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This Easy, Keto, Sugar-Free, Dairy Free Cinnamon Ice Cream needs just a few ingredients and minimal effort for a spectacular healthy fall dessert! Thank you to Sweetleaf Stevia for sponsoring today’s post!


If you’ve never tried a creamy, but dairy-free cinnamon ice cream before, you are in for a real treat! Fall is the perfect time to enjoy cinnamon ice cream over a delicious low-carb apple dump cake dessert!

While most homemade ice creams require dairy and eggs to make them creamy, this easy cinnamon ice cream will surprise being that it has neither of those ingredients, yet it is one of the creamiest sugar-free ice creams you’ll ever have!


I’ve shared about it before but if you’re new around here, you might like to read about my 6 Week Keto Results which also goes into detail about the differences between low carb and keto if you’re unfamiliar. Basically, you want good healthy fat for satiation on a keto diet or it won’t be sustainable. This recipe is the perfect after-dinner treat that gives you satisfaction in a small amount, especially if you’re anything like me and may have a slight sweet tooth LOL!

Need more Dairy-Free Recipes? Check out these Low Carb Orange Creamsicles, or this Creamy Coconut Pudding.

Since it’s September, it’s also Apple Season where I live! You might enjoy some of these recipes:

  •  Low Carb Caramel Apple Cheesecake Bars,
  • Low Carb Caramel Cheesecake Stuffed Apples
  • Low Carb Apple Cloud Bread Danish
  • Low Carb Apple Cream Cheese Muffins



Keto Dairy Free Cinnamon Ice Cream
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 6 @ 4 ounces
Calories 262 kcal
Author Brenda Bennett | Sugar-Free Mom


27 ounces coconut milk canned
1 tbsp MCT oil or Vodka
2 tsp ground cinnamon
2 tsp Sweetleaf Cinnamon Liquid stevia
1 tsp vanilla extract
pinch salt
1 tbsp grass-fed beef gelatin powder
3 tbsp water divided

US Customary – Metric


  1. Place the coconut milk, MCT oil, cinnamon, stevia, vanilla extract, and salt in a high-powered blender and blend until smooth. Set aside.
  2.  In a small bowl place the gelatin and stir in 1 tbsp room temperature water.
  3.  Boil remaining 2 tbsp water and stir into gelatin until dissolved, no clumps.
  4. Pour the liquid gelatin into the blender and blend on high until combined well.
  5. Pour into an ice cream machine and follow manufacturers’ instructions. Mine was soft-serve texture in 10 minutes.
  6. Place ice cream into a loaf pan and cover or into an airtight container.
  7. Freeze for 1-2 hours and enjoy!

  8. Low-carb ice cream tends to get icy after long freezing periods. The MCT oil will help with that. You will need to set it out on the counter to soften if it’s been frozen overnight. Makes about 6 servings.

Recipe Notes

Brenda’s Notes:

  • The beef gelatin powder is essentially like using an egg in that it gels up nicely and helps create a creamy texture. Collagen peptides do not work the same as they do not gel, so it wouldn’t be a good substitute.

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