Sugar Free No Carb Ice Cream

This sugar free no carb ice cream is a light, refreshing vanilla scoop made with almond milk, coconut oil and a monk fruit sweetener. It comes in at less than 1g net carbs per generous one-cup serving, so it's about as close to a zero carb ice cream as you can get at home!

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I'm always on the hunt for no carb desserts, and a homemade ice cream had to be on the list. Most low carb ice cream recipes lean on heavy cream, and while cream is low carb, the carbs start adding up when you use two or three cups of it. This version swaps the cream for unsweetened almond milk and gets its richness from coconut oil instead. The result isn't as dense as a traditional custard ice cream, but it's cold, sweet, clean-tasting and practically carb free. On a hot afternoon, that's a trade I'm happy to make!

Key Ingredients & Substitutions

• Unsweetened almond milk. This is the base of the ice cream. I like the vanilla flavor for an extra hint of vanilla, but plain works well too. Just make sure it says "unsweetened" on the carton, since the sweetened kinds carry a surprising amount of sugar. A shelf-stable carton like Silk Unsweetened Almond Milk is handy to keep in the pantry. Unsweetened cashew milk or coconut milk beverage can be used the same way.
• Monk fruit sweetener. I use Lakanto Classic monk fruit sweetener, which measures cup-for-cup like sugar. Any granulated monk fruit or stevia blend will work; taste the warm base and adjust, because brands vary in sweetness.
• Coconut oil. This adds the fat that makes the ice cream feel creamy rather than icy. Refined coconut oil has a neutral flavor; virgin coconut oil gives a light coconut taste, which is lovely if you enjoy it.
• Pure vanilla extract. Check the label and choose a pure extract without added sugar or corn syrup fillers.
• Xanthan gum. A tiny pinch of xanthan gum thickens and stabilizes the base, keeps the coconut oil blended in, and helps the ice cream stay softer. It's zero carb and one bag lasts for ages.

Helpful Tips

Warm it gently. You only need to heat the base over medium heat until the sweetener dissolves and the coconut oil melts, which takes about five minutes. There's no need to boil it. Taste it while it's warm and add a little more sweetener if you like, since cold dulls sweetness.

Don't skip the blender. Blending for a full minute emulsifies the coconut oil into the almond milk. Sprinkle the xanthan gum in while the blender is running so it disperses evenly instead of clumping. A sturdy countertop blender does this in seconds.

Chill the base completely. A cold base churns faster and freezes smoother. Give it at least an hour in the fridge, and make sure your ice cream maker's bowl has been in the freezer overnight. I use a Cuisinart ice cream maker and follow the manufacturer's instructions.

Plan to eat it the same day. Without sugar or much fat to keep it scoopable, this ice cream goes very hard in the freezer overnight. It's at its best straight from the machine as soft serve, or after an hour or two in the freezer.

Want it softer? My guide on how to make soft low carb ice cream walks through the tricks that help, from xanthan gum to a splash of alcohol.

Variations

• Pumpkin spice (a fall favorite). Blend ½ cup canned pumpkin puree and 1 teaspoon pumpkin pie spice into the base at the blender step. It adds roughly 1.5g net carbs per serving, so it's no longer zero carb, but it's still a very low carb treat. If you love pumpkin, don't miss my Keto Pumpkin Ice Cream (with Candied Bacon).
• Maple pecan. Add ½ teaspoon maple extract to the base, then fold in ¼ cup chopped toasted pecans in the last minute of churning. For extra crunch, crumble in a few Keto Maple Nut Pralines.
• Coconut. Use virgin coconut oil and swap the vanilla extract for coconut extract.
• Chocolate. Whisk 2 tablespoons unsweetened cocoa powder into the warm base. It adds less than 1g net carbs per serving.
• Mint chip. Add ½ teaspoon peppermint extract and stir in chopped sugar free dark chocolate at the end of churning.

Serving Ideas

This ice cream is lovely on its own, but it's also a blank canvas. Spoon over some low carb strawberry sauce and add a shake of sugar free sprinkles for a sundae the kids will love. Toppings will add a few carbs, so if you want to keep it zero carb, try a drizzle of Walden Farms strawberry syrup instead.

For something more indulgent, my Low Carb Hot Fudge Sauce is SO good poured over a warm-weather scoop (it isn't zero carb, but it's worth it). A scoop also pairs nicely with a slice of low carb cake or a bowl of fresh berries.

Storing & Freezing

You can make the ice cream base ahead of time. Once it's blended, keep it covered in the fridge for up to 3 days, then give it a quick re-blend or a good whisk before churning, since the coconut oil can firm up and separate as it sits.

Once churned, store leftovers in an airtight container in the freezer with a piece of parchment pressed onto the surface to limit ice crystals. It keeps for up to 2 weeks, but it freezes rock hard. Let it sit on the counter for 15 to 20 minutes before scooping, or break it into chunks and re-churn it in the ice cream maker for a few minutes to bring back that soft-serve texture.

More Low Carb Ice Cream Recipes

If you loved this recipe, here are a few more you might enjoy:

• Low Carb Salted Caramel Ice Cream
• Low Carb Mint Chocolate Ice Cream
• Low Carb Strawberry Cheesecake Ice Cream
• 25+ Low Carb Ice Cream Toppings

📖 Recipe

StepAwayFromTheCarbs.com

Sugar Free No Carb Ice Cream

4.80 from 29 votes

A sugar free, zero carb vanilla ice cream made with almond milk, coconut oil and monk fruit sweetener. Light and refreshing, with less than 1g net carbs per generous one-cup scoop.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Chilling and Freezing Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Makes: 4 servings

Net Carbs: 0

Calories: 143

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 3 cups unsweetened almond milk vanilla flavor if possible
• ½ cup Lakanto or another granulated monk fruit or stevia sweetener
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• ⅛ teaspoon xanthan gum

Equipment

• Xanthan Gum 
• Cuisinart ICE-21 1.5 Quart Frozen Yogurt Ice cream maker, Qt, White

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. In a saucepan, combine the unsweetened almond milk, Lakanto, coconut oil and vanilla extract.
2. Warm over medium heat, stirring often, for about 5 minutes, until the sweetener has dissolved and the coconut oil has melted. Don't let it boil. Taste and add a little more sweetener if needed.
3. Pour the mixture into a blender. With the blender running on low, sprinkle in the xanthan gum, then blend on high for 1 minute until fully emulsified.
4. Pour into a bowl, cover and chill in the fridge for at least 1 hour, until completely cold.
5. Churn in an ice cream maker following the manufacturer's instructions (usually 20-25 minutes), until thick like soft serve.
6. Serve right away as soft serve, or spoon into a container and freeze for 1-2 hours for a firmer scoop. Best eaten the same day.

Nutrition

Serving: 1cupCalories: 143kcalCarbohydrates: 1gProtein: 1gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 0mgSodium: 247mgPotassium: 2mgFiber: 1gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 225mgIron: 0mgNet Carbs: 0g

Notes

Serving size: 1 cup.

Sweetener: Lakanto Classic (monk fruit with erythritol) is left out of the nutrition calculation, as it adds zero net carbs. Any granulated monk fruit or stevia sweetener works; taste the warm base and adjust.

Texture: this ice cream goes very hard overnight, so it's best eaten the day it's made. To soften leftovers, let them sit at room temperature for 15-20 minutes or re-churn briefly.

Fall variations: for pumpkin spice, blend in ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice (about 1.5g net carbs more per serving). For maple pecan, add ½ teaspoon maple extract and fold in ¼ cup chopped toasted pecans at the end of churning.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.