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Sugar-Free Cherry Ice Cream

ByHannah Peterson

Creamy • Refreshing • Low-Carb • Diabetic-Friendly

This creamy cherry ice cream is rich, smooth, and naturally sweet—without any added sugar. Packed with juicy cherry swirls and made with low-carb ingredients, it’s the perfect refreshing dessert that won’t spike your blood sugar.

🥣 Ingredients

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • ⅓–½ cup erythritol or monk fruit sweetener
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen cherries (pitted & chopped)
  • 2 egg yolks (optional, for extra creaminess)
  • Pinch of salt

👩‍🍳 Instructions

1️⃣ Prepare Cherry Mixture

  • In a small saucepan, cook cherries over medium heat for 5–7 minutes until soft
  • Lightly mash and let cool

2️⃣ Mix Base

  • In a bowl, whisk heavy cream, almond milk, sweetener, vanilla, and salt

3️⃣ (Optional Custard Step)

  • Whisk egg yolks separately
  • Slowly add a bit of warm cream mixture, then return to heat and stir until slightly thickened (do not boil)

4️⃣ Combine

  • Stir cooled cherry mixture into the base

5️⃣ Churn / Freeze

  • Use an ice cream maker or pour into a container and freeze
  • Stir every 30–45 minutes for 2–3 hours to keep it creamy

6️⃣ Serve

  • Scoop and enjoy once fully set

🍽️ Serving Ideas

  • Top with crushed nuts for crunch
  • Add sugar-free chocolate drizzle
  • Serve alongside low-carb cookies or brownies

🩺 Blood Sugar Tips

  • Choose erythritol or monk fruit to keep it sugar-free
  • Cherries contain natural sugars—moderation is key
  • Pair with protein or healthy fats to slow glucose absorption

📊 Nutrition (Per Serving – approx.)

  • Calories: 210
  • Carbs: 7g
  • Fiber: 1g
  • Net Carbs: ~6g
  • Fat: 20g
  • Protein: 2g

🥡 Storage

  • Freezer: up to 2 weeks
  • Let sit at room temp for 5–10 minutes before scooping

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