Ice cream is a frozen food product containing fat and milk solids other than fat (i.e. protein, sugars and minerals), which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances.
Sugars have two major functions in ice cream. They make it sweet, and they control the amount of ice and hence the softness of ice cream (the higher the ice content, the harder the ice cream). Sugars also lower the freezing point of solutions and therefore reduce the amount of ice.
Removing a part or all sugar form ice cream presents a big challenge because one must pay attention to keep the freezing point as close as possible to the reference ice cream. For this purpose, most appropriate are sugar alcohols. They contribute to a much lower glycemic index than conventional sweeteners.