This sugar free ice cream is smooth, creamy, and made with just 3 ingredients! No ice cream maker needed, it’s quick to make and easily customizable!
The Best Sugar free ice cream
If you are after the best tasting sugar free ice cream recipe, you’ve come to the right place.
You might remember that I’ve already showed you how to make a few ice cream recipes here, like this keto one and this oat milk one, but neither has been as easy as this.
I mean, it doesn’t require an ice cream maker to make and uses just three ingredients.
Oh, and it has the best texture: smooth and creamy, and no metallic aftertaste (which many sugar free desserts are guilty of!).
By the way, if you’d like to mix-in some other sugar free treats into it, we like sugar free marshmallows or crushed up sugar free cookies.
Ingredients needed
If you’ve made any of my healthy ice cream recipes before, you would definitely have everything on hand! Here is what you’ll need:
- 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 mount.
- Vanilla extract– Optional, but gives a light vanilla flavor.
- Vodka– Optional, but makes the ice cream even more scoopable and creamy.
How to make sugar free ice cream
Simple is an understatement for this recipe. It honestly takes less than a minute to prep the mixture and then the hard part is waiting for it to set! I promise you, though, it will be worth it.
Ready to make some ice cream?
Step 1- Make the ice cream mix
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 separate 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.
Step 2- Let it freeze
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 recipe
- 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.
Flavor variations
The beauty of this ice cream is that it acts as a blank canvas. It’s so easy to customize with a plethora of flavors
- 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.
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 ice cream recipes to try
Frequently Asked Questions
While this ice cream has no sugar in it and would be considered suitable for diabetics, always seek professional medical advice to ensure it is suitable for you.
Most grocery stores stock sugar free ice cream options with a plethora of flavors. Always check to see which sugar substitute is used to ensure it doesn’t spike blood sugar levels.
Sugar Free Ice Cream With 3 Ingredients. | Just 2 Minutes Prep
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
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What would you suggest for a substitute for the heavy cream? I can’t have dairy.
Thanks
This needs the heavy cream. You are better to make another one of my ice cream recipes that doesn’t use dairy.
Why separated coconut milk instead of buying a can of coconut cream?
You can do that too, I found it was far too rich!
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
I love it! Thanks, Rebecca 🙂
I don’t have a can of coconut milk I got it in a carton how do I make coconut cream?
No idea, you need the canned coconut milk.
Can I use my ice cream maker to make this ? If so what are the steps to do it ?
Thank you
Haven’t tried, feel free to experiment and see!
I cannot do Keto so I like your BK (before keto😊) recipes. I’m low fat low carb all natural healthy ingredients. How do I best access those recipes please?
I am really excited to try this recipe! Thank for noting some flavor additions. Do you also have a suggestion for coffee flavored ice cream?
Add some coffee extract and you can experiment with ratios by adding some ground coffee in it too.
I love coffee ice cream! A friend recently told me how companies make the coffee flavored treat. They use espresso powder. I should have known. Coffee ice cream tastes just like my morning coffee only cold. Use the espresso powder and you will love it too.
This recipe turned out nicely with an ice-cream maker. This was my first try. Next time I’ll divide the amount in half, place in two shallow plastic containers (like used for take out food) and leave it for maybe 30 minutes (checking to ensure it isn’t frozen, but good and cold), then put it into the ice-cream machine.
We put the finished product in our recycled yogurt cups for individual servings which helps keep the portion size low.
Can someone recommend a non-bitter artificial sweetener?
Monk Fruit Sweetener is not bitter and is as yummy as real sugar.