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I am obsessed with this sugar free vanilla ice cream because it tastes like actual ice cream, not some sad substitute. I love how the heavy cream carries the flavor and gives that thick, pillowy mouthfeel.

I adore the clear, honest vanilla extract note that lingers without being cloying. I reach for this jar at midnight, at parties, after workouts, anytime my sweet tooth gets loud.

But it’s not just about restraint; it’s about joy that doesn’t come with a sugar hangover. Melt-in-your-mouth, clean-flavored, and dangerously easy to fall for.

Pure dessert satisfaction. I will eat the whole batch tonight.

Ingredients

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Heavy cream: Basically the rich, silky backbone that makes each bite feel indulgent and lush.
Whole milk: Adds light creaminess and mellows the richness so it’s not too heavy.
Erythritol: Sweetness without sugar, can be cool on the tongue, adjust so it’s not fake.
Egg yolks: Give custardy body and smoothness, they’re the secret for creamy texture.
Vanilla extract: Pure, warm flavor that ties everything together and keeps it tasting homemade.
Sea salt: Just a pinch brightens sweetness and keeps the flavors from being flat.
Xanthan gum: Optional for extra creaminess and less ice crystals, a tiny pinch goes far.

Ingredient Quantities

2 cups heavy cream

1 cup whole milk

3/4 cup erythritol or other granular sugar substitute (adjust to taste)

4 large egg yolks

1 tablespoon pure vanilla extract

1/8 teaspoon fine sea salt

1/4 teaspoon xanthan gum, optional for creamier texture

How to Make this

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1. In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup erythritol (or other granular sugar substitute), and 1/8 teaspoon fine sea salt; warm over medium heat until the mixture is hot and the erythritol is mostly dissolved, stirring occasionally, do not boil.

2. In a separate bowl whisk 4 large egg yolks until smooth.

3. Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper the yolks and prevent curdling.

4. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture and cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon and reaches about 170 to 175 F if using a thermometer.

5. Remove the saucepan from heat and stir in 1 tablespoon pure vanilla extract and, if using, 1/4 teaspoon xanthan gum; whisk briskly to fully incorporate and to help dissolve any remaining erythritol.

6. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits and ensure a silky texture.

7. Cool the custard to room temperature, then cover and chill in the refrigerator for at least 4 hours or preferably overnight to develop flavor and ensure it is very cold before churning.

8. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft serve consistency.

9. Transfer the churned ice cream to a lidded container and freeze for at least 2 to 4 hours to firm up before serving; adjust sweetness before freezing if desired.

Equipment Needed

1. Medium saucepan
2. Mixing bowl
3. Whisk
4. Wooden spoon or heatproof spatula
5. Ladle or large measuring cup for tempering
6. Fine mesh sieve
7. Instant read or candy thermometer
8. Ice cream maker
9. Lidded freezer-safe container
10. Measuring cups and spoons

FAQ

Is it safe to use raw egg yolks in this recipe? Yes, the yolks are cooked into a custard and should be heated to about 170 F to 175 F which makes them safe. Use pasteurized eggs if you are concerned.

Can I use a different sugar substitute? Yes. Granular substitutes like xylitol or monk fruit erythritol blends work well. Adjust sweetness to taste and keep in mind some substitutes affect freezing and texture differently.

What does xanthan gum do and is it necessary? Xanthan gum helps prevent ice crystals and gives a creamier mouthfeel. It is optional; omit it if you prefer a simpler ingredient list but texture may be slightly icier.

How do I get a less icy, creamier texture? Make sure the custard is well churned, use the xanthan gum if desired, and fully chill the base before churning. Also avoid overfreezing and let ice cream rest a few minutes before scooping.

How long will this keep in the freezer? Best quality is about 2 weeks stored in an airtight container. After that texture and flavor can decline though it is still safe to eat.

Can I make this dairy free? You can try using full fat coconut milk and a dairy free cream alternative but cooking and balancing fat will require adjustments and the flavor will change.

How can I add flavors or mix ins? Stir extracts like almond or coffee into the custard. Fold in chopped sugar free chocolate, nuts, or swirls of sugar free jam near the end of churning or just after.

The Best Sugar Free Ice Cream! Recipe Substitutions and Variations

Heavy cream: use full fat canned coconut milk for a dairy free version, or combine 1 cup whole milk with 1 cup melted butter for a richer texture
Whole milk: swap for unsweetened almond milk or unsweetened oat milk to reduce dairy or calories
Erythritol: replace with allulose for a more sugar like mouthfeel, or use a monk fruit blend adjusted to taste for zero calorie sweetness
Egg yolks: thicken with a cornstarch slurry (about 3 tablespoons cornstarch mixed with cold milk) for a custard like base, or use 2 tablespoons powdered egg replacer per yolk for an egg free option

Pro Tips

1. Taste and adjust sweetness before chilling because erythritol tastes less sweet and can mute when cold. If it needs more body or sweetness, stir in a little allulose or a teaspoon of powdered monk fruit to avoid a cooling aftertaste.

2. Temper the yolks slowly and keep the heat low while thickening. Constant gentle stirring and pulling the spatula across the pan will give a silky custard instead of scrambled bits. Use an instant read thermometer to hit 170 to 175 F for the perfect set.

3. Dissolve the erythritol thoroughly while the base is warm and strain the finished custard. Erythritol crystal grit is the usual culprit for icy texture, and a fine mesh sieve will catch any stubborn particles.

4. If you want scoopable ice cream straight from the freezer, add a tablespoon of neutral spirit like vodka or a teaspoon of glycerin before chilling. They lower the freezing point enough to keep the texture creamy without tasting boozy when used sparingly.

5. Let the custard cool fully in the fridge overnight before churning. Cold base churns faster and traps smaller ice crystals, giving a creamier mouthfeel and better flavor development.

The Best Sugar Free Ice Cream! Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

249

kcal

Equipment: 1. Medium saucepan
2. Mixing bowl
3. Whisk
4. Wooden spoon or heatproof spatula
5. Ladle or large measuring cup for tempering
6. Fine mesh sieve
7. Instant read or candy thermometer
8. Ice cream maker
9. Lidded freezer-safe container
10. Measuring cups and spoons

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup erythritol or other granular sugar substitute (adjust to taste)
4 large egg yolks
1 tablespoon pure vanilla extract
1/8 teaspoon fine sea salt
1/4 teaspoon xanthan gum, optional for creamier texture

Directions

In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup erythritol (or other granular sugar substitute), and 1/8 teaspoon fine sea salt; warm over medium heat until the mixture is hot and the erythritol is mostly dissolved, stirring occasionally, do not boil.
In a separate bowl whisk 4 large egg yolks until smooth.
Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper the yolks and prevent curdling.
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture and cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon and reaches about 170 to 175 F if using a thermometer.
Remove the saucepan from heat and stir in 1 tablespoon pure vanilla extract and, if using, 1/4 teaspoon xanthan gum; whisk briskly to fully incorporate and to help dissolve any remaining erythritol.
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits and ensure a silky texture.
Cool the custard to room temperature, then cover and chill in the refrigerator for at least 4 hours or preferably overnight to develop flavor and ensure it is very cold before churning.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft serve consistency.
Transfer the churned ice cream to a lidded container and freeze for at least 2 to 4 hours to firm up before serving; adjust sweetness before freezing if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.