This delicious, smooth, low sugar ice cream can be made without any special machine. It is a no churn ice cream with a base ingredient of cashew nuts. High in protein, low in sugar, dairy free and vegan too. It’s the perfect treat that everyone can enjoy.
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The story behind the recipe
“I love being gluten-free” declared Roo this week.
What prompted such an outburst I hear you cry? Well, my return from shooting a video for the Allergy & Free From Show & Tesco all about Tesco’s new free from branding and products.
I got to try out lots of their free from range and was incredibly impressed.
It isn’t often that I buy free from products. I prefer to make my own things with my wholegrain flour blend rather than eating highly refined foods.
It has therefore been a while since I tried anything and I was blown away at how much the products had moved on since my last tastes. I am certain that gluten-eaters would not be able to tell that these things were gluten-free.
My all time favourite Tesco products was the new ‘magnum’ style dairy-free and gluten-free ice creams.
However, although they are gluten free and dairy free they are far from healthy containing 22 ingredients.
I therefore decided to set about creating my own healthy ice cream, and the low sugar ice cream recipe was born.
How do you make a low sugar ice cream that’s vegan too?
It’s really simple. However, you will need a good high-powered blender to make it. I recommend the Omniblend V machine which is a great rival to the Vitamix. It makes light work of blending together the ingredients for this ice cream.
It’s as straight forward as loading the machine with the ingredients, switching it on and blending until completely smooth. Then transferring the delicious mixture into a freezable container for 3 – 4 hours.
I’ve chosen to sweeten my low sugar ice cream with rice syrup. That’s because I carried out the I Quit Sugar programme where rice syrup is recommended as a low fructose sweetener. If you don’t want to use that then you could easily use maple syrup or coconut honey instead.
Why is this a healthy ice cream recipe?
My ice cream is high in protein and contains good fats from the avocado along with potassium from the banana.
It only has 4 tbsp of added sweetener and it uses banana as a natural sweetener.
It is very simple to make and tastes deeply of chocolate.
If you prefer, like me, to eat things you can pronounce and that provide your body with things it needs then this is for you.
I hope you enjoy it.
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Low Sugar Ice Cream
- Place all the ingredients into a blender and whizz until very smooth. If you have a power blender this won't take long but otherwise keep going until completely smooth. Scrape down the sides as needed
- Place the mixture into a container and freeze for around 3-4 hours
- If you have left the mixture to freeze for longer, scoop it back into the blender and whizz until soft enough to eat
- Scatter with dark chocolate chips if you fancy