Let's talk about sugar free ice cream that actually tastes like the real deal. If you've ever tried the store-bought versions, you know they can be pricey and sometimes filled with odd ingredients. That's why I love making my own at home. It's creamy, lightly sweet, and so satisfying-without the sugar crash.
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This recipe is simple, made with just a few wholesome ingredients, and honestly, it turned out better than I expected. if you like this style of creamy frozen dessert, you might also want to check out homemade strawberry sorbet, which was a huge hit.
So if you've been looking for an easy, healthier way to enjoy ice cream, this one's for you.
The story behind this sugar-free ice cream recipe
This recipe was born out of necessity. One summer evening, I promised my kids ice cream, only to realize I didn't have any in the freezer. Instead of running to the store, I grabbed a tub of cottage cheese, some cream, and my trusty blender. A little experimenting later, I ended up with the smoothest, richest ice cream-and nobody even guessed it was sugar free.
Now, it's a staple in our freezer. The best part? I know exactly what's going into it, and I don't have to worry about hidden sugars or mystery ingredients.
Why you'll love this dish
- Creamy and rich without being overly sweet
- Uses everyday ingredients you probably already have
- Flexible-you can add chocolate chips, nuts, or berries
- Works with or without vegetable glycerin (just changes how scoopable it is)
- Perfect for low-sugar or low-carb lifestyles
- Sugar free ice cream recipe
Ingredients
- 1 cup cottage cheese
- ¼ cup half & half
- ½ cup THM Gentle Sweet (or similar sugar-free sweetener)
- 1 tablespoon vanilla
- 1 ½ cups heavy whipping cream
- 1 tablespoon vegetable glycerin (optional - helps keep it scoopable)
Instructions
Step 1: Blend the base
In a blender, add cottage cheese and half & half. Blend until completely smooth. This step is non-negotiable-you don't want tiny cottage cheese lumps in your ice cream. Trust me, I learned that the hard way.
Step 2: Add the flavor
Pour in the sweetener, vanilla, heavy cream, and vegetable glycerin (if using). Blend again until everything is smooth and creamy.
Step 3: Churn the ice cream
Pour the mixture into your ice cream maker and process according to the manufacturer's instructions. Mine took about 25 minutes, but machines can vary.
Step 4: Freeze and serve
Transfer the churned ice cream to a freezer-safe container. Seal it well to keep it airtight. If you skip the glycerin, let the ice cream sit out on the counter for 5-10 minutes before scooping-it'll soften up nicely.
Notes
- For a dairy-free version, try full-fat coconut milk instead of heavy cream and almond milk instead of half & half.
- You can switch up the sweetener-stevia, monk fruit, or allulose also work well. Just taste and adjust.
- Keep in the freezer for up to two weeks. Cover tightly with plastic wrap to help prevent ice crystals.
FAQ
Yes! Pour the mixture into a shallow dish and freeze. Stir every 30 minutes with a fork to break up ice crystals until it's fully frozen (about 4-6 hours).
I prefer THM Gentle Sweet, but erythritol, monk fruit, or allulose are great choices. Always taste the base before freezing so you can adjust sweetness.
Absolutely. Swap the heavy cream for coconut cream and use almond or oat milk instead of half & half.
It will keep for up to 2 weeks in a tightly sealed, freezer-safe container. Just let it soften a few minutes before scooping.
Yes! Try sugar-free chocolate chips, chopped nuts, fresh berries, or even a swirl of peanut butter during the last few minutes of churning.
Conclusion
Making sugar free ice cream at home is easier than you think, and it's so much better than anything you'll find at the store. With just a blender, a few pantry staples, and about 25 minutes of churning, you can have a creamy, sweet treat waiting in your freezer.
Try it out-you might find yourself making this one again and again.
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📖 Recipe
Sugar Free Ice Cream
A creamy, homemade no-sugar ice cream made with cottage cheese and heavy cream.
Ingredients
- 1 cup cottage cheese
- ¼ cup half & half
- ½ cup THM Gentle Sweet (or similar sugar-free sweetener)
- 1 tablespoon vanilla
- 1 ½ cups heavy whipping cream
- 1 tablespoon vegetable glycerin (optional – helps keep it scoopable)
Instructions
- In a blender, add cottage cheese and half & half. Blend until completely smooth.
- Pour in the sweetener, vanilla, heavy cream, and vegetable glycerin (if using). Blend again until everything is smooth and creamy.
- Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions (about 25 minutes).
- Transfer the churned ice cream to a freezer-safe container. Seal well. Let sit out 5–10 minutes before scooping if you skipped the glycerin.
Notes
For a dairy-free version, use full-fat coconut milk and almond milk. Try stevia, monk fruit, or allulose if you prefer a different sweetener. Keeps for up to two weeks in the freezer—cover tightly to avoid ice crystals.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 160Total Fat: 14gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 4g
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