15+ Sugar-Free Ice Cream Recipes for a Guilt-Free Treat
Who says you need sugar to enjoy a creamy, delicious scoop of ice cream? Whether you’re cutting back on sugar for health reasons, weight management, or a keto-friendly lifestyle, these sugar-free ice cream recipes deliver all the flavor, richness, and satisfaction—without the extra carbs or guilt!
Each recipe uses natural sugar substitutes like monk fruit, erythritol, or stevia, ensuring a sweet and satisfying treat while keeping blood sugar levels stable.
Let’s start with 5 delicious sugar-free ice cream recipes that are easy to make and bursting with flavor!
1. Classic Sugar-Free Vanilla Ice Cream
A creamy, smooth, and flavorful vanilla ice cream without any added sugar. This recipe is simple and versatile—perfect on its own or as a base for mix-ins!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk (or coconut milk for dairy-free)
- ¾ cup erythritol or monk fruit sweetener
- 1 tablespoon vanilla extract
- 4 large egg yolks
Instructions:
- Heat the base: In a medium saucepan over low heat, combine heavy cream, almond milk, and sweetener. Stir until the sweetener dissolves completely. Do not boil.
- Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the warm cream mixture to the yolks while whisking continuously. This prevents scrambling.
- Cook until thickened: Pour the tempered yolks into the saucepan with the rest of the cream. Stir constantly over low heat until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
- Cool and churn: Remove from heat, stir in vanilla extract, and let the mixture cool completely. Chill in the fridge for 2–3 hours, then churn in an ice cream maker according to manufacturer instructions.
- Freeze and serve: Transfer to a freezer-safe container and freeze for 2 hours for a firmer texture before serving.
2. Sugar-Free Chocolate Ice Cream
A rich, creamy chocolate ice cream made without sugar but loaded with deep chocolate flavor. Perfect for chocoholics who want a guilt-free treat!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or stevia
- ½ cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 oz sugar-free dark chocolate, melted
Instructions:
- Heat and mix: In a saucepan over low heat, whisk together heavy cream, almond milk, cocoa powder, and sweetener until well combined. Heat gently but do not let it boil.
- Temper the eggs: In a separate bowl, whisk egg yolks. Slowly pour a little warm chocolate mixture into the yolks while whisking.
- Cook until thickened: Return the tempered yolk mixture to the saucepan. Stir constantly over low heat until thick enough to coat the back of a spoon (about 5 minutes).
- Add flavor: Remove from heat and stir in vanilla extract and melted dark chocolate. Mix well.
- Chill and churn: Let the mixture cool completely, refrigerate for 2 hours, then churn in an ice cream maker until creamy.
- Freeze and serve: Transfer to a container and freeze for 2 hours before scooping.
3. Sugar-Free Strawberry Ice Cream
A naturally sweet and fruity ice cream made with fresh strawberries and no sugar! This creamy, refreshing treat is perfect for summer days.
Ingredients:
- 2 cups fresh or frozen strawberries, hulled
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- ¾ cup monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions:
- Prepare the strawberries: Blend strawberries, monk fruit sweetener, and lemon juice until smooth. If you prefer a chunkier texture, leave some small bits of strawberries.
- Combine the base: In a saucepan, heat heavy cream and almond milk over low heat until warm. Stir in the strawberry puree and vanilla extract.
- Chill and churn: Cool the mixture in the fridge for 2 hours, then churn in an ice cream maker until smooth and creamy.
- Freeze and serve: Transfer to a container and freeze for 2 hours before scooping. Garnish with fresh strawberries.
4. Sugar-Free Coffee Ice Cream
Rich, creamy, and full of bold coffee flavor, this sugar-free coffee ice cream is a perfect pick-me-up without the sugar crash!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 1 tablespoon instant espresso powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Dissolve the espresso: In a saucepan over medium-low heat, whisk heavy cream, almond milk, sweetener, and espresso powder until fully dissolved. Heat until warm but do not boil.
- Temper the eggs: In a separate bowl, whisk the egg yolks and slowly add a few tablespoons of the warm coffee mixture, stirring continuously.
- Cook the custard: Return the egg mixture to the saucepan, stirring constantly until it thickens (about 5 minutes).
- Cool and churn: Remove from heat, stir in vanilla extract, and let cool completely. Refrigerate for 2 hours, then churn in an ice cream maker.
- Freeze and serve: Transfer to a container and freeze for 2 hours before serving.
5. Sugar-Free Mint Chocolate Chip Ice Cream
A refreshing and creamy mint-flavored ice cream with sugar-free chocolate chips for the ultimate guilt-free indulgence!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- ½ teaspoon peppermint extract
- 4 large egg yolks
- ½ cup sugar-free chocolate chips
- 2 drops green food coloring (optional)
Instructions:
- Heat the base: In a saucepan, heat heavy cream, almond milk, and sweetener over low heat. Stir until the sweetener dissolves completely.
- Temper the eggs: Whisk egg yolks in a separate bowl. Slowly add a few tablespoons of the warm cream mixture, stirring continuously.
- Cook until thickened: Pour the egg mixture into the saucepan, stirring constantly until thickened (about 5 minutes). Remove from heat and stir in peppermint extract and green food coloring (if using).
- Chill and churn: Cool completely, refrigerate for 2 hours, then churn in an ice cream maker.
- Add the chocolate: Stir in sugar-free chocolate chips before freezing. Freeze for 2 hours before serving.
6. Sugar-Free Butter Pecan Ice Cream
A rich, nutty, and creamy ice cream with toasted buttered pecans, making it the ultimate sugar-free indulgence!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- ½ teaspoon vanilla extract
- ½ cup pecans, chopped
- 2 tablespoons unsalted butter
- 4 large egg yolks
Instructions:
- Toast the pecans: In a skillet, melt butter over medium heat. Add chopped pecans and toast for 2–3 minutes until fragrant. Set aside.
- Heat the base: In a saucepan, warm heavy cream, almond milk, and sweetener over low heat, stirring until combined.
- Temper the eggs: Whisk egg yolks in a bowl, then slowly add some of the warm cream mixture while stirring continuously.
- Cook until thickened: Pour the yolk mixture back into the saucepan and cook on low heat, stirring until the mixture thickens (about 5 minutes).
- Cool, churn, and mix: Remove from heat, stir in vanilla extract, and let cool completely. Chill for 2 hours, churn in an ice cream maker, then fold in toasted pecans before freezing for 2 hours.
7. Sugar-Free Coconut Ice Cream
A dairy-free, creamy coconut delight that’s naturally sweet and keto-friendly!
Ingredients:
- 1 can full-fat coconut milk
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut (optional)
Instructions:
- Heat the base: In a saucepan over low heat, combine coconut milk, almond milk, and sweetener, stirring until dissolved. Do not boil.
- Cool and churn: Remove from heat, stir in vanilla extract, and let cool completely.
- Chill and churn: Refrigerate for 2 hours, then churn in an ice cream maker.
- Freeze and serve: Fold in shredded coconut (if using) and freeze for 2 hours before serving.
8. Sugar-Free Peanut Butter Ice Cream
This creamy and nutty ice cream is packed with peanut butter flavor without the sugar!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- ½ cup natural peanut butter (no sugar added)
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions:
- Heat and mix: In a saucepan, warm heavy cream, almond milk, and sweetener, stirring until dissolved.
- Temper the eggs: In a bowl, whisk egg yolks and slowly add a little warm cream mixture, whisking continuously.
- Cook until thickened: Return the mixture to the saucepan and cook on low heat, stirring constantly, until thickened (about 5 minutes).
- Add peanut butter: Remove from heat and stir in peanut butter and vanilla extract until smooth.
- Chill and churn: Let cool completely, refrigerate for 2 hours, then churn in an ice cream maker before freezing for 2 hours.
9. Sugar-Free Lemon Cheesecake Ice Cream
A tangy and creamy ice cream that tastes just like lemon cheesecake—without the sugar!
Ingredients:
- 2 cups heavy cream
- ½ cup cream cheese, softened
- ¾ cup erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions:
- Blend the base: In a blender, mix heavy cream, cream cheese, sweetener, vanilla, lemon zest, and lemon juice until smooth.
- Chill and churn: Refrigerate for 2 hours, then churn in an ice cream maker.
- Freeze and serve: Transfer to a container and freeze for 2 hours before serving.
10. Sugar-Free Matcha Green Tea Ice Cream
A smooth and earthy green tea ice cream that’s sugar-free and packed with antioxidants!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
Instructions:
- Whisk matcha and sweetener: In a saucepan, whisk matcha powder and sweetener into almond milk and heavy cream until well combined.
- Heat gently: Warm the mixture over low heat, stirring until smooth (do not boil).
- Cool and churn: Remove from heat, stir in vanilla extract, and let cool completely.
- Chill and churn: Refrigerate for 2 hours, then churn in an ice cream maker.
- Freeze and serve: Transfer to a container and freeze for 2 hours before scooping.
11. Sugar-Free Salted Caramel Ice Cream
A creamy, buttery caramel ice cream with a hint of sea salt for the perfect balance of sweet and savory—all while staying sugar-free!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 2 tablespoons sugar-free caramel syrup
- ½ teaspoon sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Heat the base: In a saucepan over low heat, warm heavy cream, almond milk, and sweetener, stirring until dissolved.
- Temper the eggs: In a separate bowl, whisk egg yolks and slowly add some of the warm mixture while whisking continuously.
- Cook until thickened: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat a spoon (about 5 minutes).
- Add caramel and salt: Remove from heat and stir in sugar-free caramel syrup, sea salt, and vanilla extract.
- Chill and churn: Cool the mixture completely, refrigerate for 2 hours, then churn in an ice cream maker.
- Freeze and serve: Transfer to a container and freeze for 2 hours before scooping.
12. Sugar-Free Chocolate Chip Ice Cream
A classic vanilla ice cream loaded with sugar-free chocolate chips, perfect for chocolate lovers who want a low-carb treat!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips
- 4 large egg yolks
Instructions:
- Heat the base: Warm heavy cream, almond milk, and sweetener over low heat, stirring until smooth.
- Temper the eggs: Whisk egg yolks in a separate bowl, then slowly add warm cream while stirring.
- Cook until thickened: Return to the saucepan, stirring until thickened (about 5 minutes).
- Chill and churn: Let the mixture cool completely, refrigerate for 2 hours, then churn in an ice cream maker.
- Add the chocolate chips: Stir in sugar-free chocolate chips before transferring to a freezer-safe container.
- Freeze and serve: Freeze for 2 hours before scooping.
13. Sugar-Free Raspberry Swirl Ice Cream
A fruity and refreshing vanilla-based ice cream with sugar-free raspberry swirls!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- 1 tablespoon lemon juice
Instructions:
- Make the raspberry swirl: Blend raspberries and lemon juice until smooth, then strain to remove seeds.
- Heat the base: In a saucepan, warm heavy cream, almond milk, and sweetener over low heat. Stir until combined.
- Chill and churn: Cool the mixture, refrigerate for 2 hours, then churn in an ice cream maker.
- Add the raspberry swirl: As the ice cream churns, drizzle in the raspberry puree for a swirled effect.
- Freeze and serve: Transfer to a container and freeze for 2 hours before serving.
14. Sugar-Free Mocha Ice Cream
A bold coffee and chocolate ice cream blend, perfect for coffee lovers looking for a sugar-free pick-me-up!
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or monk fruit sweetener
- 1 tablespoon instant espresso powder
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions:
- Dissolve the espresso and cocoa: In a saucepan, whisk together heavy cream, almond milk, espresso powder, cocoa powder, and sweetener over low heat until fully dissolved.
- Temper the eggs: Whisk egg yolks in a separate bowl and slowly add warm mocha mixture, stirring continuously.
- Cook until thickened: Return to the saucepan and cook over low heat, stirring until thickened (about 5 minutes).
- Chill and churn: Let the mixture cool completely, refrigerate for 2 hours, then churn in an ice cream maker.
- Freeze and serve: Transfer to a container and freeze for 2 hours before serving.
15. Sugar-Free Blueberry Cheesecake Ice Cream
A creamy cheesecake-flavored ice cream with sugar-free blueberry swirls for a tangy, indulgent treat!
Ingredients:
- 2 cups heavy cream
- ½ cup cream cheese, softened
- ¾ cup erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
- 1 tablespoon lemon juice
Instructions:
- Prepare the blueberry swirl: Blend blueberries and lemon juice until smooth, then strain to remove seeds.
- Blend the ice cream base: In a blender, mix heavy cream, cream cheese, sweetener, and vanilla extract until smooth.
- Chill and churn: Refrigerate for 2 hours, then churn in an ice cream maker.
- Add the blueberry swirl: As the ice cream churns, slowly drizzle in the blueberry puree to create a swirled effect.
- Freeze and serve: Transfer to a container and freeze for 2 hours before scooping.
