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Sugar-Free Ice Cream Recipe

Sugar-Free Ice Cream (Dairy-Free)

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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.

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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!

3.67 from 6 votes
Sugar-Free Ice Cream Recipe
Sugar-Free Ice Cream Recipe (Dairy-Free)
Prep Time
10 mins
Total Time
10 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 8
Calories: 160 kcal
Author: Olivia Crouppen
Ingredients
  • 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
Chocolate Ice Cream:
  • 1/4 cup (1oz/28g) cocoa powder, unsweetened
Instructions
  1. 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.

If Making Vanilla Ice Cream:
  1. Add in the vanilla extract and mix until combined. 

If Making Chocolate Ice Cream:
  1. Add in the cocoa powder and whisk or blend until evenly combined.

  2. Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight. 

  3. Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly. 

  4. 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.

  5. Transfer the ice cream to 9x5 inch loaf tin and store in the freezer. 

  6. To serve, scoop and enjoy or make ice cream sandwiches using my Ultimate Chocolate Chip Cookies!

  7. Cover and store the ice cream in the freezer for up to 1 month. 

Nutrition Facts
Sugar-Free Ice Cream Recipe (Dairy-Free)
Amount Per Serving
Calories 160 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 12g75%
Sodium 20mg1%
Potassium 247mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin C 0.8mg1%
Calcium 18mg2%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

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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14 Comments

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  1. Aljessa on August 20, 2019 at 7:19 am

    Hi chef can i ask what is thr defference of coconut milk coconut cream?

    • Gemma Stafford on August 21, 2019 at 11:58 am

      Hi Aljessa,
      In a way, it is a bit like the difference between dairy milk and dairy cream. The cream is the fat of the milk. In dairy cream, the fat percentage is 3.5% in general. Full fat coconut milk will be more like 25% fat. When the coconut milk is chilled the milk separates into coconut water and cream. The cream tends to solidify in the fridge so that it is easily removed, leaving the water for other things. Dairy cream too, when the milk is natural, will settle on top of the milk to be separated to make butter for instance.
      I hope this helps, coconut cream is a really useful alternative to dairy cream for vegan diets,
      Gemma 🙂

  2. Shanell Duvall on June 25, 2019 at 4:40 pm

    How is this sugar free ice if you’re adding sugar

    • Gemma Stafford on June 26, 2019 at 3:02 am

      Hi there,
      This is a choice. Lakanto/Swerve/Truvia are not sugars in the normal way. That is they have zero carbs and zero on the glycemic index too. These are alcohol sugars. The coconut sugar is of course sugar, as are honey and real maple syrup. The choice is yours.
      If you wish you can use Erythritol/xylitol as the ‘sugar’ this is less sweet than the blended ones.
      I hope this is of help,
      Gemma 🙂

      • Skyeskyla on June 26, 2019 at 3:00 pm

        Where can I get it from (can you send me a link) and what are those brown things around thrice cream? Cookies or brownies?

        • Gemma Stafford on June 27, 2019 at 3:10 am

          Hi there,
          I do not know where you live! Let me know and I will try to help. Not sure what you mean by ‘thrice Cream’ either, I am sorry,
          Gemma 🙂

  3. LIRAZ on May 21, 2019 at 1:17 am

    HI GEMMA! I AM FROM ISRAEL AMD I LOVE!! TO WARCH YOUR RECIPE IN THE YOUTUBE.I LEARN SO MUCH.
    CAN I USE IN DAIRY INSTED HEAVY CREAM AMD REGULAR MILK INSTAD ?
    2. IS THIS ICECREAM DONT GET ICY TO MUCH AFTER BEEING IN THE FREEZER A DAY OR ?
    3. AND WHY YOU DONT USE YOUR NO MACHON ICECREAM RECIPE FOR SUGAR FREE VERSION BUT THIS ONE IN A BLENDER ?
    THANK YOU I WAIT TO MAKE THIS: LIRAZ

    • Gemma Stafford on May 21, 2019 at 9:19 pm

      Hi Liraz,

      Really glad you like my recipes.
      1, Unfortunately you can’t use just regular milk for making this ice cream.
      2, I don’t find this ice cream too icy but just note it can be a characteristic of a homemade ice cream made without an ice cream machine.
      3, My homemade ice cream wouldn’t work for this recipe as you need the sugar from the condensed milk.

      Hope this helps,
      Gemma.

  4. Annette Thivierge on May 19, 2019 at 4:28 pm

    Hi Gemma,

    I like your recipes and your videos. So simple and so much fun!

    You often use coconut based broducts, (oil, cream, water etc). I don’t like the taste of coconut–not even the faintest trace. Is there anything that can be used instead?
    Thank you,
    Annette

    • Gemma Stafford on May 20, 2019 at 10:26 pm

      Hi Annette,

      Hum, thats a good question. It really depends on the context. For instance, dairy free milk can often be use in place of coconut milk. And any oil can be used instead of coconut oil. However when using coconut cream it’s hard to get a sub because you need to get that thick texture you get form coconut cream.

      Hope this helps,
      Gemma.

  5. Karol on May 19, 2019 at 3:02 pm

    Could this be put in a ice cream maker to freeze so it would be ready to eat quicker?

    Is there nutrition info, especially calories per serving. It gives 8 servings but not the size of the serving. Is that a half cup serving?

    Thanks

    • Gemma Stafford on May 23, 2019 at 3:26 am

      Hi Karol,
      I think this will work well for you in the ice cream churn. Whisk it up well before adding it to the churn and try it!
      Gemma 🙂

  6. Jacquetta Williamson on May 19, 2019 at 10:16 am

    Thank you so much for this ! I Love ice cream and your 2 ingredient I’ve cream recipe made it so easy for me and my family to have it fresh all summer looklong! However, I am type one diabetic and is hard to find ice with no sugar. And even so with all the additives I still worry about carbs! But with this recipe they’re aren’t many carbs at all. I will be making it all the time!

    • Gemma Stafford on May 19, 2019 at 4:31 pm

      Delighted to hear that, Jacquetta.

      Thanks for trying it out 🙂
      Gemma.

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