25+ Tasty Sunday Diabetic Ice Cream Maker Recipes to Make

Who says that enjoying ice cream has to come with a sugar rush?

For those managing diabetes, indulging in a creamy, sweet treat might seem like an impossible pleasure.

But with the help of a trusty ice cream maker, you can whip up a variety of diabetic-friendly ice cream recipes that satisfy your cravings without spiking your blood sugar.

These 25+ Sunday diabetic ice cream maker recipes are designed to offer the perfect balance of flavor and sweetness using natural sugar alternatives like erythritol, stevia, and monk fruit.

From classic vanilla and rich chocolate to fruity and unique flavors, there’s something for everyone in this collection.

Not only will these recipes help you create ice cream that tastes just as delicious as traditional varieties, but they also give you full control over the ingredients.

So, treat yourself and your family to a guilt-free, frozen indulgence this Sunday with these delectable diabetic-friendly ice cream options!

25+ Tasty Sunday Diabetic Ice Cream Maker Recipes to Make

With these 25+ diabetic ice cream maker recipes, you can now enjoy the creamy, frozen desserts you love without the added sugars or carbs that can throw off your blood sugar levels.

Whether you’re craving a traditional flavor like vanilla or chocolate or something a bit more adventurous like strawberry coconut cream or mint chip, these recipes offer endless possibilities.

So grab your ice cream maker and start creating these indulgent yet healthy treats to make your Sundays even sweeter—without the sugar!

Sugar-Free Vanilla Bean Ice Cream

A classic choice for every ice cream lover, this sugar-free vanilla bean ice cream is creamy, smooth, and rich in authentic vanilla flavor. It’s a low-carb dessert that pairs well with fresh fruits or sugar-free chocolate syrup. Perfect for a relaxing Sunday afternoon.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 2 tbsp erythritol or preferred sugar substitute
• 1 vanilla bean (split and scraped) or 2 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for creaminess)

Instructions:

1. In a medium saucepan, combine almond milk, heavy cream, and erythritol. Heat on medium until the erythritol dissolves.
2. Add the vanilla bean seeds (or vanilla extract) and simmer for 2-3 minutes.
3. Let the mixture cool to room temperature. Whisk in xanthan gum if using.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

This sugar-free vanilla bean ice cream is a versatile dessert that can be enjoyed on its own or as a base for more elaborate creations. Its creamy texture and rich flavor make it hard to believe it’s diabetic-friendly!

Low-Carb Chocolate Peanut Butter Ice Cream

This decadent combination of chocolate and peanut butter is a dream come true for anyone with a sweet tooth. With no added sugar, it’s a perfect indulgence for those managing diabetes. This ice cream is rich, nutty, and intensely chocolatey.

Ingredients:

• 2 cups unsweetened coconut milk
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/3 cup peanut butter (unsweetened and natural)
• 1/4 cup allulose or preferred sweetener
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine coconut milk, heavy cream, cocoa powder, peanut butter, allulose, and vanilla extract. Blend until smooth.
2. Pour the mixture into your ice cream maker and churn for 20-25 minutes.
3. Scoop the churned ice cream into a container and freeze for at least 2 hours.
4. For extra indulgence, swirl in sugar-free chocolate chips before freezing.

This low-carb chocolate peanut butter ice cream is a rich and satisfying dessert that feels like a cheat day indulgence. Its creamy texture and balanced sweetness make it a guilt-free way to treat yourself every Sunday.

Fresh Strawberry Basil Ice Cream

Fresh strawberries and aromatic basil create a refreshing and unique twist on traditional ice cream. This recipe uses fresh ingredients to deliver a light, fruity dessert that’s perfect for summer Sundays or any time of the year.

Ingredients:

• 1 1/2 cups fresh strawberries (hulled and sliced)
• 1/2 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup erythritol
• 1 tsp fresh basil, finely chopped
• 1/2 tsp lemon juice

Instructions:

1. Blend strawberries, almond milk, heavy cream, erythritol, and lemon juice in a blender until smooth.
2. Stir in the finely chopped basil.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to a container and freeze for 1-2 hours for a firmer consistency.

This fresh strawberry basil ice cream is a light and fragrant treat that highlights the sweetness of ripe berries with a hint of herbal freshness. It’s a sophisticated yet simple way to make your Sunday special.

Lemon Blueberry Cheesecake Ice Cream

If you’re a fan of cheesecake and love the tangy taste of lemon, this low-carb lemon blueberry cheesecake ice cream will hit the spot. Creamy and rich with a touch of citrus, it’s perfect for a refreshing Sunday treat, all while keeping your blood sugar in check.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup cream cheese, softened
• 1/4 cup erythritol or preferred sweetener
• 1 tsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup fresh blueberries (or frozen, thawed)

Instructions:

1. In a medium bowl, combine the heavy cream, almond milk, softened cream cheese, erythritol, lemon zest, and lemon juice. Blend with a hand mixer until smooth and creamy.
2. Gently fold in the fresh blueberries.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream is churned to your desired consistency, transfer it to a freezer-safe container and freeze for 2-3 hours.

This lemon blueberry cheesecake ice cream is the perfect balance of tangy, sweet, and creamy. It provides the rich, velvety texture of cheesecake with the refreshing burst of blueberries and citrus. A truly indulgent, diabetic-friendly dessert for your Sunday afternoons!

Cinnamon Swirl Almond Milk Ice Cream

Cinnamon and almond milk come together in this delightful ice cream that feels warm and comforting. With no added sugars, it’s a cozy treat that will remind you of cinnamon rolls, but in ice cream form. Perfect for a Sunday treat, this recipe combines a classic spice with the creaminess of almond milk.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 1/4 cup erythritol or preferred sweetener
• 2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped toasted almonds (optional)

Instructions:

1. In a saucepan, combine almond milk, heavy cream, erythritol, cinnamon, vanilla extract, and salt. Heat over medium heat, whisking occasionally, until the sweetener dissolves.
2. Remove from heat and let cool to room temperature.
3. Pour the mixture into your ice cream maker and churn until it reaches a soft-serve consistency.
4. Optionally, stir in toasted almonds for some crunch.
5. Transfer to a container and freeze for 2-3 hours for a firmer texture.

The cinnamon swirl almond milk ice cream is a delightful treat with a cozy, aromatic flavor profile. It’s a comforting choice for cooler Sundays or whenever you’re craving something warm and sweet. Plus, it’s guilt-free, so you can indulge without the worry!

Mint Chocolate Chip Ice Cream

A refreshing classic, this sugar-free mint chocolate chip ice cream offers the perfect balance of cool mint and rich chocolate. With a creamy texture, it’s an excellent choice for a diabetic-friendly dessert that’s full of flavor and easy to make with an ice cream maker.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 1/4 cup erythritol or preferred sweetener
• 1 tsp peppermint extract
• 1/4 cup sugar-free chocolate chips (or chopped dark chocolate)
• Green food coloring (optional, for a vibrant color)

Instructions:

1. In a saucepan, combine almond milk, heavy cream, and erythritol. Heat over medium heat, stirring occasionally, until the sweetener is dissolved.
2. Remove from heat and stir in the peppermint extract. Add green food coloring if desired. Let the mixture cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream is nearly finished churning, add the chocolate chips and churn for a few more minutes to incorporate them.
5. Transfer to a container and freeze for 2-3 hours for a firmer consistency.

This mint chocolate chip ice cream is a cool and satisfying treat with a refreshing minty flavor complemented by rich chocolate. The sugar-free recipe allows you to indulge without the guilt, making it a perfect option for a diabetic-friendly Sunday dessert.

Coconut Mango Ice Cream

If you’re looking for something tropical and refreshing, this coconut mango ice cream is the perfect choice. With its creamy coconut base and the vibrant sweetness of fresh mango, this sugar-free ice cream will transport your taste buds to a sunny beach, all while being diabetic-friendly.

Ingredients:

• 1 cup coconut milk (full-fat, unsweetened)
• 1 cup heavy cream
• 1/2 cup mango puree (fresh or frozen)
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, heavy cream, mango puree, erythritol, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for 2-3 hours.
4. Serve and enjoy with extra mango slices for garnish.

This coconut mango ice cream combines tropical flavors with a creamy texture that feels indulgent yet is completely diabetic-friendly. The smooth coconut base perfectly complements the sweet mango, making it a refreshing Sunday treat that won’t compromise your blood sugar levels.

Raspberry Almond Crunch Ice Cream

For a dessert that’s both fruity and nutty, this raspberry almond crunch ice cream offers a delicious combination of tart raspberries and crunchy almonds. Sweetened with erythritol, it’s a perfect low-carb dessert that brings together textures and flavors that will satisfy your cravings.

Ingredients:

• 1 1/2 cups raspberries (fresh or frozen)
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• 1/4 cup chopped toasted almonds
• Pinch of salt

Instructions:

1. In a blender, combine raspberries, almond milk, heavy cream, erythritol, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream is nearly done churning, add the toasted almonds and churn for a few more minutes to incorporate them evenly.
4. Transfer the ice cream to a container and freeze for 2-3 hours for a firmer texture.
5. Serve with a few extra raspberries and almond pieces for added texture.

This raspberry almond crunch ice cream offers a wonderful contrast of creamy, crunchy, and tart elements. The sweetness of the raspberries and the nuttiness of the almonds create a unique flavor profile that makes it a refreshing and satisfying diabetic-friendly dessert for your Sunday celebrations.

Coffee Mocha Ice Cream

For coffee lovers, this coffee mocha ice cream brings the rich flavor of espresso and the sweetness of chocolate together in a smooth, creamy treat. This sugar-free ice cream will give you that perfect pick-me-up without any guilt, ideal for a Sunday morning or afternoon delight.

Ingredients:

• 1 cup brewed coffee (cooled)
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, combine brewed coffee, heavy cream, almond milk, erythritol, cocoa powder, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and the sweetener is fully dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for 2-3 hours.
4. Serve with a drizzle of sugar-free chocolate syrup or a sprinkle of cocoa powder.

This coffee mocha ice cream is a rich and decadent treat that combines the energizing kick of coffee with the sweetness of chocolate. It’s the perfect diabetic-friendly dessert to add some indulgence to your Sunday, giving you the satisfying flavors of a coffee shop without the extra sugar.

Peanut Butter Cup Ice Cream

If you’re a fan of peanut butter and chocolate, this diabetic-friendly peanut butter cup ice cream is the perfect Sunday treat. With the creamy richness of peanut butter paired with chunks of sugar-free chocolate, it’s a deliciously satisfying dessert without the sugar overload. Indulge in this classic flavor combo guilt-free!

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup peanut butter (smooth, no sugar added)
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips (or chopped sugar-free chocolate)
• Pinch of salt

Instructions:

1. In a mixing bowl, whisk together the heavy cream, almond milk, peanut butter, erythritol, vanilla extract, and a pinch of salt until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream is almost finished churning, stir in the sugar-free chocolate chips.
4. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours for a firmer texture.
5. Serve with a drizzle of sugar-free chocolate syrup if desired.

This peanut butter cup ice cream is a rich and creamy treat that perfectly balances the savory peanut butter with sweet, sugar-free chocolate. It’s the ideal Sunday dessert for those craving something indulgent yet diabetic-friendly, with all the flavors you love and none of the sugar guilt!

Pistachio Mint Ice Cream

A unique twist on the traditional mint chocolate chip, this pistachio mint ice cream combines the refreshing flavor of mint with the nutty richness of pistachios. It’s creamy, nutty, and subtly sweetened with erythritol, making it a refreshing yet satisfying dessert that’s perfect for a Sunday treat.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup pistachio nuts, shelled and chopped
• 1/4 cup erythritol or preferred sweetener
• 1 tsp peppermint extract
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine heavy cream, almond milk, erythritol, peppermint extract, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. During the last few minutes of churning, add the chopped pistachios to the ice cream.
4. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
5. Serve with a few additional chopped pistachios for garnish.

This pistachio mint ice cream offers a unique flavor combination that is both refreshing and indulgent. The subtle mint flavor paired with the creamy, nutty pistachios makes it an exciting and satisfying diabetic-friendly option for a Sunday dessert.

Strawberry Coconut Cream Ice Cream

A refreshing, creamy, and tropical option, this strawberry coconut cream ice cream combines the sweetness of ripe strawberries with the richness of coconut milk and cream. With no added sugar and full of flavor, this is a delightful way to enjoy a sugar-free dessert on a sunny Sunday afternoon.

Ingredients:

• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 cup coconut milk (full-fat, unsweetened)
• 1 cup heavy cream
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1/4 tsp lemon juice (optional)

Instructions:

1. In a blender or food processor, combine the strawberries, coconut milk, heavy cream, erythritol, vanilla extract, and lemon juice. Blend until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 2-3 hours.
4. Serve with fresh strawberry slices or a sprinkle of shredded unsweetened coconut.

This strawberry coconut cream ice cream is the perfect combination of fruity sweetness and creamy coconut goodness. It’s a delightful diabetic-friendly treat that feels like a tropical vacation in every bite, making it an excellent choice for a Sunday dessert that’s both refreshing and satisfying.

Blueberry Cheesecake Ice Cream

This blueberry cheesecake ice cream combines the rich, tangy flavor of cream cheese with the sweetness of blueberries, all in a smooth and creamy frozen treat. Perfect for those who love cheesecake but want a lower-carb, diabetic-friendly option. It’s a refreshing dessert with a slightly tart flavor, ideal for cooling off on a Sunday afternoon.

Ingredients:

• 1 cup heavy cream
• 1/2 cup cream cheese (softened)
• 1/2 cup fresh blueberries (or frozen, thawed)
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1/4 tsp lemon juice
• Pinch of salt

Instructions:

1. In a blender, combine heavy cream, cream cheese, erythritol, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth and creamy.
2. Gently fold in the blueberries, keeping some intact for texture.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container and freeze for 2-3 hours for a firmer texture.
5. Serve with a few extra blueberries on top for garnish.

This blueberry cheesecake ice cream offers the perfect balance of tangy cream cheese and sweet blueberries, all wrapped in a creamy, smooth texture. It’s an indulgent, diabetic-friendly dessert that feels like a special treat without the sugar rush, making it an ideal way to end a Sunday meal.

Lemon Basil Ice Cream

For a refreshing twist on traditional ice cream flavors, this lemon basil ice cream offers a unique combination of zesty lemon and aromatic basil. The sweetness of the erythritol balances the tartness of the lemon, while the basil adds an unexpected depth of flavor. This low-carb treat is perfect for anyone looking for something fresh and different.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup fresh basil leaves, finely chopped
• 1/4 cup erythritol or preferred sweetener
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat until warm (but not boiling).
2. Stir in the basil leaves, erythritol, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Let the mixture steep for 5-10 minutes to infuse the basil flavor.
3. Strain the mixture to remove the basil leaves, then allow it to cool completely.
4. Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is soft-serve consistency, transfer it to a freezer-safe container and freeze for 2-3 hours.
6. Serve with a few fresh basil leaves or a slice of lemon for garnish.

The lemon basil ice cream is a perfect balance of bright citrus and fresh herbs, creating an exciting and refreshing flavor profile. This diabetic-friendly ice cream is ideal for those looking for something beyond the usual, offering a unique and light dessert for a Sunday afternoon.

Choco-Mint Delight Ice Cream

This choco-mint delight ice cream is a dreamy combination of rich chocolate and refreshing mint. The creaminess of the base pairs perfectly with the cool mint flavor, and the touch of erythritol ensures it’s sweetened just right. It’s the perfect Sunday treat for chocolate and mint lovers who want a sugar-free dessert that’s both indulgent and refreshing.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sweetener
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. In a mixing bowl, combine the heavy cream, almond milk, cocoa powder, erythritol, peppermint extract, vanilla extract, and a pinch of salt. Whisk until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, add the sugar-free chocolate chips, if using.
4. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours for a firmer texture.
5. Serve with a sprinkle of sugar-free chocolate chips or a mint leaf for garnish.

This choco-mint delight ice cream brings together the perfect balance of chocolate and mint for a refreshing yet decadent dessert. The creamy texture and cooling mint flavor make it a great diabetic-friendly choice for anyone craving a rich and satisfying treat without the sugar. A great addition to your Sunday dessert rotation!

Note: More recipes are coming soon!