Sugar-Free Apple Cinnamon Ice Cream is a low-carb dessert made in the Ninja Creami using apple cinnamon tea, unsweetened vanilla almond milk with a touch of maple. This diabetic-friendly recipe delivers classic fall flavors without added sugars or actual apples.
With only 42 calories, 3g of fat and 3g carbs, this low fat ninja creami sugar free apple cinnamon ice cream is one of my fall favorites. My other fall favorite is this Sugar Free Pumpkin Spice Chai Ice Cream, Sugar Free London Fog Ice Cream and this Sugar Free Pumpkin Ice Cream all made in the ninja creami machine. I also enjoy this Sugar Free Butterscotch Ice Cream, Low Carb Strawberry Cheesecake Ice Cream, Sugar Free Butterscotch Apple Cookies or this delicious Ninja Creami Carrot Cake Ice Cream in autumn.
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Main ingredients used for this sugar free ice cream recipe
- Apple Cinnamon Tea: Adds a natural apple and cinnamon flavor without using real apples, keeping it low-carb.
- Lakanto Sugar-Free Maple Syrup: Provides sweetness and a hint of maple flavor while keeping the recipe sugar-free.
- Sugar Free Vanilla Pudding: Adds creaminess and enhances the texture of the ice cream.
- Heavy Whipping Cream (35%): Used as a mix-in and adds richness and a smooth, creamy consistency.
- Unsweetened vanilla almond milk and guar gum
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
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Steps by step instructions
How to make Sugar Free Apple Cinnamon Ice Cream in the Ninja Creami?
STEP 1: First make the apple cinnamon tea by adding two apple cinnamon tea bags to boiling water. Steep for 2 minutes and then squeeze and discard the tea bags. Store in the fridge until cool.
STEP 2: Once the tea is cooled, mix all ingredients (except the heavy whipping cream) in a blender on high for 30 seconds. Transfer to a ninja creami pint and store in the refrigerator for 24 hours.
STEP 3: After 24 hours spin the ice cream in the ninja creami machine using the "smoothie bowl" or "lite ice" function.
STEP 4: Create a well down the center of the ice cream and add the heavy whipping cream. Spin using the mix-in function.
Enjoy your sugar-free apple cinnamon ice cream.
* See the printable recipe card at the bottom of this post for a complete list of instructions and measurements.
Recipe tips, variations and storage
Recipe Tips:
- Steep the tea: Make sure to steep the apple cinnamon tea for longer to intensify the flavor before using it in the recipe.
- Smooth texture: Blend the ingredients well before freezing to ensure the guar gum and vanilla pudding are fully incorporated, which helps create a smooth, creamy consistency.
Variations:
- Add-ins: For extra texture, mix in some chopped nuts or a swirl of sugar-free caramel after the ice cream has churned. Just like this Sugar Free Salted Caramel Ice Cream.
- Spice it up: Add a pinch of nutmeg or allspice to enhance the warm, fall flavors.
- Dairy-free option: Substitute the heavy cream with full-fat coconut milk for a completely dairy-free version.
- Cinnamon swirl: Create a sugar-free cinnamon swirl by combining melted butter with cinnamon and brown sweetener and folding it into the ice cream after spinning.
Storage:
- Freezer storage: Store the ice cream in an airtight container for up to 2 weeks in the freezer. For the best texture, cover the surface of the ice cream with plastic wrap or parchment paper before sealing to prevent ice crystals from forming.
- Thawing: Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften for easy scooping.
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Recipe Card
Sugar Free Apple Cinnamon Ice Cream (Ninja Creami)
Ingredients
- 1.5 cups apple cinnamon tea Steep 2 tea bags (see notes above)
- ¾ cup unsweetened vanilla almond milk
- ½ teaspoon guar gum
- 1 tablespoon lakanto maple flavored syrup
- 1 tablespoon Simply Delish sugar free vanilla instant pudding Get 10% Off with code IHACKEDDIABETES
Mix In
- 1 oz Heavy Whipping Cream 35%
Instructions
Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Steep two apple cinnamon tea bags in boiling water for 2 minutes, then discard the bags. Cool the tea in the fridge.1.5 cups apple cinnamon tea
- Once cooled, blend all ingredients (except heavy cream) for 30 seconds. Transfer to a Ninja Creami pint and refrigerate for 24 hours.¾ cup unsweetened vanilla almond milk, ½ teaspoon guar gum, 1 tablespoon lakanto maple flavored syrup, 1 tablespoon Simply Delish sugar free vanilla instant pudding
- After 24 hours, spin the mixture using the “smoothie bowl” or “lite ice” function.
Mix In
- Make a well in the center and add the heavy cream. Spin again using the mix-in function.1 oz Heavy Whipping Cream 35%
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Swathi says
Sugar apple cinnamon ice cream is delicious, my kids enjoyed it. I like this sugar-free version.
Criss says
Just tried this sugar-free apple cinnamon ice cream recipe in my Ninja Creami, and it turned out amazing! The apple and cinnamon combo is perfect for fall, and I love how creamy it is without any added sugar. Definitely a keeper!
Nicole says
This apple cinnamon ice cream was so delicious!! So easy to make and guilt-free.
Krystle says
Using a tea bag is genius. This tastes just like the cinnamon ice cream I used to get at a local now defunct restaurant.