The scientist in me always loves a good experiment. I decided to try making a Ninja Creami Peanut Butter Chocolate Ice Cream holding everything else constant besides the sugar content. I used these three types:
- Lakanto (an erythritol sweetener)
- Allulose
- Cane Sugar (as the control)
I wanted to compare how each of the sugars compare in mixing ability, consistency, taste, and flavor.
While it may be difficult in this format to share the taste and flavor, I can share the results of how it looks and let you decide for yourself which to use in your Creami creations.
