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Sugar-Free Ice Cream

Indulge in a rich and creamy sugar-free ice cream that's perfect for those on a ketogenic diet or managing diabetes, made with coconut milk and heavy cream.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans full-fat coconut milk, chilled overnight Ensure the coconut milk does not contain stabilizers or gums.
  • 2 cups heavy cream (35% fat content for best results) Provides rich dairy flavor.
  • 1/4 cup sugar-free powdered sweetener (erythritol or monk fruit blend) Choose sweeteners designed for baking.
  • 2 teaspoons vodka (optional) Prevents ice cream from freezing too hard.
  • 1 teaspoon pure vanilla extract (optional) Enhances flavor.

Method
 

Preparation and Equipment Setup
  1. Place a metal loaf pan in the freezer for at least 30 minutes before starting.
  2. Ensure coconut milk has been chilled for at least 8 hours.
Creating the Coconut Cream Base
  1. Open the chilled coconut milk cans without shaking. Scoop out the thick cream layer into a mixing bowl.
  2. Beat the coconut cream with a hand mixer until smooth and creamy.
Whipping the Heavy Cream
  1. In a separate bowl, beat the heavy cream until soft peaks form.
  2. Add the sweetener, vodka (if using), and vanilla extract. Mix until incorporated.
Combining and Final Assembly
  1. Fold one-third of the whipped cream into the coconut cream to lighten it.
  2. Gradually fold in the remaining whipped cream until uniformly combined.
  3. Transfer mixture to the pre-chilled loaf pan and cover tightly with plastic wrap.
  4. Freeze for at least 2 hours for soft-serve or 4-6 hours for scoopable texture.

Notes

For best texture, remove ice cream from freezer 10-15 minutes before serving. Use an ice cream scoop dipped in warm water to serve. This homemade ice cream is best consumed within 1-2 weeks.