaver says

    August 13, 2020 at 9:38 pm

    I’m so happy to see that honey and maple syrup both work in ice cream recipes. I finally invested in a Cuisinart maker, and will make my first batch as soon as the bowl freezes.

    I don’t know why there’s no commercial ice cream without the gums and sugars, and I don’t know what’s taken me so long to make my own.

    I’m wondering if you can tell me why most recipes have both a portion of whole milk and a portion of heavy cream. In Washington State, we have access to beautiful raw Jersey cream and whole milk. Is there a reason for the combination?

    Thanks again for saving me some cream trial and error. 🍦

    Reply
    • staceface1981 says

      February 16, 2021 at 11:56 am

      Hey Margie! I am so sorry – this message JUST posted today 2/16/21. The reason for part heavy cream and part milk is because the cream keeps it from freezing hard as a brick because of the higher fat content. If you try to do all milk, it’s too hard to scoop. If you do all cream….pricey! 🙂

      Reply
    • Amber Harston says

      February 15, 2022 at 5:25 pm

      This comment from Margie pretty well sums up everything I wanted to say! Can’t wait to make some maple sweetened ice cream with my new Cuisinart this weekend. Thank you so much Stacy! – and thank you for getting that clarified about the milk and cream combination Margie.

      Reply
      • Stacy says

        February 16, 2022 at 8:52 am

        Good luck! <3

        Reply
  3. Lettie says

    November 14, 2019 at 2:50 pm

    The maple syrup option is our favorite! Thank you so much for sharing!

    Reply
    • Stacy says

      November 14, 2019 at 4:10 pm

      Maple syrup is always a good choice!

      Reply
  4. Brenda says

    August 5, 2019 at 10:17 pm

    I love this ice cream. I add cinnamon usually but this time I used espresso powder too. Fabulous!

    For sweetener I have been using agave or Lyle’s Golden Syrup.

    Reply
  5. Ingrid says

    June 17, 2016 at 7:28 pm

    Hi! I’m excited to try this recipe as I’ve got two kids and a newly acquired ice cream machine. I sweeten everything with maple syrup too. Maybe it’s the Canadian in me. Haha! Ok so I have two questions…1) can I make this with 2% milk only? No heavy cream? 2) How much cocoa powder do you suggest I add to make chocolate?

    Thank you!

    Reply
    • Stacy says

      June 20, 2016 at 11:29 am

      Hi Ingrid! Using milk instead of cream won’t give you as good of a creamy result, but it will work. It also may make the ice cream hard as a brick when you freeze it.
      I haven’t made it chocolate, but I would start with around 1/2 cup. You might need to taste it and see if you need more sweetener. 🙂

      Reply
  6. Jerel says

    April 13, 2016 at 4:05 pm

    Since this site doesn’t post dates on the messages I have no idea how old this thread is. Nevertheless, I would like to contribute an alternative: Full-fat coconut milk as a replacement for the milk and cream. It’s awesome, and you get the medium-chain triglycerides that you don’t get very many places. There are many people who prefer not to consume cow’s milk, but there really is nothing that tastest exactly the same. Not surprising, really, as how many things in this world taste exactly the same, right? But using regular (not light) coconut milk, or even coconut cream, makes a delicious desert. If you want to embrace the coconut, throw some unsweetened coconut in the mix when you first put it together. By the time you churn it will be WONDERFUL! Personally I prefer more of a custard ice cream so I use eggs etc. Enjoy!

    Reply
    • Stacy says

      April 13, 2016 at 5:04 pm

      Coconut milk is a great idea!

      Reply
  7. Sarah says

    March 21, 2016 at 10:40 am

    Hi,
    I’m so happy I found this!! Thanks for sharing!
    I’ve been looking for a low sugar alternative to make ice cream for my baby (6 months). I was hoping to use breast milk instead of other dairy, in all of your ice cream making adventures, have you tried dairy alternatives that keep a fairly creamy texture? I have tried a chocolate recipe for myself using whole milk instead of cream, and it’s great but the amount of chocolate in it is maybe what keeps it creamy.
    Thanks!

    Reply
    • Stacy says

      March 25, 2016 at 10:11 am

      Fat in the dairy mixture is what keeps the creamy texture.

      Reply
  8. Guy says

    February 13, 2016 at 1:06 am

    As a man, I feel you look like a feminazi and I feel Barry sounds whipped. But, I do like your instructions though. Thanks! 🙂

    Reply
  9. Pete says

    October 14, 2015 at 7:45 pm

    Add a few teaspoons of Vodka with the stevia. the alcohol doesnt freeze so it helps the smaller ice crystals form the same way sugar does. Its not enough alcohol to worry about effects and vodka wont add unwanted flavor.

    Reply
    • Lauren says

      May 16, 2019 at 2:10 am

      Thanks for the tip!

      Reply
  10. Janet Coe Bolton says

    August 30, 2015 at 5:28 pm

    If you’re ever inspired to try the stevia again (after all, sugar is sugar, even in the form of honey and maple syrup) you can use a trick the big processed food people use, only in reverse. Low fat processed food usually has more sugar in it, partly to thicken the texture for better “mouth feel”. When removing sugar, which thickens by its syrupy texture, just increase the fat with healthy fat. Include some very good for you coconut oil (choose one with or without the coconut flavor). The quantity will depend on how fat your base is. Add a spoonful at a time as it churns for better distribution. Or if you use a cooked base with eggs, add it then, as the eggs will help emulsify the fat. Happy eating!

    Reply
    • Stacy says

      August 31, 2015 at 2:00 pm

      We just prefer the honey and maple syrup. 🙂

      Reply
  11. Amy Kinard says

    August 10, 2015 at 11:04 am

    First,THANK YOU!!! I recently found out that I have a serious sensitivity to cane sugar, so honey, maple syrup and coconut sugar are the only sweeteners I can have and I have been missing ice cream more than anything.
    Have you tried any add ins with this base? I was thinking of adding some berry puree,or maybe cocoa powder and a little peanut butter? If so, any idea of the amounts to use? I was also thinking I’d love a mint chocolate chip, which I could use coconut sugar sweetened dark chocolate and some mint extract. Ahhhhh! Too many ideas!

    Reply
    • Stacy says

      August 10, 2015 at 3:20 pm

      Yes, this is my base so I just add whatever I want. I am not sure of quantities because I don’t usually measure. 🙂

      Reply
  12. Tracy says

    February 24, 2015 at 7:29 pm

    Can I use the unsweetened Vanilla Almond Milk and omit the cream? Like to lower the calories and sugar issues? Thank you Stacey.

    Reply
    • Stacy says

      February 24, 2015 at 8:15 pm

      You can try it – it definitely won’t freeze well because the fat is what makes it creamy. It would freeze solid as a brick. Ha ha!

      Reply
  13. Matt Lombard says

    February 6, 2015 at 12:40 pm

    Hi Stacey- just curious with the honey and maple sweeteners which flavor showed through more? I would like to sweeten my ice cream alternatively without compromising the flavor of vanilla and other flavorings. Could you use less than 2/3 of a cup and still realize a sweet taste? Im guessing the maple syrup showed through more than the honey? thanks!

    Reply
    • Stacy says

      February 9, 2015 at 2:58 pm

      Actually no – I think honey has a stronger flavor. I almost always taste it any time I use it…but not so for syrup. That might be because I’m not a huge honey lover. 🙂 You could try 1/2 cup and see?

      Reply
  14. Emily Cook says

    June 22, 2014 at 11:04 pm

    how much ice cream does this make stacy?

    Reply
    • Stacy says

      June 25, 2014 at 2:21 pm

      That’s an excellent question – hard to tell since I start eating it directly from the container. :-0

      Reply
  15. Daisy says

    November 4, 2013 at 7:32 pm

    Hi Stacy! I am just beginning to embark on the world of yummy eating without refined white sugar. The first thing I need to replace.. ice cream! 🙂 Just wondering, have you tried date syrup/date sugar or agave syrup as sweeteners? Thanks! Daisy

    Reply
    • Stacy says

      November 5, 2013 at 3:18 pm

      No, we don’t use agave syrup because of the HIGH GI rating. 🙂

      Reply
  16. Stacy says

    June 18, 2013 at 7:18 am

    You should never tell on yourself!!

    Reply
  17. Jess says

    June 17, 2013 at 10:28 pm

    This is flipping amazing. My ice cream maker wasn’t totally frozen so it didn’t set up all the way. I may or may not have used a straw to drink the milkshake consistency stuff. Can’t wait to make it again!

    Reply
  18. laura says

    January 21, 2013 at 3:47 am

    you might consider that a granulated stevia would work better in ice cream than the liquid… just my thoughts. i’m researching and there seem to be some lovely stevia recipes on line.

    Reply
    • Stacy says

      January 21, 2013 at 7:00 am

      I do have the powdered version as well – I might have to give that a shot when I’m not so worried about losing the cream. 🙂

      Reply
  19. Mary @ Fit and Fed says

    May 6, 2012 at 5:23 pm

    Interesting comment from Emily! My current natural sugar fave is blonde coconut sugar, it’s low glycemic and has a nice caramel flavor. But I’m certainly not going to argue with maple syrup! I use sugar when I’m making something like a chocolate dessert that requires it. I also like making fruit-based sorbets that use frozen banana for the sweetener. Sometimes I don’t want the banana flavor and then I’ll use something else like agave. There are a lot of possibilities, it’s just fun to experiment, and yes, I think almost anything you make yourself will end up healthier than if you bought it at the store. Price-wise, to buy an ice cream that included only the whole ingredients you would use at home would be much more expensive.

    Reply
    • Stacy says

      May 7, 2012 at 7:39 am

      I need to venture into sorbet! Barry loves it, but I’m not a fan. 🙂

      Reply
  20. Alea @ Premeditated Leftovers says

    April 2, 2012 at 12:01 am

    Great ideas! I have been cutting back on refined sugar in our diet, but haven’t tried making ice-cream yet.

    Reply
    • Stacy says

      April 2, 2012 at 3:18 pm

      And once you start, you won’t stop….it’s AWESOME!!

      Reply
  21. Becca C says

    March 26, 2012 at 5:02 pm

    Oooh sweet! After the baby gets here, your new excuse will be that you’re nursing and need those 300 extra calories! 😉

    Reply
    • Stacy says

      March 27, 2012 at 6:58 am

      You’re a stinkin’ genius.

      Reply
  22. Amanda says

    March 22, 2012 at 8:49 pm

    I’m so asking for an icecream maker for my birthday!

    Reply
    • Stacy says

      March 23, 2012 at 7:41 am

      GIRL, you will love it!!!!

      Reply
  23. Angela says

    March 22, 2012 at 8:29 pm

    Thank you for sharing this. I made it with the maple syrup. This was a HUGE HIT with the entire family, even the less crunchy ones! 🙂

    Reply
    • Stacy says

      March 23, 2012 at 7:41 am

      Maple syrup might be the best sweet of all time. 🙂

      Reply
  24. Heather :) :) :) says

    March 22, 2012 at 7:51 pm

    I really like using raw honey as a sweetener for just about everything. It’s the only “sugar” that I use.. Love and hugs from the ocean shores of California, Heather 🙂

    Reply
    • Stacy says

      March 23, 2012 at 7:41 am

      I’m eager for the bees to start doing their thing again around here. 🙂

      Reply
  25. Emily says

    March 22, 2012 at 3:35 pm

    If you get a chance to see the Good Eats episode “Churn, Baby, Churn”, Alton Brown talks about the science behind using some form of sugar in ice cream, although he uses white sugar. The chemical makeup of sugar (and the similarity of honey and maple syrup) makes ice cream creamy – without it, it really becomes frozen cream, which is why the stevia did not work, and why using any type of non-sugar based sweetener will not make a good ice cream.
    I’ve been using that same recipe for my last few batches, and was just getting ready to experiment with maple syrup and honey. Thanks for doing it for us! Looking forward to trying it out. One of my favorite ice cream toppings is honey and cinnamon.

    Reply
    • Stacy says

      March 22, 2012 at 4:42 pm

      Honey and cinnamon were made to be together – it’s love at first bite. 🙂 And thanks for that explanation! It makes perfect sense to me!

      Reply
  26. Christy, The Simple Homemaker says

    March 22, 2012 at 2:46 pm

    Thanks for being the guinea pig! Next time you need ice cream testers, let us know!

    To Bethie above:

    My hubs is a trained science guy, too, from Marquette University, and we have had this same discussion, and researched it ad nauseum. 😉 I will agree that the body recognizes a sugar molecule as a sugar molecule and will respond in kind. That said, you cannot discount the fact that with unprocessed honey and minimally processed maple syrup, you are consuming nutrients that are not available in HFCS. Also, when something is consumed within the matrix in which it was originally made (by God and the bees or trees, not by the chemists), it is not a straight shot of sugar; in other words it delivers “stuff” along with the sugar to aid a healthy body in processing it internally, and to reduce the spike/crash effect sugar otherwise has on the blood sugar. So, scientifically, yes, sugar is sugar in its basic molecular structure, but nutritionally, honey and maple syrup are better.

    That said, I’m currently avoiding ALL sugar AND dairy for my nursing baby with allergy problems, so…sadly…no ice cream for me. 🙁

    Reply
    • Stacy says

      March 22, 2012 at 4:45 pm

      Christy, thanks for explaining that so well. 🙂 It makes total sense.

      And also, I will eat all of your ice cream and tell you all about it. You’re welcome. I make sacrifices for my friends.

      Reply
  27. Anne @ Quick and Easy Cheap and Healthy says

    March 22, 2012 at 1:54 pm

    Yum!

    Reply
    • Stacy says

      March 22, 2012 at 1:59 pm

      Ditto!

      Reply
  28. Meghan @ Whole Natural Life says

    March 22, 2012 at 12:17 pm

    Like you, I’ve also tried to tweak ice cream recipes so that I can enjoy ice cream more often without feeling guilty. We’ve found that using a combination of honey and stevia works well. For some reason using a little bit of honey with the stevia is worlds better than the stevia on its own.

    The texture is not the same as regular ice cream, but I’ve been making low-sugar ice cream for years now so I guess I’m just used to it. I still think it’s delicious.

    Reply
    • Stacy says

      March 22, 2012 at 1:07 pm

      I never thought to combine the two….but we didn’t care for just the plain stevia. The maple syrup is our favorite, but a little pricey. 🙂

      Reply
  29. Rebecca says

    March 22, 2012 at 11:20 am

    *goes out and stocks up on maple syrup*
    *remembers I do not own an ice cream machine and buys one of those as well*

    I have been resisting buying an ice cream machine because I did not want to consume that much sugar on a regular basis. (And believe me it will be regular!) I had wondered about using a natural sweetener, but didn’t want to make an investment on a machine only to have the natural sweetened ice cream be gross. Two cups of heavy cream does not bother me nearly as much as the sugar! As for your comment to the poster above, I agree with you, Stacy, I would much rather feed my family honey or maple syrup then the “white poison” or HFCS. But she is right to say moderation is the key in everything! (I wish ice cream was an exception!) Thank you for this post!!

    Reply
    • Stacy says

      March 22, 2012 at 1:10 pm

      “All things in moderation, including moderation.” 🙂 That’s my favorite quote by Oscar Wilde.
      And honey, if you have to blame your ice cream buying extravaganza on me, you just go right ahead. lol I’ll be happy to take the fall for ya…and your family will love me after that anyway. 😉

      Reply
  30. Rebekah says

    March 22, 2012 at 9:52 am

    I bet you could use the honey, some cinnamon, and maybe some cinnamon baked tortilla crisps to make fried ice cream style ice cream. Yummmmm ……

    Reply
    • Stacy says

      March 22, 2012 at 1:13 pm

      Ohhhhhhhhhhh, you DID just go there, didn’t you? *Slobber*

      Reply
  31. Katherine says

    March 22, 2012 at 9:11 am

    Hi, my name’s Katherine and I have a problem…

    Stacy, you may just love ice cream as much as I do!

    Reply
    • Stacy says

      March 22, 2012 at 9:30 am

      I’m blaming it all on this baby! After he/she comes, I’ll have to come up with a different excuse. lol

      Reply
  32. Shannon says

    March 22, 2012 at 8:06 am

    I never thought of using honey or maple syrup to sweeten my ice cream. I might have to try it. We just bought a Yonana to make ice cream out of bananas and frozen berries and we are loving that around here right now. I think I’ll need to try honey ice cream though because I love honey!

    Reply
    • Stacy says

      March 22, 2012 at 8:09 am

      It’s super delicious! So, you’re making sorbet? I think mine does that too, but I haven’t tried it yet – we’re stuck on ice cream. lol

      Reply
      • Shannon says

        March 22, 2012 at 8:14 am

        Well I have the same ice cream maker as you, but this new “machine” the Yonana takes bananas and other fruit and makes it into the same consistency as ice cream. I gave up refined sugar for lent and wanted some ice cream! 🙂

        Reply
        • Stacy says

          March 22, 2012 at 9:31 am

          Oh dear. I so wish I hadn’t heard about this…..now I think I need one. LOL

          Reply
  33. Bethie says

    March 22, 2012 at 6:57 am

    Hi, I too love homemade ice cream, but I hate to burst your bubble, the sweeteners you used are no less caloric nor any healthier than f you used high fructose corn syrup, straight can sugar, beet sugar or any other type of real sugar. Sugar is sugar is sugar, and the body recognizes it all the same way. Sorry, but my dad is a science professor (all the good ones like Biology, Chemistry, Anatomy and Physiology, etc) and sugar is sugar.

    Enjoy your tasty treat, just do so in moderation. And remember, dark chocolate is full of antioxidants and the more you get the better you feel, so load up on the good dark chocolate…ever tried broken up Godiva dark chocolate truffles in your homemade ice cream? I do believe God puts his fingers in when it’s churning!!! It’s that good! All the best, Beth

    Reply
    • Stacy says

      March 22, 2012 at 9:09 am

      Thanks for the comment Beth, but I have to disagree with you to a certain extent. Yes, honey and maple syrup might be the same in calorie content but honey IS better for you than high fructose corn syrup….it’s not processed and it comes straight from the source. Our family tries to embrace the lifestyle of eating things as closely as possible to the way God made them.
      God mentions honey several times in His Word as a blessing and something good. So, for me that means it’s okay to eat it. Do we eat it every day with every single meal? Nope. All things in moderation.
      I am sorta confused about your comment equaling honey and maple syrup to HFCS…they’re not even remotely close. I feel much better about feeding my family a bowl of homemade ice cream with honey…I have to say it IS better than running to the store and letting them eat Hershey’s ice cream that’s chock full of HfCS and who knows what else.
      I haven’t tried truffles in my ice cream, but that’s an excellent suggestion! Usually if truffles enter this house, they enter my mouth before they have a chance to make it anywhere else. LOL

      Reply
    • lisa says

      March 27, 2012 at 1:11 pm

      for Bethie: I think saying “sugar is sugar” is like saying “air is air. It doesn’t matter if you breathe smog and toxin filled air or crisp clean mountain air. Your body processes the oxygen out of it.” Oh, but there is so much more to it than that!

      Reply
      • Stacy says

        March 27, 2012 at 1:17 pm

        That’s a really great analogy. 🙂 Thanks Lisa!

        Reply
    • Pam says

      May 5, 2016 at 6:28 am

      Beth, to see if your dad is correct, try a couple of months of eating refined processed sugar that is in everything these days, and then try a couple of months of eating honey or maple syrup in place of the sugar. I guarantee you will feel the difference in your body. That will tell you your dad is wrong. Science is just beginning to recognise the complex interaction between the gut and the rest of the body. Unfortunately what mainstream science has been telling us for years is incorrect. God knew what He was doing with our bodies and food.

      Reply
      • Emmy says

        August 29, 2022 at 10:27 am

        Pam, amen! I’ve done just that! I gave up the white devil and only use honey and maple syrup and I feel so much better! Seriously a game changer!

        Reply
  34. Yolanda says

    March 22, 2012 at 6:49 am

    THANK YOU…..

    Reply
    • Stacy says

      March 22, 2012 at 7:48 am

      You’re very welcome. 🙂

      Reply
  35. Brandy says

    March 22, 2012 at 6:16 am

    I’m beginning to think that there’s nothing maple syrup can’t do. I love it so.

    Reply
    • Stacy says

      March 22, 2012 at 7:15 am

      Preach it!

      Reply


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