6 Delicious Sugar-Free Ice Cream Recipes to Try This Summer

Living here in the Dominican Republic, I’ve learned to turn fresh local ingredients into healthy delights—even ice cream. As a missionary dad of four (two still at home!) managing type 2 diabetes, baking at sea level, and navigating pantry shortages, I’ve created these six sugar‑free ice creams to satisfy cravings the way my kids and I do—naturally, lovingly, and with plenty of flavor. Whether you’re skipping sugar for health or curiosity, you’re in the right place. Let’s dig into vibrant, wholesome treats that are easy to make and impossible to resist.

Dairy-Free Matcha Green Tea Ice Cream

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This Dairy-Free Matcha Green Tea Ice Cream is a delightful treat that combines the earthy flavor of matcha with a creamy texture, all without any added sugar. It’s simple to whip up and perfect for warm days when you want something refreshing yet indulgent.

I first experimented with matcha when a neighbor gifted me a bag and my youngest helped whisk it—he couldn’t believe ice cream could taste “so grown‑up and green.

The subtle sweetness of the coconut milk pairs beautifully with the rich, unique taste of matcha, making each scoop a satisfying experience. Plus, it’s a great dairy-free option for those who want to enjoy ice cream without the guilt!

Ingredients

• 2 cups canned coconut milk
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract

Instructions

1. Combine Ingredients: In a mixing bowl, whisk together the coconut milk, almond milk, maple syrup, matcha powder, and vanilla extract until smooth and well-blended.
2. Chill Mixture: Cover the bowl and place it in the refrigerator for about 1 hour to chill.
3. Churn Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.
5. Serve: Scoop into bowls and enjoy your homemade dairy-free matcha ice cream!

Raspberry Lemon Sorbet

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If you’re looking for a refreshing treat, raspberry lemon sorbet is the way to go! This delightful sorbet combines the tartness of fresh lemons with the sweetness of ripe raspberries, creating a bright and zesty flavor that’s simply irresistible. Plus, it’s super easy to whip up, making it a perfect dessert for those warm days when you want something cool and satisfying.

My kids once begged for lemon sorbet after we squeezed fresh limes for dinner—and before I knew it, we had tagteam juicing sessions on the porch.

With just a few simple ingredients, you can create a light and airy dessert that’s sugar-free but bursting with natural sweetness. Whether served in a bowl or as a fancy scoop in a glass, this sorbet is sure to impress at any gathering!

Ingredients

• 2 cups fresh raspberries
• 1 cup water
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup honey or preferred sweetener
• 1 tablespoon lemon zest

Instructions

1. Blend Raspberries: In a blender, combine the raspberries, water, lemon juice, honey, and lemon zest. Blend until smooth.
2. Strain Mixture: Pour the blended mixture through a fine mesh strainer to remove the seeds, collecting the liquid in a bowl.
3. Freeze: Transfer the strained mixture into a shallow dish and freeze for about 2-3 hours, stirring every 30 minutes to break up any ice crystals.
4. Scoop and Serve: Once the sorbet is fully frozen and fluffy, scoop it into bowls or glasses and enjoy!

Creamy Avocado Chocolate Ice Cream

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Dive into a delightful treat with this creamy avocado chocolate ice cream. This recipe is not only sugar-free but also incredibly simple to whip up, making it a sweet escape that’s guilt-free. The combination of ripe avocados and rich cocoa creates a smooth, velvety texture that satisfies your chocolate cravings without the extra sugar.

The taste is a perfect balance of chocolatey goodness and a hint of creaminess from the avocado. It’s a great way to enjoy a cool dessert while still keeping it healthy. Plus, you can feel good knowing that you’re treating yourself to something nourishing!

One evening I blended avocado and cocoa for dessert, and my teen said: ‘Dad, this is better than plain ice cream—and I can’t taste the green!’

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond milk (or milk of choice)
• 1/4 cup honey or maple syrup (optional, adjust to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add Ingredients: To the avocados, add cocoa powder, almond milk, honey (if using), vanilla extract, and salt.
3. Blend: Blend the mixture until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
4. Taste and Adjust: Taste the mixture and adjust sweetness if necessary. You can add more honey or maple syrup if you prefer it sweeter.
5. Chill: Pour the mixture into a container and freeze for about 4-6 hours, or until firm.
6. Serve: Scoop and enjoy your creamy avocado chocolate ice cream straight from the freezer!

Coconut Milk Strawberry Sorbet

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Coconut Milk Strawberry Sorbet is a refreshing treat that combines the tropical flavor of coconut with sweet, ripe strawberries. This recipe is simple to make and perfect for hot days when you’re craving something cool and fruity. It’s a great option for those looking to enjoy a sugar-free dessert without sacrificing taste.

The creamy texture of coconut milk pairs beautifully with the vibrant flavor of strawberries, creating a dessert that’s both satisfying and guilt-free. Whether you serve it in a bowl or a coconut shell, this sorbet is sure to impress your family and friends!

During a power outage, I whipped this by hand—our coconut shells doubled as bowls and everyone cheered when it actually froze.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup coconut milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1-2 tablespoons honey or maple syrup (optional, to taste)

Instructions

1. Blend the strawberries in a blender or food processor until smooth.
2. Add in the coconut milk, lemon juice, vanilla extract, and honey or maple syrup if using. Blend until fully combined.
3. Taste the mixture and adjust sweetness if needed.
4. Pour the mixture into an airtight container and freeze for about 4-6 hours, or until solid.
5. When ready to serve, remove from the freezer and let it sit for a few minutes to soften before scooping.

Peanut Butter Chocolate Chip Ice Cream

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If you love the rich, nutty flavor of peanut butter paired with sweet chocolate chips, then this sugar-free ice cream recipe is for you! It’s creamy, satisfying, and absolutely easy to whip up in your kitchen. You won’t miss the sugar with the natural sweetness from bananas, making it a guilt-free treat for any time of day.

This recipe is simple and requires no fancy gadgets. With just a few ingredients, you can create a delicious dessert that’s sure to please everyone. Whether you’re enjoying it on a hot summer day or as a late-night snack, this Peanut Butter Chocolate Chip Ice Cream will definitely hit the spot.

I added chopped aptontes instead of chips once—my daughter thought they were Reese’s pieces and felt like she was getting away with something!

Ingredients

• 2 ripe bananas, sliced and frozen
• 1/2 cup natural peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 cup sugar-free chocolate chips

Instructions

1. Blend the Ingredients: In a food processor, combine the frozen bananas, peanut butter, vanilla extract, and almond milk. Blend until smooth and creamy.
2. Add Chocolate Chips: Stir in the sugar-free chocolate chips until evenly distributed.
3. Freeze: Transfer the mixture to an airtight container and freeze for about 2-3 hours, or until firm.
4. Serve: Scoop into bowls and enjoy your delicious homemade Peanut Butter Chocolate Chip Ice Cream!

Banana Almond Ice Cream

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Banana Almond Ice Cream is a delightful treat that combines the natural sweetness of bananas with the nutty flavor of almonds. This recipe is not only simple to make but also a great option for anyone looking to enjoy a sugar-free dessert. The creamy texture and rich taste will surely satisfy your cravings while keeping your health in mind.

With just a few ingredients and minimal prep time, you can whip up this ice cream in no time. It’s a fun way to enjoy a classic favorite without the added sugar, making it perfect for warm days or as a guilt-free snack. Let’s dive into the ingredients and steps needed to create this delicious ice cream.

Ingredients

• 4 ripe bananas, sliced
• 1 cup almond milk
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds for topping

Instructions

1. Blend the Bananas: In a blender, combine the sliced bananas, almond milk, almond butter, and vanilla extract. Blend until smooth and creamy.
2. Freeze the Mixture: Pour the mixture into a shallow container and spread it evenly. Cover and freeze for about 2-3 hours, or until firm.
3. Serve: Once frozen, let it sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and sprinkle with chopped almonds before serving.

Ingredient Substitutions

• Matcha: Substitute matcha powder with spirulina or powdered green tea for a gentler flavor.
• Maple syrup/honey: Use monk-fruit sweetener or erythritol for a zero-glycemic option.
• Coconut milk (where used): Swap with oat or cashew milk for a milder taste and lower fat content.
• Avocado or almond butter: Use unsweetened Greek yogurt to boost protein and lower fat.

Tip from Grammie Shirley

Seal ice cream in two layers—once in the main container and again in a freezer‑safe zip bag—to avoid icy crust and preserve creamy texture.

Q&A

1. Can I use frozen fruit without additional water?

Yes! Watering it down isn’t necessary. Frozen fruit alone can churn beautifully; just pause to help your mixer, and stir halfway for even texture.

2. How do I make these nut-free?

Use sunflower- or pumpkin‑seed butter instead of nut butter, and swap nut milks with rice or oat milk.

3. Are these recipes diabetic‑friendly?

Yes! They rely on fruit or low‑glycemic sweeteners, and the nutrition info below helps portion control for stable blood sugar.

4. Can I double or halve the batch?

Absolutely. Just scale ingredients linearly—and be aware that larger batches can take longer to freeze completely.

5. How do I prevent crystallization in sorbets?

Stir sorbets every 30 minutes until they just set. That keeps them smooth and scoopable.

Nutrition & Serving Info

Recipe	Servings	Calories	Protein	Carbs	Fat
Matcha Green Tea	8	180 kcal	2 g	8 g	17 g
Raspberry Lemon Sorbet	6	70 kcal	1 g	18 g	0 g
Avocado Chocolate	8	200 kcal	3 g	12 g	17 g
Strawberry Sorbet	6	90 kcal	1 g	15 g	3 g
PB Choc‑Chip	6	220 kcal	6 g	17 g	14 g
Banana Almond	6	160 kcal	3 g	22 g	8 g

Nutrition estimates assume optional sweeteners at moderate amounts.

Whether you’re managing your sugar intake like I am or just love discovering new ways to treat yourself and your family, these ice cream recipes offer a simple, joyful way to enjoy dessert without compromise. Each one has been tested (and devoured) in our Dominican kitchen, where we turn what’s on hand into something special. I hope they bring you the same smiles they bring us—one creamy, fruity, or nutty scoop at a time.