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This sugar free ice cream is smooth and creamy, made with just three ingredients! No ice cream maker is needed, and it’s quick to make and easily customizable!
Craving more sugar free desserts? Try sugar free fudge, sugar free pudding, and sugar free cookies next.
Until recently, there were few–if any–decent sugar-free ice creams at the grocery store. While that’s changed (hello, Breyers and Skinny Cow), I remain steadfast that ice cream should NEVER cost $10 for a pint, especially when it’s so easy to make at home. Inspired by my keto ice cream, this homemade recipe is a game-changer!
Table of Contents
Why I love this recipe
- 3 base ingredients. All you need is coconut milk, heavy cream, and powdered sweetener. The rest of the ingredients are totally optional.
- Over 6 flavor options! The base is vanilla, but you can add all sorts of flavorings to put your own spin on it.
- Guilt-free. No corn syrup or added sugar means no spikes in your blood sugar levels, which is important to everyone, especially if you have diabetes. Plus, it’s naturally low-carb and easy to make vegan.
- Instantly satisfy your sweet tooth. Kids and adults alike will love this ice cream recipe–just ask my whole family!
★★★★★ REVIEW
“Thanks! It came out perfectly! I put it in one container, which next time I’ll separate into individual ones.. this is going to be a regular recipe made now 😊 makes keto easier for me and my sweet tooth” – Rebecca
Ingredients needed
- Coconut milk. Canned and full fat coconut milk. Chill them the night before in the refrigerator, so the cream portion will separate from the liquid.
- Heavy cream. Also known as double cream or thickened cream.
- Powdered sugar substitute. A sugar free version of powdered sugar. I used keto powdered sugar. Alternatively, you can use allulose, but you’ll need to increase the amount.
- Vanilla extract. Optional, but gives a light vanilla flavor. For even more vanilla flavor, add the seeds of one vanilla bean.
- Vodka. Optional, but it makes the ice cream more scoopable and adds a creamy texture. As for the flavor, don’t worry; you won’t be able to taste it at all.
How to make sugar free ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Whip the coconut cream. From the cans of coconut milk, transfer the cream portion to a large mixing bowl. Using a hand mixer, beat until creamy.
Step 2- Whip the cream. In a separate bowl, add the heavy cream and beat until soft peaks form. Add the sweetener and optional ingredients and beat until combined.
Step 3- Combine. Slowly fold the whipped coconut cream into the heavy cream mixture. Mix until combined, then transfer to the chilled loaf pan and cover. Freeze the pan for 2 hours to firm up. Let the ice cream sit at room temperature for 10 minutes before serving.
Arman’s recipe tips
- Chill your loaf pan. I usually put mine in the freezer overnight so the ice cream firms up quicker.
- Make it vegan. Swap the heavy cream for a plant-based alternative.
- Swap the vodka. If you’re making this for kids and don’t want the vodka, swap it for ¼ teaspoon of xanthan gum.
- Check it often. I don’t usually have this problem when I add the vodka, but it’s good to check the ice cream every 30 minutes or so as it’s freezing and give it a quick mix so it doesn’t get ice crystals.
Flavor variations
As mentioned earlier, this recipe is for a simple vanilla-flavored ice cream, but it’s SO easy to customize with other flavors. Here are a few to get you started:
- Chocolate ice cream. Add 1/2 cup unsweetened cocoa powder.
- Chocolate chip ice cream. Fold in 1/2 cup sugar free chocolate chips.
- Mint ice cream. Add 1/2 teaspoon peppermint extract and chopped-up keto peppermint bark.
- Strawberry ice cream. Fold in 1/4 cup sliced strawberries.
- Peanut butter & jelly ice cream. Fold in ¼ cup of peanut butter and ¼ of raspberries.
- Salted caramel ice cream. Drizzle 1/2 cup sugar free caramel syrup.
Storage instructions
To store: Ice cream should always be stored in the freezer completely covered. If there are any open pockets, the ice cream will get freezer-burnt.
To re-freeze: I don’t recommend re-freezing your ice cream more than once, or it will become icy. Instead, place the ice cream into several sealable containers or individual plastic tubs for smaller servings.
More healthy ice cream recipes to try
- Almond milk ice cream
- Coconut ice cream
- Cashew milk ice cream
- Protein ice cream
- Low calorie ice cream
- Or any of these ice cream recipes
Sugar Free Ice Cream
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
Instructions
- Place a loaf pan in the freezer.
- From the cans of chilled coconut milk, separate the cream portion from them and place it in a mixing bowl. Using a hand mixer, beat together until smooth and creamy.
- In a separate bowl, add your heavy cream and beat together until soft peaks form. Add the sweetener, vodka, nd vanilla extract, if using them, and beat until combined.
- Slowly fold the whipped cream into the heavy cream mixture and mix until combined. Transfer to the chilled loaf pan and cover completely. Place in the freezer for at least 2 hours to firm up.
- Let your ice cream sit at room temperature for 10-15 minutes, before serving.
Notes
Nutrition
Originally published August 2022, updated and republished April 2024
Do you have any hard cove books s of your recipes i could buy?
I do, Clair, but save your money- the free recipes on my website are better 🙂
Is there anything I can replace the coconut milk with? What about rice milk? Heavy cream? Regular milk? With so like to make this now but don’t have the coconut milk.
Heavy cream should works!