The essential guide to making sugar-free, egg-free and dairy-free ice cream so you can cool down this summer.

This simple frozen dessert is quick and easy to make, and no one will guess it’s sugar-free ice cream!

Sugar free mint ice cream in a glass bowl, silver spoon and a blue check cloth
Sugar-free mint ice cream with chocolate magic shell

UPDATE – scroll below to watch my new quick cooking video. It shows you exactly how to make this delicious no-churn ice cream.

Is ice cream keto?

No, regular traditional ice cream is not keto. It is full of added sugars and often other nasties such as colours, preservatives and additives that we tend to avoid.

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When you discover how much sugar is in a tub of regular ice cream, this homemade sugar-free version will help you stay on track with your sugar-free diet, low-carb diet or keto diet.

Either way, it won’t raise your blood sugars and help you stay within your calculated macros for the day.

Ingredients

Sugar free mint ice cream with a sugar free magic shell in a white bowl
Sugar-free frozen dessert

The healthy frozen dessert is egg free and is drizzled with the most incredible sugar free and dairy free magic shell (finally, a recipe for magic shell that actually works – I know, I’ve made this three times already).

Oh, and did I mention this is such a sneaky way to get your kids to eat avocados?

There are 2 whole avocados hidden in here, and no one in my household even noticed. Avocados are so nutritious and packed with vitamins, nutrients and fibre.

You only need 6 grocery store ingredients for this sugar-free frozen dessert.

Substitutions

As with all recipes, please only make 1 substitution. Recipes take a long time to develop to make them perfect. Each ingredient is tested. Each quantity is tested.

If you replace too many ingredients, then you will begin to make an entirely new recipe and I cannot guarantee your success.

  1. Avocados – you really need these to add bulk and the creamy smooth texture
  2. Almond milk – you could substitute for your favourite milk or dairy-free alternative
  3. Double cream (heavy cream) – you could use coconut cream. it would add a subtle coconut flavour to the ice cream.
  4. Sweetener – or sugar replacement of choice
  5. Lemon juice – or lime juice.
  6. Mint essence – or mint flavouring.
Sugar free mint ice cream with a sugar free magic shell served in a white bowl on a dark wooden table
Sugar-free mint ice cream with a chocolate sugar-free magic shell.

Storage

Once the homemade ice cream has been made, you may store it in the freezer for up to 2 months.

When it’s time to eat, simply place it at room temperature for a few minutes to make it just soft enough to scoop into your chosen serving dish.

Drizzle with the sugar-free chocolate magic shell and eat immediately.

More sugar-free desserts

The perfect way to cool down this summer is with sugar-free and low-carb ice cream recipes. Stay cool and stay sugar-free.

If you love blender no-churn ice cream recipes, then you will love the peanut butter ice cream, layered berry cheesecake popsicles, sugar-free berry popsicles (covered in chocolate), and coconut ice cream.

And your whole family will fall in love with the no-bake keto chocolate lasagna. It’s perfect for summer celebrations, parties, and holiday get-togethers.

Mint ice cream with chocolate suace
Sugar-free mint ice cream with a chocolate sugar-free magic shell.
A bowl of sugar-free mint ice cream with a sugar-free magic shell poured over

Sugar-Free Mint Ice Cream With Sugar-Free Chocolate Magic Shell

Kids and adults will adore sugar free mint ice cream with sugar free magic shell. The magic shell recipe comes in handy for so many recipes, print it off and keep it safe!
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Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Sugar free mint ice cream
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 364kcal
Author: Thinlicious.com
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Ingredients
 
 

Sugar Free Mint Ice Cream – egg free

  • 2 avocado
  • 250 ml almond milk unsweetened unsweetened
  • 250 ml heavy whipping cream
  • 100 g powdered sweetener
  • 1 tbsp lime/lemon juice optional
  • 1 tsp mint extract
  • 1/2 tsp salt to taste

Sugar Free Magic Shell – dairy free

  • 70 g coconut oil melted
  • 30 g cocoa powder (unsweetened) unsweetened
  • 70 g powdered sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp salt to taste

Instructions

Sugar Free Mint Ice Cream

  • Place all the ingredients in a blender and blend until smooth.
  • Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.

Sugar Free Magic Shell

  • Place all the ingredients in a bowl and stir until there are no lumps.
  • Store in the fridge for up to 2 weeks or freezer for 1 month. You will have to warm it up to become a liquid again before using.
  • Flavour variations – replace the vanilla with peppermint or almond extract

Video

Notes

  • If you don’t have an ice cream maker, pour the sugar free mint ice cream into a shallow dish and pop in the freezer. Stir each half hour to break up any ice crystals.
  • You can also pour the ice cream mixture into popsicle molds instead.

Nutrition

Calories: 364kcalCarbohydrates: 11.7gProtein: 3gFat: 35gFiber: 8.4g

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0 Comments

  1. Rachel Kacsur says:

    this is NOT nut free guys– duh, ALMOND MILK?!

    1. It says egg free and dairy free…….. not nut free!!

      1. dsh@teamriseusa.com says:

        Wow, why do people insist on being so rude when someone else is putting all their time out there for free, smh…

        1. I totally agree! People are so rude. Is there a substitute for avocados? Yes, a different recipe, SMH?

    2. I can’t see any “nut free” claims – no need to be so rude about it either

      1. Nut free last 2 words not being rude just informing. you owe Rachael and another person an opoligy you just don’t see it because it is ……….nut free.

  2. What alternative to Swerve do you use and where can it be sourced in NZ?

  3. Wow, it’s looking so yummy and delicious. The combination of coconut sugar and mint ice cream is great. I love this. I will try it very soon. It is totally egg free, dairy free and nut free.

  4. I just made the “magic shell” topping for some icecream I already had in the fridge. I only had granular Swerve (not confectioners), so it came out rather grainy, but still good. My kids are going to be so impressed with the way it hardens on the cold icecream. I’m ordering the confectioners for next time. Thank you for an awesome recipe!

    1. Isn’t it fab? I have only started to use Swerve and am incredibly impressed. I have already made this recipe 3 times. Any left over magic shell, I add frozen berries to and they turn into the most amazing chocolate coated berry bombs – oh my!

    2. You can always make confectioners sweetener by putting the granular sweetener in a ninja or nutribullet.

    3. Suggestion..All you need to do is grind up the sugar substitute to get the confectioners. I love this so always have it on hand

    4. Mara Theobald says:

      Oh yay that’s what my question was
      Was it to use confectionery sugar when the recipe says powdered so thankyou

  5. Is there an alternative to the avocado? ?

  6. 1/3 of a cup? What would that equate to weight wise please?

  7. I am really interested in the ice cream, but it has heavy cream. I have to be dairy free. Could I use coconut cream? Thanks.

  8. Hi there, hoping to make this ASAP! I’m not dairy free so can I use cows milk or even coconut milk although, not sure how coconut and mint would taste together?? Thanks

  9. In the Sugar Free Magic Shell Ingredients…..there is a difference of 40 g in the US measurements vs the Metric one..a Bit confusing.

  10. Teresa Stallings says:

    5 stars
    I was wondering how much is an actual serving size of this? Both the ice cream and the sauce. Thank you

  11. This is one I’m going to try,
    1) if I try an make this one a coffee ice-cream do I leave out the lemon/lime juice
    2) if I can’t find a mint extract can I use fresh mint leaves instead, and grind them

  12. Roberta Mazzoni says:

    Hi Libby, I’ve made this Delisioso Ice cream a couple times, and was greatly applauded by family. But this time I added 1/2 cup mini sugarfree chocolate chips, instead of the hard topping. It went over even better. Thank you so much for all your wonderful recipes. Roberta

  13. Myra Billson says:

    Dear Libby, I made the mint ice cream but it was totally inedible due to the fact that I followed the recipe and used 1 tsp mint EXTRACT as stated in the recipe. I am sure you meant essence – extract is far too strong and would only require a few drops! I tried to rescue it by adding more cream but nothing helped – it ended up in the watering can. diluted with water and hopefully will do my plants some good!!

    1. Myra, I’m so sorry your ice cream turned out so strong. The strength of extracts can vary from one brand to another, it all really depends on how much they have diluted it with (generally some form of alcohol). Extracts and essences are generally used interchangeably. I hope your plants survived. 😉