Sugar Free Peppermint Ice Cream Recipe

Dec 05, 2023 13:18:10PM
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Indulging in ice cream while keeping your sugar intake in check is now possible!

In this recipe we'll guide you through creating a delectable homemade peppermint ice cream that combines the natural sweeteners Lakanto Classic Monkfruit Sweetener with Allulose. 

Sugar Free, Peppermint Ice Cream

Servings

8

Prep Time

10 minutes

Calories

190

With this revamped recipe that combines Lakanto Monkfruit Sweetener with Allulose, you can savor a luscious homemade peppermint ice cream that's low in sugar and calories. Whether it's a holiday, special occasion or a simple treat, this guilt-free dessert is sure to please your taste buds. Bid farewell to store-bought ice cream and say hello to your very own irresistible sugar-free creation!

Sugar Free, Peppermint Ice Cream

Ingredients

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    • 2 cups heavy cream 
    • 1 cup whole milk 
    • 3/4 cup Lakanto Classic Monkfruit Sweetener with Allulose  
    • 1 teaspoon pure peppermint extract 
    • 1/2 teaspoon vanilla extract 
    • A pinch of salt 

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    • 1/2 cup Lakanto sugar-free chocolate chips 

    Directions

    1. In a mixing bowl, combine the heavy cream, whole milk, Lakanto Sweetener, peppermint extract, vanilla extract, and a pinch of salt. Whisk until sweetener is fully dissolved.
    2. Cover with plastic wrap or a lid and refrigerate the mixture for 1-2 hours until it's thoroughly chilled. Chilling helps ensure your ice cream churns to the perfect consistency.
    3. Once the mixture is adequately chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.
    4. If you don’t have an ice cream maker, prepare a large bowl with 3-4 cups ice and 2 T salt mixed in. Place the bowl of ice cream mix over the ice mixture and using a hand or electric mixer, best on medium high for 7-10 minutes until ice cream comes together and gets creamy.
    5. If you crave extra flavor and texture, consider adding chopped Lakanto Peppermint Bark or Lakanto Sugar-Free Chocolate Chips during the last 5 minutes of churning or mixing.
    6. After churning or mixing, transfer your ice cream to an airtight container. For a soft-serve consistency, enjoy it immediately. To achieve a firmer texture, place the container in the freezer for at least 4 hours until the ice cream sets completely.
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    3 comments

    Great peppermint ice cream recipe. Are there ways to use a less fat milk/cream and still get a great tasting ice cream that is not icy. Also want other recipes for different flavored ice cream, pistachio, chocolate, Mocca chip, a great vanilla. Thank you very much!

    Joanne Duran

    I was about to email asking if I could use my Lakanto Classic Monkfruit Sweetener with Allulose to make strawberry gelato. I decided to check recipes first! Woohoo! I’m glad I did! Based on this yummy ice cream recipe, I know that it will work for my gelato!

    After my failed raspberry cordial last year using regular Lakanto Classic Monkfruit Sweetener, I made sure to start buying the Allulose blend. I just picked strawberries with my granddaughter, and I’m looking forward to making gelato! Yay!

    Mimi of 2

    I love having a little ice cream,but I have diabetes so of course the real thing is out , Trust me, I will make this. I do use monk fruit. It does not give me the taste in my mouth. I really like the brown sugar, the powdered sugar f trust me, I will make this. I do use monk fruit. It does not give me the taste in my mouth. I really like the brown sugar, the powdered sugar I haven’t tried yet ,
    Thanks for the ice cream recipe.

    Dienna

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