It's a treat and I love homemade treats vs ones from the store. If you have to work for it, then you naturally make and consume it less often. But the sugar here is what keeps the ice cream creamier by avoiding too many ice crystals forming. If you want to use honey or maple syrup, you can definitely use about 1/3 cup instead, but I only recommend that if you are going to be using up the entire batch right away and not storing any leftovers. The honey will need to be gently heated first in order to incorporate fully, then you will need to chill the base before you can churn it, unless you have an ice cream maker with a condenser like mine. I've not tried monk fruit or stevia and don't think they have the bulk necessary.