Sugarless Ice Cream
This sugarless ice cream recipe allows you to enjoy a rich and creamy frozen treat without any refined sugar. Using natural sweeteners like stevia or erythritol, you can create a homemade ice cream that's perfect for those following a low-carb, keto, or diabetic-friendly diet. With customizable flavors like vanilla almond delight or chocolate peanut butter swirl, this ice cream is easy to make and offers a guilt-free indulgence.
Equipment
- 1 ice cream maker (optional)
- 2 Mixing Bowls (medium and large)
- 1 Electric Mixer or Whisk
- (1) Rubber spatula
- 1 airtight freezer-safe container
Ingredients
- 2 cups Heavy cream or coconut milk for dairy-free
- 1 cup Whole milk or almond milk for dairy-free
- 2-3 tablespoons Erythritol or another low-carb sweetener of choice
- 1 teaspoon Vanilla extract
- Optional Add-ins: Chopped nuts chocolate chips, fruit puree, etc.
Instructions
Prepare the Ice Cream Base
- In a large mixing bowl, combine the heavy cream and whole milk (or your dairy-free alternatives). Stir in the sweetener (erythritol, monk fruit, or stevia) and vanilla extract. Whisk until the sweetener is fully dissolved and the mixture is smooth.
Churn the Mixture
- If you're using an ice cream maker, pour the mixture into the ice cream maker’s bowl. Follow the manufacturer's instructions and churn for about 20-30 minutes, or until the ice cream reaches a soft-serve consistency. If you don't have an ice cream maker, pour the mixture into a shallow pan and freeze, stirring every 30 minutes for 2-3 hours to break up ice crystals.
Freeze and Set
- Once the ice cream has reached your desired consistency, transfer it to an airtight, freezer-safe container. Smooth the top with a spatula and seal it tightly. Place the container in the freezer and let it freeze for 4-6 hours, or until firm.
Serve and Enjoy
- Once the ice cream is set, scoop it into bowls or cones and enjoy! You can also top with your favorite mix-ins like sugar-free chocolate chips or fresh berries.
Notes
- Sweetener Adjustments: Feel free to adjust the amount of sweetener based on your taste preferences. Some sweeteners are much sweeter than others, so start with less and add more as needed.
- Dairy-Free Option: You can easily make this recipe dairy-free by using coconut milk or almond milk instead of whole milk and heavy cream.
- Add-ins: For extra texture and flavor, consider adding in some mix-ins like chopped nuts, sugar-free chocolate chips, or swirls of sugar-free caramel.
- Storage: Store leftover ice cream in an airtight container in the freezer. It should keep for up to 2-3 weeks. For a softer texture, let it sit at room temperature for a few minutes before serving.