I have got you THE BEST Low Carb Ice Cream whipped up with only 5 essential ingredients, minimal prep and no special equipment. This No Churn Sugar-Free Ice cream is a guilt-free dessert that you can serve at any time of the year. Go on, try it. Suitable for low carb and keto diets.
Post includes Weight Watchers Points.
Guys, we are already winning. No Churn Low Carb Ice Cream with Cherries and Cocoa Nibs. Yes. This.
Because the words healthier, ice cream, chocolate and cherries all in the same sentence, need to be celebrated big time. And when we realise that it requires very few ingredients, comes together easily, with minimal prep with no special equipment, well that just takes the cake, ice cream. Are we sold yet?
It is also a treat that we can serve all year round, nice to cool us down in the summer months, but great to perk us up around a bonfire in the autumn or the log fire in the winter.
Sugar-Free Ice Cream
So picture this. A huuuuuuuuuge bowl of this low carb ice cream with extra cherries and chocolate in the centre of the table, lots of spoons and bowls scattered, a gazillion and one topping, laughter, chat, clinking sounds and happy friends all around you.
And you feeling awesome that you have served up a creamy Sugar-Free Ice Cream with all of the taste but guilt-free to your mates. Best feeling right.
Yeap, I get the ‘Sugar-Free Ice Cream EVERY SINGLE DAY FOR LIFE’ feeling too.
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Low Carb Ice Cream Without an Ice Cream Maker
Can you make Low Carb Ice Cream without an ice cream maker? You certainly can. Please do absolutely get yourself an ice cream maker if you prefer, it can make your life easier. But you if you don’t have one or don’t have the space to store one then you can make it by hand. No churn ice cream for the win right. Plus, there is something satisfying about making your ice cream by hand and seeing the change every step of the way right? I show you how to make it by hand in this post.
Low Carb Ice Cream Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
This post contains affiliate links. For more information, check out my disclosure.
Here are some of the items you will need to make this Low Carb Ice Cream.
- Electric hand mixer.
- Stand mixer if you prefer.
- Mixing bowl.
- Measuring jugs or cups.
- Measuring teaspoons.
- Ice cream maker (if you prefer)
- Metal cake tin.
- MCT oil
How To Make Low Carb Ice Cream
Low Carb Ice Cream Ingredients
You’re only a few mins of prep and only 5 essential ingredients away from making your very own Homemade Low Carb Ice Cream. The base itself is very simple and to this, you add the optional ingredients that you love. The best news, ever right?
So what do we need to make our very own homemade sugar free ice cream?
- Double cream / heavy whipping cream
- Powdered sugar substitute (swerve confectioners)
- Vanilla extract
- Almond extract
- Unsweetened almond milk
- Cacao nibs (so worth it)
- Cherries (omit if keto)
- MCT oil
Chefs tip about MCT oil
You could omit the MCT oil if you prefer. However, when frozen, this ice cream becomes very hard and a bit chalky in texture, so using the MCT oil to keep it soft is essential. If you don’t have any, you can leave it out – and 30 minutes out of the freezer will make it perfectly scoopable and ready for you to dive right in.
Now let’s make some ice cream shall we?
Step 1. Whip the cream
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, beat whipping cream at high speed until stiff peaks start to form.
Chef’s tip – feel free to replace a third or half of the double cream with coconut milk.
Step 2. Add the sugar substitute, MCT oil and extracts
Gradually add the sugar substitute, beating after each addition. Beat in MCT oil and vanilla and almond extracts.
Step 3. Add the almond milk and chill
Add the almond milk in two additions, beating after each addition. Place the bowl in the freezer and chill for 1 hour.
Step 4. Add the cherries and cacao nibs
Mix in the cherries and cacao nibs. Chill for 1 more hour, stirring the mixture well before transferring it to a ceramic or metal loaf pan. Sprinkle the top with additional cacao nibs and chopped cherries.
Step 5. Freeze your Sugar-Free Ice Cream
Cover with plastic wrap and freeze at least 2 hours until hardened. Serve as desired.
Yes. That is it. 5 pretty simple steps to your sugar-free low carb ice cream
Low Carb Ice Cream Toppings And Mix-ins
Topping and mix-ins are endless! You are limited only by what you like and of course the number of carbs in these.
Feel free to replace the almond extract with any flavour and sub the cherries and cacao nibs for any fruits, nuts, or candies that you’d like. Sugar-free jams, fudge sauce and chocolate sauce are a great topping idea too.
Keto Ice Cream
To make this a much more of a keto ice cream you would omit the cherries.
Weight Watchers Points in Low Carb Ice Cream
There are 7 Freestyle SmartPoints in each serving of Low Carb Ice Cream.
Need More Low Carb Desserts
I have got your back. Check out these below:
Low Carb Cheesecake with Raspberry Jam.
Thank you for reading my easy no-churn sugar-free Ice cream recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for reading Recipes from a Pantry, UK food blog.
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No Churn Low Carb Ice Cream With Cherries and Chocolate Chips
- 480 ml (2 cups) Double / heavy whipping cream
- ½ cup powdered sugar substitute swerve confectioners
- 2 tbsp MCT oil
- 2 tsp vanilla extract
- 2 tsp almond extract
- 240 ml (1 cup) unsweetened almond milk
- 120 g (1 cup) pitted & halved cherries
- 2 tbsp cacao nibs or stevia-sweetened dark chocolate chips
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, beat whipping cream at high speed until stiff peaks start to form.
- Gradually add the sugar substitute, beating after each addition. Beat in MCT oil and vanilla and almond extracts.
- Add the almond milk in two additions, beating after each addition. Place the bowl in the freezer and chill for 1 hour, then stir in the cherries and cacao nibs. Chill for 1 more hour, stirring the mixture well before transferring it to a metal or ceramic loaf pan. Sprinkle the top with additional cacao nibs and chopped cherries.
- Cover with plastic wrap and freeze at least 2 hours until hardened. Serve as desired.
Could you substitute coconut oil in place of mct oil?
I made it and I added half a brick of cream cheese. What is the serving size.
I adore cherry ice cream and this looks super simple to make and delicious.
Lisa | Garlic & Zest
I’ve never heard of MCT oil before — interesting that it would keep the ice cream scoopable. Great flavors in this — and since it’s so healthy, I think I can have a second scoop, right?
I am going to try this over the weekend. I am Keto so I will omit the cherries, but maybe I’ll add some strawberries or blueberries! It looks delicious. I haven’t had ice cream in SO long!
Alina | Cooking Journey Blog
So great that you made this ice cream free from refined sugar! Those cherries and chocolate look so tempting.
Kate | The Veg Space
This looks incredible – in this heatwave I need all the guilt-free ice cream I can get! Yum.