After his doctor warned him to cut down on sugar or face Type 2 diabetes, Jon Gordon invented Clemmy’s ice cream in his kitchen in Palm Springs, CA and named it after his cat. Clemmy’s is said to reproduce the taste and texture of the super-premium ice creams with 25 percent fewer calories, less fat (??), zero sugar, only 1 Net carb per serving, and a glycemic index of 5.5. The press release says it is the world’s first all-natural, super-premium, sugar-free and preservative-free ice cream and that it is sweetened with xylitol. It comes in vanilla, coffee, chocolate, toasted almond, and chocolate mint swirl and is carried by over 1,000 stores including Albertsons, Stater Bros., Gelson’s, Jenson’s, Harris Teeter, MDI/Lowes, and Bristol Farms. Here’s the link to read about it: http://www.clemmysicecream.com/
The first ingredient in Clemmy’s is cream (real cream!) so that’s a good start. Unfortunately, the second ingredient is maltitol syrup, and the label carries the usual warning about its side effects, so it’s not perfect. Never-the-less, I’m thrilled to have another option for tasty, sugar-free ice cream, and I’ll certainly give it a try if I can find it at my local stores!