23 Delicious Low Sugar Ice Cream Maker Recipes You’ll Love

Ice cream is a beloved dessert worldwide, but traditional recipes are often loaded with sugar, making it hard for health-conscious individuals to indulge.

Luckily, with a home ice cream maker and the right ingredients, you can create creamy, delicious ice cream that’s low in sugar but high in flavor.

In this article, we’re sharing 23 low sugar ice cream maker recipes that range from classic flavors like vanilla and chocolate to creative twists like peach basil, chai spice, and black cherry almond.

Each recipe is designed to deliver indulgent taste while keeping sugar content minimal, perfect for guilt-free enjoyment.

Whether you’re looking for fruity, nutty, or decadent chocolate treats, there’s something here for every palate.

These recipes use natural sweeteners, fresh fruits, nuts, and even spices to provide rich flavor without relying on refined sugar.

With these ideas, you can make ice cream at home that’s both satisfying and healthier, making dessert time a joy without compromising your dietary goals.

23 Delicious Low Sugar Ice Cream Maker Recipes You’ll Love

Making ice cream at home doesn’t have to mean loading up on sugar.

These 23 low sugar ice cream maker recipes prove that you can enjoy creamy, decadent desserts without the extra sweetness.

From classic vanilla and chocolate flavors to innovative combinations like mango coconut and honey lavender, there’s a recipe for every taste and occasion.

Experimenting with natural sweeteners, fresh fruits, and spices allows you to craft ice cream that is both delicious and guilt-free.

So, fire up your ice cream maker and start creating your own healthy, creamy masterpieces that everyone will love.

Creamy Vanilla Almond Low-Sugar Ice Cream

Indulge in the rich, creamy taste of vanilla with a subtle nutty twist in this low-sugar ice cream.

Perfect for those who crave dessert without excess sweetness, this recipe balances natural flavors with a hint of almond, creating a smooth and satisfying treat.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• ½ cup erythritol or your preferred sugar substitute
• 1 tbsp pure vanilla extract
• 2 tsp almond extract
• Pinch of salt
• 2 large egg yolks

Instructions:

1. In a medium saucepan over medium heat, combine almond milk, heavy cream, and a pinch of salt. Heat until steaming but not boiling.
2. In a separate bowl, whisk together egg yolks and erythritol until smooth and slightly pale.
3. Slowly temper the egg mixture by adding a small amount of the hot cream mixture to the yolks while whisking continuously. Then pour the yolk mixture back into the saucepan.
4. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F–175°F). Remove from heat.
5. Stir in vanilla and almond extracts. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
7. Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.

This creamy vanilla almond ice cream proves that low sugar doesn’t mean sacrificing flavor.

Each bite is smooth, naturally sweetened, and satisfyingly nutty—a guilt-free treat for any time of the day.

Dark Chocolate Avocado Low-Sugar Ice Cream

Rich, fudgy, and decadently smooth, this low-sugar ice cream uses avocado as a creamy base, giving a velvety texture without heavy cream.

Sweetened lightly with a sugar substitute and enhanced with dark chocolate, it’s a deliciously healthy dessert option.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup unsweetened cocoa powder
• 1 cup unsweetened almond milk
• ½ cup sugar substitute (like stevia or erythritol)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine avocados, cocoa powder, almond milk, sugar substitute, vanilla, and a pinch of salt. Blend until completely smooth and creamy.
2. Taste and adjust sweetness if necessary.
3. Chill the mixture in the refrigerator for at least 2 hours to enhance the flavors and thicken slightly.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes, until it reaches a soft-serve consistency.
5. Transfer to a freezer-safe container and freeze for 2–3 hours for a firmer consistency.

This dark chocolate avocado ice cream is indulgent yet healthy.

The avocado adds a luxurious creaminess while keeping sugar low, making it a perfect dessert for chocolate lovers who want a guilt-free treat.

Strawberry Coconut Low-Sugar Ice Cream

Bright, fruity, and tropical, this strawberry coconut ice cream combines fresh berries with creamy coconut milk for a refreshing low-sugar dessert.

Lightly sweetened with natural sweeteners, it captures the essence of summer in every spoonful.

Ingredients:

• 2 cups fresh or frozen strawberries
• 1 can (14 oz) full-fat coconut milk
• ¼ cup sugar substitute (erythritol or monk fruit)
• 1 tsp vanilla extract
• 1 tsp lemon juice

Instructions:

1. If using fresh strawberries, wash, hull, and slice them. Blend strawberries with sugar substitute and lemon juice until smooth.
2. In a mixing bowl, combine the strawberry puree with coconut milk and vanilla extract. Mix until fully incorporated.
3. Chill the mixture in the refrigerator for at least 2 hours to enhance flavors.
4. Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes, until soft and creamy.
5. Transfer to a freezer-safe container and freeze for an additional 2–4 hours for a firmer texture.

This strawberry coconut low-sugar ice cream is light, refreshing, and naturally sweet.

The combination of tropical coconut and tangy strawberries creates a dessert that is both satisfying and wholesome, ideal for warm days or any time you need a fruity treat.

Pistachio Low-Sugar Ice Cream

This pistachio ice cream is rich, nutty, and indulgent while keeping sugar content low.

Using roasted pistachios and a touch of natural sweetener, it delivers a creamy, luxurious flavor that rivals traditional high-sugar versions.

Ingredients:

• 1 cup shelled pistachios, roasted and unsalted
• 2 cups unsweetened almond milk
• 1 cup heavy cream
• ½ cup erythritol or monk fruit sweetener
• 2 tsp vanilla extract
• Pinch of salt
• 2 large egg yolks

Instructions:

1. In a blender, combine roasted pistachios with ½ cup almond milk and blend until smooth.
2. In a saucepan, heat the remaining almond milk and heavy cream over medium heat until steaming.
3. In a separate bowl, whisk egg yolks with sweetener until pale. Temper the yolks by gradually adding a small amount of hot cream mixture while whisking constantly.
4. Pour the yolk mixture back into the saucepan and cook over medium heat, stirring continuously, until it thickens slightly (170°F–175°F).
5. Stir in the pistachio blend, vanilla, and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions, about 20–25 minutes.
7. Transfer to a freezer-safe container and freeze for 2–4 hours for a firmer texture.

The nutty richness of pistachios shines through in this low-sugar ice cream.

It’s creamy, subtly sweet, and decadent, making it a perfect treat for anyone craving a sophisticated dessert without the extra sugar.

Coffee Mocha Low-Sugar Ice Cream

For coffee lovers, this mocha ice cream delivers bold coffee flavor with a hint of chocolate, all while keeping sugar minimal.

It’s a smooth, energizing treat perfect for dessert or an afternoon pick-me-up.

Ingredients:

• 1 cup brewed strong coffee, cooled
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup sugar substitute (erythritol or stevia)
• ¼ cup unsweetened cocoa powder
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine cream, almond milk, cocoa powder, and a pinch of salt. Heat over medium heat until steaming.
2. In a separate bowl, whisk together egg yolks and sugar substitute until pale. Temper the egg yolks by gradually adding a small amount of hot cream mixture while whisking constantly.
3. Pour the yolk mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens (170°F–175°F).
4. Remove from heat and stir in brewed coffee and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes.
6. Transfer to a freezer-safe container and freeze for an additional 2–4 hours for a firmer consistency.

This coffee mocha low-sugar ice cream combines the robust flavor of coffee with a touch of chocolate sweetness.

It’s creamy, invigorating, and perfect for anyone looking to satisfy their dessert cravings without overloading on sugar.

Blueberry Lemon Low-Sugar Ice Cream

This refreshing ice cream combines the tartness of fresh blueberries with a hint of zesty lemon.

Naturally sweetened, it’s bright, fruity, and perfect for a light dessert or a summer treat.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 can (14 oz) full-fat coconut milk
• ¼ cup sugar substitute (erythritol or monk fruit)
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine blueberries, sugar substitute, lemon juice, and lemon zest. Blend until smooth.
2. In a mixing bowl, stir in coconut milk and vanilla extract until fully incorporated.
3. Chill the mixture in the refrigerator for at least 2 hours to enhance the flavor.
4. Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes until soft-serve consistency is reached.
5. Transfer to a freezer-safe container and freeze for 2–4 hours for a firmer texture.

This blueberry lemon ice cream is light, refreshing, and naturally sweet.

The balance of tart blueberries and zesty lemon creates a vibrant flavor that is perfect for warm weather or anytime you want a fruity, low-sugar treat.

Salted Caramel Low-Sugar Ice Cream

Enjoy the rich, buttery flavor of caramel with just a hint of salt, all without the sugar overload.

This low-sugar version balances sweetness with creaminess, creating a decadent, velvety ice cream that feels indulgent but is healthier.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/4 tsp sea salt (plus extra for topping)
• 2 tbsp unsalted butter
• 2 large egg yolks

Instructions:

1. In a small saucepan, melt butter over medium heat, then stir in sweetener. Cook for 2–3 minutes until it begins to turn golden brown.
2. Slowly whisk in cream and almond milk, mixing well. Heat until steaming but not boiling.
3. In a separate bowl, whisk egg yolks. Gradually temper the yolks with a small amount of hot cream mixture. Return the mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until it thickens to coat the back of a spoon (170°F–175°F). Remove from heat and stir in vanilla extract and sea salt.
5. Cool to room temperature, refrigerate for at least 4 hours or overnight.
6. Pour into your ice cream maker and churn for 20–25 minutes. Transfer to a freezer-safe container and freeze for 2–4 hours.

This salted caramel low-sugar ice cream offers indulgent flavor with less guilt.

The combination of sweet and salty makes each bite irresistible while keeping sugar content minimal.

Coconut Matcha Low-Sugar Ice Cream

A vibrant green tea ice cream with creamy coconut milk, this dessert is subtly sweet and refreshingly unique.

Perfect for matcha lovers, it provides a delicate balance of earthy flavor and creamy texture.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup heavy cream
• ¼ cup erythritol or monk fruit sweetener
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small bowl, whisk matcha powder with a tablespoon of coconut milk to create a smooth paste.
2. In a saucepan, combine remaining coconut milk, heavy cream, sweetener, and salt. Heat over medium heat until steaming.
3. Remove from heat and whisk in matcha paste and vanilla extract. Mix until smooth.
4. Refrigerate mixture for at least 4 hours to chill completely.
5. Pour into ice cream maker and churn for 20–25 minutes until soft and creamy. Freeze 2–3 hours for a firmer texture.

Coconut matcha low-sugar ice cream is refreshing, creamy, and slightly earthy.

It’s a sophisticated dessert option that’s perfect for those who enjoy subtle flavors and a lighter sweetness

Peanut Butter Chocolate Chip Low-Sugar Ice Cream

Rich peanut butter and chocolate come together in this creamy low-sugar ice cream.

The chocolate chips add texture while the natural sweetness of the peanut butter balances the dessert, making it indulgent but healthier.

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup heavy cream
• ½ cup natural peanut butter
• ½ cup erythritol or stevia
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips
• Pinch of salt
• 2 large egg yolks

Instructions:

1. In a saucepan, heat almond milk and cream until steaming.
2. In a separate bowl, whisk egg yolks with sweetener. Temper with a small amount of hot cream mixture, then return to the saucepan. Cook until thickened.
3. Remove from heat and stir in peanut butter, vanilla, and salt. Mix until smooth. Cool to room temperature, then refrigerate for at least 4 hours.
4. Churn in ice cream maker for 20–25 minutes. During the last 5 minutes, add chocolate chips. Freeze 2–4 hours for a firmer texture.

This peanut butter chocolate chip low-sugar ice cream is creamy, nutty, and satisfyingly chocolaty.

It’s perfect for anyone craving a classic dessert without excess sugar.

Lemon Blueberry Cheesecake Low-Sugar Ice Cream

A creamy, tangy ice cream inspired by cheesecake, infused with fresh blueberries and zesty lemon.

Low in sugar, it still delivers a rich and indulgent flavor reminiscent of a classic dessert.

Ingredients:

• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tsp lemon zest
• 1 tsp lemon juice

Instructions:

1. Blend cream cheese, almond milk, and erythritol until smooth.
2. In a saucepan, heat heavy cream until steaming, then stir into the cream cheese mixture.
3. Mix in vanilla, lemon zest, and lemon juice. Chill for at least 4 hours.
4. Blend blueberries into a puree, or leave some whole for texture. Fold into the mixture.
5. Churn in ice cream maker for 20–25 minutes. Freeze 2–4 hours.

This lemon blueberry cheesecake low-sugar ice cream is creamy, tangy, and fruity.

Each bite captures the essence of cheesecake while staying light and refreshing.

Mango Coconut Low-Sugar Ice Cream

Tropical and refreshing, this mango coconut ice cream blends the natural sweetness of mangoes with creamy coconut milk.

It’s light, fruity, and perfect for a summer treat without excess sugar.

Ingredients:

• 2 cups ripe mango, peeled and diced
• 1 can (14 oz) full-fat coconut milk
• ¼ cup erythritol or monk fruit sweetener
• 1 tsp lime juice
• 1 tsp vanilla extract

Instructions:

1. Blend mango, sweetener, lime juice, and vanilla until smooth.
2. Stir in coconut milk until fully combined. Chill in the refrigerator for at least 2 hours.
3. Pour mixture into ice cream maker and churn for 20–25 minutes until creamy. Freeze 2–3 hours for firmer texture.

Mango coconut low-sugar ice cream is tropical, light, and naturally sweet. It’s a delightful dessert that feels indulgent but remains healthy.

Raspberry Chocolate Swirl Low-Sugar Ice Cream

This ice cream combines tangy raspberries with a rich chocolate swirl, giving a perfect balance of fruity and chocolatey flavors while keeping sugar low.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• 2 tbsp unsweetened cocoa powder
• Pinch of salt

Instructions:

1. Heat almond milk and cream with sweetener and salt until steaming. Cool slightly.
2. Blend half of raspberries into a puree. Fold into the cream mixture.
3. Stir in vanilla. Chill mixture for 4 hours.
4. Churn in ice cream maker for 20–25 minutes.
5. Melt cocoa powder with a small amount of cream to create a swirl and gently fold into the ice cream before freezing. Freeze 2–4 hours.

Raspberry chocolate swirl low-sugar ice cream is tangy, rich, and visually appealing.

The fruity raspberry and chocolate complement each other perfectly, creating a luxurious low-sugar dessert.

Chai Spice Low-Sugar Ice Cream

This ice cream brings the warm, aromatic flavors of chai tea into a creamy, low-sugar dessert.

With spices like cinnamon, cardamom, and ginger, it’s perfect for cozy evenings or as a unique treat for tea lovers.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• ½ cup erythritol or monk fruit sweetener
• 2 tsp chai spice mix (cinnamon, cardamom, ginger, cloves)
• 1 tsp vanilla extract
• 2 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine almond milk, cream, sweetener, chai spice mix, and salt. Heat until steaming but not boiling.
2. In a separate bowl, whisk egg yolks until smooth. Temper by gradually adding hot milk mixture while whisking constantly. Return mixture to saucepan.
3. Cook over medium heat, stirring constantly, until thickened to coat the back of a spoon (170°F–175°F). Remove from heat and stir in vanilla.
4. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Pour into ice cream maker and churn for 20–25 minutes. Transfer to a freezer-safe container and freeze 2–4 hours for firmer texture.

Chai spice low-sugar ice cream is warm, creamy, and aromatic.

The rich spice blend creates a comforting dessert that’s both indulgent and sugar-conscious.

Mint Chocolate Low-Sugar Ice Cream

This refreshing ice cream combines cool mint with rich chocolate chips for a classic flavor, all while keeping sugar low.

It’s perfect for summer or as a refreshing end to any meal.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or stevia
• 1 tsp peppermint extract
• ½ cup sugar-free chocolate chips
• 2 large egg yolks
• Pinch of salt

Instructions:

1. Heat cream and almond milk with sweetener and salt in a saucepan until steaming.
2. In a separate bowl, whisk egg yolks and gradually temper with the hot cream mixture. Return to the pan and cook until thickened (170°F–175°F).
3. Remove from heat and stir in peppermint extract. Cool to room temperature, then refrigerate 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. During the last 5 minutes, add chocolate chips. Freeze 2–4 hours for a firmer texture.

Mint chocolate low-sugar ice cream is cool, refreshing, and satisfyingly chocolatey.

It’s a classic flavor reimagined for those watching their sugar intake.

Honey Lavender Low-Sugar Ice Cream

Delicate and floral, this ice cream combines the subtle sweetness of honey with the soothing aroma of lavender.

Using minimal sugar, it’s an elegant dessert perfect for special occasions or afternoon treats.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 tbsp honey
• 1 tsp culinary lavender buds
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat cream, almond milk, lavender buds, honey, and salt until steaming. Remove from heat and let steep for 10 minutes.
2. In a separate bowl, whisk egg yolks. Strain the lavender-infused cream mixture into the yolks, tempering carefully. Return to saucepan and cook until thickened (170°F–175°F).
3. Remove from heat, stir in vanilla, and cool to room temperature. Refrigerate for at least 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. Transfer to freezer-safe container and freeze 2–4 hours.

Honey lavender low-sugar ice cream is fragrant, creamy, and subtly sweet.

Its floral notes make it a refined dessert option, perfect for anyone seeking a gentle, low-sugar indulgence.

Cookies and Cream Low-Sugar Ice Cream

This classic favorite gets a low-sugar makeover, combining creamy vanilla ice cream with crunchy, sugar-free cookie pieces.

It’s indulgent, creamy, and perfect for anyone craving a nostalgic dessert without extra sugar.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate sandwich cookies, chopped
• 2 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, heat cream, almond milk, sweetener, and salt until steaming.
2. In a separate bowl, whisk egg yolks. Gradually temper with hot cream mixture, then return to the pan and cook until thickened (170°F–175°F).
3. Remove from heat and stir in vanilla extract. Cool to room temperature, then refrigerate at least 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. During the last 5 minutes, fold in chopped cookie pieces. Freeze 2–4 hours for a firmer texture.

Cookies and cream low-sugar ice cream is rich, creamy, and satisfyingly crunchy. It’s a guilt-free way to enjoy a timeless dessert favorite.

Tropical Pineapple Low-Sugar Ice Cream

Bright and refreshing, this tropical pineapple ice cream blends naturally sweet pineapple with creamy coconut milk.

Low in sugar, it’s a light and fruity dessert perfect for warm days.

Ingredients:

• 2 cups fresh or frozen pineapple chunks
• 1 can (14 oz) full-fat coconut milk
• ¼ cup erythritol or monk fruit sweetener
• 1 tsp lime juice
• 1 tsp vanilla extract

Instructions:

1. Blend pineapple, sweetener, lime juice, and vanilla until smooth.
2. Stir in coconut milk until fully combined. Chill in the refrigerator for at least 2 hours.
3. Pour into ice cream maker and churn for 20–25 minutes until creamy. Freeze 2–3 hours for a firmer consistency.

Tropical pineapple low-sugar ice cream is fruity, creamy, and naturally sweet.

The bright pineapple flavor paired with coconut milk makes it a refreshing and healthy dessert choice.

Mocha Almond Low-Sugar Ice Cream

This ice cream combines the bold flavors of coffee and chocolate with crunchy almond pieces.

Sweetened lightly, it’s a decadent treat that’s perfect for coffee and nut lovers looking for a low-sugar dessert.

Ingredients:

• 1 cup brewed strong coffee, cooled
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• ½ cup chopped roasted almonds
• ¼ cup unsweetened cocoa powder
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Heat cream, almond milk, cocoa powder, sweetener, and salt in a saucepan until steaming.
2. In a separate bowl, whisk egg yolks and gradually temper with hot cream mixture. Return to pan and cook until thickened (170°F–175°F).
3. Remove from heat and stir in coffee and vanilla extract. Cool to room temperature, then refrigerate for at least 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. Fold in chopped almonds during the last 5 minutes. Freeze 2–4 hours for a firmer texture.

Mocha almond low-sugar ice cream is rich, nutty, and invigorating.

The combination of coffee, chocolate, and almonds creates a luxurious flavor while keeping sugar minimal.

Peach Basil Low-Sugar Ice Cream

This ice cream pairs sweet, ripe peaches with the subtle, herbal notes of fresh basil for a sophisticated low-sugar dessert.

Light, creamy, and naturally sweetened, it’s perfect for summer afternoons.

Ingredients:

• 2 cups fresh or frozen peach slices
• 1 can (14 oz) full-fat coconut milk
• ¼ cup erythritol or monk fruit sweetener
• 1 tbsp finely chopped fresh basil
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Blend peaches, sweetener, lemon juice, and vanilla until smooth.
2. Stir in coconut milk and chopped basil until fully incorporated. Chill in the refrigerator for at least 2 hours.
3. Pour mixture into an ice cream maker and churn for 20–25 minutes until creamy. Freeze 2–3 hours for a firmer texture.

Peach basil low-sugar ice cream is fragrant, refreshing, and lightly sweet.

The combination of juicy peaches and aromatic basil creates a unique and elegant dessert experience.

Maple Pecan Low-Sugar Ice Cream

This creamy ice cream blends the warm sweetness of maple with crunchy pecans, all while keeping sugar low.

It’s a comforting, nutty dessert perfect for fall or anytime you crave a rich treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup sugar-free maple syrup
• ½ cup chopped pecans, toasted
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Heat cream and almond milk with a pinch of salt until steaming.
2. In a separate bowl, whisk egg yolks and slowly temper with the hot cream mixture. Return to the pan and cook until thickened (170°F–175°F).
3. Remove from heat and stir in sugar-free maple syrup and vanilla extract. Cool to room temperature, then refrigerate for at least 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. Fold in toasted pecans during the last 5 minutes. Freeze 2–4 hours for a firmer texture.

Maple pecan low-sugar ice cream is rich, nutty, and comforting.

The blend of maple flavor and crunchy pecans creates a dessert that’s satisfying and indulgent without excess sugar.

Orange Creamsicle Low-Sugar Ice Cream

Inspired by the classic creamsicle, this ice cream combines tangy orange with creamy vanilla for a nostalgic, refreshing low-sugar dessert.

Perfect for kids and adults alike.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• ½ cup erythritol or monk fruit sweetener
• Zest of 1 orange
• ½ cup freshly squeezed orange juice
• 1 tsp vanilla extract
• 2 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, heat cream, almond milk, sweetener, salt, and orange zest until steaming.
2. In a separate bowl, whisk egg yolks and temper with the hot cream mixture. Return to the pan and cook until thickened (170°F–175°F).
3. Remove from heat and stir in orange juice and vanilla extract. Cool to room temperature, then refrigerate for at least 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. Freeze 2–4 hours for a firmer texture.

Orange creamsicle low-sugar ice cream is creamy, tangy, and nostalgic.

The bright citrus flavor combined with smooth vanilla makes it a refreshing treat that satisfies without excess sugar.

Key Lime Pie Low-Sugar Ice Cream

This ice cream captures the tart, tangy flavor of key lime pie with a creamy, low-sugar base.

It’s refreshing, zesty, and perfect for a summer dessert that feels indulgent but stays light.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 3 large egg yolks
• 1/3 cup fresh key lime juice (or regular lime juice)
• 1 tsp lime zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat cream, almond milk, sweetener, and salt until steaming.
2. In a separate bowl, whisk egg yolks. Temper with the hot cream mixture and return to saucepan. Cook over medium heat, stirring constantly, until thickened (170°F–175°F).
3. Remove from heat and stir in lime juice, lime zest, and vanilla extract. Cool to room temperature, then refrigerate at least 4 hours.
4. Pour into ice cream maker and churn for 20–25 minutes. Freeze 2–4 hours for a firmer consistency.

Key lime pie low-sugar ice cream is tangy, creamy, and refreshingly sweet. It captures the essence of a classic dessert while keeping sugar minimal.

Black Cherry Almond Low-Sugar Ice Cream

This ice cream blends the rich, sweet-tart flavor of black cherries with toasted almonds for a decadent, low-sugar treat.

Creamy and nutty, it’s perfect for dessert lovers seeking a healthier option.

Ingredients:

• 2 cups fresh or frozen black cherries, pitted
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• ½ cup toasted sliced almonds
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend half of the cherries into a smooth puree and leave the rest chopped for texture.
2. In a saucepan, heat cream, almond milk, sweetener, and salt until steaming.
3. In a separate bowl, whisk egg yolks and temper with the hot cream mixture. Return to the pan and cook until thickened (170°F–175°F).
4. Remove from heat and stir in vanilla extract. Cool to room temperature, then refrigerate at least 4 hours.
5. Pour into ice cream maker and churn for 20–25 minutes, folding in chopped cherries and toasted almonds during the last 5 minutes. Freeze 2–4 hours for firmer texture.

Black cherry almond low-sugar ice cream is fruity, nutty, and creamy.

The combination of tart cherries and crunchy almonds creates a sophisticated dessert that satisfies without excess sugar.