40+ Delicious Holiday Keto Ice Cream Recipes You Need to Try

The holidays are a time for indulgence, but for those following a keto lifestyle, it can sometimes feel like dessert options are limited.

Luckily, with a little creativity and the right ingredients, you can enjoy festive, indulgent ice cream without straying from your low-carb, sugar-free goals.

Our collection of 40+ holiday keto ice cream recipes is here to ensure you never have to skip dessert this season!

From rich, chocolatey creations to refreshing peppermint delights, these recipes are sure to satisfy your cravings while keeping you in ketosis.

Whether you’re hosting a holiday gathering, looking for a special treat, or simply craving something sweet, these keto-friendly ice creams provide all the flavors of the holidays, minus the sugar.

Dive into these creamy, low-carb treats and discover your new favorite holiday dessert!

40+ Delicious Holiday Keto Ice Cream Recipes You Need to Try

This holiday season, indulge in the spirit of the holidays with these 40+ holiday keto ice cream recipes!

From velvety pumpkin spice to decadent chocolate almond joy, there’s a flavor for everyone to enjoy without sacrificing your keto lifestyle.

These recipes prove that you can have your cake—and your ice cream too—without the guilt.

So, scoop up a bowl of your favorite festive flavor and treat yourself to a holiday dessert that’s as delicious as it is keto-friendly.

With these ice creams, every celebration is even sweeter!

Keto Peppermint Bark Ice Cream

This Keto Peppermint Bark Ice Cream brings all the festive joy of peppermint bark into a creamy, low-carb dessert. With a base of rich vanilla and minty goodness, it’s swirled with keto-friendly chocolate chunks, making every bite a delightful holiday treat. Perfect for those who want to indulge in a festive dessert without compromising their keto lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or any preferred keto sweetener
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/2 cup dark chocolate (85% cocoa), chopped
• Pinch of sea salt

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat, stirring occasionally, until it begins to simmer. Do not let it boil.
2. Whisk in the erythritol, peppermint extract, and vanilla extract until the sweetener dissolves completely.
3. Remove from heat and let the mixture cool to room temperature.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
5. During the last 5 minutes of churning, add the chopped dark chocolate and a pinch of sea salt.
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with additional chocolate chunks or a sprinkle of crushed candy cane (optional for extra flair).

This Keto Peppermint Bark Ice Cream is the perfect festive dessert for the holidays. The rich, creamy texture combined with the refreshing peppermint flavor and the crunchy dark chocolate chunks creates a truly indulgent treat. It’s not only a great keto option but also a crowd-pleaser for anyone who loves the classic peppermint bark. This ice cream will make your holiday season both delicious and guilt-free!

Keto Eggnog Ice Cream

Eggnog is a classic holiday flavor, and this Keto Eggnog Ice Cream takes that nostalgic taste to a new level. With a rich, custard-like base that’s full of spiced eggnog flavor, this ice cream is sure to satisfy your holiday cravings while keeping you in line with your keto goals. It’s creamy, indulgent, and perfectly spiced for the festive season.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or preferred keto sweetener
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, nutmeg, cinnamon, and sea salt. Heat over medium heat until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until they become pale and slightly thickened.
3. Slowly pour the warm cream mixture into the egg yolks while whisking continuously. This process is known as tempering, which prevents the eggs from scrambling.
4. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-8 minutes). Be careful not to let it boil.
5. Remove from heat and stir in the vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight for best results.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
9. Serve with a dusting of nutmeg or a cinnamon stick.

This Keto Eggnog Ice Cream is a delightful way to enjoy the traditional holiday eggnog flavor without the carbs. The creamy texture paired with the warm spices of cinnamon and nutmeg makes this a comforting and indulgent treat perfect for the holiday season. Whether served on its own or with keto-friendly desserts, it’s a delicious and festive ice cream that will have everyone asking for seconds.

Keto Gingerbread Ice Cream

Gingerbread is a beloved holiday flavor, and this Keto Gingerbread Ice Cream is a low-carb twist on the classic. With the warm spices of ginger, cinnamon, and molasses, it captures all the flavors of gingerbread cookies in a creamy, rich ice cream form. Perfect for a keto-friendly dessert during the festive season, this ice cream will fill your home with the smells and tastes of Christmas.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or your preferred keto sweetener
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon molasses (optional for flavor, but can be omitted for stricter keto)
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and spices (ginger, cinnamon, cloves, and nutmeg). Heat over medium heat until warm but not boiling.
2. Stir in the molasses (if using) and vanilla extract, and cook for an additional 2 minutes.
3. Remove the mixture from heat and let it cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
6. Serve with a sprinkle of cinnamon or ground ginger for an extra touch of flavor.

Keto Gingerbread Ice Cream offers a delicious, creamy twist on a holiday classic. The combination of warm spices and the rich, slightly sweet flavor of molasses creates a comforting ice cream that is perfect for holiday gatherings. Whether served as a standalone dessert or paired with a keto-friendly gingerbread cookie, this ice cream will fill your holiday season with warmth and festive cheer, all while keeping you within your keto goals.

Keto Chocolate Peppermint Swirl Ice Cream

This Keto Chocolate Peppermint Swirl Ice Cream combines the richness of chocolate with the refreshing coolness of peppermint, making it a perfect holiday treat. The smooth chocolate ice cream is swirled with a refreshing peppermint flavor, offering the best of both worlds in one scoop. It’s a low-carb indulgence that will satisfy your sweet tooth while keeping your keto diet intact.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup dark chocolate (85% cocoa), chopped

Instructions:

1. In a medium saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and a pinch of sea salt. Heat over medium heat, stirring occasionally, until the mixture is warm and smooth, but not boiling.
2. Remove from heat and stir in the vanilla extract and peppermint extract.
3. Let the mixture cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
5. During the last 5 minutes of churning, add the chopped dark chocolate to create a chocolate swirl.
6. Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with extra chocolate shavings or a sprinkle of crushed peppermint candy for an added festive touch.

This Keto Chocolate Peppermint Swirl Ice Cream is the ideal dessert for peppermint and chocolate lovers alike. The creamy chocolate base paired with the refreshing peppermint creates an irresistible flavor combination that feels indulgent but is totally keto-friendly. It’s the perfect ice cream for holiday gatherings, offering a cool and creamy treat without any of the sugar. You’ll find yourself going back for more with every scoop!

Keto Pumpkin Spice Ice Cream

Embrace the flavors of fall with this rich and creamy Keto Pumpkin Spice Ice Cream. Made with real pumpkin puree and a blend of warm spices like cinnamon and nutmeg, this ice cream captures the essence of autumn in every bite. Perfect for Thanksgiving or cozy holiday nights, this treat is sure to be a hit among friends and family while still fitting within your keto diet.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree (unsweetened)
• 1/2 cup erythritol or your preferred keto sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the heavy cream, almond milk, pumpkin puree, cinnamon, nutmeg, ginger, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is warm, but not boiling.
2. Stir in the erythritol and vanilla extract, and cook for another 2 minutes until the sweetener dissolves.
3. Remove the saucepan from the heat and let the mixture cool to room temperature.
4. Once cooled, transfer the mixture to the refrigerator to chill for at least 2 hours or overnight for the best flavor.
5. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with a dusting of cinnamon or a sprinkle of toasted pecans for an added fall flavor.

Keto Pumpkin Spice Ice Cream is the perfect way to enjoy the flavors of fall while sticking to your keto diet. The rich pumpkin puree and spices combine to create a smooth, creamy ice cream that feels like a warm hug in dessert form. This seasonal treat is a delightful way to indulge in the tastes of autumn without worrying about carbs, making it a must-try for anyone looking to satisfy their pumpkin spice cravings this holiday season.

Keto Chocolate Hazelnut Ice Cream

For those who love the combination of chocolate and nuts, this Keto Chocolate Hazelnut Ice Cream is an absolute must-try. It’s a rich, creamy dessert with a smooth chocolate base and a delightful crunch of toasted hazelnuts throughout. With its decadent taste and low-carb content, it’s the perfect ice cream for anyone on a keto diet this holiday season.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or your preferred keto sweetener
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup toasted hazelnuts, chopped
• 2 tablespoons unsweetened dark chocolate (85% cocoa), chopped

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and a pinch of sea salt. Heat over medium heat, stirring occasionally, until the mixture is smooth and warm but not boiling.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight for best results.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
5. In the last 5 minutes of churning, add the chopped hazelnuts and dark chocolate to the mixture to distribute evenly.
6. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with extra chopped hazelnuts or a drizzle of keto chocolate sauce.

Keto Chocolate Hazelnut Ice Cream is a rich and satisfying dessert that delivers the perfect balance of creamy chocolate and crunchy hazelnuts. This indulgent treat captures the luxurious taste of chocolate hazelnut spread but without the sugar. Whether served on its own or paired with your favorite keto cookies or desserts, it’s an unforgettable holiday ice cream that will become a favorite in your keto dessert repertoire.

Keto Cinnamon Roll Ice Cream

If you love the warm, comforting flavors of cinnamon rolls, this Keto Cinnamon Roll Ice Cream is the perfect dessert for you. Infused with cinnamon and vanilla, this ice cream is rich and creamy with swirls of buttery cinnamon sugar, creating the ultimate indulgence without the carbs. It’s a delicious keto twist on a classic breakfast treat, making it perfect for holiday gatherings.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• Pinch of sea salt
• 1/4 cup butter, melted
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, cinnamon, and sea salt. Heat over medium heat until the mixture is warm but not boiling.
2. Stir in the melted butter and cook for an additional 2-3 minutes until the mixture is smooth and well combined.
3. Remove from heat and allow the mixture to cool to room temperature. Once cooled, refrigerate for at least 2 hours to chill.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
5. During the last 5 minutes of churning, add the chopped pecans or walnuts for a bit of crunch.
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with extra cinnamon sprinkles or a drizzle of sugar-free caramel sauce.

Keto Cinnamon Roll Ice Cream delivers the cozy, sweet flavors of cinnamon rolls in a creamy, cold form. The rich, buttery base paired with the warm cinnamon swirl offers a decadent treat that’s perfect for any holiday gathering. With a low-carb profile, this ice cream makes indulging in a holiday favorite guilt-free. It’s the ultimate dessert for anyone craving the comforting flavors of cinnamon rolls without the carbs!

Keto Cranberry Orange Ice Cream

This Keto Cranberry Orange Ice Cream is a festive, refreshing dessert that brings the bright flavors of citrus and the tangy sweetness of cranberries together in a creamy, low-carb treat. With a subtle tartness from the cranberries and a citrusy zing from the orange, this ice cream is perfect for the holidays and adds a refreshing twist to your dessert table.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1/2 cup fresh cranberries
• Zest of 1 orange
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 tablespoon orange juice (optional for extra citrus flavor)

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. Add the fresh cranberries to the saucepan and cook for 5 minutes until they soften and burst, releasing their juices. Use a spoon to mash them lightly if needed.
3. Stir in the orange zest, orange juice (if using), and vanilla extract. Let the mixture simmer for another 2 minutes, then remove from heat.
4. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with extra cranberry bits or orange zest for garnish.

Keto Cranberry Orange Ice Cream is a wonderfully tart and sweet dessert that captures the essence of the holiday season in every bite. The tangy cranberries and refreshing orange zest balance beautifully with the rich, creamy base. This ice cream is perfect for a holiday treat that feels light yet indulgent. It’s a great option for those looking to enjoy a refreshing yet keto-friendly dessert this holiday season!

Keto Chai Spice Ice Cream

If you’re a fan of chai tea lattes, you’ll love this Keto Chai Spice Ice Cream. With all the flavors of your favorite spiced chai drink – including cinnamon, cardamom, ginger, and cloves – this ice cream is a warm and cozy dessert that’s perfect for the cooler months. It’s rich and creamy, with a deep, spicy flavor that is sure to become a favorite holiday treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, ginger, cardamom, cloves, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is warm and the spices are fully blended.
2. Remove from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours for the best flavor.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
6. Serve with a sprinkle of ground cinnamon or a cinnamon stick for garnish.

Keto Chai Spice Ice Cream is the perfect dessert to enjoy if you love warm, spicy flavors. The combination of cinnamon, ginger, cardamom, and cloves offers a bold, aromatic experience that is rich and satisfying. With a smooth, creamy texture and an explosion of spices, this ice cream will keep you cozy through the holiday season, all while staying true to your keto lifestyle. It’s a flavorful, low-carb dessert that’s sure to impress anyone who loves a good chai latte!

Keto Eggnog Ice Cream

This Keto Eggnog Ice Cream brings the cozy and nostalgic flavor of eggnog to life in a creamy, sugar-free dessert. Infused with the warm spices of nutmeg and cinnamon, it’s the perfect holiday indulgence. Whether enjoyed after a holiday meal or as a festive treat, this low-carb ice cream is rich, satisfying, and a great way to enjoy the taste of eggnog without the carbs.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or your preferred keto sweetener
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 large egg yolks
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, nutmeg, cinnamon, and sea salt. Heat over medium heat until the mixture is warm, but not boiling.
2. In a separate bowl, whisk together the egg yolks and erythritol until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight for best results.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
9. Serve with a sprinkle of nutmeg or cinnamon for garnish.

Keto Eggnog Ice Cream is a delightful and festive treat that captures the flavors of eggnog in a rich and creamy dessert form. The spices of cinnamon and nutmeg combine perfectly with the sweetness of erythritol, creating an indulgent treat without the sugar. This ice cream is a great way to enjoy the essence of eggnog during the holidays while keeping things low-carb. It’s sure to become a holiday favorite, perfect for serving to family and friends!

Keto Salted Caramel Pecan Ice Cream

Keto Salted Caramel Pecan Ice Cream is an irresistible dessert that combines the rich flavors of salted caramel with crunchy toasted pecans. The creamy base is infused with a homemade sugar-free caramel sauce, creating a delightful contrast between the sweet and salty elements. This ice cream is perfect for those who love caramel-flavored desserts but want to keep it keto-friendly during the holidays.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup toasted pecans, chopped
• 2 tablespoons unsweetened butter
• 1/4 cup heavy cream (for caramel sauce)
• 1/4 cup erythritol or preferred sweetener (for caramel sauce)

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, and sea salt. Heat over medium heat, stirring occasionally, until smooth and warm.
2. While the mixture heats, make the caramel by melting the butter in a small saucepan over low heat. Stir in the erythritol and cook until it dissolves, then add the 1/4 cup of heavy cream and continue to cook, stirring constantly until it thickens and becomes smooth.
3. Remove the caramel from the heat and allow it to cool slightly.
4. Once the cream mixture is heated, remove it from the heat and stir in the cooled caramel sauce.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
7. During the last 5 minutes of churning, add the chopped toasted pecans.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
9. Serve with a sprinkle of sea salt or extra caramel drizzle.

Keto Salted Caramel Pecan Ice Cream is the ultimate dessert for caramel lovers, combining the richness of salted caramel with the crunch of toasted pecans in a creamy, low-carb ice cream. This decadent treat provides the perfect balance of sweet and salty, making it a standout holiday dessert. With its indulgent flavors and keto-friendly profile, it’s sure to impress everyone at your holiday table. Enjoy this ice cream without any guilt!

Keto Peppermint Mocha Ice Cream

If you’re a fan of peppermint mocha, this Keto Peppermint Mocha Ice Cream is a must-try. Combining the rich flavor of chocolate and coffee with the refreshing kick of peppermint, this ice cream is a perfect treat for the holiday season. It’s creamy, full of flavor, and totally sugar-free, making it an ideal keto dessert for anyone craving the seasonal taste of peppermint mocha.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1 tablespoon instant coffee or espresso powder
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, instant coffee or espresso powder, and sea salt. Heat over medium heat, stirring occasionally, until smooth and the mixture is warm but not boiling.
2. Remove from heat and stir in the peppermint extract and vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
5. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
6. Serve with extra peppermint candy or a sprinkle of cocoa powder for garnish.

Keto Peppermint Mocha Ice Cream brings the best of both worlds—rich chocolate and coffee with the cool freshness of peppermint—into one delicious, creamy dessert. This ice cream is the perfect way to enjoy the classic holiday flavors of peppermint mocha without any sugar. With its rich, flavorful base and refreshing minty finish, it’s sure to be a hit this holiday season, whether served after dinner or as a festive snack.

Keto Pumpkin Spice Ice Cream

Keto Pumpkin Spice Ice Cream is a fall-inspired, creamy dessert that brings together the beloved flavors of pumpkin, cinnamon, nutmeg, and cloves in a low-carb, sugar-free treat. This ice cream is perfect for the holiday season, offering the comforting and familiar flavors of pumpkin pie in a cool, indulgent dessert. With its rich texture and warm spices, this is a must-have treat for any pumpkin lover on a keto diet.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1/2 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, pumpkin puree, pumpkin pie spice, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is smooth and warm.
2. Once the mixture is well combined, remove from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours to chill.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
5. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
6. Serve with a sprinkle of cinnamon or a drizzle of sugar-free caramel for extra flavor.

Keto Pumpkin Spice Ice Cream is the perfect fall treat that brings the classic flavors of pumpkin pie into a refreshing dessert. The warm, spiced flavors are perfectly balanced by the creamy base, making it an indulgent yet keto-friendly option for the holidays. This ice cream is perfect for those who want to enjoy pumpkin-spiced goodness without the carbs, making it a seasonal favorite for family gatherings or cozy nights in.

Keto Chocolate Almond Joy Ice Cream

Keto Chocolate Almond Joy Ice Cream is a rich, indulgent dessert that combines the flavors of chocolate, coconut, and almonds in a creamy, sugar-free base. Inspired by the classic candy bar, this ice cream is a decadent treat for anyone craving a sweet, nutty dessert with a touch of tropical flair. It’s perfect for anyone on a keto diet who still wants to indulge in a dessert that tastes like a candy bar without the carbs.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped almonds
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and sea salt. Heat over medium heat, stirring occasionally, until smooth and the mixture is warm but not boiling.
2. Remove from heat and stir in the vanilla extract.
3. Stir in the unsweetened shredded coconut and chopped almonds. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
5. Once the ice cream is ready, transfer it to an airtight container and freeze for at least 4 hours or until firm.
6. Serve with extra almonds or shredded coconut for garnish.

Keto Chocolate Almond Joy Ice Cream offers a perfect balance of rich chocolate, crunchy almonds, and sweet coconut. This dessert is inspired by the beloved candy bar but made keto-friendly, allowing you to enjoy all the delicious flavors without the sugar. It’s creamy, nutty, and chocolatey – making it the perfect treat to indulge in during the holidays or anytime you’re craving a candy-inspired dessert that fits your keto lifestyle.

Keto Mocha Almond Ice Cream

Keto Mocha Almond Ice Cream is a sophisticated, rich dessert that combines the bold flavors of coffee and chocolate with the crunch of toasted almonds. This low-carb, sugar-free ice cream is perfect for coffee lovers who want a creamy, indulgent treat without the carbs. The coffee flavor adds a kick of energy, while the toasted almonds bring texture and nuttiness, making this ice cream a great choice for a decadent holiday dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 2 tablespoons instant coffee or espresso powder
• 1/4 cup unsweetened cocoa powder
• 1/2 cup toasted almonds, chopped
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, coffee or espresso powder, cocoa powder, and sea salt. Heat over medium heat, stirring occasionally, until smooth and the mixture is warm but not boiling.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours for optimal flavor.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
5. Add the toasted almonds during the last 5 minutes of churning to evenly distribute them in the ice cream.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with extra toasted almonds or a drizzle of sugar-free chocolate syrup.

Keto Mocha Almond Ice Cream is an indulgent, rich treat for anyone who loves the combination of coffee, chocolate, and crunchy nuts. This ice cream has a robust flavor profile that combines the smoothness of coffee with the richness of cocoa and the texture of toasted almonds. It’s a perfect dessert for coffee lovers who follow a keto lifestyle and want to enjoy a creamy, satisfying treat without the sugar. This ice cream is ideal for holiday gatherings or a cozy after-dinner dessert.

Note: More recipes are coming soon!