This amazing low sugar, dairy-free vanilla ice cream recipe is the BEST way to satisfy your craving – Less than eight grams of sugar per serving.
It’s gettin’ to be that time…the hot, sweaty days of summer, when we all scurry from one air-conditioned establishment to another.
Despite being just days away from June, we actually had a bit of a cold front in Tucson over the holiday weekend (and by ‘cold front’, I mean mid-80s, lol).
I don’t mind it, though, because I know what’s coming!
Day after day of 100 degree weather, disallowing any skin to cement contact for at least three months…
The good thing about hot months is that it encourages cold food consumption, namely VANILLA ICE CREAM!!! Haha, I screamed ice cream. 🙂
How do you make low sugar ice cream?
I’ve tried many an ice cream recipe over the years, and this is not only my favorite, but also the lowest sugar recipe I’ve concocted.
By combining full-fat coconut milk, which has a natural sweetness, an unrefined sweetener, and stevia, you can make a delicious and satisfying substitute for those cream and sugar-laden pints!
What if I don’t like coconut?
While I typically make this ice cream with coconut milk, I have also successfully made it with heavy whipping cream as well, which is a bit more authentic in taste.
What sweeteners can I use?
I usually opt for honey, but maple syrup and coconut sugar both work as well! Maple syrup and coconut sugar are less sweet than honey, so you may want to add a bit more or just add in more stevia to taste.
Can I make this without a machine?
I have a used Cuisinart ice cream maker that I bought off of Ebay about ten years ago, and it has worked fairly well, but if you’re seeking a way to make it sans machine, you might check out this post.
If you’re looking for some other ice cream alternatives, check out some of these recipes!
Low Sugar, Dairy-Free Vanilla Ice Cream
- 1 1/2 cups full-fat, canned coconut milk (see Notes)
- 3 large egg yolks
- 1 Tbsp sweetener of your choice (honey, maple syrup, coconut sugar)
- 1/8 tsp sea salt
- 2 tsp vanilla extract
- stevia to taste
- In a medium pot, whisk egg yolks, sweetener, and salt together.
- Whisk in coconut milk until well combined.
- Place pot on the stove over medium heat, stirring constantly, for 8 minutes. Don't boil the mixture, you just want it lightly steaming.
- Remove the pan from the heat, and stir in the vanilla and stevia, to taste.
- Transfer the mixture to a bowl and chill until cold.
- Process in an ice cream maker, according to your maker's directions.
- Eat straightaway or freeze 1-2 hours.
Recipe adapted from Mommypotamus
This is the coconut milk I like to use (NO gums, starches, or additives!).
These are some of the items I use to make this recipe:
Mixing the egg yolks, honey, and salt…
Whisk in the milk…
After eight minutes of heating…
Once heated and thickened, pour into a bowl…