Who wants a rich, sugar-free coconut ice cream?
This is such a refreshing and wonderful treat in the summer, and you don’t even need an ice cream maker. If you are sugar-free or low carb then most ice creams are out of bounds, but my recipe only has a few simple ingredients and are all probably in your pantry right now.
Sugar-Free Coconut Ice Cream
Many coconut cream ice cream recipes will contain coconut sugar or bananas in the misbelief that it makes them sugar-free. Remember to read this post and this post, sugar is still sugar. It can also be difficult to find a sugar free coconut ice cream recipe that doesn’t contain frozen bananas.
When any recipe is based on bananas, they are still incredibly high in sugar and carbs. A medium banana contains on average 27g carbs, so you may wish to try this recipe instead.
Many readers think making ice cream is tricky and you need an ice cream maker, but I’ll show you neither is the case. An ice cream maker does make ice cream easier and lighter, but you can easily make this sugar free coconut ice cream then freeze in a large container. All you do is simply stir the coconut ice cream each hour to break up any ice crystals which may form.
How easy is this sugar-free coconut ice cream recipe? No ice cream maker is required.The pictures I have shown for this recipe I made without an ice cream maker. We were away on holiday and our apartment only had basic cooking equipment, yet it still turned out brilliantly.
This easy sugar free coconut ice cream recipe can be adapted to make many flavours. Why not add cacao nibs? Add cocoa powder and make it a chocolate sugar free coconut ice cream? So many possibilities. What flavour would you make?
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Sugar Free Coconut Ice Cream
Ingredients
- 5 egg yolks
- 500 ml coconut cream full fat
- 250 ml double/heavy cream
- 4 tbsp powdered sweetener or more, to your taste
- 25 g desiccated/shredded coconut unsweetened toasted (optional)
- 1 tsp vanilla
Instructions
- Whisk the egg yolks in a large heatproof bowl. Set aside.
- In a saucepan, add the coconut cream, cream and sweetener. Gently heat on the stove top stirring constantly to dissolve the sweetener. Remove from the heat as soon as you notice it is bubbling around the edges.
- Start gently whisking the egg yolks again, and very gradually add a spoon at a time of the warm cream to the egg yolks. Continue until all the cream has been incorporated.
- Stir in the vanilla then pour back into the saucepan and heat again whilst stirring, to thicken to a custard consistency.
- Remove from the heat and allow to cool completely. Stir through the toasted coconut (optional), reserving 2 tablespoons to garnish the finished ice cream when serving.
Using an ice cream maker
- Cool the ice cream mixture in the fridge then use your ice cream maker as per manufacturers instructions. Store in the freezer once made.
Without an ice cream maker.
- Once cooled, pour in a shallow large dish and pop in the freezer. Stir through each hour to break up any ice crystals until it is completely frozen.
Notes
- The nutrition panel is a guide only. For complete accuracy, calculate using the brand of coconut cream you use as they vary incredibly.
- The sugar in the nutrition notes (3g) is from the cream and the desiccated/shredded coconut. To lower the carbs further the desiccated/shredded coconut may be omitted.
Marsha says
So I finally tried this and sadly all did not go well. The biggest issue I had was after it cooled and came out of the fridge it was very very thick and would not pour into my Kitchen Aid ice cream attachment. Wondering if I cooked it too long or it stayed in the fridge too long. And although it was a creamy ice cream it didn’t really have the best taste. I love coconut and it had none of the taste. I did not add the toasted coconut as I didn’t have the time to toast it. Perhaps that’s what made the difference. I never waste ice cream but I’m throwing out what’s left. I’ll try it again with shorter cooking time and less fridge time and hoping it comes out better. I’ll search for other ice cream options you may have. I’ve already made the raspberry chocolate chip bars and like them so hoping I can find another. Would love a strawberry or black raspberry ice cream if you ever decide to create another recipe. (I’m not rating as I feel the issues may have been user error and that wouldn’t be fair)
Libby www.ditchthecarbs.com says
Hi Marsha, I think a few things happened here, let’s go through them. 1: If you cooled it for too long, the coconut cream itself thickens to almost solid plus the fact it was thickened by cooking with egg yolks would definitely have solidified it even further, next time, only chill until cool but still able to be churned by your ice cream maker. 2: Yes you need to toasted coconut. When you chill/freeze food you often lose a lot of the flavour (that’s why restaurants are known to really chill bad white wines, so you can’t taste them as much ? ). 3: Even without the toasted coconut, it should have had a beautiful taste. You might want to check your coconut cream brand, the ingredients for the recipe are only coconut cream, dairy cream and eggs. It should have been a lovely delicate coconut flavour in there from the coconut cream alone. Great questions Marsha, and I’m glad you loved the ice cream bar recipe, my kids LOVE those.
Marsha says
Thanks for your feedback. I will definitely be trying again this summer. Good to know about the wine too
Marsha says
I want to try this as I have not had any ice cream in 6 weeks and really would like a healthy option. QUESTION- what size eggs does this recipe use. Many of yours specify medium eggs. Would that be true for all of them? Or can large be used w this recipe? Thank you. Can’t wait to try it soon
Libby www.ditchthecarbs.com says
For most recipes, it doesn’t really matter unless you use the super large eggs that I hear some people are able to buy. Then you would have to reduce the number of eggs by 1 or 2.
Marsha says
Good to know. Thanks so much
Blueyedgirl says
I omitted the actual coconut to save on carbs, and added coconut emulsion in with the cream! Wonderful!
Debbie says
Can you use pure maple syrup in recipes? rather than sweeteners, it might change the taste a bit, but it is natural.
Libby www.ditchthecarbs.com says
It may be natural but it raises your blood sugars just as much as table sugar. Stevia and erythritol are natural (despite their names sending otherwise). This is a really excellent article to read “The ultimate guide to sweeteners – what to use and what to avoid”.
Julie says
Love your recipes … love the simple ingredients and methods too! I was wondering if you have any suggestions for a creamsicle anything (any frozen or refrigerated dessert would do). As a child (and adult) I love Creamsicles. I see some low-carb recipes titled “creamsicle”, but they usually have a specialty product that gives it the orange flavor. Does your practical/economical mind have any suggestions or recipes? Thanks again, Libby, for your wonderful recipes!
Libby www.ditchthecarbs.com says
Thank you for acknowledging my practical/economical mind. I am sure I get that from my mother who lived through UK food rationing in WW2.
I must admit, I had to Google what a Creamsicle is. We don’t get them here in NZ. From what i have seen, I am guessing you could add a little orange zest to some cream cheese and sweetener then blitz it using a stick blender. You may need to add a little heavy cream to make it liquid enough to pour into a ice block (popsicle) mold. Once frozen, you could repeatedly dip the ice block into a strong cold jelly/jello mixture to coat it then pop it back in the freezer to set. Let me know if it works. I have a few ice block recipes and videos coming up, so watch out for those too.
Simon says
Can the heavy cream be replaced with more coconut milk? I can’t get cream where I live. Thanks!!
Libby www.ditchthecarbs.com says
Yes but it may not be as creamy. I liked using both in the recipe as it seemed to stop ice crystals from forming and gave that luxurious ice cream texture. If you give it a go, I’d love you to come back and let me know how it went.
Grace says
How much, would be a serving?
Libby www.ditchthecarbs.com says
The recipe states serves 5 so a serving size would be 1/5 of the entire recipe.
Shellihob says
What to do with five egg whites left over. Any suggestions?
Libby www.ditchthecarbs.com says
I would make a meringue from the recipe of lemon meringue pies. In a few weeks I have a full meringue recipe coming up so stay tuned!
Shellihob says
This ice cream is a taste sensation. I just loved its creaminess and the indulgence of it. After eating low calorie and low fat for most of my life, this was a little taste of heaven. Thanks for this recipe Libby. When I was making the custard on the stovetop I felt quite unsure as the exact moment to stop cooking so a quick Google sent me to my thermometer with the fact that 180° was the magic time to stop. Worked perfectly. I’ve never been confident about stirred custard on the stove top. Too little is no good and too much is definitely not good. If you are looking for a wonderful ice cream to try, this just might be it. Thanks again Libby.
Robyn says
I recently got an ice cream maker but haven’t had much luck with the texture of sugar-free ice cream. This was a bit icy but the coconut added a nice subtle flavour. I only used 400ml coconut cream because that was the size of the can, and 2 tbsp Natvia (stevia). I’ll definitely make it again! If you have any ideas for overcoming the iciness issue, please let me know.
Marsha says
Don’t laugh, but I have another recipe that uses 1 TBSP of Vodka to prevent the iciness from forming. They also call for 1/8 TSP of Xanthan Gum. They say it helps creaminess and iciness issues. I didn’t churn that recipe and it seemed to work.
Tanya says
Hi. I have made this twice now and both times it split in the process of reheating the custard. Any tips? Only the second tine ever ive made icecream, thought i was heating slowly and stirring constantly but yeah. Split. Husband still likes the spilt texture but ruins it for me. Thanks
Libby www.ditchthecarbs.com says
It sounds like it was over heated. Allow it to cool before adding the eggs and only reintroduce to the heat very gently.
Megan Torres says
If it’s overheated is the batch a loss cause. I’m pretty sure I should have stopped when it felt smooth but I was waiting for it to get thicker and I may have had the heat up too high. ?
Libby www.ditchthecarbs.com says
It may have split the recipe – time will tell once you try and freeze it. Good luck !
Beverly says
If it gets overheated (over 165 to 180 F) the eggs have become like scrambled eggs! All is not totally lost; you can puree the mixture in a blender. I will be thinner than properly cooked custard, but it can still be used make smooth ice cream
Sandra says
Would you be able to make this in a Vitamix blender?
Alisa Raley says
I can’t wait to make this!
Is coconut milk the same as coconut cream? or will it work?
Also, I’ll have to halve the recipe and wonder if 2 egg yolks will be enough. I wouldnt want an egg taste.
Thanks so much for all your work and help with our low-carb appetites!!
Libby www.ditchthecarbs.com says
Coconut cream is higher in fat (generally about 20-25% fat) than coconut milk. You really need the coconut cream to make the ice cream set nicely and become a wonderful creamy texture.
Sandy says
FYI, it mentions that it’s paleo next to the cuisine description. The dairy in the cream excludes it from being paleo.
monika says
Any chance this would work without cream (and instead use another cup of coconut cream)?
Thanks <3
Libby www.ditchthecarbs.com says
That might just work, let me know how it turns out. It would be even more coconut and creamy.
kathy says
How does using “cream” make this diary free?
Libby www.ditchthecarbs.com says
Can you tell me where is says dairy free? Tour the second person who has told me this but I cant see it anywhere, because it’s not. I’d love to know so I can fix that error. Thanks.
dee says
Libby, the dairy free typeface is after your description the heading of the recipe right above prep time and cook time it says sugar-free dairy-free coconut ice cream
Libby www.ditchthecarbs.com says
Ahhh, thank you. I have deleted it now. For the life of me I looked and looked and couldn’t spot it. I love my eagle eyed readers, you’re the best 🙂
Fluffy says
I tried this today. It’s the first time I make ice cream, I never tried since I thought I needed an ice cream maker. I followed the recipe to a T and it came out really nice. I had some in a bowl and poured some “chocolate sauce” (just a bit of heavy cream and cocoa powder microwaved ^^”) on it. Very good, very rich and lots of flavour. Thank you so much, your recipes give me more confidence to try new low carb things.
Christie B. says
If you wanted to make this chocolate, when and how much cocoa powder would you add?
Libby www.ditchthecarbs.com says
I would add 1/4 cup and possibly some additional sweetener (to taste) to overcome the bitterness of the cocoa. Let me know how you get on.
Katie L says
Is this soft after its frozen without salt, MCT oil or vodka?
Libby www.ditchthecarbs.com says
Yes, the high fat content of the coconut cream makes this incredibly soft and luxurious.
Tracey says
Thus ice cream is UNBELIEVABLY delicious. It hits all the right notes. Well done!
Libby www.ditchthecarbs.com says
What a superb review. I love it that you love it so much 🙂 Watch out for more ice creams to follow in the next few weeks.
Angela says
What do you use for a nutritional calculator? I compared roasted tomatoes on 3 sites and they differed greatly, I’d like to be able to figure out my own recipes.
Libby www.ditchthecarbs.com says
I used to use MyFitnessPal but have found far too many errors with ‘user added’ entries and many values not being clear if their carb content is net or total (US or UK) so I now use chronometer.com or ketodietapp
Carol says
Hi I’m wanting to make but don’t understand measurements. Is 500 ml 16 oz? And 20g?
Theresa says
The cream of coconut I found at my local grocery store had tons of sugar in it so I didn’t buy it. I think it had around 17 grams per 1 ounce. Can I purchase it online?
Libby www.ditchthecarbs.com says
Walk away from that brand quickly!!! Take a look at this page, it shows what to buy.
Jennifer says
Where can I buy coconut cream?
Libby www.ditchthecarbs.com says
Take a look at this page. I outline all the basic pantry ingredients I use.
john summers says
I have got to really try this ice cream out soon, what a great recipe, thank you so much … john summers
Di says
What are the best brands of coconut cream available in Australia? I’ve been surprised at the additives that seem to be in most brands in the supermarket.
Maxine says
I noticed it says sugar free and dairy free but it has cream in the ingredients? ? Do you think it could be made dairy free??
Maxine
Libby www.ditchthecarbs.com says
Oops, where did it say it is dairy free? I saw it was in the recipe description a while ago but removed it as soon as I spotted it. You are correct it contains cream. You can replace this with more coconut cream if you are dairy free, but I like to add it for a creamy texture. Thanks for being my eagle eyed reader Maxine 🙂
Kaye Hellyer says
It’s still showing on the popup when you hit the print button.
Libby www.ditchthecarbs.com says
I’ve just checked a few times on a few devices and it goes straight to the print window purely of the recipe, no other pictures or text from my website or adverts. You may need to check your settings on your computer, sorry I’m only a wizard in the kitchen 🙁 Anyone else here can you help Kaye?
Liz says
It says “dairy free”, not in the recipe description but right in the recipe title — “SUGAR FREE DAIRY FREE COCONUT ICE CREAM” . . .. As such, it is the #3 result in a Google search for “low carb” “ice cream” “dairy free” recipe!
Imagine my disappointment. . . LOL 🙂
Libby www.ditchthecarbs.com says
I can’t see how that would come up. I have even checked my google description and can’t see it there either. Do you have a screenshot so I can see where to fix it? Apologies 🙁
CJ says
Is coconut cream the same as coconut milk that comes in a can?
Libby www.ditchthecarbs.com says
It appears different brands and different countries interchange their definition of coconut milk and cream. Look at the label and make sure it has at least 25% fat and about 4% carbs. Take a look here as to what brands I use.
Jan says
I don’t see a list of ingredients. All I get is low carb recipes not a list.