Scoop Kitchen
Why sugar matters in the CREAMi
Sugar lowers the freezing point of the base. More dissolved sugar means more of the water stays unfrozen at freezer temperature, so the tubpint shaves into something soft and creamy. Take the sugar out and the tubpint freezes harder and icier, and the first spin is more likely to be powdery.
So a good substitute has to replace the softness, not just the sweetness.
How the sweeteners compare
| Sweetener | Softness vs sugar | Notes |
|---|---|---|
| Allulose | As soft or softer | The closest to sugar in the CREAMi. About 70% as sweet. Not sold in the EU or the UK. |
| Erythritol | Softer at first, then hard | Crystallises in the cold, so tubspints turn gritty and hard. Keep it to half of the sweetener at most. |
| Stevia, monk fruit | No softening | Used in tiny amounts, so they add sweetness only. TubsPints freeze harder. Many granulated blends are mostly erythritol. |
| Sucralose, sugar-free syrups | Little softening | Good for flavour. Add body another way. |
| Honey, maple syrup | Softer than sugar | Not sugar-free, but a tablespoon makes a lite tubpint noticeably softer. |
How to keep sugar-free tubspints creamy
- Use Lite Ice Cream, and expect to Re-spin with 1 to 2 tbsp of milk.
- Add body: 15 g cream cheese, 1 tbsp sugar-free pudding mix or ΒΌ tsp xanthan gum.
- Keep a little fat. A spoon of cream or nut butter makes a big difference.
- Let the tubpint stand on the counter for 5 to 10 minutes before spinning.
Swapping sugar in a recipe
For allulose, use the same weight as the sugar, or up to a third more if you want it as sweet. For erythritol blends, replace no more than half the sugar and keep the rest as sugar or allulose. With pure stevia or monk fruit, sweeten to taste and add one of the body helpers above.
In the EU and UK, where allulose isn't sold, a mix of sugar and an erythritol blend is the most practical way to cut sugar without making the tubpint hard.
