Sugar Free Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup erythritol or monk fruit sweetener
- 1/4 cup powdered erythritol
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- In a large bowl, whisk together heavy cream, almond milk, erythritol, and powdered erythritol.
- Add vanilla extract, salt, and xanthan gum.
- Whisk until sweetener is completely dissolved.
- Cover and refrigerate for at least 2 hours until very cold.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions.
- Add chocolate chips in the last 5 minutes of churning if using.
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- Let soften for 10 minutes before serving.
Special Notes
This sugar-free ice cream recipe creates a creamy, delicious frozen treat without the sugar crash. The combination of erythritol and monk fruit sweetener provides sweetness without the calories or blood sugar impact. The xanthan gum helps create a smooth, creamy texture similar to traditional ice cream. This recipe is perfect for those following low-carb, keto, or diabetic-friendly diets. The ice cream can be customized with different flavors, extracts, or mix-ins. The recipe can be made without an ice cream maker by freezing and stirring every 30 minutes until firm. This dessert allows you to enjoy ice cream while maintaining your dietary goals.