How To Make Half-Sugar and No-Sugar Ice Cream

In the hot summer months, it's a nice treat to whip up something as deliciously indulgent as homemade ice cream. We’re always looking to keep added sugar in check, while also keeping the rich flavor and texture we expect with something like ice cream – and these recipes don’t disappoint.

There’s a half-sugar version, and a low-carb zero-sugar version that’s sweetened only with plant-based natural sweeteners.

Rich Vanilla Zero-Sugar Low-Carb Ice Cream

Makes about 10 half-cup servings

• 3 cups heavy cream
• 6 tablespoons granular allulose
• 4 tablespoons Confectioners Style Swerve
• 1 pinch salt
• 1 ½ tablespoons pure vanilla extract

In a medium bowl, combine all ingredients and whisk until sweeteners are dissolved. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on your ice cream maker. Pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture similar to soft-serve style. If a firmer consistency is desired, transfer the ice cream to an airtight container and freeze for about two hours. Remove from freezer a few minutes before serving.

Rich Vanilla Half-Sugar Ice Cream 

Makes about 10 half-cup servings

• 1 cup whole milk
• 6 tablespoons sugar (reduced from ¾ cup, or 12 tablespoons, in original recipe)
• 2 cups heavy cream
• 1 pinch salt
• 1 ½ tablespoons pure vanilla extract

In a medium bowl, whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on your ice cream maker. Pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture similar to soft-serve style. If a firmer consistency is desired, transfer the ice cream to an airtight container and freeze for about two hours. Remove from freezer a few minutes before serving.

Recipe notes

We used a 1½ quart ice cream maker for these recipes. Any ice cream maker will do, though. Simply adjust your recipe’s ingredient amounts accordingly.

For half-sugar version, it’s exactly that: Take your original recipe and cut the sugar by 50%. You likely won’t even notice the difference

For zero-sugar version, replace half of the sugar with granular allulose (available at Whole Foods and Amazon). Replace the other half with Confectioner’s Style Swerve (this can be dialed back as much as 50% if you’re not one who’s into sweet-sweet ice cream).

Once you’ve mastered the right texture and creaminess of vanilla ice cream, jazz it up by adding your favorite fruit, nuts, or chocolate (we love Lily’s zero sugar Chocolate Chips) right at the end of churning.

Make it vegan by substituting plant-based dairy free heavy cream alternative (I like Califia Farms’ Dairy Free Heavy Whip) in place of heavy cream, and Ripple pea protein-based milk instead of cow’s milk.

And for those who aren’t into the DIY solutions, here’s our three favorite low-carb ice cream brands available on store shelves:

• Rebel (Molly’s favorite): 210 calories, 1 gram net carb, 0 sugar
• Halo Top KETO: 160 calories, 3 grams net carbs, 1 gram sugar
• Mammoth Creameries: 340 calories, 2 grams net carbs, 2 grams sugar

*nutrition facts for 2/3 cup serving

See Molly's segment on WGNO.