Sweet, creamy, and that cold treat you’ve been looking for, my Sugar-Free Ice Cream recipe is the one you’re looking for — and it just so happens to be dairy-free, too!
Hi Bold Bakers!
If you love Gemma’s Homemade 2 Ingredient No-Machine Ice Cream, you are going to love this Sugar Free Ice Cream Recipe! Just like her Dairy-Free Ice Creams, my recipe starts with rich coconut milk, but instead of adding in sugar, I use a sneaky sugar substitute made from monkfruit.
Made in the blender or food processor, this Sugar-Free Ice Cream really is super low effort, but very high impact! My recipe is here to show you that alternative desserts are easy breezy and above all TASTY!
What’s in Sugar-Free Ice Cream?
Even when cutting down on sugar, you can still enjoy rich sweets — and this Sugar-Free Ice Cream is no exception! Made of only coconut milk, coconut cream, and sugar substitutes, this ice cream is not made with anything unusual, it’s just combined in a way you might not have tried before.
By freezing the coconut milk and sugar substitute mixture into ice cubes then blending into ice cream, you avoid having to use any special equipment or thickening agents. Whether you make chocolate or vanilla you’ll be blown away by how decadent my ice cream is!
Is Sugar-Free Ice Cream Keto or Low Carb?
YES, my Sugar-Free Ice Cream is full of healthy fat from the coconut milk and coconut cream, has zero sugar, no added nuts or wheat products, so this is a low carb and Keto approved dessert. BUT, this really is for everyone. Why not trade out refined sugar for a sugar substitute and try using dairy-free milk? You have nothing to lose in terms of flavor and richness, and I don’t know anyone that wouldn’t think this ice cream is heaven.
How Long Does It Take for It to Freeze?
I like to freeze the ice cube trays for a minimum of 4 hours, even better is overnight. You could even do this several days in advance. When ready to eat or serve just remove the tray from the fridge. If you find the cubes are hard to remove from the tray, not to worry, it’s best to allow the coconut milk mixture to thaw a little. This will make it extra creamy and easy to blend into Sugar-Free Ice Cream.
What Else Can I Add to It?
Vanilla and chocolate flavors are the classics, but if you can dream it you can make it into Sugar-Free Ice Cream. You can add nuts, sugar-free chocolate chips, nut butter, or fresh fruit. If you do choose to add fruit this will no longer be sugar free, but will still be very low in sugar. I love the idea of adding peanut butter to the chocolate ice cream for a peanut butter cup effect, YUM!
How Do I Store Sugar-Free Ice Cream?
Since this ice cream is kept in the freezer, it will keep for up to 1 month. If you find it to be hard to scoop after a few weeks just allow it to thaw slightly at room temperature. I promise once you give this Sugar-Free Ice Cream a try you will always want to have it on hand!
Tips and Tricks to Making Sugar Free Ice Cream:
- Use swerve or coconut sugar in place of Lakanto if you can not find it
- Use honey or maple syrup instead of sugar-free syrup if you’d like
- Use silicon ice cube trays like this one to make sure you can easily remove the ice cubes
- If you cannot find coconut cream, place a can of coconut milk in the fridge overnight, the next day skim off the thick white cream, leaving behind the liquid to add to curries or smoothies.
- For a soft-serve effect, use 1/2 cup almond milk instead of coconut cream
- For fruity low sugar ice creams, add in 1/2 cup of your favorite fruit while blending. I like mango, raspberry, and banana!
- Add in chopped toasted nuts
- Add in an extract like mint, lemon, or almond
Check Out These Other Sugar-Free Treats!
And don’t forget to order the Bigger Bolder Baking Cookbook!
Sweet, creamy, and that cold treat you've been looking for, my Sugar-Free Ice Cream recipe is the one you're looking for — and it just so happens to be dairy-free, too!
- 1 1/3 cups (14oz/232ml) coconut milk, full fat
- 1/2 cup (4floz/115ml) coconut cream, or the cream skimmed from a cold can of coconut milk
- 1/4 cup (2oz/57g) Lakanto sugar, swerve, or coconut sugar
- 1/4 cup (2 ½ oz/71g) Lakanto maple syrup, maple syrup or honey
- 1 tablespoon vanilla extract
- 1/4 cup (1oz/28g) cocoa powder, unsweetened
Add the coconut milk, coconut cream, sugar and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If doing this by hand, whisk until the sugar has fully dissolved, about 3 minutes.
Add in the vanilla extract and mix until combined.
Add in the cocoa powder and whisk or blend until evenly combined.
Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight.
Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly.
Once slightly thawed, remove from the ice cube tray and transfer the cubes to a blender or food processor. Blend on high until thick, rich and creamy, about 5 minutes.
Transfer the ice cream to 9x5 inch loaf tin and store in the freezer.
To serve, scoop and enjoy or make ice cream sandwiches using my Ultimate Chocolate Chip Cookies!
Cover and store the ice cream in the freezer for up to 1 month.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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