Recipes
Homemade No-Sugar Ice Cream
2025-07-14
No-sugar ice cream doesn’t have to mean bland or icy — the secret is in the fat content of the base and choosing the right sweetener. Cream and egg yolks give this the velvety texture that makes homemade ice cream worth the effort, while honey or erythritol handle the sweetening without regular white sugar.
If you use honey, keep in mind it isn’t calorie-free and still contains its own natural sugars, so this is really a “no added white sugar” dessert rather than a fully sugar-free one. Erythritol is more calorie-neutral, but it has a distinct cooling aftertaste that not everyone likes on its own, which is why it’s often blended half-and-half with honey or another sweetener to balance the flavor.
The yogurt or sour cream in the base doesn’t just lighten the texture — it adds a gentle tang that balances the sweetness and keeps the ice cream from tasting flat or overly rich. If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir it vigorously with a fork or blender every 30-40 minutes for the first 2-3 hours to break up ice crystals.
The finished ice cream pairs nicely with fresh berries, grated dark chocolate, or a handful of nuts — they add texture without piling on extra sugar.
Ingredients
- 400 ml heavy cream (33-35% fat)
- 200 g full-fat yogurt or sour cream
- 4 egg yolks
- 80 g honey or 70 g erythritol
- 1 vanilla pod or 1 tsp vanilla extract
- pinch of salt
Instructions
- Heat the cream in a saucepan almost to a simmer along with the vanilla seeds or extract.
- Whisk the egg yolks with the honey (or erythritol) and a pinch of salt until smooth.
- Slowly pour the hot cream into the yolks in a thin stream, whisking constantly so the yolks don’t scramble.
- Return the mixture to low heat and cook, stirring, until it thickens slightly and coats the back of a spoon.
- Remove from heat, let it cool, then whisk in the yogurt or sour cream until smooth.
- Chill the mixture completely in the refrigerator for at least 4 hours, or ideally overnight.
- Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until creamy.
- Transfer to a container and freeze for at least 2 hours to firm up fully before serving.
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