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Best 30+ Sugar Free Ice Cream for the Holidays

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Craving scoopable, creamy sugar-free ice cream without a machine? This collection of 30+ sugar free ice cream for the holidays; flavors use a simple no-churn base: whip, fold, freeze. Use heavy cream or coconut cream, allulose for the softest texture, vanilla, a pinch of salt, and optional xanthan gum, then add chips, nuts, or extracts. Allulose beats erythritol for scoopability, a tablespoon of vodka or vegetable glycerin reduces iciness, and you only need a loaf pan, a hand mixer, and parchment. Each recipe lists exact amounts, clear steps, tested timing, plus swaps for keto, dairy-free, or nut-free. After my husband was diagnosed with type 2 diabetes, I made these treats a staple for our holidays, and the taste and texture made the change feel easy.

No-Churn Classics: Scoopable sugar-free flavors anyone can master

These are the core, spoon-ready flavors that never fail. Every recipe below yields about 1.5 quarts and follows the same simple method: whip, fold, freeze. Start with vanilla to dial in your texture, then branch out. For dairy-free, use full-fat coconut milk. For lighter dairy, use almond milk. If you prefer sweeter or need a backup, a monk fruit and allulose blend works well. Allulose gives the smoothest scoop since it resists crystallizing, a trick supported by testing from sources like the KetoDiet Blog.

Storage is simple. Cover tightly and freeze up to 2 months. Temper 5 to 10 minutes on the counter before scooping for the best texture.

Vanilla Ice Cream (Sugar Free)

This is the baseline. Clean flavor, silky body, simple pantry ingredients.

Ingredients:

  • 2 cups cold heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose (or 1/3 cup allulose + 2 tbsp powdered erythritol)
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1/4 tsp xanthan gum (optional, helps prevent ice crystals)
  • 1 tbsp vodka or 1 tbsp vegetable glycerin (optional, keeps softer)

Directions:

  1. In a large bowl, whisk almond milk, allulose, vanilla, salt, xanthan gum, and vodka until smooth.
  2. In a second bowl, whip heavy cream to medium-stiff peaks.
  3. Gently fold whipped cream into the sweetened milk base until no streaks remain.
  4. Pour into a cold loaf pan, cover, and freeze 4 to 6 hours. Temper 5 minutes before scooping.
  • Flavor tip: scrape in seeds from half a vanilla bean for a bakery-style aroma.
  • Swap: use coconut milk for dairy-free and add 1 extra pinch of salt.

Chocolate Ice Cream (Sugar Free)

Deep cocoa flavor, balanced sweetness, and a soft bite.

Ingredients:

  • 2 cups cold heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 1/4 tsp xanthan gum (optional)
  • 2 oz sugar-free dark chocolate, melted and cooled (optional, richer)

Directions:

  1. Whisk almond milk, allulose, cocoa, vanilla, salt, xanthan, and melted chocolate until smooth.
  2. Whip cream to medium peaks.
  3. Fold cream into chocolate base.
  4. Freeze in a covered loaf pan 4 to 6 hours. Rest 5 to 10 minutes before scooping.
  • For darker flavor, use Dutch-process cocoa and a pinch more salt.
  • Add 1 tsp espresso powder to boost the chocolate notes.

Death By Chocolate Ice Cream (Sugar Free Triple Chocolate)

Truffle-level chocolate with chips and fudge swirls in every scoop.

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1/2 cup Dutch-process cocoa powder
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 tsp xanthan gum (optional)
  • 3 oz sugar-free dark chocolate, melted and cooled
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup quick fudge sauce (melt 1/2 cup sugar-free chips + 2 tbsp cream)

Directions:

  1. Whisk almond milk, allulose, cocoa, vanilla, salt, xanthan, and melted chocolate.
  2. Whip cream to medium-stiff peaks, fold into chocolate base.
  3. Fold in chocolate chips.
  4. Pour half into pan, drizzle half the fudge, swirl. Add remaining base, drizzle rest, swirl. Freeze 5 to 6 hours.
  • Keep the fudge sauce barely warm and fluid so it ribbons instead of clumping.
  • For crunch, add toasted chopped almonds.

Sugar-free Mint Ice Cream

Cool, clean mint with a gentle vanilla finish.

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1 tsp peppermint extract (adjust to taste)
  • 1 tsp vanilla extract
  • Pinch fine salt
  • 1/4 tsp xanthan gum (optional)
  • 1 to 2 drops natural green color (optional)

Directions:

  1. Whisk almond milk, allulose, peppermint, vanilla, salt, xanthan, and optional color.
  2. Whip cream to medium peaks.
  3. Fold cream into mint base.
  4. Freeze 4 to 6 hours. For mint chip, fold in 1/2 cup sugar-free mini chocolate chips before freezing.
  • Use a light hand with peppermint extract. It blooms in the freezer.
  • Add chopped fresh mint for a garden-fresh note.

Low Carb Coffee Ice Cream

Bold coffee flavor with a smooth, café-style finish.

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 2 tbsp instant espresso powder dissolved in 2 tbsp hot water, cooled
  • 1 tsp vanilla
  • Pinch salt
  • 1/4 tsp xanthan gum (optional)

Directions:

  1. Whisk almond milk, allulose, espresso concentrate, vanilla, salt, and xanthan.
  2. Whip cream to medium-stiff peaks.
  3. Fold cream into coffee base.
  4. Freeze covered 4 to 6 hours. Optional: ripple with 1/3 cup sugar-free chocolate sauce.
  • Salt sharpens the coffee. Do not skip the pinch.
  • Espresso powder gives better flavor than brewed coffee in no-churn.

3 Ingredient, 5 Minute Ice Cream (Sugar Free)

Soft serve on demand, no whipping needed.

Ingredients:

  • 2 cups frozen sliced strawberries or blueberries (no added sugar)
  • 1/2 cup Greek yogurt (full-fat) or coconut cream (chilled)
  • 3 to 4 tbsp allulose, to taste

Directions:

  1. Add frozen fruit, yogurt, and allulose to a food processor.
  2. Blend, scraping sides, until smooth and thick like soft serve (about 2 to 3 minutes).
  3. Serve right away as soft serve or spread in a pan and freeze 1 to 2 hours for scoops.
  4. Flavor swap: vanilla, lemon zest, or a pinch of salt.
  • Balance tart fruit with a touch more allulose if needed.
  • For dairy-free, use coconut cream and a squeeze of lime.

Coconut Ice Cream (No Churn) Sugar Free

Creamy, tropical, and naturally dairy-free.

Ingredients:

  • 2 cans (13.5 oz each) full-fat coconut milk, chilled
  • 1/2 cup allulose
  • 1 1/2 tsp vanilla
  • Pinch fine sea salt
  • 1/4 tsp xanthan gum (optional)
  • 1/4 cup unsweetened shredded coconut (optional)

Directions:

  1. Whisk coconut milk, allulose, vanilla, salt, and xanthan until smooth.
  2. If using, toast shredded coconut in a dry pan 2 minutes and cool.
  3. Fold in coconut.
  4. Freeze 4 to 6 hours, stirring once at 2 hours for extra creaminess.
  • A small pinch of salt rounds out the coconut flavor.
  • Add lime zest for a bright twist.

Dairy Free Chocolate Ice Cream (Sugar Free)

Dark and creamy with zero dairy. Coconut base, chocolate forward.

Ingredients:

  • 2 cans (13.5 oz) full-fat coconut milk, chilled
  • 1/2 cup allulose
  • 1/3 cup cocoa powder
  • 1 tsp vanilla
  • Pinch salt
  • 1/4 tsp xanthan gum (optional)
  • 2 oz sugar-free dark chocolate, melted and cooled (optional, richer)

Directions:

  1. Whisk coconut milk, allulose, cocoa, vanilla, salt, xanthan, and melted chocolate.
  2. Pour into a loaf pan, cover.
  3. Freeze 4 to 6 hours, stirring once halfway.
  4. Temper 5 minutes before scooping.
  • Use Dutch cocoa for a smoother, less bitter profile.
  • A teaspoon of instant espresso deepens the chocolate.

Vegan Keto Peanut Butter Ice Cream

Thick, salty-sweet, and scoopable without dairy.

Ingredients:

  • 2 cans (13.5 oz) full-fat coconut milk, chilled
  • 1/2 cup natural peanut butter (no sugar added)
  • 1/2 cup allulose
  • 1 tsp vanilla
  • Pinch salt
  • 1/4 tsp xanthan gum (optional)

Directions:

  1. Blend coconut milk, peanut butter, allulose, vanilla, salt, and xanthan until silky.
  2. Pour into pan, cover.
  3. Freeze 4 to 6 hours.
  4. Swirl 2 tbsp extra peanut butter on top before freezing if you like.
  • A tiny splash of maple extract gives a nostalgic scoop-shop vibe.
  • Swap peanut butter with almond butter for a gentler flavor.

Blueberry Coconut Ice Cream (Sugar Free)

Bright blueberry meets creamy coconut. Great color, clean taste.

Ingredients:

  • 2 cans (13.5 oz) full-fat coconut milk, chilled
  • 1 cup blueberries (fresh or frozen, no sugar added)
  • 1/2 cup allulose
  • 1 tsp lemon zest
  • Pinch salt
  • 1/4 tsp xanthan gum (optional)

Directions:

  1. Blend coconut milk, blueberries, allulose, lemon zest, salt, and xanthan until smooth.
  2. Pour into pan, cover.
  3. Freeze 4 to 6 hours, stirring once at 2 hours to keep berries evenly distributed.
  4. Let sit 5 minutes before scooping.
  • Add 1 tsp vanilla for a bakery-style blueberry note.
  • If using frozen berries, blend until fully smooth to avoid icy bits.

Avocado Pistachio and Matcha Ice Cream

Lush, green, and naturally creamy. No eggs needed.

Ingredients:

  • 2 ripe avocados
  • 1 1/2 cups heavy cream (or coconut cream for dairy-free)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1 1/2 tsp matcha powder
  • 1/2 tsp vanilla
  • Pinch salt
  • 1/3 cup chopped pistachios

Directions:

  1. Blend avocado, cream, almond milk, allulose, matcha, vanilla, and salt until very smooth.
  2. Fold in pistachios.
  3. Pour into pan, cover, and freeze 4 to 6 hours.
  4. Stir once halfway for a silkier texture.
  • Choose ripe avocados with no brown spots for the best color.
  • A tiny squeeze of lemon helps keep the green vibrant.

Avocado Sorbet (Sugar Free)

Creamy like gelato with a bright lime snap.

Ingredients:

  • 3 ripe avocados
  • 1 cup cold water
  • 1/2 cup allulose
  • 1/4 cup lime juice
  • Pinch salt

Directions:

  1. Blend avocados, water, allulose, lime juice, and salt until creamy.
  2. Pour into a shallow pan.
  3. Freeze 3 to 4 hours, whisking every 30 minutes for the first 2 hours to break ice crystals.
  4. Soften 5 minutes before serving.
  • Add lime zest for aroma and a vivid finish.
  • For extra body, replace 1/4 cup water with coconut milk.

Copycat favorites and mix-ins: candy bar flavor without the sugar

Craving scoops with swirls, shells, and chunky bits? These are playful twists on the base recipes you have already mastered. Think candy bar vibes, bakery cookie dough, and sundae shop ribbons, all without added sugar. Keep it fun and simple.

Quick tip: pre-chill mix-ins and sauces, then add them cool, not hot. Warm mix-ins melt the base and ruin the texture. And always fold gently to keep the air you whipped into the cream. Light scoops start with a fluffy base.

Butter Pecan Ice Cream (Sugar Free)

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 tsp xanthan gum (optional)
  • 1 1/4 cups pecans, toasted and roughly chopped
  • 1 tbsp butter
  • 1 tbsp allulose (for toasting)

Directions:

  1. Toast pecans in butter with 1 tbsp allulose over medium heat for 3 minutes, then cool.
  2. Whisk almond milk, 1/2 cup allulose, vanilla, salt, and xanthan.
  3. Whip cream to medium peaks and fold into base.
  4. Fold in pecans and freeze 4 to 6 hours.

Pralines and Cream Ice Cream (Sugar Free)

Ingredients:

  • Base: 2 cups heavy cream, 1 cup almond milk, 1/2 cup allulose, 1 tsp vanilla, pinch salt, 1/4 tsp xanthan (optional)
  • Pecan pralines: 1 cup pecans, 2 tbsp butter, 1/4 cup allulose, 1/8 tsp salt
  • Caramel ripple: 4 tbsp butter, 1/2 cup allulose, 1/2 cup heavy cream, 1/4 tsp vanilla, pinch salt

Directions:

  1. Make pralines: Cook butter and allulose 2 minutes, stir in pecans and salt, cook 2 more minutes, spread to cool, then chop.
  2. Make caramel: Simmer butter, allulose, and cream 3 to 4 minutes until slightly thick, then stir in vanilla and salt. Cool.
  3. Make base: Whisk almond milk, allulose, vanilla, salt, and xanthan. Fold in whipped cream.
  4. Layer base with pralines and caramel, swirl lightly, then freeze 5 to 6 hours.

Rocky Road Ice Cream (Sugar Free)

Ingredients:

  • Chocolate base from Chocolate Ice Cream recipe
  • 1 cup sugar-free mini marshmallows
  • 1/2 cup roasted almonds, chopped
  • 1/3 cup sugar-free chocolate chips

Directions:

  1. Prepare chocolate base.
  2. Fold in marshmallows, almonds, and chips.
  3. Pour into a pan and smooth the top.
  4. Freeze 4 to 6 hours.

Chocolate Peanut Butter Ice Cream (Sugar Free)

Ingredients:

  • Chocolate base: 2 cups cream, 1 cup almond milk, 1/2 cup allulose, 1/3 cup cocoa, 1 tsp vanilla, pinch salt, 1/4 tsp xanthan (optional)
  • 1/2 cup natural peanut butter
  • 2 tbsp peanut oil or melted coconut oil

Directions:

  1. Make chocolate base.
  2. Stir peanut butter with oil until pourable.
  3. Layer half the base, drizzle half the peanut butter, swirl, then repeat.
  4. Freeze 4 to 6 hours.

Chocolate Chip Ice Cream (Sugar Free)

Ingredients:

  • Vanilla base from Vanilla recipe
  • 3/4 cup sugar-free mini chocolate chips
  • 1 tsp vanilla (extra)

Directions:

  1. Prepare vanilla base with an extra splash of vanilla.
  2. Fold in chocolate chips.
  3. Freeze 4 to 6 hours.
  4. Optional: add 1 tbsp vodka to the base for softer scoops.

Ingredients:

  • Vanilla base from Vanilla recipe
  • Edible cookie dough: 3/4 cup fine almond flour, 3 tbsp butter softened, 1/4 cup powdered allulose, 1/2 tsp vanilla, pinch salt, 1/4 cup sugar-free mini chips

Directions:

  1. Make cookie dough: mash almond flour, butter, allulose, vanilla, and salt. Fold in chips. Roll pea-size bits and chill.
  2. Prepare vanilla base.
  3. Fold dough bits into the base.
  4. Freeze 4 to 6 hours.

Cookies and Cream Ice Cream (Sugar Free)

Ingredients:

  • Vanilla base
  • 12 to 14 sugar-free chocolate sandwich cookies, chopped

Directions:

  1. Make vanilla base.
  2. Fold in chopped cookies.
  3. Freeze 4 to 6 hours.
  4. For extra crunch, reserve some cookies to sprinkle on top.

Snickers Ice Cream (Sugar Free)

Ingredients:

  • Vanilla base
  • 1/2 cup roasted peanuts, chopped
  • 1/2 cup sugar-free caramel sauce
  • 1/3 cup sugar-free chocolate chips or shell

Directions:

  1. Make vanilla base and fold in peanuts.
  2. Layer half the base, drizzle caramel and sprinkle chips, then repeat.
  3. Swirl lightly.
  4. Freeze 5 to 6 hours.

Millionaire Fudge Ice Cream (Sugar Free)

Ingredients:

  • Chocolate base
  • 1/2 cup walnut pieces
  • 1/2 cup fudge sauce, made by melting 1/2 cup sugar-free chips with 2 tbsp cream
  • 1/4 cup sugar-free caramel sauce

Directions:

  1. Prepare chocolate base and fold in walnuts.
  2. Layer base with fudge and caramel, then swirl.
  3. Freeze 5 to 6 hours.
  4. Rest 10 minutes before scooping big ribbons.

Gold Brick Ice Cream (Sugar Free)

Ingredients:

  • Vanilla base
  • 1 cup sugar-free chocolate shell, made by melting 1 cup sugar-free chocolate chips with 2 tbsp coconut oil, cooled to lukewarm
  • 3/4 cup toasted pecans, chopped

Directions:

  1. Fold pecans into vanilla base.
  2. Pour half the base into a pan, drizzle half the shell and quickly swirl, then repeat. The shell will crack into ribbons.
  3. Freeze 4 to 6 hours.
  4. Serve with extra shell on top.

Vanilla with Chocolate Fudge Ice Cream (Sugar Free)

Ingredients:

  • Vanilla base
  • 3/4 cup quick fudge sauce, made by melting 3/4 cup sugar-free chips with 3 tbsp cream

Directions:

  1. Make vanilla base.
  2. Layer base and fudge in two layers, then swirl with a knife.
  3. Freeze 4 to 6 hours.
  4. Optional: add 1/2 tsp espresso powder to the fudge for mocha fudge.

Vanilla with Fudge and Caramel Ice Cream (Sugar Free)

Ingredients:

  • Vanilla base
  • 1/2 cup sugar-free caramel sauce
  • 1/2 cup sugar-free fudge sauce

Directions:

  1. Prepare vanilla base.
  2. Layer base, caramel, and fudge in three passes.
  3. Swirl gently to keep ribbons distinct.
  4. Freeze 5 to 6 hours.

Strawberry Cheesecake Ice Cream (Sugar Free)

Ingredients:

  • 1 1/2 cups heavy cream
  • 8 oz cream cheese, softened
  • 3/4 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1 tsp vanilla
  • Pinch salt
  • 1 cup diced strawberries, no sugar added
  • 1/2 cup crushed sugar-free vanilla cookies or almond flour crumble

Directions:

  1. Blend cream cheese, almond milk, allulose, vanilla, and salt until smooth. Whip cream to medium peaks.
  2. Fold whipped cream into the cream cheese mixture.
  3. Fold in strawberries and cookie crumbs.
  4. Freeze 5 to 6 hours.

Banana Split Ice Cream (Sugar Free, No Banana Added Sugar)

Ingredients:

  • Vanilla base
  • 1 tsp banana extract
  • 1 cup diced strawberries, no sugar added
  • 1/2 cup pineapple chunks in juice, drained well, no sugar added
  • 1/3 cup sugar-free chocolate chips
  • 1/4 cup chopped peanuts

Directions:

  1. Make vanilla base and stir in banana extract.
  2. Fold in strawberries, pineapple, chips, and peanuts.
  3. Freeze 4 to 6 hours.
  4. Serve with sugar-free chocolate sauce and whipped cream if you like.

Peaches and Cream Ice Cream (Sugar Free, No Added Sugar)

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 1 tsp vanilla
  • Pinch salt
  • 1 1/2 cups diced peaches, fresh or frozen, no sugar added

Directions:

  1. Whisk almond milk, allulose, vanilla, and salt. Whip cream and fold in.
  2. Fold in peaches.
  3. Freeze 4 to 6 hours.
  4. Optional swirl: 2 tbsp sugar-free peach jam.

Ingredients:

  • Vanilla base from the Cookie Dough Ice Cream recipe
  • Edible cookie dough: 3/4 cup fine almond flour, 3 tbsp butter softened, 1/4 cup powdered allulose, 1/2 tsp vanilla, pinch salt, 1/2 cup white chocolate style sugar-free chips, 1/2 tsp almond extract

Directions:

  1. Make cookie dough: mash almond flour, butter, allulose, vanilla, almond extract, and salt. Fold in white chips. Roll pea-size bits and chill.
  2. Prepare vanilla base.
  3. Fold dough bits into the base.
  4. Freeze 4 to 6 hours.

Mint Choc Chip Ice Cream (Sugar Free)

Ingredients:

  • Mint base from Sugar-free Mint Ice Cream
  • 3/4 cup sugar-free mini chocolate chips

Directions:

  1. Prepare mint base.
  2. Fold in mini chips.
  3. Freeze 4 to 6 hours.
  4. Optional: add 1/4 tsp spirulina for natural color.

Sugar-Free Mint Ice Cream

Alternate yogurt base version.

Ingredients:

  • 2 cups full-fat Greek yogurt
  • 1/2 cup allulose
  • 1 tsp peppermint extract
  • 1 tsp vanilla
  • Pinch salt
  • 1/4 cup unsweetened almond milk, if needed to loosen

Directions:

  1. Whisk yogurt, allulose, peppermint, vanilla, and salt until smooth. Thin with almond milk if very thick.
  2. Spread in a pan and cover.
  3. Freeze 3 to 4 hours, stirring once at 90 minutes.
  4. Fold in 1/2 cup sugar-free chips for mint chip, if desired.

Pro tip recap:

  • Chill all mix-ins and sauces before layering.
  • Use light, gentle folds to keep air in the base.
  • Swirl with a butter knife for clean ribbons, not a whisk that breaks air.
  • Temper 5 to 10 minutes before scooping for tidy bowls and sharp layers.

Bars and popsicles: grab-and-go sugar-free treats

When you want cold treats without scoops or bowls, bars and pops deliver. Most bars set best in silicone molds or a lined 8×8 pan that you can slice into sticks. Most pops use a standard 10-cavity mold. Typical yield is 8 to 10 bars or pops per batch, and most freeze solid in 4 to 6 hours. Always leave a little headspace in the molds, about 1/8 to 1/4 inch, since mixtures expand as they freeze.

Sugar-free Chocolate Chip Ice Cream Bars

Ingredients (makes 10 bars):

  • 2 cups heavy cream
  • 3/4 cup unsweetened almond milk
  • 1/3 cup allulose
  • 1 tsp vanilla
  • Pinch salt
  • 3/4 cup sugar-free mini chocolate chips

Directions:

  1. Whisk almond milk, allulose, vanilla, and salt until dissolved.
  2. Whip heavy cream to medium peaks; fold into the base.
  3. Fold in mini chips. Spoon or pipe into bar molds, leaving headspace.
  4. Insert sticks and freeze 4 to 6 hours until firm.

Tip: For sliceable bars, spread in a lined 8×8 pan, freeze, then cut.

Easy Sugar-free Mocha Ice Cream Bars

Ingredients (10 bars):

  • 2 cups heavy cream
  • 3/4 cup brewed coffee, cooled
  • 1/3 cup allulose
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • Pinch salt

Directions:

  1. Whisk coffee, allulose, cocoa, vanilla, and salt until smooth.
  2. Whip cream to medium peaks; fold in.
  3. Fill bar molds, insert sticks, and leave a touch of headspace.
  4. Freeze 4 to 6 hours. Optional shell: dip in melted sugar-free chocolate.

Flavor note: A pinch of espresso powder boosts chocolate depth.

Mocha Latte Ice Cream Bars (Sugar Free)

Ingredients (10 bars):

  • 1 1/2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/3 cup allulose
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla
  • Pinch salt

Directions:

  1. Dissolve espresso in 1 tbsp hot water. Whisk with almond milk, allulose, vanilla, and salt.
  2. Whip cream to medium peaks and fold in.
  3. Fill molds, insert sticks, and freeze 4 to 6 hours.
  4. Optional: drizzle with 1/4 cup melted sugar-free white chips.

Make it dairy-free: use coconut cream for the heavy cream.

Keto Sea Salt Caramel Ice Cream Bars

Ingredients (10 bars):

  • 2 cups heavy cream
  • 3/4 cup unsweetened almond milk
  • 1/3 cup allulose
  • 1/2 cup sugar-free caramel sauce
  • 1/4 tsp flaky sea salt
  • 10 oz sugar-free dark chocolate chips + 2 tbsp coconut oil (for dip)

Directions:

  1. Whisk almond milk, allulose, and caramel until smooth.
  2. Whip cream and fold in; sprinkle sea salt and fold once more.
  3. Fill molds, insert sticks, and freeze until solid.
  4. Unmold and dip in melted chocolate mixed with coconut oil. Freeze 10 minutes to set.

Tip: Keep the chocolate barely warm so it coats cleanly.

Berry Cheesecake Popsicles (Sugar Free)

Ingredients (10 pops):

  • 8 oz cream cheese, softened
  • 1 1/2 cups unsweetened almond milk or half-and-half
  • 1/3 cup allulose
  • 1 tsp vanilla
  • Pinch salt
  • 1 cup chopped mixed berries

Directions:

  1. Blend cream cheese, milk, allulose, vanilla, and salt until completely smooth.
  2. Stir in chopped berries.
  3. Pour into a 10-cavity pop mold, leaving headspace. Tap to release air bubbles.
  4. Freeze 4 to 6 hours.

Swap: Use Greek yogurt for a tangier style with more protein.

Berry Pops (Sugar Free)

Ingredients (10 pops):

  • 2 cups mixed berries
  • 1 cup water
  • 1/4 to 1/3 cup allulose, to taste
  • 1 tbsp lemon juice

Directions:

  1. Blend berries, water, allulose, and lemon until smooth.
  2. Strain if you want fewer seeds.
  3. Pour into molds, insert sticks, and leave headspace.
  4. Freeze 4 to 6 hours.

Tip: Add a pinch of salt to sharpen the fruit flavor.

Red, White, and Blue Yogurt Pops (Sugar Free)

Ingredients (10 pops):

  • 2 cups Greek yogurt
  • 1/3 cup allulose
  • 1 tsp vanilla
  • 1 cup strawberries, chopped
  • 1 cup blueberries

Directions:

  1. Whisk yogurt, allulose, and vanilla.
  2. Layer yogurt with strawberries and blueberries in molds.
  3. Swirl gently with a skewer to marble.
  4. Freeze 4 to 6 hours.

Serving tip: Sprinkle a little toasted coconut before freezing for crunch.

3-Ingredient Peanut Butter Ice Cream Bars (Sugar Free)

Ingredients (10 bars):

  • 1 1/2 cups heavy cream or coconut cream
  • 1/2 cup natural peanut butter
  • 1/3 cup allulose

Directions:

  1. Whisk cream, peanut butter, and allulose until fully smooth.
  2. Fill bar molds, leaving a bit of headspace.
  3. Freeze 4 to 6 hours.
  4. Optional dip: melt 1 cup sugar-free chips with 2 tbsp coconut oil and dip bars.

Note: A pinch of salt makes the peanut butter pop.

Creamy Key Lime Popsicles (Sugar Free)

Ingredients (10 pops):

  • 2 cups Greek yogurt or coconut yogurt
  • 1/3 cup allulose
  • 1/3 cup lime juice
  • 1 tsp lime zest
  • Pinch salt

Directions:

  1. Whisk yogurt, allulose, lime juice, zest, and salt until smooth.
  2. Pour into molds and insert sticks.
  3. Freeze 4 to 6 hours.
  4. Add extra zest before serving for aroma.

Frozen Lemon Curd Dessert (Sugar Free)

Ingredients (serves 10, sliceable):

  • Base: 2 cups heavy cream, 1/2 cup allulose, 1 tsp vanilla, pinch salt
  • Lemon curd: 1/2 cup lemon juice, 2 large eggs, 1/3 cup allulose, 3 tbsp butter, pinch salt

Directions:

  1. Make lemon curd: whisk juice, eggs, allulose, butter, and salt over medium-low heat 4 to 6 minutes until thick. Cool fully.
  2. Whip cream with allulose, vanilla, and salt to soft peaks.
  3. Fold half the curd into cream; ripple the rest.
  4. Freeze in a lined loaf pan 6 hours. Slice to serve.

Serving idea: Add crushed sugar-free shortbread on top before freezing.

Frozen White Christmas (Sugar Free)

Ingredients (8×8 pan):

  • 2 cups heavy cream or coconut cream
  • 1/3 cup allulose
  • 1 tsp vanilla
  • Pinch salt
  • 1 cup sugar-free white chocolate chips, melted with 2 tbsp cream
  • 1 cup mix-ins: unsweetened shredded coconut, chopped almonds, pistachios

Directions:

  1. Whisk cream, allulose, vanilla, and salt. Fold in melted white chocolate.
  2. Stir in coconut and nuts.
  3. Spread in a lined 8×8 pan and freeze 4 to 6 hours.
  4. Cut into squares to serve.

Tip: Use a hot knife for clean edges.

Keto Brandy Blocks

Ingredients (8×8 pan):

  • 1 1/2 cups heavy cream
  • 1 cup mascarpone (or cream cheese), softened
  • 1/3 cup allulose
  • 2 tbsp brandy (optional; adults only)
  • 1 tsp vanilla
  • Pinch salt
  • 1/2 cup chopped sugar-free dark chocolate
  • 1/2 cup chopped roasted almonds

Directions:

  1. Beat mascarpone with allulose, brandy, vanilla, and salt until smooth. Whip cream to soft peaks and fold in.
  2. Fold in chocolate and almonds.
  3. Spread in a lined pan and freeze 4 to 6 hours.
  4. Cut into bars and keep frozen until serving.

Note: Skip the brandy and add 1/2 tsp almond extract for a family-friendly version.

Keto Sea Salt Caramel Ice Cream Bars (Chocolate Dipped)

This layered variant focuses on a thicker caramel center. Use the same base as the Sea Salt Caramel Bars above.

Directions:

  1. Fill molds halfway with base and freeze until firm, about 45 to 60 minutes.
  2. Spoon about 2 tbsp caramel into each cavity, keeping it centered.
  3. Top with more base to fill, leaving headspace. Insert sticks and freeze solid.
  4. Unmold and dip in chocolate shell. Keep total caramel to 1/2 cup for 10 bars.

Tip: Warm the caramel just enough to spread, then cool before layering.

Sugar-Free Mint Ice Cream Bars

If you want a mint bar, use this simple base.

Ingredients:

  • 2 cups heavy cream
  • 3/4 cup almond milk
  • 1/3 cup allulose
  • 1 tsp peppermint extract
  • 1/2 cup sugar-free chocolate chips

Directions:

  1. Whisk almond milk, allulose, and peppermint.
  2. Whip cream to medium peaks and fold in.
  3. Fold in chips and fill bar molds, leaving headspace. Insert sticks and freeze 4 to 6 hours.

Optional: Add a drop or two of natural green color for a classic look.

You now have a toolkit for no-churn sugar-free scoops that actually stay creamy. Temper the pan 5 to 10 minutes, warm your scoop under hot water, and store tightly covered to protect texture and flavor. Quick swaps keep it flexible: almond milk for a lighter base, coconut milk for dairy-free, and allulose for the softest scoop. Mix and match sauces, nuts, and chips across these bases, then share your favorite combo in the comments. Homemade should taste like a treat, not a trade-off.

FAQ

  • What is the best sweetener for sugar-free ice cream? Allulose gives the softest, least icy scoop. A monk fruit and allulose blend also works well. Use powdered erythritol only in small amounts, since it can crystallize.
  • How do I prevent an icy texture? Use allulose, a pinch of salt, and optionally a small amount of vodka or vegetable glycerin. Whip, fold, and freeze fast. Keep mix-ins cold.
  • How long should I freeze it? Most batches set in 4 to 6 hours. For tidy scoops, freeze overnight, then temper 5 to 10 minutes before serving.
  • Can I make it without xanthan gum? Yes. Skip it and rely on allulose, proper whipping, and a short temper before scooping. The texture will still be smooth.
  • How do I scale down for small batches? Halve any recipe and use a smaller container, like a mini loaf pan. Check firmness at 3 to 4 hours since thinner layers freeze faster.

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