Homemade ice cream is one of life’s simple luxuries. There’s nothing quite like a silky-smooth scoop made without preservatives or artificial ingredients.
Many homemade ice cream recipes are heavy on sugar and carbs and require an ice cream maker. This recipe solves that problem: it’s low carb, sugar-free, and requires NO MACHINE. It’s simple, versatile, and quick to prepare.
The basic vanilla version uses just three main ingredients and takes less than five minutes to mix. You will need:
- a standing mixer with a whisk attachment
- 2 cups heavy whipping cream
- 1 1/4 cups sugar-free sweetened condensed milk (use a trusted recipe for sugar-free condensed milk)
- 1–2 teaspoons vanilla extract (optional but recommended)
Place the heavy cream in a large mixing bowl and whisk on high with the whisk attachment for 2–3 minutes, or until soft peaks form and the cream can hold its shape. Do not overmix — it should be light and fluffy but still able to hold a shape. Gently fold in the sugar-free condensed milk and vanilla using a spatula or wooden spoon. Transfer the mixture to an airtight, freezer-safe container with a lid and freeze for at least 4–6 hours, or until firm.
For a chocolate version, melt 4 tablespoons of butter in the microwave for about 30 seconds or until fully melted. Whisk in 3/4 cup cocoa powder and 3/4 cup monk fruit sweetener (or another granulated sugar-free sweetener) until smooth, then let the mixture cool completely. Fold the cooled cocoa mixture into the whipped cream and condensed milk base with a wooden spoon, then freeze in an airtight container.
Note: the recipe was updated after the video; follow the written version here for the revised measurements and instructions.
Because this ice cream is sugar-free, it can freeze quite solid if left overnight. If frozen for more than six hours, remove it from the freezer 15–20 minutes before serving to soften slightly. The texture softens quickly at room temperature and will scoop more easily.
This base is very adaptable: add extracts, sugar-free mix-ins, chopped sugar-free cookies, nuts, or swirl in fruit purée to create different flavors. Be creative and enjoy.
How Many Carbs Does Homemade Sugar-Free Ice Cream Have?
Using these ingredients and the recipes referenced, a 1/4 cup serving of the vanilla ice cream contains about 5.9 grams of carbs. A 1/4 cup serving of the chocolate version contains about 7.6 grams of carbs.
How To Make Sugar Free/Keto Ice Cream (NO MACHINE NEEDED)
Equipment
-
standing mixer with whisk attachment
Ingredients
- 2 cups heavy whipping cream
- 1 1/4 cups sugar-free sweetened condensed milk
- 2 tsp vanilla extract
- 3/4 cup cocoa powder for chocolate version
- 3/4 cup monk fruit sweetener or granulated sweetener of choice for chocolate version
- 4 TBS butter, melted for chocolate version
- 4-5 sugar-free “Oreo” cookie substitutes (for cookies and cream) coarsely chopped
Instructions
-
Using the whisk attachment on a standing mixer, whip the heavy cream on high for 2–3 minutes, or until soft peaks form and the cream can hold its shape. Do not overmix.
-
Gently fold in the sugar-free condensed milk and vanilla extract with a spatula or large wooden spoon until combined.
-
Transfer the mixture to an airtight, freezer-safe container and freeze for at least 4–6 hours or until firm.
-
For the chocolate version: melt the butter in a microwave-safe bowl, about 30 seconds, then whisk in the cocoa powder and monk fruit sweetener until smooth. Let the mixture cool completely.
-
Stir the cooled cocoa mixture into the whipped cream base with a wooden spoon before freezing.
-
If making cookies and cream, gently fold in 1–2 cups of coarsely chopped sugar-free sandwich cookies after the condensed milk and vanilla are combined.
-
Because this recipe is sugar-free, it may freeze very firm. If frozen for extended periods, let the ice cream sit at room temperature for 15–20 minutes before serving for easier scooping.
Notes
Nutrition estimates: 1/4 cup vanilla ≈ 5.9 g carbs; 1/4 cup chocolate ≈ 7.6 g carbs; 1/4 cup cookies & cream ≈ 7.4 g net carbs (when using the referenced sugar-free condensed milk and cookie substitute recipes).
Cookies & Cream tip: If using a homemade sugar-free cookie substitute, freeze the cookies for at least two hours before chopping. Coarsely chop about 4–5 cookies to make 1 cup of mix-ins.