Food Snob

No Sugar Added Vanilla Ice Cream {vegan, paleo}

Scroll down to content

This ice cream recipe is different from almost any ice cream recipe you will find around because it does not contain any added sugar of any kind, not even honey or maple syrup. No fake sugar (like stevia) here. This was by design.

I wanted to try making a high fat, low sugar ice cream for people who are on sugar-restricted diets (like myself right now). This recipe is not for the faint of heart or sugar addicts; however, if you do not want a recipe that has no trace of added sugar, you can easily add some to this recipe and produce your typical vegan ice cream.

Once you haven’t been eating sugar for a while, it’s not all that bad eating a recipe that would normally be sugar laden but isn’t. Don’t get me wrong, it is like trying Pinkberry for the first time. (You know what I mean! You think you’re having normal sugary frozen yogurt, you bite into the tart stuff and your mind and taste buds cannot reconcile what your eyes see.) It’s at least sort of like that. You will look at this ice cream and think you’re having the real thing and then you’ll sink your teeth in and find this soft serve relatively sugar free. Despite that, it’s really not all that bad–especially if you are already not eating sugar.

The recipe below is modified slightly (to remove the sugar) from the Paleo Vanilla Ice Cream recipe found at Joy Food Sunshine. If you are going to add sugar to this recipe I would also recommend adding the 1/4 teaspoon of salt in the original recipe. Salt brings out flavor, even sugar. However, you don’t need the salt here; it will just make your ice cream even more savory if you add it. (Trust me on this one…)

ingredients.

  • 1 14-oz can full fat coconut milk or coconut cream (I used coconut cream)
  • ¼ c. almond butter
  • 1 tsp. pure vanilla extract

directions.

  1. Add all ingredients to the container of a high-speed blender. Blend on low until the mixture is uniform and smooth.
  2. Prepare your ice cream maker according to manufacturer’s directions. Pour the mixture into the ice cream mixture and wait. Once the ice cream maker has stopped turning or is done, scrape the ice cream out into a dish. Eat immediately. Yields nearly a pint of ice cream.

This is not a recipe that I would freeze for more than an hour (if you want the ice cream to be a bit more firm). I promise you you will have a heck of a time thawing this out if you freeze for several hours or overnight. It tastes best straight out of the ice cream maker.

If you absolutely must have sugar in your ice cream, add ¼ cup honey or maple syrup to the ingredients when blending.

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

4 Spatulas

Recipes, Reviews and a Pinch of me!

Practically Country

Country living in a practical way!

The Last Bite

Relish in the memories

VaFood

How’s the food near you?

Do or Doughnut

do or doughnut // there is no try

FOOD RECIPES

A variety of recipes that you should try

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Insightful Geopolitics

Impartial Informative Always

thebrookcook

If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

%d bloggers like this: