Sugar Free Ice Cream
This homemade sugar-free ice cream is a creamy, indulgent treat that's perfect for those looking to cut back on sugar without sacrificing flavor. Using a simple base of heavy cream and a sugar substitute like erythritol, this ice cream can be customized with endless flavor variations to suit your preferences. It's a versatile and guilt-free dessert that’s easy to make and much healthier than store-bought options.
Equipment
- 1 medium saucepan
- 1 Ice cream maker (optional) or 1 Shallow freezer-safe dish
- 1 – Spatula or spoon
- 1 Airtight storage container
Ingredients
Base:
- 2 cups Heavy cream
- 1 cup Full-fat coconut milk or almond milk for a lighter version
- 1 tsp Vanilla extract
- 1/2 cup Erythritol or other sugar substitute to taste
Optional Flavorings:
- 1/4 cup Unsweetened cocoa powder for chocolate flavor
- 1/2 cup Fresh or frozen fruit for fruity flavors
- 1/4 cup Sugar-free chocolate chips optional
Instructions
Prepare the Base:
- In a medium saucepan, combine the heavy cream and coconut milk. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling. Add the sweetener (erythritol) and vanilla extract, stirring until dissolved.
Add Flavorings:
- If making chocolate ice cream, whisk in the cocoa powder until fully dissolved. If making a fruity flavor, stir in fruit purees or extracts.
Chill the Mixture:
- Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 2-3 hours, or overnight for the best results.
Churn the Ice Cream:
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for 20-30 minutes until the ice cream reaches a soft-serve consistency.
Freeze for Firmness:
- Transfer the ice cream to an airtight container and smooth the top with a spatula. For a firmer consistency, place the container in the freezer for an additional 2-4 hours.
Serve and Enjoy:
- Before serving, let the ice cream sit out for a few minutes to soften slightly for easier scooping. Enjoy!
Notes
- Sugar Substitute: Feel free to experiment with different sugar substitutes like monk fruit or stevia, but adjust the amount based on the sweetness of your chosen substitute.
- Non-Dairy Option: For a dairy-free version, use coconut milk or almond milk. If you prefer a richer flavor, coconut milk is the best option.
- Texture Tips: To prevent ice crystals, consider using a stabilizer like xanthan gum or guar gum (about 1/4 tsp) to keep the texture smooth.
- Flavor Variations: You can add any flavorings or mix-ins you like—fresh fruit, nuts, or even sugar-free caramel for extra richness.
- Storage: Store your ice cream in an airtight container in the freezer for up to 1-2 weeks. Let it sit at room temperature for a few minutes before serving if it becomes too hard.