Well, no.
Sugar is necessary not just to make ice cream sweet and palatable but also soft and scoopable.
This is because sugar freezes at a much lower temperature compared to a liquid such as water, and it is this low freezing point that allows sugar to remain as a viscous substance even when it is in the freezer.
Therefore, by adding more sugar to your ice cream, more of your ice cream is not frozen up completely, and you are effectively making it softer.
Ice cream that contains very little or no sugar becomes very hard, icy and grainy. Most of the time, ice cream with little or no sugar becomes impossible to scoop when in a frozen state.
The mouth feel of zero sugar ice cream is also not desirable. It is crumbly and too coarse.
Sugar is necessary not just to make ice cream sweet and palatable but also soft and scoopable.
This is because sugar freezes at a much lower temperature compared to a liquid such as water, and it is this low freezing point that allows sugar to remain as a viscous substance even when it is in the freezer.
Therefore, by adding more sugar to your ice cream, more of your ice cream is not frozen up completely, and you are effectively making it softer.
Ice cream that contains very little or no sugar becomes very hard, icy and grainy. Most of the time, ice cream with little or no sugar becomes impossible to scoop when in a frozen state.
The mouth feel of zero sugar ice cream is also not desirable. It is crumbly and too coarse.
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