Sugar Free Ice Cream

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5 from 400 votes
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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.

sugar free ice cream.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make sugar free ice cream
  4. Arman’s recipe tips
  5. Storage instructions
  6. More healthy ice cream recipes to try
  7. Sugar Free Ice Cream (Recipe Card)

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.

homemade sugar free ice cream.

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. 

best sugar free ice cream.

More healthy ice cream recipes to try

sugar free ice cream recipe.

Sugar Free Ice Cream

5 from 400 votes
This sugar free ice cream is so smooth and creamy, you won't believe it's made with just 3 ingredients! No ice cream maker needed and easily customizable!
Servings: 8 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes

Ingredients  

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

* You can substitute this with 1/3 cup of allulose. 
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. 

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 2gProtein: 1gFat: 22gSodium: 23mgPotassium: 45mgFiber: 1gVitamin A: 875IUVitamin C: 1mgCalcium: 39mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published August 2022, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    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.

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