If you are only using sweeteners such as maple syrup, honey, etc, then you should be fine as they still mainly contain sugar. However, once you start going into non-sugar based sweeteners, you will notice the icy texture you have mentioned. Using the thickeners Alyssa listed will certainly help in that regard. You can find other ice cream stabilizers out there that can also help. You may also want to try sticking to sugar-alcohols such as maltitol as they have similar properties to sugar. Maybe check out some sugar free ice cream in your local stores and see what they use! Jon@KAF

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