Use this recipe to make creamy delicious sugar free ice cream that no one will be able to tell apart from from the real thing.
Y’all I can’t tell you how excited I am about this recipe. The taste and texture are exactly the same as regular ice cream. It’s creamy, perfectly scoop-able and 100% delicious.
In all honesty, this is the first time I’ve made ice cream since I was in culinary school, mostly because we had all the fancy equipment and professional kitchen which makes all the difference in the world. The prospect of making homemade ice cream without an ice cream maker seemed time-consuming and impossible.
Who wants yet another appliance that only does one thing? I will be the first to raise my hand and say, “HECK NO!” But, the quarantine will make you do some crazy things and thank goodness for that!
This recipe is only 4 ingredients and 4 steps to the perfect guilt-free ice cream! No churning, no ice cream maker necessary!
Sugar Free Ice Cream
Pro-Tips:
- This recipe is pretty hard to mess up so my only tip is to fold the whipped cream in gently. You don’t want to lose the volume you whipped into the cream.
Yield:
appx. 6 cups
Ingredients:
1 cup – Sugar Free Sweetened Condensed Milk
2 tsp – Vanilla Extract
1/2 tsp – Salt
2 cups – Cold Heavy Cream
Instructions:
1. Whip heavy cream to soft peaks.
2. In a separate bowl mix together the sugar-free sweetened condensed milk, vanilla extract, and salt until well combined.
3. Scoop the whipped cream into the bowl with the sweetened condensed milk mixture then gently fold the two together until completely combined.
4. Transfer the mixture into a metal container. Place a single sheet of plastic wrap on the surface of the ice cream and gently press it down to make contact. This will prevent freezer burn.
Next, wrap the entire container in plastic wrap and place in the freezer. The ice cream will be ready to eat in 4-5 hours.
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Printable Recipe:
Sugar Free Ice Cream
Ingredients
- 1 cup Sugar Free Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 2 cups Cold Heavy Whipping Cream
Instructions
- Whip heavy cream to soft peaks
- In a separate bowl mix together the sugar-free sweetened condensed milk, vanilla extract, and salt until well combined
- Scoop the whipped cream into the bowl with the sweetened condensed milk mixture then gently fold the two together until completely combined.
- Transfer the mixture into a metal container. Place a single sheet of plastic wrap on the surface of the ice cream and gently press it down to make contact. This will prevent freezer burn.
- Next, wrap the entire container in plastic wrap and place in the freezer. The ice cream will be ready to eat in 4-5 hours.
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