We developed a new low-calorie coconut ice cream with total sucrose replaced with different sweeteners—sucrose, sucralose, stevia rebaudioside A60, stevia rebaudioside A95, stevia rebaudioside D, and acesulfame Kmesh—all of them with sweetness equal to 15% sucrose. The main goal is to sensorially analyze them to see how the different samples are evaluated by consumers that had and did not have COVID-19, so we can verify if this condition influences the sensory perception and acceptance of this product. The six formulations were analyzed by 140 habitual ice cream consumers from UNICAMP, with an average age of 21 and balanced distribution of males and females. Participants were recruited through advertisements posted on flyers and social media platforms. All candidates that reported being healthy and free from chronic illnesses that could interfere with sensory perception were accepted. The Flash Profile was used to rapidly determine the sensory profile of each sample, along with affective acceptance tests and CATA. The results showed that samples sweetened with sucrose, sucralose, and stevia rebaudioside D were the most preferred (6.9, 6.2, and 6.2, respectively, on the hedonic scale 1- 9), while the others scored a 5. In general, no significant differences were observed between consumers with or without a history of COVID-19, with differences smaller than 5.5% on the hedonic scale. An exception occurred for the sample sweetened with sucrose (p < 0.05), where individuals without prior COVID-19 reported higher acceptance and better flavor perception, with a 12% difference. This may indicate that COVID-19-related sensory changes can persist, affecting the perception of more complex sweeteners like sucrose. This study followed the procedure defined by the university and was approved by the Ethics Committee of the State University of Campinas (case 60511622.0.0000.5404). Written consent was obtained from all volunteers before the tests, after informing them about the experiment.