35+ Mouthwatering Coconut Keto Ice Cream Recipes to Satisfy Your Sweet Tooth

Are you craving a delicious, creamy dessert but want to keep it low-carb? Coconut keto ice cream is the perfect solution!

Whether you’re following a keto diet or simply looking for healthier alternatives to traditional ice cream, coconut-based ice cream recipes provide a rich, satisfying flavor that will satisfy your sweet tooth without the added sugar.

With the natural creaminess of coconut milk and the endless possibilities for flavor combinations, there’s a coconut keto ice cream recipe for everyone.

In this blog post, we’ll explore 35+ irresistible coconut keto ice cream recipes, from classic coconut and chocolate combos to more adventurous flavors like coconut raspberry and coconut cinnamon.

Ready to dive in and indulge guilt-free?

35+ Mouthwatering Coconut Keto Ice Cream Recipes to Satisfy Your Sweet Tooth

Whether you’re looking to enjoy a classic coconut ice cream or venture into exciting new flavor combinations, these 35+ coconut keto ice cream recipes will keep you cool, satisfied, and in full control of your carb intake.

The creamy texture of coconut milk combined with low-carb ingredients creates the ultimate keto-friendly treat.

Best of all, you can customize each recipe to suit your taste preferences. So, why not start experimenting today?

Treat yourself to the perfect scoop of keto ice cream that fits your healthy lifestyle and satisfies your cravings.

Sweet, creamy, and carb-conscious—what’s not to love?

Coconut Vanilla Keto Ice Cream

This creamy and indulgent Coconut Vanilla Keto Ice Cream is a guilt-free treat for anyone following a low-carb or ketogenic diet. With the richness of coconut milk and the subtle sweetness of vanilla, it satisfies your sweet tooth while keeping carbs in check. This easy recipe is perfect for hot days or as a dessert after dinner.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol or keto-friendly sweetener
• 1 tsp pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, heavy cream, sweetener, and sea salt. Heat over medium heat, stirring occasionally until the sweetener is dissolved (do not boil).
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 2-3 hours for a firmer texture.
5. Serve and enjoy!

Rich and creamy with a velvety smooth texture, this Coconut Vanilla Keto Ice Cream is a must-try for vanilla lovers. The simplicity of the ingredients lets the flavors shine, offering a dessert that feels indulgent but fits perfectly into your keto lifestyle.

Coconut Chocolate Chip Keto Ice Cream

Indulge in the delightful combination of creamy coconut and rich chocolate with this Coconut Chocolate Chip Keto Ice Cream. Each bite is studded with sugar-free chocolate chips, making it a perfect dessert for those who crave something sweet and satisfying on a ketogenic diet.

Ingredients:

• 2 cups full-fat coconut cream (chilled)
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered monk fruit sweetener
• 1/4 cup sugar-free chocolate chips
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for creaminess)

Instructions:

1. In a blender, combine coconut cream, almond milk, sweetener, vanilla extract, and xanthan gum (if using). Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. During the last few minutes of churning, add the sugar-free chocolate chips.
4. Transfer the ice cream to an airtight container and freeze for 1-2 hours until it reaches your desired firmness.
5. Scoop and enjoy!

This ice cream is a delightful mix of creamy coconut base and bursts of chocolate in every spoonful. The texture is luscious, and the chocolate chips add a satisfying crunch, making it a perfect treat for any occasion.

Toasted Coconut Keto Ice Cream

Experience the tropical flavors of toasted coconut in this keto-friendly ice cream. The nutty, caramelized taste of toasted coconut flakes combined with the creaminess of coconut milk creates a rich and satisfying dessert that feels like a tropical escape in every bite.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut (toasted)
• 1 tsp coconut extract
• Pinch of salt

Instructions:

1. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Set aside to cool.
2. In a saucepan, combine coconut milk, heavy cream, sweetener, and salt. Heat over medium heat, stirring until the sweetener is fully dissolved.
3. Remove from heat and stir in the coconut extract and half of the toasted coconut. Allow the mixture to cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, fold in the remaining toasted coconut for added texture.
6. Transfer to a container and freeze for 2-3 hours before serving.

The toasted coconut adds a unique depth of flavor and texture to this ice cream, making it a standout dessert. Every spoonful feels like a luxurious tropical treat, offering a perfect balance of sweetness and nuttiness that complements your keto lifestyle.

Coconut Matcha Keto Ice Cream

For those who love the earthy flavors of matcha combined with the creamy richness of coconut, this Coconut Matcha Keto Ice Cream is a dream come true. Packed with antioxidants and healthy fats, this dessert is not only delicious but also nourishing, making it a guilt-free indulgence.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol or monk fruit sweetener
• 2 tsp matcha green tea powder (unsweetened)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the coconut milk, heavy cream, sweetener, matcha powder, vanilla extract, and sea salt. Blend until the mixture is smooth and free of lumps.
2. Pour the mixture into a saucepan and heat over medium heat, stirring constantly, until the sweetener is dissolved. Do not boil.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until chilled.
4. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 2-3 hours for a firmer consistency, then scoop and enjoy!

This Coconut Matcha Keto Ice Cream offers a delightful blend of creaminess and a slightly bitter green tea flavor. It’s refreshing, sophisticated, and perfect for anyone looking to elevate their keto dessert game.

Coconut Berry Swirl Keto Ice Cream

Brighten up your dessert menu with this Coconut Berry Swirl Keto Ice Cream. The creamy coconut base is perfectly complemented by a tangy, sugar-free berry swirl, creating a visually stunning and flavorful treat that’s as delicious as it is keto-friendly.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered monk fruit or erythritol
• 1/2 cup mixed berries (strawberries, raspberries, or blueberries)
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for texture)

Instructions:

1. In a small saucepan, heat the mixed berries over medium heat until they break down into a sauce-like consistency. Sweeten with a tablespoon of erythritol if desired, then set aside to cool.
2. In a blender, combine the coconut milk, heavy cream, remaining sweetener, vanilla extract, and xanthan gum. Blend until smooth.
3. Pour the mixture into an ice cream maker and churn as directed.
4. Once churned, layer the ice cream with spoonfuls of the berry sauce in an airtight container. Use a knife to gently swirl the berry sauce into the ice cream.
5. Freeze for 2-3 hours before serving.

This Coconut Berry Swirl Keto Ice Cream is bursting with flavor and natural sweetness from the berries. The vibrant colors and refreshing taste make it a perfect summertime treat or a stunning dessert for guests.

Coconut Almond Crunch Keto Ice Cream

Get a delightful mix of creamy and crunchy with this Coconut Almond Crunch Keto Ice Cream. The toasted almonds add a satisfying texture and nutty flavor that pairs beautifully with the rich coconut base.

Ingredients:

• 2 cups full-fat coconut cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1/2 cup chopped almonds (toasted)
• 1/2 tsp almond extract
• Pinch of sea salt

Instructions:

1. Toast the chopped almonds in a skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a blender, combine the coconut cream, almond milk, erythritol, almond extract, and sea salt. Blend until smooth.
3. Pour the mixture into a saucepan and heat over medium heat until the sweetener is fully dissolved. Do not boil.
4. Let the mixture cool, then transfer to an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the toasted almonds.
6. Freeze for 2-3 hours for a firmer texture, then serve and enjoy!

This Coconut Almond Crunch Keto Ice Cream is a perfect combination of creamy and crunchy, making it an irresistible dessert. The almonds add just the right amount of texture, making every bite a satisfying experience for keto and non-keto eaters alike.

Coconut Coffee Keto Ice Cream

If you’re a coffee lover, this Coconut Coffee Keto Ice Cream will become your new favorite dessert. The rich, bold flavor of coffee paired with the smooth coconut base creates a luxurious, indulgent treat. Plus, it’s low in carbs, making it the perfect option for a keto-friendly coffee fix.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/4 cup strong brewed coffee (cooled)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, coffee, sweetener, and salt. Heat over medium heat, stirring constantly until the sweetener is dissolved (do not let it boil).
2. Once the mixture is smooth, remove it from the heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for 1-2 hours until chilled.
4. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze the ice cream for 2-3 hours to achieve a firmer consistency before serving.

This Coconut Coffee Keto Ice Cream offers a fantastic balance of rich coffee and creamy coconut. It’s the perfect way to enjoy your favorite coffee flavor in a dessert form while sticking to your low-carb lifestyle.

Coconut Raspberry Keto Ice Cream

This refreshing Coconut Raspberry Keto Ice Cream combines the sweetness of coconut with the tartness of raspberries, creating a beautiful, colorful, and refreshing dessert. The slight tang of the raspberries balances the richness of the coconut, making each bite a burst of flavor.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/4 cup raspberries (fresh or frozen)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a small saucepan, cook the raspberries over medium heat until they break down into a thick sauce. Mash them with a spoon to help release the juice. Let it cool.
2. In a blender, combine the coconut milk, heavy cream, sweetener, vanilla extract, and sea salt. Blend until smooth.
3. Once the raspberry sauce has cooled, pour it into the coconut mixture and blend briefly to create a marble effect (or blend fully for a uniform color).
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 2-3 hours for a firmer texture, then scoop and enjoy!

This Coconut Raspberry Keto Ice Cream is a delightful balance of creamy coconut and tart raspberries, providing a refreshing contrast of flavors. The vibrant color and sweet-tart taste make it a perfect treat for any occasion.

Coconut Pecan Keto Ice Cream

For a rich, nutty dessert, Coconut Pecan Keto Ice Cream is an absolute treat. The combination of toasted pecans and coconut creates a perfect harmony of flavors, making it an ideal low-carb dessert for anyone craving a satisfying and crunchy sweet treat.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/2 cup chopped pecans (toasted)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the chopped pecans in a dry skillet over medium heat until they are golden brown and fragrant. Set them aside to cool.
2. In a saucepan, combine the coconut milk, heavy cream, sweetener, and salt. Heat over medium heat, stirring occasionally, until the sweetener is fully dissolved (do not boil).
3. Remove the mixture from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the toasted pecans to the ice cream.
6. Transfer to a container and freeze for 2-3 hours for a firmer texture.

This Coconut Pecan Keto Ice Cream offers a perfect balance of creamy coconut and nutty pecans. The crunch from the pecans makes this dessert particularly satisfying, while still keeping things low-carb for your keto lifestyle.

Coconut Lemon Keto Ice Cream

If you’re a fan of citrus, this Coconut Lemon Keto Ice Cream will refresh your taste buds with its zesty and creamy combination. The bright, tangy lemon perfectly complements the smooth coconut base, creating a refreshing dessert that feels light yet indulgent.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/4 cup lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, heavy cream, sweetener, and salt. Heat over medium heat, stirring occasionally, until the sweetener is dissolved. Do not let it boil.
2. Remove the mixture from the heat and stir in the lemon juice, lemon zest, and vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for 1-2 hours until chilled.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 2-3 hours for a firmer texture, then scoop and serve.

The tangy lemon flavor of this Coconut Lemon Keto Ice Cream offers the perfect balance to the rich coconut base. It’s light, creamy, and refreshingly tart—ideal for a summer treat or a citrusy keto dessert.

Coconut Choco-Nut Keto Ice Cream

Chocolate lovers, this Coconut Choco-Nut Keto Ice Cream is made for you! Packed with chunks of dark chocolate and a sprinkle of your favorite nuts, this dessert combines the creamy richness of coconut with satisfying textures. It’s a decadent, low-carb option for satisfying your chocolate cravings without the sugar overload.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/4 cup unsweetened cocoa powder
• 1/4 cup chopped dark chocolate (85% cocoa or higher)
• 1/4 cup chopped nuts (such as almonds, walnuts, or pecans)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, sweetener, cocoa powder, and salt. Heat over medium heat, stirring until the mixture is smooth and the sweetener is fully dissolved. Do not let it boil.
2. Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate until chilled (about 1-2 hours).
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the chopped dark chocolate and nuts.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours for a firmer texture.

The Coconut Choco-Nut Keto Ice Cream is a delicious combination of rich chocolate, crunchy nuts, and creamy coconut. Each bite offers a satisfying mixture of textures and flavors, making it the perfect keto dessert for any chocolate lover.

Coconut Cinnamon Keto Ice Cream

For a warm, comforting dessert with a twist, this Coconut Cinnamon Keto Ice Cream combines the sweetness of coconut with the spicy warmth of cinnamon. The result is a rich and flavorful treat that feels like a cozy indulgence while keeping your carb count low.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, sweetener, cinnamon, and salt. Heat over medium heat, stirring constantly, until the sweetener dissolves and the mixture is smooth. Do not let it boil.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for 1-2 hours to chill.
3. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.

The Coconut Cinnamon Keto Ice Cream offers a warm, aromatic flavor with the perfect amount of sweetness and spice. This cozy treat is perfect for the colder months or whenever you’re craving something comforting yet low-carb.

Note: More recipes are coming soon!