Creamy, refreshing, and perfectly sweet without the sugar—this low fat, sugar-free ice cream is a game-changer for anyone watching calories, fat, or blood sugar. With less than 1 gram of fat and no added sugar, it’s ideal for low-carb diets, diabetic-friendly plans, and healthy lifestyles in general. Sweetened naturally with a zero-calorie sweetener, it still delivers that rich vanilla flavor and soft, smooth texture you crave in a scoop.
About This Recipe
This ice cream has a light, custard-like base with subtle vanilla notes and a creamy mouthfeel that belies its healthy ingredients. You won’t miss the sugar thanks to monk fruit or erythritol, which sweeten without any aftertaste or calories.
It’s simple to make with or without an ice cream machine. You’ll appreciate how easy it is to adapt—use this as a base for mix-ins like cocoa powder, berries, or extracts. It’s a smart freezer staple for hot days or dessert cravings any time.
Why This Recipe Belongs in Your Diet
By combining non-fat milk and a sugar-free sweetener, this dessert is not just low-fat but also blood sugar-friendly. A small amount of cornstarch gives it a thick, scoopable texture without cream or eggs, and the result is a frozen treat that feels indulgent without throwing off your nutrition goals.
What You’ll Need (Ingredients)
This sugar-free ice cream starts with a light base and lets your choice of sweetener do the heavy lifting.
- Non-Fat Milk, 2 1/2 cups: Light and creamy with no fat, it’s the base of our frozen treat.
- Cornstarch, 1 tablespoon: Adds body and helps mimic a custard texture.
- Erythritol, Monk Fruit, or Allulose, 1/3 cup: Your choice of calorie-free sweetener—pick one that dissolves well and tastes good to you.
- Vanilla Extract, 2 teaspoons: Classic ice cream flavor, naturally rich and aromatic.
- Pinch of Salt: Brings out sweetness and balances the flavors.
- Optional: 1 tablespoon light corn syrup or glycerin for a creamier texture (won’t affect carbs significantly).
How to Make Low Fat Sugar Free Ice Cream
- Make a slurry: In a small bowl, whisk cornstarch with 1/2 cup of the cold milk until smooth.
- Heat the milk: In a saucepan, combine the remaining milk, sweetener, and salt. Warm over medium heat until steaming, not boiling.
- Thicken: Slowly whisk in the cornstarch slurry and continue cooking for 4–5 minutes, stirring constantly, until slightly thickened.
- Flavor and cool: Remove from heat, stir in vanilla (and corn syrup or glycerin if using), then let cool completely.
- Chill: Refrigerate for at least 4 hours or until very cold.
- Freeze: Use an ice cream maker, or pour into a shallow dish and freeze, stirring every 30 minutes for 2–3 hours for a smoother texture.
Recipe Tips and Variations
- Want chocolate? Stir in 2 tablespoons unsweetened cocoa powder before heating the milk.
- Add a swirl of sugar-free jam or chopped berries before freezing for texture and color.
- A few drops of almond or mint extract can switch up the flavor easily.
How to Store Leftovers
Keep in an airtight freezer-safe container for up to 2 weeks. Let it sit at room temperature for 10 minutes before scooping, as sugar-free ice creams tend to freeze a bit firmer.
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 55 kcal
- Fat: <1 g
- Carbohydrates: 6 g (mostly from milk)
- Protein: 4 g
- Sodium: 60 mg
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Low Fat Sugar-Free Ice Cream Recipe
Description
A creamy, guilt-free dessert with no sugar and less than 1 gram of fat per serving—perfect for low-carb or diabetic-friendly diets.
Ingredients
Instructions
- Mix cornstarch with 1/2 cup milk.
- Heat remaining milk, sweetener, and salt until steaming.
- Stir in slurry, cook until thickened.
- Add vanilla, cool completely.
- Chill in fridge 4+ hours.
- Freeze in machine or stir-freeze method.