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Creamy Costa Rican-style Natilla (sour cream) Ice Cream

Updated: Apr 12


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Low-Carb | No Sugar | Creamy & Scoopable

If you love rich, creamy ice cream with a tangy twist, this Natilla Dream Ice Cream is your new favorite treat. Inspired by Costa Rica’s beloved natilla (a silky sour cream used on just about everything), this recipe transforms everyday ingredients into a refreshing dessert that’s low-carb, sugar-free, and wellness-friendly.

Perfectly scoopable, delightfully creamy, and balanced with a hint of lemon, this ice cream proves you don’t have to give up indulgence to stay aligned with your health goals.


Recipe Overview

  • Servings: 4

  • Net Carbs: ~4g

  • Fat: ~21g

  • Protein: ~2.5g



Ingredients:

  • 1 cup full-fat sour cream

  • ½ cup heavy cream (or sub more sour cream for extra tang)

  • ½ cup organic half & half

  • ¼ cup allulose or erythritol (adjust to taste)

  • Juice of 1 lemon (~2 tbsp)

  • ½ tsp vanilla extract

  • Pinch of salt

  • 1 tbsp cream cheese (optional, for extra richness)

  • 2 tbsp vodka (helps with scoopability, optional but recommended)

Instructions:

  1. Blend – In a blender or mixing bowl, combine all ingredients until silky smooth.

  2. Churn – Pour into your ice cream maker and churn for 20–25 minutes.

  3. Freeze – Transfer to a freezer-safe container and freeze for 2–3 hours.

  4. Serve – Let sit at room temperature for 5–10 minutes before scooping.

Equipment We Use




❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer

❇️ HexClad Hybrid Nonstick Cookware Set

❇️ Spring Chef Ice Cream Scoop


Ingredients We Use

❇️ Anthony's Allulose Sweetner

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Pro Tip: Costa Rican Twist

Top your natilla ice cream with tropical fruit like pineapple, papaya, or mango—or all three for the ultimate Pura Vida experience!

Wellness Note:

Unlike store-bought ice creams loaded with sugar and additives, this recipe is made with real ingredients and natural low-carb sweeteners. The sour cream and lemon juice bring a refreshing tang, while the healthy fats help keep you satisfied. It’s indulgence, redefined.



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