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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
Taste the mixture and adjust sweetness if necessary by adding additional erythritol or your preferred sweetener.
Step 4
Transfer the blended mixture to a bowl and chill in the refrigerator for at least 2-3 hours, or until completely cold.
Step 5
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.
Step 6
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours to firm up completely.
Step 7
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
| Serving size | (770.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 561.2 |
| Total Fat 46.8g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 537.1mg | 0% |
| Total Carbohydrate 113.1g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 12.7g | |
| Protein 6.7g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 667.3mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 702.1mg | 0% |
Source of Calories