Sugar Free Ice Cream
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My 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 easy to customize.
Table of Contents
Why I love this recipe
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, I initially tested this recipe with granulated allulose, but the texture wasn’t as creamy as I wanted it. It wasn’t until I switched to a powdered sweetener that I got a smooth, scoopable ice cream that never tasted artificial. Here’s why I love it-
- 3 base ingredients. All you need is coconut milk, heavy cream, and powdered sweetener. The rest of the ingredients are totally optional.
- 6 flavor options. The base is vanilla, but I’m including 6 flavors my partner and I have on rotation.
- No churn. While I do own an ice cream machine, I always turn to no-churn recipes because it’s so much easier.
★★★★★ 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
Key Ingredients
Here’s what goes into sugar free ice cream, along with my kitchen notes. Full measurements are in the recipe card below.
- Coconut milk. Canned and full-fat coconut milk. Chill them in the refrigerator overnight so the cream portion separates from the liquid. You can drink the liquid or use it in my coconut smoothie.
- Heavy cream. Full-fat cream will yield the creamiest ice cream, but reduced-fat cream also works.
- 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 blend it in a food processor until it reaches a fine, powdery texture (about 30 seconds).
- Vanilla extract. Optional, but gives a light vanilla flavor. For even more vanilla flavor, I sometimes add the seeds of one vanilla bean. It’s great when serving guests.
- 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
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, beat the heavy cream 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. I really like Flora heavy cream (found in Whole Foods), as it whips well and freezes beautifully.
- Swap the vodka. If you’re making this for kids and don’t want the vodka, swap it for ¼ teaspoon of xanthan gum. Don’t add any more, or else the ice cream will be gummy.
- 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 while 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 easy to customize with other flavors. Here are the six my partner and I rotate through:
- 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. I make this every holiday season.
- Strawberry ice cream. Fold in 1/4 cup of 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.
Sugar Free Ice Cream
Video
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
More sugar free desserts
- Sugar free fudge– Just 3 ingredients and full of rich, chocolate flavor.
- Sugar free pudding– I developed this recipe after being a little obsessed with the Jell-O brand packaged variety.
- Sugar free cookies– 3 ingredients, no flour, and perfectly soft and chewy.
- Sugar free marshmallows– I tested these endlessly until they tasted like the real thing.
Originally published August 2022
I’m going to make this sounds so simple and comments sold me, I was wondering can I use just a straight can of coconut cream and how much??
Hi Dorrel, yes you can! You’ll need about 1 and 3/4 cups of coconut cream. Let us know how you go!
Delicious!
best sugar free ice cream recipe! It’s so creamy!!
Hi there
Love the sugarfree ice cream recipe. Is it possible to make this in an ice cream machine instead of just putting a tub in the freezer ?
Hi Neil, yes that should be ok! I would chill the base for a couple of hours in the fridge before using the machine to help it work more efficiently. Follow the instructions for your particular machine and it should be fine. Let us know how you go!
Please clarify for me – are we using ONLY the thicker creamy portion of the coconut milk that collects on top after chilling?
IOW not the watery milk underneath.
Approximately how much by volume? 1/2 cup 1 cup?
I’m dying to try your recipe but would like guidance as this is my first attempt. 🤞🏻
Thanks in anticipation
Hi Lesley!! SO sorry for not seeing this comment- Yes, it is just the cream portion on top. I just measured it and it’s about a heaping 1/2 a cup. You can use the remaining liquid in my coconut smoothie or as a liquid for the smoothie 🙂
The BEST sugar free ice cream I have ever tasted! So creamy and smooth.
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 🙂
Looks great!
Thanks
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!