Description
This creamy sugar-free ice cream is a rich, smooth, and satisfying frozen treat made without refined sugar. Sweetened with monk fruit or erythritol, it’s perfect for low-carb, keto, or diabetic-friendly lifestyles—no ice cream maker required.
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
Instructions
- In a saucepan, heat heavy cream and almond milk over medium heat until steaming (not boiling).
- In a bowl, whisk egg yolks with sweetener until smooth.
- Slowly whisk in some of the hot cream mixture to temper the eggs.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract and salt.
- Chill mixture in the refrigerator for at least 2 hours.
- If using an ice cream maker, churn per manufacturer instructions. Otherwise, freeze in a shallow container, stirring every 30 minutes for 2–3 hours.
- Once fully frozen and creamy, scoop into bowls and serve with optional sugar-free toppings.
Notes
- Let frozen ice cream sit at room temperature for 5–10 minutes before scooping.
- Add cocoa powder with sweetener for chocolate flavor.
- Fold in berries, nut butter, or chocolate chips after churning.
- Use full-fat coconut cream for a dairy-free version.
- Use xanthan gum or gelatin if skipping egg yolks for creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Universal
Nutrition
- Serving Size: 1/6 batch
- Calories: 210
- Sugar: 1g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 165mg
