*I don't recommend replacing the
xylitol with a more concentrated sweetener. The sugar alcohols help keep the ice cream from freezing so hard. I haven't tried
erythritol and don't know if it has the same properties as xylitol or not. I prefer the taste of xylitol but you're welcome to experiment with other options.
**I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. We buy
this brand from Amazon.
-Glucomannan brands can vary in strength, so if yours is on the strong side and you think it makes this ice cream slimy or masks too much flavor, feel free to decrease the amount (don't omit). This was the amount that worked best for me; I use
Konjac Foods brand glucomannan.
-Feel free to add some crushed sugar-free peppermints or a
chocolate ganache swirl to take it over the top! The Plain Hot Fudge Sauce (pg. 413) or Peanut Butter Hot Fudge Topping (pg. 414)
from my cookbook would be great toppings.