Boston Cream Pie Ice Cream- No Added Sugar!

Boston Cream Pie Ice Cream is a simple dessert recipe that is made with no added sugar.

This no churn ice cream features a creamy vanilla base with chocolate swirls and soft and fluffy cake in every bite.

What makes Boston Cream Ice Cream so good?

Inspired by the popular Boston Cream Pie, this ice cream has the elements of vanilla ice cream, cake, and chocolate in a soft and creamy form.

I like how simple this recipe is to make with just five ingredients.

Have you tried my recipe for Sugar Free Raspberry Cheesecake Ice Cream?

That cheesecake ice cream lush, sweet, and tastes like the perfect mix of raspberries and cheesecake.
Both this Boston Cream ice cream and that Raspberry Cheesecake ice cream are easy ice cream recipes that can be made with no added sugar.

To make this recipe you will need a sugar free yellow or vanilla cake. You can find a selection of sugar free cake mixes here.

Why we love this sugar free ice cream recipe.

This is a no churn ice cream recipe.
That means you will not need an ice cream machine or eggs to make this recipe.

Here is what else we like about this recipe.

• Boston cream pie or anything is tasty and something that most of us can agree on.
• This recipe can be made with just five ingredients.
• Personalizing this recipe is as easy as using another flavor pudding or cake.
• While this ice cream is perfect on a warm day, it is actually delicious any time of the year.
• This recipe can be made without adding sugar.
• Boston cream ice cream can be served in a bowl or Sugar Free Waffle Cone.

Ingredients needed to make Boston Cream Ice Cream.

• Heavy Whipping Cream. The whipping cream should be cold.
• Unsweetened Condensed Milk. If you cannot find this, here is a recipe for sugar free condensed milk or you can use an alternative such as half and half or unsweetened coconut milk.
• Sugar Free Vanilla Pudding. The pudding should be made according to the directions on the packaging.
• Sugar Free Cake. Vanilla cake or yellow cake made with two teaspoons of vanilla extract. The cake should be baked, cooled, and then diced into pieces.
• Sugar Free Chocolate Syrup. Regular chocolate syrup with no added sugar should work.
• You will also need a loaf pan for this recipe.

Tips for making the best Boston Cream Pie Ice Cream.

For the cake element of this recipe you will need to have a no added sugar cake that has been baked and then cooled so that it can be cut into pieces. Day old cake or leftovers can work great in this recipe.

More helpful tips for you.

1. Whipping the heavy whipping cream into stiff peaks is crucial to the texture of the ice cream. If is not whipped enough the ice cream will be crumbly, rather than creamy, when you scoop it out for serving.
2. Your peaks are stiff when they are able to wholly hold their shape. Note that over beating the whipping cream can result in a thick butter-like consistency.
3. Refrigerating the mixing bowl and beaters before whipping the cream is also recommended. This will help with the structure of the stiff peaks.
4. Using a stand mixer to whip the cream will make your efforts much easier in this recipe.
5. Dicing the cake into pieces makes it easier to blend in with the other ingredients. The cake will continue to break up as you mix it in, which is perfectly fine.
6. Can you use another flavor pudding? Personalizing this recipe can be as easy as using sugar free banana cream pudding or sugar free cheesecake pudding.
7. For a fun texture, you can top your ice cream with a sugar free chocolate shell .

How to make Sugar Free Boston Cream Pie Ice Cream.

Prep Time: 20 minutes .
Freeze Time: 6-8 hours.
Servings: 8, depending on serving sizes.

1. Start by placing your loaf pan into your freezer to get cold while you work.
2. In a mixing bowl that has been chilled, beat the heavy whipping cream on medium speed until stiff peaks form (about four to five minutes). The stiff peaks should be able to stand on their own.
3. Once the stiff peaks have formed, add the sugar free condensed milk and half of the cake pieces (one cup) to the mixing bowl. Reduce your mixer to a low speed and mix the ingredients until they are smooth smooth.
4. Next, use a rubber spatula or similar item to gently fold in the remaining pieces of the cake.
5. Carefully transfer about half of the ingredients to your loaf pan. Drizzle the chocolate over this in a zigzag pattern. Then repeat this process with the remaining mixture in the bowl drizzling the chocolate syrup once again.
6. Cover the loaf pan with plastic wrap or foil and then place the loaf pan in your freezer to set. It should take between six and eight hours for you ice cream to fully set.

Expert Tip 👉 Stirring the ice cream while it is freezing can help prevent ice crystals from forming. You can do this up to every hour until the ice cream has fully set.