Low Carb Low Fat Vegan Cranberry Ice Cream
Indulge in a guilt-free frozen treat with this Low Carb Low Fat Vegan Cranberry Ice Cream—a refreshing blend of tart cranberries and creamy coconut that’s as satisfying as it is healthy. This dairy-free dessert uses unsweetened almond milk and coconut cream for a smooth, luscious texture without the added fat, while erythritol keeps it low in carbs and perfectly sweetened. Bursting with vibrant cranberry flavor and enhanced with a touch of vanilla, this ice cream is churned to perfection for a soft, velvety finish. Whether you’re following a vegan, keto, or low-calorie diet, this easy-to-make recipe is a delicious way to stay on track. Perfect for holiday gatherings or everyday indulgence, it’s a frozen delight that everyone can enjoy.
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Recipe Information
Ingredients
- 1 cup Fresh or frozen cranberries
- 1.5 cups Unsweetened almond milk
- 0.5 cups Unsweetened coconut cream
- 0.33 cup Erythritol or preferred low-carb sweetener
- 1 teaspoon Vanilla extract
- 0.125 teaspoons Salt
- 0.5 teaspoons Guar gum (optional, for creaminess)
Instructions
In a medium saucepan, combine the cranberries, erythritol, and 1/4 cup of the almond milk. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and create a thick sauce. Remove from heat and let cool slightly.
Once cooled, transfer the cranberry mixture to a blender. Add the remaining almond milk, coconut cream, vanilla extract, salt, and guar gum (if using). Blend until the mixture is smooth and well combined.
Taste the mixture and adjust sweetness if necessary by adding additional erythritol or your preferred sweetener.
Transfer the blended mixture to a bowl and chill in the refrigerator for at least 2-3 hours, or until completely cold.
Follow the manufacturer's instructions for your ice cream maker to churn the cranberry mixture until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container and stir every 30 minutes for 3-4 hours until it reaches the desired texture.
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours to firm up completely.
Allow the ice cream to thaw at room temperature for 5-10 minutes before scooping and serving. Enjoy your low-carb, low-fat vegan cranberry ice cream!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 12.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 667 mg | 51% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
