This Sugar-Free Ice Cream Recipe Is Summer Without the Guilt
Updated: Jun. 06, 2019
Believe it or not, this sugar-free ice cream recipe is just as good as its sugar-stuffed counterparts.
When it comes to ice cream, finding a sugar-free version that actually tastes good seems pretty impossible. After all, when one thinks of ice cream, it’s usually served on a waffle cone or topped with gooey caramel sauce or hot fudge. So if you’re diabetic, or need to cut back on your sugar intake, a scoop if this dessert on a hot summer night is off limits. Speaking of low-sugar, here are some diabetic-friendly desserts you should try.
But don’t count sugar-free ice cream out too quickly. We asked our Test Kitchen for a deliciously rich chocolate ice cream that’s free of sugar, and they definitely delivered. Keep reading for the sugar-free ice cream recipe, a step-by-step how-to and plenty of Test Kitchen tips.
By the way, did you know there’s a big difference between American and British vanilla ice cream?
How to Make Sugar-Free Chocolate Ice Cream
Ingredients:
- 1 cup whole milk
- 1/2 cup agave nectar
- 2 eggs
- Dash salt
- 8 ounces sugar-free chocolate, melted and cooled (we like Lily’s Dark Chocolate Baking Chips)
- 2 cups heavy whipping cream
- 1-1/2 teaspoons vanilla extract
Yield: 1 quart
Tools:
Step 1: Heat the milk and agave nectar
In a small saucepan whisk together the milk and agave nectar over medium-low heat. Let the sweetened milk heat until bubbles start to form around the edges of the pan.
Test Kitchen Tip: Agave nectar is a syrupy alternative to white sugar. It has a very low glycemic index, meaning it won’t cause your blood sugar to spike, but is still about as calorie-dense as white sugar. Want to learn more about sugar alternatives? Here’s everything you need to know.
Step 2: Temper the eggs
Next, combine the eggs, salt and melted chocolate in a small bowl. Slowly add a small amount of the sweetened milk to the chocolate and eggs, whisking constantly. This keeps the eggs from scrambling.
Transfer the mixture to the saucepan and whisk over low heat. Continue to cook and whisk until the mixture has thickened and is able to coat the back of a spoon.
Test Kitchen Tip: If you’re not a big fan of dark chocolate, feel free to substitute your favorite type of sugar-free chocolate. You might have to adjust the amount of agave nectar, depending on how sweet the chocolate used is.
Step 2: Cool the mixture
While the mixture is cooking, put an ice bath together. To do so, grab a large bowl and roasting pan, making sure the bowl can nest inside. Place the bowl in the pan then fill the rest of the pan with ice cubes and cold water.
When the ice cream mixture has reached the desired consistency, transfer it from the saucepan and into the bowl in the ice bath. Stir the ice cream mixture for about two minutes, then stir in the heavy whipping cream and vanilla extract.
Remove the bowl from the ice bath then cover the bowl with wax paper. You’ll want to make sure the waxed paper is touching the surface of the ice cream mixture. Then pop the bowl in the refrigerator to cool for a few hours, or overnight.
Step 3: Freeze
Once your ice cream mix is completely cooled, pour it into your ice cream maker’s cylinder until its two-thirds the way full. Freeze according to your machine’s instructions. When the ice cream has frozen, put it in a freezer-safe container, like this one from StarPack, and freeze for 2-4 hours.
Test Kitchen Tip: Be sure not to over churn your ice cream or else it can turn icy. The ice cream maker will give your ice cream a fantastic texture, but the freezer is the best way to solidify the ice cream.
Step 4: Scoop and serve
After the ice cream has solidified, pull it out of the freezer and get scooping! Serve the ice cream with some fresh fruit, roasted peanuts or other sugar-free toppings.
Try Our Other Homemade Ice Cream Recipes
Easy Chocolate Ice CreamTotal Time: 30 minutes + freezing
Main Ingredients: Half-and-half, cocoa, whipping cream, sugar, vanilla extract
Level: Beginner
There's no reason not to make your own chocolate ice cream when it's as easy as this. Whip ingredients together in a blender, then process them in an ice cream maker. Serve the ice cream very soft right after processing or pop it in the freezer to firm up. Use up what you don't serve in chocolate ice cream desserts.
This super simple chocolate ice cream recipe is the perfect treat at a moment's notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen
Disney's Dole WhipTotal Time: 10 minutes
Main Ingredients: Frozen pineapple, pineapple juice, vanilla ice cream
Level: Beginner
This treat is so refreshing on a hot day and takes no time to whip up—pun intended. If you can't wait for your next vacation, it's definitely one of the Disney copycat recipes worth making at home.
Your kitchen will be the happiest place on Earth when you serve this sweet-sour treat. The recipe comes directly from the Disneyland app and tastes just like the real deal you'd order at the park. —Taste of Home Test Kitchen
Contest-Winning Butter Pecan Ice CreamTotal Time: 1 hour, 5 minutes + chilling and freezing
Main Ingredients: Chopped pecans, brown sugar, half-and-half, eggs, whipping cream, butter
Level: Intermediate
A creamy, brown sugar and vanilla base holds crunchy pecans that are toasted in butter. Whisk a bit of the hot cream into the eggs to temper them, bringing their temperature up without scrambling them. It's an important step, so don't skip it!
This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. —Recipe contributor Jenny White, Glen, Mississippi
London Fog Ice CreamTotal Time: 1 hour, 35 minutes + chilling and freezing
Main Ingredients: Earl Grey tea bags, half-and-half, whole milk, eggs, sweetened condensed milk, vanilla bean
Level: Intermediate
The classic London fog latte inspired this ice cream, with the irresistible bergamot orange flavor of Earl Grey tea. It's an unexpected and sophisticated ice cream that's perfect for special occasions like Mother's Day, showers or dinner parties.
I took one of my favorite coffee shop beverages and turned it into this elegant London fog ice cream. For a star dessert, serve it with lemon sandwich cookies or in a simple glass rimmed with sugar, lavender and lemon zest. —Recipe contributor Noelle Myers, Grand Forks, North Dakota
Bourbon Ice CreamTotal Time: 40 minutes + chilling and freezing
Main Ingredients: Heavy cream, 2% milk, brown sugar, egg yolks, bourbon, vanilla extract
Level: Intermediate
Bourbon-spiked recipes are some of our favorites to use for (grown-up) game nights or birthday parties. Sundaes made with bourbon ice cream and toppings like cherries, chocolate or caramel are next-level dreamy!
The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suit your taste. —Peggy Woodward, Taste of Home Senior Food Editor
Best Banana Ice CreamTotal Time: 35 minutes + chilling and freezing
Main Ingredients: Ripe bananas, half-and-half, whipping cream, evaporated milk, eggs, sugar, vanilla extract
Level: Intermediate
Here's a truly indulgent banana ice cream, made with an egg and cream custard base and churned up in your ice cream maker. It's a brilliant way to use up brown bananas, which are wonderfully sweet in this dessert and blend smoothly into the mixture.
My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. —Recipe contributor Donna Robbins, Skiatook, Oklahoma
Rhubarb Crumble Ice CreamTotal Time: 35 minutes + cooling and freezing
Main Ingredients: Fresh or frozen rhubarb, oats, sugar, whipping cream, half-and-half, cinnamon, vanilla extract
Level: Intermediate
Instead of topping a fruit crumble with ice cream, this brilliant recipe folds the crumble right into the ice cream mixture! It's a perfect summertime dessert for picnics and cookouts.
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Recipe contributor Shannon Dobos, Calgary, Alberta
Triple Chocolate Ricotta Ice CreamTotal Time: 40 minutes + freezing
Main Ingredients: Whole milk ricotta cheese, whole milk, whipping cream, cream cheese, sugar, milk and dark chocolate, cocoa
Level: Beginner
Ricotta cheese recipes are creamy and milky—and ice cream is no different. Chocolate lovers, this one's for you: The ricotta base is blended with cocoa and melted chocolate, with dark chocolate chunks added near the end of the mixing time.
You're going to fall in love with this thick, luxuriously rich ice cream made with ricotta cheese. It has a creamy texture that can't be beat. —Recipe contributor Colleen Delawder, Herndon, Virginia
Easy Strawberry Cheesecake Ice CreamTotal Time: 40 minutes + freezing
Main Ingredients: Fresh strawberries, cream cheese, whipping cream, half-and-half, lemon juice and zest, sugar
Level: Beginner
An easy-to-make ice cream recipe that tastes exactly like a piece of strawberry cheesecake. Enjoy it scooped into dishes or cones, or try something really unique—like turning it into an ice cream pie with a graham cracker crust. When you're serving it for guests, add scoops to shortcakes with sliced strawberries and whipped cream!
When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. —Joan Hallford, North Richland Hills, Texas
Homemade Ice Cream FAQ
What ingredients do you need to make homemade ice cream?
To make homemade ice cream, you often need heavy cream, whipping cream and half-and-half (or a combination). Their high levels of milk fat, along with the air incorporated during churning, give ice cream a smooth and creamy texture. Sugar is another important ingredient, so you'll need granulated sugar, corn syrup, brown sugar or sweetened condensed milk, depending on the recipe. Sugar adds sweetness and keeps the ice cream softer once it's frozen. To create a really rich ice cream, recipes call for eggs or egg yolks, which are used to create a cooked custard base.
Once you have these essentials you can choose other ingredients to flavor your ice cream like extracts, spices, cocoa, cookies and fruit.
How long does a home ice cream maker need to run?
A home ice cream maker's churning cycle is typically around 20 minutes; check the manufacturer's instructions for your model. Be sure all the ingredients you add to the machine are very cold to help the process go more quickly. Depending on the size of your machine, you may need to process your ice cream mixture in batches—the cylinder should only be filled two-thirds of the way since the ice cream will expand as it freezes.
Can you make ice cream without an ice cream maker?
Yes! Some recipes call for the liquid mixture to simply be frozen until solid—ice creams made this way will have an icy texture. To achieve a creamy texture without an ice cream maker, pour the ice cream mixture into a 13x9-inch baking dish and freeze it for 30 minutes. Beat the mixture with a hand mixer, and freeze for another 30 minutes. Repeat these steps four or five times until the ice cream is firm.
How long does homemade ice cream last in the freezer?
Transfer your homemade ice cream into freezer-safe containers. Ice cream fanatics can even invest in special ice cream storage tubs. Press a sheet of waxed paper or plastic wrap to the surface of the ice cream to prevent crystals from forming, then cover the container tightly. Store your homemade ice cream in the freezer for two to three months.
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Originally Published: June 06, 2019
