This delicious sugar-free vanilla ice cream tastes even better than any ice cream you can buy in the store! It only takes about 5 minutes to prep, then you just pour the mixture into the ice cream maker and let it do the rest of the work for you. To make this guilt-free ice cream even more heavenly, top it with some mixed berries or melted chocolate. In the photos, we used stevia-sweetened chocolate. This ice cream is also incredibly decadent in a stevia sweetened root beer float!
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We ended up having to make this recipe about 10 times before we managed to get it photographed. Every time I made it, we got a little too involved in the tasting ritual and somehow managed to “taste” it all before we could photograph it. We did finally manage to get a photoshoot in without eating it–okay, we did eat it all afterwards. In our defense, this ice cream is soo creamy and delicious! If you’re been craving soft serve ice cream, this recipe will definitely satisfy those cravings.
If you’re feeling innovative, you can use this recipe as a blank canvas for all flavors of guilt-free ice cream. I’m sure we’ll soon be posting some exciting new ice cream recipes in the future…Let us know what ice cream flavors you make!
Enjoy! (Yes, you can have that extra spoonful!)
-Harper

Sugar-Free Vanilla Ice Cream
Ingredients
- 16 oz organic whipping cream
- 1/2 cup granulated stevia/erythritol blend
- 2 teaspoons vanilla extract
- 1/2 cup milk of choice plus a separate 1/2 cup milk of choice
Instructions
- In a large bowl, beat the whipping cream with an electric mixer until stiff peaks form.
- Add the sweetener and vanilla extract and beat until ingredients are throughly incorporated.
- Next, gradually add the 1/2 cup of milk, beating until soft peaks return between each addition.
- Pour the ice cream mixture into an ice cream maker.
- Once the ice cream maker has begun to churn, slowly pour in the remaining 1/2 cup of milk.
- When the ice cream has thickened and holds it shape, remove from ice cream maker and store in freezer.
- When serving, allow 5-6 minutes for the ice cream to soften outside of the freezer.
Recipe Notes
While any milk can be used, whole dairy milk will produce the creamiest results. Dairy milk is higher in carbs, so if you still want it very creamy and lower-carb, you can substitute cream for the milk. Almond milk also works well, but isn't quite as creamy and takes longer to soften. Nutritional are calculated using unsweetened almond milk.
Serving size: 1/6th of recipe
Per serving:
Calories: 281
Fat (g): 27
Carbs (g): 3
Fiber (g): 0
Protein (g): 0
Net carbs (g): 2
Ice Cream is my favorite and this looks so delicious! This will be something I’ll try soon…
Thank you so much!
Im confused why all the no sugar ice cream recipes call for whole milk. It has 12g of sugar in a cup so for diabetics this still is high. Is there anything that’s a substitute that has no sugar? Thanks
Hi Melanie,
This is one of our older recipes. We actually never used whole milk in this recipe, but used unsweetened almond milk. Here is a newer version of the recipe.
-Annissa
I love anything that says ‘sugar free’ so I don’t feel so guilty eating tons of it 😉
Your food pictures are amazing and I love ice cream recipes. Especially ones that are sugar free! Thanks for sharing your recipes -will be looking at the rest of them.
Thanks so much!
Can you give me an example of the cream you mention, the only milk cream I know of is heavy whipping cream, I’m confused?
Heavy whipping cream is perfect!
-Annissa
This is so perfect for me! love your posts!
This looks amazing. I have never made ice cream before. I think is is time I tried.
Making ice cream isn’t difficult at all. Good luck!
Is it possible to make it without an ice cream maker? Can I just put it in the freezer? I’ve never made ice cream before and I don’t have a maker.
Making this recipe without a mixer shouldn’t be a problem. Just put the bowl in the freezer and stir every 20 minutes or so for the first hour or two. Substituting cream for some of the milk will also help keep it from getting too solid.
Loved this ! I use ‘Fairlife’ whole milk with the cream. Fairlife is whole milk with much of sugar removed. It is only 6 grams of carbs for 8 oz. but 13 grams of protein.
I’m glad you enjoyed it! I’ve never seen Fairlife” milk before. Sound like a great idea!
-Annissa
Annissa,
What are your thoughts on making this only using cream? Or if I used half and half with cream instead of milk or almond milk?
Haley,
I think using only cream will make it extra creamy and good;)
-Annissa
Thank you! Just bought an ice cram maker!
Awesome! You’re going to love having one!
-Annissa
Can I also use honey or agave maybe? This recipe looks easier and less complicated than others I’ve researched. My friend has cancer and needs to not lose weight and maintain strength for surgery. Im using heavy whipping cream only for the calories and fat.
This recipe should work well with either. They both have a different sweetness level, so just sweeten to taste. This is not medical advice, but if I had cancer, I would consider making the recipe as written. Many types of cancer use glucose as fuel.You may want to check out the work of Dr.Dominic D’Agostino at the University of South Florida. Best wishes to you and your friend!
-Annissa
Love your photos…..have nt made ice cream yet….going to make tomorrow….looks delicious…..do not have an ice cream maker, so will freeze for a bit, before slowly adding second bit of milk,whilst slowly turning in a thermomix.will then refreeze…..have found if I do this, I get like a soft serve, which is also delicious.
Am a private chef in South Africa…..cooking for diet conscious people, who request no/ or very limited use of sugar(rather to use stevia), especially when they are not entertaining….so will really welcome such recipes.
Warm regards
Dalene
Thanks so much, Dalene! Harper went to South Africa last year and mentioned that a lot of restaurants have Banting options. It’s great that chefs there are creating low-carb adaptations. To make it without an ice cream machine, you could also increase the amount of cream that is whipped and decrease the amount of milk added later. This would put more air into the mixture and make it less likely to freeze like a rock. Also, freezing it in individual containers would take away the issue of scooping it out and you could warm up the amount you want without slightly melting the rest, them putting the remainder back in the fridge to freeze harder than before. Hope this helps!
-Annissa