Name: Creamy Sugar-Free Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: PT-488624H48M26S
Cuisine: Universal
Ingredients: 1 1/2 cups heavy cream; 1 cup unsweetened almond milk (or coconut milk); 4 egg yolks; 1/2 cup monk fruit sweetener (or erythritol); 1 tablespoon vanilla extract; Pinch of salt; Optional: unsweetened cocoa powder, sugar-free chocolate chips, fresh berries, nut butter swirls

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There’s something so nostalgic and comforting about a scoop of ice cream, especially on a hot day. I’ve always loved how it melts slowly in the bowl (or in my hand if I’m not fast enough), and now I’ve found a way to enjoy that same creamy indulgence without the sugar. This sugar-free ice cream is everything I want in a dessert—smooth, sweet, satisfying—and I don’t have to feel one ounce of guilt afterward.

Creamy Sugar-Free Ice Cream

Why You’ll Love This Recipe

I love this recipe because it proves that dessert doesn’t need to be loaded with sugar to be delicious. It’s rich and creamy thanks to the full-fat cream and egg yolks, and it’s sweetened with monk fruit or erythritol, which don’t leave that artificial aftertaste I sometimes get from other sugar substitutes. I also like that I don’t need an ice cream machine to make it—it works beautifully with just a freezer and a bit of patience. Whether I’m serving it to kids or friends watching their sugar intake, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream – provides richness and creamy texture
Unsweetened almond milk (or coconut milk) – lightens the texture and keeps it smooth
Egg yolks – create a custard base and add richness
Monk fruit sweetener (or erythritol) – sugar substitute that sweetens naturally
Vanilla extract – deep, classic flavor
Pinch of salt – enhances the flavors
Optional add-ins: unsweetened cocoa powder, sugar-free chocolate chips, fresh berries, or nut butter swirls

Directions

I start by heating the heavy cream and almond milk in a saucepan over medium heat until it just begins to steam (but doesn’t boil).
While that warms up, I whisk the egg yolks with my sweetener until smooth and creamy.
Then I temper the eggs by slowly pouring in a bit of the warm cream while whisking constantly—this keeps the eggs from scrambling.
Once tempered, I add the egg mixture back to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon.
I remove it from the heat, stir in the vanilla and salt, and let it chill in the fridge for at least 2 hours.
If I’m using an ice cream maker, I churn it according to the machine’s instructions. If not, I freeze it in a shallow container, stirring every 30 minutes for 2–3 hours.
Once it’s creamy and frozen, I scoop it into bowls and dig in—or dress it up with my favorite sugar-free toppings.

Servings and timing

This recipe makes about 6 servings. The prep time takes around 15 minutes, plus 2 hours for chilling the custard and about 2–3 hours for freezing if I’m not using a machine. In total, I like to plan for about 4–5 hours before it’s ready to eat.

Variations

One of my favorite things about this recipe is how easy it is to customize:

Chocolate Dream: I whisk in unsweetened cocoa powder with the sweetener.
Berry Bliss: I fold in fresh or frozen berries after churning.
Peanut Butter Swirl: I swirl in sugar-free peanut butter at the end of churning.
Mint Chocolate Chip: I add peppermint extract and stir in sugar-free chocolate chips.

storage/reheating

I store my sugar-free ice cream in an airtight, freezer-safe container for up to two weeks. It firms up quite a bit after freezing overnight, so I usually let it sit out at room temperature for 5–10 minutes before scooping. No reheating needed—just soften and serve.

FAQs

What can I use instead of monk fruit sweetener?

I sometimes use erythritol, stevia, or allulose. Each has a slightly different level of sweetness and texture, so I adjust to taste.

Can I make this dairy-free?

Yes, I’ve made it with full-fat coconut cream instead of heavy cream, and it turns out just as creamy and delicious.

Do I have to use egg yolks?

No, but they help create that rich, custard-like base. If I skip them, I usually use xanthan gum or gelatin to help thicken the mixture.

How do I avoid icy texture?

I always chill the base completely before freezing and make sure to stir regularly during the freezing process if I’m not using an ice cream maker.

Can I add protein powder?

Yes, I’ve added a scoop of vanilla or chocolate protein powder to boost the nutrition. I just make sure to blend it in well before chilling.

Conclusion

This creamy sugar-free ice cream has completely changed the way I think about dessert. It’s simple to make, endlessly customizable, and fits perfectly into a low-sugar lifestyle. I get all the joy of a frozen treat without the sugar crash—and I know exactly what’s going into every scoop. Whether I’m treating myself or sharing with others, this recipe has become a favorite in my kitchen. Grab your ingredients, give it a try, and savor the sweet, guilt-free goodness.