45+ Irresistible Sunday Keto Ice Cream Recipes for Every Craving

Ice cream is the ultimate treat for a lazy Sunday afternoon, offering a perfect way to cool down, indulge, and unwind.

But if you’re on a keto diet, you may think that creamy, sweet ice cream is off-limits. Thankfully, that’s not the case!

With a variety of keto-friendly ingredients and delicious flavor combinations, you can enjoy the cool, refreshing sweetness of ice cream without breaking your carb limit.

In this article, we’ve curated 45+ Sunday Keto Ice Cream recipes that will satisfy your cravings and keep you in ketosis.

From classic vanilla to decadent chocolate and even tropical coconut, these recipes bring the joy of ice cream back into your keto lifestyle.

Whether you’re after a simple treat or something more adventurous, you’ll find the perfect low-carb ice cream to make your Sundays extra special.

45+ Irresistible Sunday Keto Ice Cream Recipes for Every Craving

With these 45+ Sunday Keto Ice Cream recipes, you can treat yourself to a sweet, creamy dessert without compromising your health goals.

These recipes cater to a variety of flavor preferences, so whether you love rich chocolate, refreshing fruit flavors, or something more exotic like coconut or mocha, there’s something here for everyone.

Best of all, these ice creams are made with keto-approved ingredients that are low in carbs and sugar, allowing you to indulge in guilt-free bliss.

So, the next time you’re craving ice cream, turn to these keto-friendly options for a delicious and satisfying treat that fits perfectly into your low-carb lifestyle.

Enjoy your Sunday with a scoop (or two) of your favorite homemade keto ice cream!

Keto Vanilla Bean Ice Cream

Indulge in the creamy, rich flavors of this Keto Vanilla Bean Ice Cream, perfect for anyone following a low-carb lifestyle. Using natural vanilla beans and keto-friendly sweeteners, this ice cream delivers all the indulgence without the sugar overload. It’s a refreshing and luxurious treat that won’t derail your diet.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 tbsp vanilla extract
• 1 vanilla bean pod, split and scraped
• 4 large egg yolks

Instructions:

1. In a saucepan, combine heavy cream and almond milk, heating over medium heat until it starts to steam.
2. While the cream mixture heats, whisk the egg yolks and sweetener in a separate bowl until smooth.
3. Gradually pour the hot cream mixture into the eggs while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5 minutes).
5. Remove from heat and stir in the vanilla extract and the scraped vanilla bean seeds.
6. Allow the mixture to cool, then refrigerate for at least 4 hours or overnight.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to a container and freeze until firm (about 3-4 hours).

This Keto Vanilla Bean Ice Cream offers a deliciously smooth texture and a sweet, aromatic vanilla flavor without the carbs. Perfect for a Sunday afternoon, it makes the ideal low-carb dessert for those craving something sweet but mindful of their health. Serve with keto-friendly toppings like chopped nuts or a drizzle of sugar-free chocolate for a gourmet touch.

Keto Chocolate Peanut Butter Swirl Ice Cream

Chocolate and peanut butter are a match made in dessert heaven, and this Keto Chocolate Peanut Butter Swirl Ice Cream is no exception. Packed with rich chocolate flavor and the nutty creaminess of peanut butter, this ice cream satisfies your cravings while keeping you on track with your keto lifestyle.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup erythritol or preferred keto sweetener
• 4 large egg yolks
• 1/4 cup peanut butter (sugar-free)
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, cocoa powder, and sweetener. Heat over medium heat, stirring until the mixture is hot and smooth.
2. In a separate bowl, whisk the egg yolks until smooth and add a bit of the hot cream mixture to temper the eggs.
3. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly over low heat until it thickens (about 5-7 minutes).
4. Remove from heat, then stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, gently swirl in the peanut butter to create ribbons of peanut butter throughout the ice cream.
7. Transfer to a container and freeze for 3-4 hours until firm.

This Keto Chocolate Peanut Butter Swirl Ice Cream is the ultimate treat for chocolate and peanut butter lovers. The creaminess of the peanut butter perfectly complements the richness of the chocolate ice cream, creating a decadent yet keto-friendly dessert. It’s an ideal indulgence for a relaxing Sunday, offering a deliciously satisfying and guilt-free way to cool off while sticking to your low-carb goals.

For those who crave a fruity yet creamy dessert, this Keto Strawberry Cheesecake Ice Cream is a must-try. Combining the tangy goodness of cream cheese with fresh strawberries and a hint of lemon, this ice cream brings a cheesecake-like experience that’s rich, smooth, and incredibly satisfying.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 8 oz cream cheese, softened
• 1/2 cup fresh strawberries, pureed
• 1 tsp lemon zest
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until the mixture is warm.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, then pour the egg mixture back into the saucepan.
3. Stir constantly over low heat until the custard thickens (about 5-7 minutes).
4. Remove from heat and let the custard cool. Once cooled, blend in the softened cream cheese, pureed strawberries, vanilla extract, and lemon zest.
5. Refrigerate the mixture for at least 4 hours until fully chilled.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
7. Transfer to a container and freeze for 3-4 hours until firm.

The Keto Strawberry Cheesecake Ice Cream offers the perfect balance of fruity, creamy, and tangy flavors with the richness of cheesecake. It’s a delightful and refreshing way to enjoy the weekend without compromising on your keto diet. Whether served in a bowl or as a filling for a keto waffle cone, this low-carb treat will be a hit at your Sunday gathering or any special occasion. The subtle lemon zest enhances the freshness of the strawberries, making each spoonful a dreamy indulgence.

Keto Mint Chocolate Chip Ice Cream

If you love the refreshing taste of mint paired with chocolate, this Keto Mint Chocolate Chip Ice Cream will quickly become your go-to dessert. With a creamy base infused with natural peppermint and studded with sugar-free chocolate chips, this ice cream brings a cool, refreshing taste while keeping the carb count low.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp peppermint extract
• 4 large egg yolks
• 1/2 cup sugar-free chocolate chips
• Green food coloring (optional)

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to steam.
2. While the cream mixture heats, whisk the egg yolks and sweetener together in a separate bowl until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the peppermint extract. If you want a green color, add a few drops of green food coloring.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the sugar-free chocolate chips.
9. Transfer to a container and freeze for 3-4 hours until firm.

This Keto Mint Chocolate Chip Ice Cream offers a cool, refreshing mint flavor with a delightful crunch from the sugar-free chocolate chips. It’s the perfect treat to cool off on a warm Sunday afternoon while sticking to your low-carb goals. The fresh minty taste combined with the richness of the cream makes this ice cream a flavorful, guilt-free indulgence. The added chocolate chips give it that classic mint chocolate chip experience, but without any of the carbs!

Keto Coconut Cream Ice Cream

Coconut lovers will adore this Keto Coconut Cream Ice Cream. The coconut milk gives it a rich, tropical flavor, while the heavy cream adds a luxurious smoothness. With just the right amount of sweetness, this ice cream provides a creamy escape into a world of coconut bliss, all while keeping your carb count low.

Ingredients:

• 1 1/2 cups coconut cream (not coconut milk)
• 1 cup heavy cream
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 4 large egg yolks
• Shredded unsweetened coconut for garnish (optional)

Instructions:

1. In a saucepan, combine the coconut cream, heavy cream, and sweetener. Heat over medium heat until the mixture is warm but not boiling.
2. While the cream mixture heats, whisk the egg yolks in a separate bowl.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the vanilla and coconut extracts.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. Transfer to a container and freeze for 3-4 hours until firm.
9. Before serving, garnish with shredded unsweetened coconut if desired.

This Keto Coconut Cream Ice Cream offers a rich, creamy, and slightly tropical flavor perfect for those following a keto lifestyle. The combination of coconut cream and heavy cream creates an indulgent texture that feels decadent yet remains low in carbs. Whether enjoyed on its own or paired with keto-friendly desserts like brownies or keto cookies, this coconut ice cream provides the ultimate guilt-free treat. The optional shredded coconut topping adds extra texture, elevating the experience to a true tropical delight.

Keto Coffee Ice Cream

This Keto Coffee Ice Cream is a must-try for coffee lovers who are also following a low-carb diet. With a robust coffee flavor and creamy texture, this ice cream delivers a rich, energizing taste that’s perfect for a Sunday pick-me-up or an after-dinner treat. Made with keto-friendly sweeteners and natural ingredients, it’s a coffee break in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 4 large egg yolks
• 2 tbsp instant coffee granules (or brewed coffee)
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a small bowl, dissolve the instant coffee granules in a bit of hot water, then stir into the cream mixture.
3. Whisk the egg yolks and sweetener together in a separate bowl until smooth.
4. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
6. Remove from heat and stir in the vanilla extract.
7. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
8. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
9. Freeze for 3-4 hours until firm.

The Keto Coffee Ice Cream provides a rich, deep coffee flavor balanced with the creaminess of the dairy base. It’s a perfect treat for coffee enthusiasts who want to indulge without the sugar crash. The combination of almond milk and heavy cream ensures a smooth texture, while the coffee provides that bold, aromatic taste you crave. It’s a great low-carb dessert option to enjoy on a lazy Sunday or after a meal, offering the perfect pick-me-up with every scoop!

Keto Raspberry Cheesecake Ice Cream

This Keto Raspberry Cheesecake Ice Cream is the ultimate dessert for anyone who loves the creamy, tangy flavors of cheesecake paired with the refreshing tartness of raspberries. With a smooth and rich base made from cream cheese and heavy cream, and a burst of natural raspberry goodness, this ice cream offers a low-carb treat that is as luxurious as it is delicious.

Ingredients:

• 1 1/2 cups heavy cream
• 8 oz cream cheese, softened
• 1/2 cup erythritol or preferred keto sweetener
• 1/2 cup fresh raspberries, pureed
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream and sweetener. Heat over medium heat until warm, stirring to dissolve the sweetener.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and allow to cool slightly. Then, blend in the cream cheese, raspberry puree, vanilla extract, and lemon juice until smooth.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer to a container and freeze for 3-4 hours until firm.

This Keto Raspberry Cheesecake Ice Cream combines the creamy richness of cheesecake with the refreshing tang of fresh raspberries, offering a perfect balance of flavors. The addition of lemon juice adds a slight zest that brings out the fruitiness of the raspberries, making this a delightful treat for any occasion. It’s a perfect dessert to enjoy on a Sunday afternoon when you’re craving something rich but still low in carbs, providing a satisfying indulgence that’s both creamy and fruity.

Keto Lemon Blueberry Cheesecake Ice Cream

For a refreshing and tangy twist on traditional cheesecake ice cream, try this Keto Lemon Blueberry Cheesecake Ice Cream. The tartness of the lemon and the sweet, slightly tangy blueberries pair wonderfully with the creamy base, giving you the perfect low-carb dessert that’s bursting with fresh flavors.

Ingredients:

• 1 1/2 cups heavy cream
• 8 oz cream cheese, softened
• 1/2 cup erythritol or preferred keto sweetener
• 1/2 cup fresh blueberries, pureed
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 4 large egg yolks
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, heat the heavy cream and sweetener over medium heat until warm, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring frequently, until the mixture thickens (about 5-7 minutes).
5. Remove from heat and blend in the softened cream cheese, lemon zest, vanilla extract, and lemon juice. Stir until smooth.
6. Add the blueberry puree and mix well. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Freeze the ice cream for 3-4 hours until firm before serving.

This Keto Lemon Blueberry Cheesecake Ice Cream offers the perfect balance of tart lemon, sweet blueberries, and rich cheesecake flavor. It’s a delightful, light, and refreshing treat that’s low in carbs, making it an excellent choice for anyone following a keto diet. The combination of the creamy base and fresh fruit makes this dessert a luxurious indulgence, ideal for a sunny Sunday or any special occasion when you want to satisfy your sweet tooth without the sugar.

Keto Chocolate Hazelnut Ice Cream

If you love the decadent combination of chocolate and hazelnuts, this Keto Chocolate Hazelnut Ice Cream will be your new favorite dessert. With rich cocoa flavor and toasted hazelnuts mixed into a creamy, sugar-free ice cream base, it’s a keto-friendly treat that mimics the flavors of a beloved chocolate hazelnut spread, but without the carbs.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup toasted hazelnuts, chopped
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, cocoa powder, and sweetener. Heat over medium heat until the mixture is hot and smooth.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Once cooled, refrigerate for at least 4 hours to chill the mixture thoroughly.
7. After chilling, churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
8. In the last few minutes of churning, add the chopped toasted hazelnuts.
9. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Chocolate Hazelnut Ice Cream brings together the rich taste of chocolate with the crunch of toasted hazelnuts, making it the perfect dessert for anyone who loves indulgent flavors. The creamy, smooth texture of the ice cream pairs beautifully with the toasted nuts, offering a treat that feels luxurious but remains low in carbs. This ice cream is perfect for satisfying your sweet cravings while sticking to your keto diet, making it an excellent Sunday treat or a dessert to share at gatherings.

Keto Pistachio Ice Cream

This Keto Pistachio Ice Cream is the perfect dessert for anyone who loves the rich, nutty flavor of pistachios. It combines the creamy smoothness of heavy cream and almond milk with roasted pistachios to create a luxurious, low-carb ice cream that’s as delicious as it is satisfying. Whether you enjoy it on its own or with a sprinkle of extra pistachios, this ice cream is a perfect treat to cool off on a Sunday.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/2 cup roasted pistachios, shelled
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat, stirring occasionally until warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and allow the mixture to cool slightly. Blend in the pistachios and vanilla extract.
6. Use an immersion blender or regular blender to blend the mixture until smooth.
7. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
9. Freeze the ice cream for 3-4 hours until firm before serving.

This Keto Pistachio Ice Cream brings out the rich, earthy flavor of pistachios, balanced perfectly with the creamy texture of the base. It’s a luxurious dessert that feels indulgent without the guilt, making it a fantastic option for those following a keto lifestyle. The natural sweetness of the pistachios and the smoothness of the cream make this ice cream an irresistible treat, perfect for a Sunday afternoon or any special occasion.

Keto Salted Caramel Ice Cream

This Keto Salted Caramel Ice Cream offers the perfect balance of sweet and salty in every bite. Made with a rich, creamy base and a decadent sugar-free caramel sauce, it’s the ultimate dessert for those who crave the combination of deep, buttery caramel and a touch of sea salt. It’s a low-carb treat that tastes just as indulgent as traditional caramel ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup butter
• 1/4 cup unsweetened almond butter
• 1 tsp vanilla extract
• 1 tsp sea salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5-7 minutes).
5. Remove from heat and stir in the butter, almond butter, vanilla extract, and sea salt until fully incorporated.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. Freeze for 3-4 hours until firm before serving.

This Keto Salted Caramel Ice Cream delivers the perfect balance of sweet caramel and a touch of salty goodness, making it an irresistible dessert. The rich butteriness from the caramel sauce combines with the creamy base to create a dessert that feels indulgent yet remains low-carb. The sprinkle of sea salt enhances the flavor, providing a sophisticated twist on a classic ice cream. Whether enjoyed alone or paired with keto cookies or brownies, this ice cream is sure to be a crowd-pleaser.

Keto Maple Pecan Ice Cream

This Keto Maple Pecan Ice Cream brings together the comforting flavors of maple and toasted pecans, creating a warm and inviting dessert that’s perfect for fall or any time you want something cozy and indulgent. The rich creaminess of the base is paired with crunchy pecans and the sweetness of sugar-free maple syrup, providing a satisfying and low-carb treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup sugar-free maple syrup
• 1/2 cup toasted pecans, chopped
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and sweetener over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the sugar-free maple syrup and vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. In the last few minutes of churning, add the toasted pecans.
9. Freeze for 3-4 hours until firm before serving.

Keto Maple Pecan Ice Cream combines the sweet warmth of maple syrup with the richness of toasted pecans, making it a perfect dessert for anyone who loves the flavors of fall. The creamy texture and the crunch of the pecans create a satisfying contrast, while the sugar-free maple syrup provides just the right amount of sweetness without the carbs. This ice cream is a delightful treat that fits perfectly into a keto diet, and it’s sure to become a favorite for those who enjoy nutty, rich desserts.

Keto Mocha Coffee Ice Cream

For coffee lovers and those craving a rich, caffeine-infused dessert, this Keto Mocha Coffee Ice Cream is a must-try. Combining the bold flavor of espresso with the sweetness of chocolate and the creamy texture of the base, this ice cream provides a decadent yet low-carb way to enjoy your favorite coffee flavor. The perfect treat to enjoy on a lazy Sunday or after a satisfying meal.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee or espresso powder
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, coffee powder, cocoa powder, and sweetener. Heat over medium heat, whisking occasionally until the mixture is warm and the cocoa powder and coffee dissolve.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the mixture for at least 4 hours to chill.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. Freeze the ice cream for 3-4 hours until firm before serving.

Keto Mocha Coffee Ice Cream blends the rich, aromatic flavor of coffee with the deep sweetness of chocolate, offering the perfect dessert for those who enjoy coffee-flavored treats. The creamy texture of the ice cream combined with the slight bitterness of the coffee and cocoa creates a balanced, flavorful experience. Whether you’re winding down your weekend or enjoying a midday indulgence, this ice cream is a low-carb dessert that doesn’t compromise on flavor.

Keto Coconut Almond Ice Cream

This Keto Coconut Almond Ice Cream is a tropical treat that combines the rich flavor of coconut with the crunch of roasted almonds. The creamy base provides a perfect canvas for these bold flavors, creating a refreshing and satisfying low-carb dessert. With a hint of vanilla and a sprinkle of toasted almonds, this ice cream feels like a luxurious getaway in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/2 cup shredded unsweetened coconut
• 1/2 cup roasted almonds, chopped
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream and coconut milk over medium heat. Add the sweetener and stir until dissolved.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the shredded coconut, vanilla extract, and roasted almonds.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours to chill.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Freeze for 3-4 hours until firm before serving.

This Keto Coconut Almond Ice Cream is the perfect combination of creamy coconut and crunchy almonds, making it a delightful dessert for anyone who loves nutty, tropical flavors. The smooth and rich texture of the ice cream contrasts beautifully with the toasted almonds, providing a satisfying bite. Ideal for a summer treat or anytime you need a low-carb indulgence, this ice cream offers a refreshing yet indulgent experience with every spoonful.

Keto Churro Ice Cream

Imagine the crispy, sweet goodness of churros turned into a rich, creamy ice cream! This Keto Churro Ice Cream features the beloved cinnamon-sugar flavor of churros, but in a cool, creamy form. With a cinnamon-spiced ice cream base and a swirl of sugar-free caramel sauce, this is a treat that delivers all the churro flavor without the carbs.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup sugar-free caramel sauce (optional for swirl)
• 4 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, sweetener, and cinnamon over medium heat. Stir occasionally until the mixture is warm and smooth.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the mixture for at least 4 hours to chill.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. If desired, swirl the sugar-free caramel sauce into the ice cream just before transferring it to the freezer.
9. Freeze for 3-4 hours until firm before serving.

Keto Churro Ice Cream offers all the sweet and spicy flavor of churros in a creamy, low-carb form. The warm cinnamon flavor pairs beautifully with the rich creaminess of the ice cream base, and the optional sugar-free caramel swirl gives it an extra indulgent touch. This ice cream is a great way to satisfy churro cravings while staying on track with your keto diet. Perfect for a Sunday dessert or a fun way to enjoy the flavors of a fairground favorite at home.

Note: More recipes are coming soon!