This sugar free ice cream is so smooth and creamy, you won’t believe it is made with just 3 ingredients! No ice cream maker needed, it’s quick to make and easily customizable!
Sugar free ice cream
Over the past few months, I’ve been making a huge effort to cut out excess sugar from my day to day life. I generally follow a pretty healthy diet, full of vegetables, fruits, and proteins. However, I’ve found myself reaching for the sweets, especially when my sleep schedule has been thrown off.
One of my vices is ice cream, and the first dessert I turn to when the sugar cravings hit. Instead of cutting it out completely, I tried to find sugar free alternatives. While I do enjoy grocery store brands like Edy’s slow-churned, Rebel, and Arctic zero, I can’t justify paying so much money for a tiny little tub. Instead, I’ve resorted to making my own version at home!
I’ve been meaning to share a sugar free ice cream recipe for quite some time. It’s been my go-to dessert when I’ve been cutting out sugar, and needs just 3 main ingredients. The best? There is no ice cream maker needed!
No sugar and no eggs are needed, but you’d never tell. The texture is super smooth, rich, and creamy. It’s sweet, easily customizable, and has no coconut flavor at all.
A few friends and I are cutting out processed sugar for the entire month and I shared this ice cream with them and NO ONE believed me when I said that it had zero sugar or carbs- They thought it was a sugar bomb!
How do you make sugar free ice cream?
- 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.
- Sugar free confectioners’ sugar– A sugar free version of powdered sugar. I used keto powdered sugar. Alternatively, you can use allulose, but you’ll need to increase the mount.
- Vanilla extract– Optional, but gives a light vanilla flavor.
- Vodka– Optional, but makes the ice cream even more scoopable and creamy.
Start by separating the cream from the liquid in the cans of coconut milk and add it to a large mixing bowl. Using a hand mixer, beat the coconut cream until thick and creamy. In a seperate bowl, add your heavy cream and beat until soft peaks form. Beat in the powdered sweetener and vanilla extract, if using it. Next, fold through the heavy cream into the coconut cream until combined. If using the vodka, add that in at the end.
Now, transfer the ice cream into a loaf pan and cover completely with plastic wrap. Place it in the freezer for 2-3 hours, or until frozen. Let your ice cream sit at room temperature for 10 minutes, before serving.
Tips to make the best homemade sugar free ice cream
- Place your loaf pan in the freezer prior to making the ice cream.
- The vodka (or any spirit) is completely optional, but makes scooping the ice cream much easier. There is no vodka or alcoholic taste at all.
- The ice cream will be hard when removed directly from the freezer. Let it sit for 10-15 minutes first, before scooping out.
Is this a diabetic ice cream?
While this ice cream has no sugar in it, please understand that I am not a medical professional. While I am very knowledgeable about diabetics (my father is diabetic), every person’s carbohydrate and sugar needs are different.
While this ice cream has no sugar in it and would be considered suitable for diabetics, I’d still seek professional medical advice
While this ice cream tastes delicious on its own, here are some fun flavor options for some variety!
- Chocolate– Add 1/2 cup unsweetened cocoa powder.
- Chocolate chip– Fold through 1/2 cup sugar free chocolate chips.
- Mint- Add 1/2 teaspoon peppermint extract and chopped up peppermint bark.
- Strawberry– Fold through 1/4 cup sliced strawberries.
- Salted caramel– Drizzle 1/2 cup keto caramel sauce.
Storing and re-freezing no sugar vanilla ice cream
- 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 refreeze: 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 sugar free dessert recipes to try
Sugar Free Ice Cream
- 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.