Whip up this silky, Sugar Free Ice Cream Recipe in just 3 easy peasy ingredients! No high-tech ice cream machine required, and it’s ready in a snap. Plus, you can customize it however you like—your scoop, your rules!
Here’s why I’m hooked on this recipe
Got a sweet tooth but wanna keep it sugar-free? Dive into some killer treats like sugar-free fudge, pudding, or cookies. Now, let’s talk ice cream—back in the day, finding a decent sugar-free option at the store was like spotting a unicorn. Yeah, there’s more now (shoutout to Breyers and Skinny Cow), but come on, who’s paying 10 bucks for a pint? Especially when you can whip up your own at home, no sweat. This homemade recipe is the real deal, inspired by my keto ice cream—and trust me, it’s a total game-changer!
Ingredients needed For Sugar Free Ice Cream Recipe
Coconut Milk: Go for the canned, full-fat kind. Pop it in the fridge the night before so the cream separates from the liquid.
Heavy Cream: Also called double cream or thickened cream—nice and rich.
Powdered Sugar Substitute: A sugar-free powdered sugar swap. I roll with keto powdered sugar, but if you use allulose, bump up the amount a bit.
Vanilla Extract: Totally optional, but it adds a hint of vanilla. Want more? Toss in some vanilla bean seeds for an extra kick.
Vodka: Optional, but it keeps your ice cream scoopable and creamy. Don’t stress, you won’t taste it!
How to make This Recipe step by step Guide
I’ve dropped some step-by-step pics below to make this recipe a breeze to follow. For the full instructions and exact amounts, check out the recipe card at the bottom.
Step 1: Whip the Coconut Cream
Scoop the creamy part from the chilled coconut milk cans into a big bowl. Use a hand mixer to beat it until it’s smooth and silky.
Step 2: Whip the Heavy Cream
In another bowl, toss in your heavy cream and whip it up until soft peaks form. Mix in your sweetener and any other goodies you’re adding.
Step 3: Mix It All Up
Fold the coconut cream into the whipped heavy cream gently. Pour everything into a prechilled loaf pan, cover it, and freeze around 2 hours. Serve soft by letting it chill at room temperature for 10 minutes before serving.
Flavor options
I got a little carried away here, but as I told you earlier, this recipe begins as a traditional vanilla ice cream, but it’s very easy to spice up with different flavors. Here are some tasty ideas to inspire you:
Chocolate Ice Cream: Just add in ½ cup of unsweetened cocoa powder.
Chocolate Chip Ice Cream: Fold in ½ cup of sugar-free chocolate chips for a sweet crunch.
Add in ½ teaspoon of peppermint extract and some chopped keto peppermint bark. Add some sliced strawberries for Strawberry Ice Cream.
Add the nostalgic combo with folds of ¼ cup peanut butter along with ¼ cup of raspberries for Peanut Butter & Jelly Ice Cream. Add sugar-free caramel syrup-½ cup for that sweet and salty vibe in Salted Caramel Ice Cream.
Tips Sugar Free Ice Cream Recipe
- Chill that pan: I toss mine in the freezer the night before, so the ice cream firms up fast.
- Vegan-friendly swap: Trade the heavy cream for your fave plant-based option.
- Ditch the vodka: Making it for the little ones? Sub in ¼ teaspoon of xanthan gum instead.
- Keep an eye on it: If you skip the vodka, check in on your ice cream every 30 minutes while it freezes. Give it a quick stir to dodge those icy chunks!
How To Store
Storing : Always keep your ice cream in the freezer, fully covered. If there are any gaps, it’ll end up with that nasty freezer burn.
Re-freezing Advice: I wouldn’t suggest refreezing your ice cream more than once, or it’ll turn icy. Instead, scoop it into a few sealable containers or smaller plastic tubs for easy, single servings.
More Sweet Healthy Recipes
Sugar Free Ice Cream Recipe
Course: DessertCuisine: American8
servings5
minutes1
minuteWhip up this silky, Sugar Free Ice Cream Recipe in just 3 easy peasy ingredients! No high-tech ice cream machine required, and it’s ready in a snap. Plus, you can customize it however you like—your scoop, your rules!
Ingredients
2 15 oz cans coconut milk full fat and chilled
2 cups heavy cream
1/4 cup sugar free powdered sugar * See notes
2 teaspoon vodka Optional
1 teaspoon vanilla extract optional
Directions
- First, you chill a loaf pan in the freezer.
- Then you take those cans of cold coconut milk and scoop the creamy part out into a mixing bowl, then whip that with a hand mixer until nice and smooth.
- In another bowl, pour in your heavy cream and beat it with soft peaks forming. If you’re adding sweetener, vodka, and vanilla extract, combine all the ingredients well together.
- Fold that whipped cream into heavy cream mix very gently. Mix it up well, and transfer it over to your chilled loaf pan, covering it tight.
- Stick that in the freezer for at least 2 hours to set.
- Allow the dessert to sit out for 10-15 minutes before breaking into it, where you will have a smooth mixture of ice cream.
Notes
- STORING: Keep your ice cream in the freezer, fully covered. If it’s not sealed up tight, it’ll get that nasty freezer burn.
RE-FREEZING: I wouldn’t suggest refreezing your ice cream more than once, or it’ll turn icy. Instead, scoop it into a few sealable containers or smaller plastic tubs for easy grab-and-go servings.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories195
- % Daily Value *
- Total Fat
22g
34%
- Sodium 23mg 1%
- Potassium 45mg 2%
- Total Carbohydrate
2g
1%
- Dietary Fiber 1g 4%
- Protein 1g 2%
- Vitamin A 875%
- Vitamin C 1%
- Calcium 39%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
