Q1: Can I make Sugar-Free London Fog Ice Cream without a Ninja Creami?

A1: Yes — you can still make this ice cream by freezing the blended base in a shallow, freezer-safe pan and stirring vigorously every 30 minutes to break up ice crystals until it’s evenly frozen (about 3–4 cycles). An ice cream maker also works well; follow the manufacturer’s churn and freeze directions.

Q2: Is Sugar-Free London Fog Ice Cream suitable for a dairy-free diet?

A2: The base is mostly almond milk, which is dairy-free, but the recipe uses a small amount of heavy cream for texture. To make it fully dairy-free, substitute full-fat coconut cream for the heavy cream and ensure your vanilla pudding mix is also dairy-free.

Q3: How long does Sugar-Free London Fog Ice Cream keep in the freezer?

A3: Stored in an airtight container, it will stay good for about 1–2 weeks for best texture and flavor. Over time, even stabilized recipes can develop ice crystals; letting it soften in the refrigerator for 15–20 minutes before scooping helps.

Q4: Can I increase the tea flavor in Sugar-Free London Fog Ice Cream?

A4: Yes — you can add a small pinch of finely ground Earl Grey leaves or slightly increase the strength of the brewed tea (shorter steeping time at slightly higher leaf-to-water ratio). Be cautious not to oversteep, which can turn the flavor bitter.

Q5: Will sugar-free sweeteners affect the texture of Sugar-Free London Fog Ice Cream?

A5: Powdered sweeteners are recommended to avoid grittiness. Granular erythritol can crystallize; grinding it to a powder helps. If using liquid sweeteners, reduce stabilizers slightly because less bulk can change the mouthfeel, and taste as you go to avoid over-sweetening.

Sugar-Free London Fog Ice Cream

Description

A lighter take on a classic London Fog, this sugar-free ice cream captures the bergamot flavors in a creamy, delicious dessert.

Ingredients

Scale

1.5 cups Earl Grey tea, brewed and cooled
3/4 cup unsweetened vanilla almond milk
1/2 teaspoon guar gum
1 teaspoon vanilla bean paste
1 tablespoon Simply Delish sugar-free instant vanilla pudding mix
1/4 cup powdered sweetener
30 ml (about 2 tablespoons) heavy whipping cream
Optional: Zest of lemon or orange
Optional: A pinch of finely ground black tea leaves
Optional: Low-sugar cookie crumbs or chopped toasted almonds
Optional: A few drops of liquid stevia
Optional: A swirl of no-added-sugar jam

Instructions

Brew the tea by boiling 1.5 cups of water and steeping 2 Earl Grey tea bags for about 2 minutes. Allow to cool and refrigerate until chilled.
In a blender, combine the chilled Earl Grey tea, almond milk, guar gum, vanilla bean paste, pudding mix, and powdered sweetener. Blend on high for about 30 seconds.
Pour the blended mixture into a freezer-safe container and freeze for 24 hours.
Process the frozen base in a Ninja Creami or equivalent using the “smoothie bowl” or “lite ice” function.
Add heavy whipping cream to the processed ice cream and mix in to incorporate.
If needed, adjust texture by gently stirring in more cream or almond milk. Freeze for 1-2 hours for firmer consistency.

Notes

For best results, brew the tea properly and ensure all components are chilled before blending.

Prep Time: 15 minutes
Cook Time: 1440 minutes
Category: Dessert
Method: Freezing
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2g
Sodium: 50mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: ice cream, sugar-free, dessert, Earl Grey, vegan-friendly