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Sugar-Free Ice Cream (Dairy-Free) Recipe

Sugar-Free Ice Cream (Dairy-Free)

Shaziya
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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 8

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 9x5 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.
Keyword dairy-free, healthy dessert, low-carb, sugar-free, vegan ice cream
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