Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or worse, or require modification, since I'm not using sugar?

Output: How do I make sugar-free ice cream without a machine?


Input: Consider Input: The bag of coffee I am using instructs to "Add 2 1/2 tablespoons (37 ml)" of ground coffee. When I measure out 2 1/2 tablespoons onto my food scale, it only comes out to about 13 ml. Why does my 2 1/2 tablespoon measurement not equal 37 ml?

Output: Why does my 1 tablespoon of coffee grounds not equal 15 ml?


Input: Consider Input: Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes.I recently tried the recipe again, but I have no longer a big oven, so I used my little one (with heat source at the top and bottom).The cookies were still almost liquid after 15 minutes, and I though that was my oven that was too old and not keeping a good temperature; I tested on another oven that is new, and I got the same result.Does the little oven heat less than the big one? If yes, what do I need to do to adjust the temperature and/or the time? If not, what am I doing wrong?The recipe is:125 grams of soft butter125 grams of brown sugar175 grams of white flourone egg1 cc of baking powder 100 grams of chocolate chip  Mix all except chocolate chip. When you have a homogeneous substance, add the chocolate chip. Bake them 7 minutes at 180 °C. they're still very soft after that delay but they will harden.


Output: Is a little oven less hot than a bigger oven?