This sugar-free, dairy-free ice cream is a creamy dream come true, ready in just 10 minutes. With its velvety texture and rich, indulgent flavor, it’s hard to believe it’s guilt-free. Perfect for anyone craving a cool treat without the sugar crash, it’s a refreshing escape that feels like a hug in every spoonful.
Made with simple, wholesome ingredients, this dessert is a celebration of natural sweetness and smooth, luscious consistency. Whether you’re vegan, health-conscious, or just love a quick fix, this ice cream delivers a burst of joy in every bite. It’s the ultimate way to satisfy your sweet tooth while keeping things light and delightful.
What You’ll Need
- 1 1/3 cups (14oz/232ml) coconut milk (full fat for creaminess)
- 1/2 cup (4floz/115ml) coconut cream (or skim the cream from a cold can of coconut milk)
- 1/4 cup (2oz/57g) Lakanto sugar, swerve, erythritol, or monk fruit extract (sugar-free sweetener options)
- 1/4 cup (2 ½ oz/71g) Lakanto maple syrup, maple syrup, or honey (choose your preferred sweetener)
- 1 tablespoon vanilla extract (for vanilla flavor)
- Optional for Chocolate Ice Cream: 1/4 cup (1oz/28g) cocoa powder (unsweetened)
How to Make It
- Combine the base ingredients: Add the coconut milk, coconut cream, sugar, and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If whisking by hand, mix for about 3 minutes until the sugar dissolves completely.
- Add flavor: For Vanilla Ice Cream, mix in the vanilla extract until combined. For Chocolate Ice Cream, whisk or blend in the cocoa powder until evenly incorporated.
- Freeze: Transfer the mixture to an ice cube tray and freeze for a minimum of 4 hours or overnight.
- Thaw slightly: Once frozen, let the ice cubes sit at room temperature for 10-15 minutes to soften slightly.
- Blend until creamy: Transfer the slightly thawed cubes to a blender or food processor. Blend on high until thick, rich, and creamy, about 5 minutes.
- Store and serve: Transfer the ice cream to a 9×5 inch loaf tin and store in the freezer. To serve, scoop and enjoy! For a fun twist, make ice cream sandwiches using your favorite cookies.
- Storage: Cover and store the ice cream in the freezer for up to 1 month.
Delicious Toppings and Pairings
Elevate your sugar-free ice cream with creative toppings! Try fresh berries, chopped nuts, or a drizzle of sugar-free chocolate sauce. For a fun twist, crumble my Ultimate Chocolate Chip Cookies on top or use them to make ice cream sandwiches. You can also add a sprinkle of unsweetened coconut flakes or a dash of cinnamon for extra flavor.
Storage Tips for Creamy Perfection
Store your ice cream in an airtight container or a 9×5-inch loaf pan covered with plastic wrap to prevent ice crystals. It will stay fresh in the freezer for up to 1 month. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping for a creamy texture.
Time-Saving Hacks for Busy Days
To save time, prepare the ice cream base the night before and freeze it overnight. If you’re making multiple flavors, double the recipe and freeze half for later. You can also skip the ice cube tray step by freezing the mixture in a shallow dish, then blending it directly for a quicker process.
Equipment Tips for Smooth Results
For the creamiest texture, use a high-powered blender or food processor to blend the frozen cubes. If you don’t have one, a hand mixer can work, but blend in small batches to avoid overloading. A silicone ice cube tray makes it easier to pop out the frozen cubes when ready to blend.
Recipe Variations to Explore
Get creative with flavors! For a mint chocolate chip version, add 1 teaspoon peppermint extract and fold in sugar-free chocolate chips before freezing. For a fruity twist, blend in 1/2 cup mashed strawberries or mango. You can also experiment with matcha powder or espresso for unique options.
Sugar-Free Ice Cream (Dairy-Free)
Ingredients
- 1 1/3 cups coconut milk, full fat 14oz/232ml
- 1/2 cup coconut cream, or the cream skimmed from a cold can of coconut milk 4floz/115ml
- 1/4 cup Lakanto sugar, swerve, or erythritol, and monk fruit extract 2oz/57g
- 1/4 cup Lakanto maple syrup, maple syrup or honey (this is sugar) 2 ½ oz/71g
- 1 tablespoon vanilla extract
- 1/4 cup cocoa powder, unsweetened 1oz/28g
Instructions
- Add the coconut milk, coconut cream, sugar and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If doing this by hand, whisk until the sugar has fully dissolved, about 3 minutes.
- If Making Vanilla Ice Cream: Add in the vanilla extract and mix until combined.
- If Making Chocolate Ice Cream: Add in the cocoa powder and whisk or blend until evenly combined.
- Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight.
- Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly.
- Once slightly thawed, remove from the ice cube tray and transfer the cubes to a blender or food processor. Blend on high until thick, rich and creamy, about 5 minutes.
- Transfer the ice cream to 9×5 inch loaf tin and store in the freezer.
- To serve, scoop and enjoy or make ice cream sandwiches using my Ultimate Chocolate Chip Cookies!
- Cover and store the ice cream in the freezer for up to 1 month.
