Sugar Free Dairy Free Ice Cream: A Guilt-Free Delight

Sugar Free Dairy Free Ice Cream: Guilt-Free Indulgence for All

There’s nothing quite like a rich, creamy scoop of ice cream—especially when it satisfies your sweet tooth without the guilt. This Sugar-Free Dairy-Free Ice Cream is a game-changer for anyone following a keto, low-carb, or vegan lifestyle, as well as those who are lactose-intolerant.

Made with wholesome ingredients like coconut milk, almond milk, and cashew milk, this delicious treat mimics the creamy texture of traditional ice cream without relying on dairy or refined sugars. Instead, it’s naturally sweetened with monk fruit, stevia, or dates, offering just the right amount of sweetness without the sugar spike.

Whether you’re a fan of classic vanilla, rich chocolate, or fruity variations, this recipe is simple and doesn’t require special equipment. By freezing the mixture into ice cubes and blending them into a smooth, velvety texture, you can enjoy an indulgent dessert without artificial thickeners or fillers. Thanks to the perfect combination of coconut cream and natural sweeteners, every bite is just as satisfying—if not better—than traditional ice cream.

Why You’ll Love This Recipe

 ✅ No Refined Sugar – Naturally sweetened for guilt-free indulgence.
✅ Dairy-Free & Vegan-Friendly – Perfect for lactose-intolerant individuals or plant-based        diets.
✅ No Special Equipment Needed – Simple technique using frozen cubes and a blender.
✅ Customizable Flavors – From chocolate to fruity options, make it your way.
✅ Low-Carb & Keto-Friendly – Ideal for those watching their carbs.

A Deliciously Guilt-Free Treat

This homemade Sugar-Free Dairy-Free Ice Cream is light, creamy, and completely customizable to suit your taste. The best part? You can experiment with different flavors—whether you prefer the classic richness of vanilla, deep chocolate flavors, or a refreshing fruit twist.

Made with simple, clean ingredients, this guilt-free dessert delivers all the enjoyment of ice cream without the heavy feeling. It’s an easy, delicious way to treat yourself—on your terms!

Ingredients for Sugar Free Dairy Free Ice Cream

Essential Liquids

• ½ cup unsweetened coconut milk
• ¼ cup coconut cream
• A splash of lactose-free, unflavored Half & Half

Natural Sweeteners

• 2 oz Lakanto sweetener or erythritol
• 2-4 tbsp monk fruit extract, honey, or maple syrup

Flavor Enhancers

• 1 tbsp vanilla extract
• ¼ cup cocoa powder (for a chocolate version)

Fruits for a Refreshing Twist

• ½ cup frozen blueberries
• A handful of strawberries or raspberries

For the Perfect Texture

• ½ cup ice cream salt
• 1 cold can of coconut milk (skimmed)

Final Touch for Creaminess

• 1 bag of ice

Instructions

Step 1: Prepare the Ice Cream Base

1. In a large bowl or blender, combine coconut milk, coconut cream, sugar substitute, and syrup.
2. Whisk or blend for about 3 minutes until the sweetener fully dissolves.
3. If making vanilla ice cream, mix in the vanilla extract.
4. For a chocolate version, add cocoa powder and mix until smooth.

Step 2: Freeze the Mixture

1. Pour the mixture into an ice cube tray and freeze for at least 4 hours or overnight.
2. Once frozen, let the ice cubes sit at room temperature for 10-15 minutes to soften slightly.

Step 3: Blend for a Creamy Texture

1. Transfer the thawed ice cubes to a food processor or high-speed blender.
2. Blend on high speed until the mixture becomes thick, creamy, and smooth.
3. Pour the ice cream into a 9×5-inch loaf tin and store it in the freezer.
4. For the best texture, let it sit at room temperature for 10-20 minutes before serving.

Serving Suggestions

• Enjoy it as is or scoop it onto Ultimate Chocolate Chip Cookies for a homemade ice cream sandwich.
• If you love soft-serve consistency, serve immediately after blending.
• Add fresh berries, nuts, or sugar-free chocolate chips for extra flavor.
• Drizzle with sugar-free chocolate syrup or top with crushed almonds for added crunch.

Using an Ice Cream Machine (Optional)

1. Pour the prepared ice cream mixture into the center bowl of your ice cream machine.
2. Fill the outer bowl with ice and sprinkle ice cream salt on top.
3. Turn on the machine and let it churn for 20-30 minutes until the mixture thickens.

Storage & Store-Bought Alternatives

• Store the ice cream in the freezer for up to one month.
• If it becomes too firm, let it sit for a few minutes before scooping.
• Prefer a store-bought option? Halo Top, NadaMoo, and So Delicious offer great sugar-free, dairy-free alternatives!

Final Thoughts

Who says you have to give up ice cream to stick to your dietary goals? This homemade Sugar-Free Dairy-Free Ice Cream proves that indulgence and healthy choices can go hand in hand. With its rich texture, customizable flavors, and natural sweetness, it’s a treat you can truly feel good about.

So go ahead—scoop, savor, and enjoy every guilt-free bite! 🍦✨

Frequently Asked Questions (FAQ)

1. Can I use almond milk instead of coconut milk?

Yes! Almond milk is a great substitute, but keep in mind that coconut milk adds extra creaminess. If using almond milk, consider adding a little cashew butter for a richer texture.

2. What is the best natural sweetener for this recipe?

Monk fruit and erythritol are excellent choices for a sugar-free option. If you prefer a more natural touch, honey or maple syrup works well, but they contain some natural sugars.

3. How can I make this ice cream softer and easier to scoop?

Let the ice cream sit at room temperature for 10-15 minutes before serving. You can also add a tablespoon of vodka to the mixture before freezing—it lowers the freezing point, making the ice cream softer.

4. Can I make this ice cream without an ice cream machine or blender?

Yes! Instead of blending, stir the mixture every 30 minutes while freezing to break up ice crystals. This will take longer but still results in a creamy texture.

5. What are the best mix-ins for added flavor?

Try sugar-free chocolate chips, crushed nuts, shredded coconut, or fresh berries. If you love a crunchy texture, mix in cacao nibs or toasted coconut flakes before freezing.

What’s Next?

Will you try chocolate or vanilla first? Or maybe experiment with fresh fruit flavors? Let me know your favorite combinations in the comments!

Sugar-Free Dairy-Free Ice Cream

A Guilt-Free Frozen Treat Enjoy a decadent frozen treat without guilt with this Sugar-Free Dairy-Free Ice Cream—perfect for keto, low-carb, vegan, and lactose-intolerant diets. Made with coconut milk, almond milk, cashew milk, and natural sweeteners, this creamy, delicious dessert comes together without refined sugar or special equipment.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 2 hours hrs 14 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 250 kcal

Equipment

• Blender or Food Processor (for mixing and blending)
• Large Bowl (for manual whisking if not using a blender)
• Whisk (if blending manually)
• Ice Cube Tray (for freezing the mixture)
• 9x5 Inch Loaf Tin (for storing the ice cream)
• Ice Cream Machine (Optional) (for churning, if preferred)

Ingredients

  

• Essential Liquids
• ½ cup unsweetened coconut milk
• ¼ cup coconut cream
• A splash of lactose-free unflavored Half & Half
• Natural Sweeteners
• 2 oz Lakanto sugar or erythritol
• 2-4 tbsp monk fruit extract honey, or maple syrup
• Flavor Enhancers
• 1 tbsp vanilla extract
• ¼ cup cocoa powder for a chocolate version
• Fruits for a Refreshing Twist
• ½ cup frozen blueberries
• A handful of strawberries or raspberries
• For the Perfect Texture
• ½ cup ice cream salt
• 1 cold can of coconut milk skimmed
• Final Touch for Creaminess
• 1 bag of ice

Instructions

 

• 1️⃣ Preparing the Ice Cream Base
• In a large bowl or blender, combine coconut milk, coconut cream, sugar substitute, and syrup.
• Whisk or blend for 3 minutes until fully dissolved.
• Add vanilla extract for a classic flavor or cocoa powder for chocolate.
• 2️⃣ Freezing the Mixture
• Pour the mixture into an ice cube tray.
• Freeze for at least 4 hours or overnight until solid.
• Let the ice cubes thaw at room temperature for 10-15 minutes before blending.
• 3️⃣ Blending for a Creamy Texture
• Transfer the thawed ice cubes to a blender or food processor.
• Blend on high speed until thick, creamy, and smooth.
• Transfer to a 9x5 inch loaf tin and freeze.
• Let sit for 10-20 minutes before serving for the best texture.
• 🍦 Serving Suggestions
• Enjoy as is or scoop onto Ultimate Chocolate Chip Cookies for ice cream sandwiches.
• Try a soft-serve consistency by serving immediately after blending.
• Top with sugar-free chocolate chips, nuts, or fresh berries for extra flavor.
• 🍨 Using an Ice Cream Machine (Optional)
• Add the prepared ice cream mixture to the center bowl of your ice cream machine.
• Fill the outer bowl with ice and sprinkle ice cream salt on top.
• Turn on the machine and let it churn for 20-30 minutes until thickened.
• Serve immediately or store in the freezer.
• 🧊 Storage & Store-Bought Alternatives
• Store in the freezer for up to 1 month.
• If the ice cream becomes too firm, let it thaw for a few minutes before scooping.
• Looking for a store-bought alternative? Try Halo Top, NadaMoo, or So Delicious!

Notes

✔ Customizable: Swap vanilla for chocolate or add fruit for variety.
✔ Best Served After Thawing: Let sit 10-20 minutes before serving for the creamiest texture.
✔ Storage: Keeps well in the freezer for up to 1 month.

Keyword Sugar Free Dairy Free Ice Cream