30+ Easy & Delicious Keto Ice Cream Maker Recipes You’ll Love

Are you craving creamy, indulgent ice cream but want to stay true to your keto lifestyle?

With a Cuisinart ice cream maker, creating low-carb, high-fat ice creams has never been easier—or more delicious!

This collection of 30+ Cuisinart keto ice cream maker recipes is perfect for anyone looking to whip up satisfying, guilt-free desserts that are as delightful as they are nutritious.

From classic vanilla to exotic tropical blends, each recipe is carefully crafted to keep you in ketosis while satisfying your sweet tooth.

Get ready to explore a world of frozen treats that align with your dietary goals and make your taste buds sing!

30+ Easy & Delicious Keto Ice Cream Maker Recipes You’ll Love

With these 30+ Cuisinart keto ice cream maker recipes, you’ll never have to choose between your diet and dessert again.

Whether you’re a fan of rich chocolate, refreshing fruit flavors, or innovative ingredient combinations, there’s a recipe here to suit every craving.

Plus, making your own keto ice cream at home is not only healthier but also a fun and creative way to control exactly what goes into your desserts.

Say goodbye to carb-heavy store-bought options and hello to homemade keto perfection.

Grab your Cuisinart ice cream maker and start churning these delectable treats today!

Keto Vanilla Bean Ice Cream

This Keto Vanilla Bean Ice Cream recipe is a creamy and indulgent dessert that’s perfect for anyone following a low-carb or keto lifestyle. The vanilla flavor comes from real vanilla beans, which gives the ice cream a rich, authentic taste, while the keto-friendly ingredients keep the carb count low. With minimal sugar and the addition of healthy fats from heavy cream, this recipe provides a satisfying and guilt-free treat.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol (or preferred keto sweetener)
• 2 teaspoons vanilla bean paste or the seeds from 1 vanilla bean
• 4 egg yolks
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat until the mixture is warm, but not boiling.
2. In a separate bowl, whisk together egg yolks and vanilla bean paste or seeds 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 it thickens slightly and coats the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
6. Pour the mixture into a bowl and refrigerate for at least 4 hours, or until completely chilled.
7. Pour the chilled mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up before serving.

This Keto Vanilla Bean Ice Cream is a fantastic way to satisfy your sweet tooth without straying from your keto goals. Its velvety texture and deep vanilla flavor will make it a staple in your dessert rotation. Plus, with minimal carbs and added healthy fats, it’s a perfect treat that won’t derail your progress.

Keto Chocolate Peanut Butter Swirl Ice Cream

This Keto Chocolate Peanut Butter Swirl Ice Cream combines the classic pairing of chocolate and peanut butter in a low-carb format. The rich, decadent chocolate base is perfectly balanced with the creamy, nutty peanut butter swirl. With no added sugar, this dessert is a great option for keto followers who crave something indulgent and satisfying.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 egg yolks
• ½ cup sugar-free peanut butter
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and cocoa powder. Heat over medium heat until it begins to simmer, whisking frequently to dissolve the cocoa powder.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool completely in the refrigerator (about 4 hours).
6. Once chilled, churn the mixture in your Cuisinart Keto Ice Cream Maker according to the manufacturer’s instructions.
7. In the final few minutes of churning, gently swirl in the sugar-free peanut butter to create ribbons of peanut butter in the ice cream.
8. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

The combination of rich chocolate and creamy peanut butter in this Keto Ice Cream is simply irresistible. The peanut butter swirl adds a unique texture, making each bite an experience. This dessert is a perfect keto-friendly alternative to store-bought options, delivering both taste and satisfaction without the carbs.

Keto Strawberry Cheesecake Ice Cream

This Keto Strawberry Cheesecake Ice Cream is a delightful dessert that brings the flavors of a classic cheesecake into a creamy ice cream form. The tangy cream cheese base is complemented by sweet strawberries, creating a balanced dessert that’s both smooth and refreshing. With a crunchy graham cracker crust crumble (made with almond flour), it offers a full cheesecake experience with a low-carb twist.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 4 oz cream cheese, softened
• 2 teaspoons vanilla extract
• 1 ½ cups fresh strawberries, pureed
• ½ teaspoon lemon juice
• ¼ cup almond flour
• 1 tablespoon butter (melted)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat until warm, whisking occasionally.
2. In a separate bowl, whisk the cream cheese until smooth, then add it to the saucepan, mixing until well combined.
3. Stir in vanilla extract and a pinch of salt, then remove from heat and let cool completely.
4. Puree the strawberries in a blender and mix with the lemon juice.
5. Once the cream mixture has cooled, fold in the strawberry puree.
6. Chill the mixture in the refrigerator for at least 4 hours.
7. In a small bowl, mix the almond flour, melted butter, and a pinch of erythritol to make the graham cracker crust crumble.
8. Once the mixture is chilled, churn it in your Cuisinart Keto Ice Cream Maker according to the manufacturer’s instructions.
9. In the final few minutes of churning, gently fold in the almond flour crust crumble.
10. Transfer to an airtight container and freeze for 2-3 hours before serving.

This Keto Strawberry Cheesecake Ice Cream is a refreshing and indulgent treat that delivers the perfect balance of sweet and tangy flavors. The almond flour crust crumble adds a nice texture contrast, mimicking the classic cheesecake crust. With the keto-friendly ingredients, you can enjoy this dessert without any guilt while still satisfying your cheesecake cravings!

Keto Mint Chocolate Chip Ice Cream

This Keto Mint Chocolate Chip Ice Cream is a refreshing and rich dessert, perfect for anyone looking to indulge in a minty treat without the carbs. The cool, fresh mint flavor pairs wonderfully with the dark chocolate chips, creating a perfect balance of sweetness and freshness. This ice cream is made with natural ingredients and is completely sugar-free, making it the ideal keto-friendly option for dessert lovers.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 2 teaspoons peppermint extract
• 4 egg yolks
• ½ cup sugar-free dark chocolate chips
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat until the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
4. Remove from heat and stir in the peppermint extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or until completely chilled.
5. Pour the chilled mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
6. In the final few minutes of churning, gently stir in the sugar-free dark chocolate chips.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

This Keto Mint Chocolate Chip Ice Cream brings together the fresh and vibrant taste of mint with the satisfying crunch of chocolate chips. It’s a cool, refreshing treat that’s perfect for warm days or any time you need a guilt-free dessert. Thanks to its keto-friendly ingredients, you can enjoy this minty indulgence without the sugar and carbs!

Keto Coffee Ice Cream

This Keto Coffee Ice Cream is a dreamy dessert for coffee lovers, offering a smooth, rich, and slightly sweetened taste of coffee in every bite. The robust coffee flavor is balanced with a creamy, velvety texture, making it the perfect after-dinner treat or pick-me-up. With no added sugar and using healthy fats from heavy cream, this ice cream is both satisfying and keto-friendly.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 2 tablespoons instant coffee or espresso powder
• 4 egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until warm.
2. Stir in the instant coffee or espresso powder until fully dissolved.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly.
5. Remove from heat, then stir in the vanilla extract and a pinch of salt. Allow the mixture to cool completely in the refrigerator for at least 4 hours.
6. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

Keto Coffee Ice Cream is a delicious and rich way to enjoy your love for coffee in a keto-friendly form. Its smooth texture and bold coffee flavor will leave you feeling satisfied after every bite. Whether you’re looking for a decadent dessert or a coffee-flavored indulgence, this recipe is a must-try!

Keto Lemon Cheesecake Ice Cream

This Keto Lemon Cheesecake Ice Cream is a tangy, creamy dessert that blends the flavors of rich cheesecake and fresh lemon into a smooth, velvety ice cream. The zesty lemon adds a bright, refreshing note, while the cheesecake flavor provides a rich and indulgent base. Perfect for those on a keto diet, this recipe is sugar-free and made with healthy fats, making it a refreshing treat with no guilt.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• 4 oz cream cheese, softened
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 3 tablespoons fresh lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream and almond milk. Heat over medium heat, stirring frequently, until the mixture is warm.
2. In a separate bowl, whisk together the cream cheese, erythritol, vanilla extract, lemon zest, and lemon juice until smooth.
3. Slowly pour the warm cream mixture into the bowl with the cream cheese mixture, whisking constantly to combine.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes).
5. Remove from heat and stir in a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

This Keto Lemon Cheesecake Ice Cream combines the best of both worlds with its tart lemon flavor and rich cheesecake base. It’s a refreshing dessert for warmer months or any time you want a sweet, yet tangy treat. Plus, it’s perfectly keto-friendly, so you can indulge without any worries!

Keto Raspberry Swirl Ice Cream

This Keto Raspberry Swirl Ice Cream is a refreshing and vibrant dessert that brings together the sweetness of raspberries and the creaminess of a classic ice cream base. The fruity raspberry swirl adds a tangy contrast to the rich, smooth vanilla cream, making this a perfect treat for anyone following a keto diet. It’s naturally sweetened with erythritol, ensuring you get all the flavor without the sugar.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 2 teaspoons vanilla extract
• 4 egg yolks
• 1 ½ cups fresh raspberries
• 2 tablespoons lemon juice
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat until the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly.
4. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or until completely chilled.
5. In a blender, puree the fresh raspberries with lemon juice until smooth. Strain the mixture to remove the seeds if desired.
6. Once the ice cream base is chilled, churn the mixture in your Cuisinart Keto Ice Cream Maker according to the manufacturer’s instructions.
7. Once churned, swirl in the raspberry puree and gently fold to create a marbled effect.
8. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

Keto Raspberry Swirl Ice Cream is a delightful and refreshing treat that combines the natural sweetness of cream and berries. The raspberry swirl adds a pop of color and tartness to balance the richness of the vanilla ice cream. It’s a perfect low-carb dessert for warm days or when you’re craving something fruity and indulgent.

Keto Chocolate Hazelnut Ice Cream

This Keto Chocolate Hazelnut Ice Cream is a decadent treat that combines rich chocolate flavor with the nuttiness of hazelnuts. The creamy base is sweetened with erythritol, and the addition of toasted hazelnuts creates a delightful crunch. This recipe provides a satisfying dessert experience while keeping things low-carb and keto-friendly.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 4 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 egg yolks
• ½ cup roasted hazelnuts, chopped
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. Whisk in the cocoa powder until smooth.
3. In a separate bowl, whisk the egg yolks until smooth. 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 it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool completely in the refrigerator for at least 4 hours.
6. Once chilled, churn the mixture in your Cuisinart Keto Ice Cream Maker according to the manufacturer’s instructions.
7. In the final few minutes of churning, add the chopped roasted hazelnuts and fold them into the ice cream.
8. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Chocolate Hazelnut Ice Cream is the ultimate dessert for chocolate lovers with a taste for something indulgent yet keto-friendly. The roasted hazelnuts add a delightful crunch that complements the smooth, rich chocolate flavor. It’s a perfect low-carb dessert to enjoy after dinner or whenever you need a chocolatey pick-me-up.

Keto Coconut Almond Joy Ice Cream

This Keto Coconut Almond Joy Ice Cream is a tropical-inspired treat that combines the delicious flavors of coconut, almond, and chocolate, reminiscent of the popular candy bar. With a creamy coconut base, toasted almonds, and sugar-free chocolate chips, this ice cream provides all the flavors you love while keeping carbs low. It’s a perfect treat for anyone craving a rich, indulgent dessert with a nutty crunch.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 1 cup unsweetened shredded coconut
• 4 egg yolks
• 1 teaspoon vanilla extract
• ½ cup sugar-free chocolate chips
• ½ cup roasted almonds, chopped
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. Stir in the shredded coconut and bring to a simmer. Allow it to steep for about 5 minutes to infuse the coconut flavor.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool completely in the refrigerator for at least 4 hours.
6. Once chilled, churn the mixture in your Cuisinart Keto Ice Cream Maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the roasted almonds and chocolate chips.
8. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Coconut Almond Joy Ice Cream offers a tropical and nutty indulgence with a perfect balance of creamy coconut, crunchy almonds, and smooth chocolate. It’s a great dessert for satisfying those chocolate cravings while sticking to your keto lifestyle. The toasted almonds add a delightful texture, making each bite a treat to savor!

Keto Strawberry Cheesecake Ice Cream

Keto Strawberry Cheesecake Ice Cream is a decadent dessert that combines the creamy richness of cheesecake with the sweet and tart flavors of fresh strawberries. The cheesecake flavor provides a velvety, indulgent base, while the strawberry swirl offers a burst of fruity freshness in every bite. Made with keto-friendly ingredients, this ice cream allows you to enjoy a beloved dessert without the carbs or added sugar.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• 4 oz cream cheese, softened
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed
• 2 tablespoons lemon juice
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream and almond milk. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. In a separate bowl, whisk the cream cheese and erythritol until smooth. Slowly pour the warm cream mixture into the cream cheese mixture, whisking constantly until fully combined.
3. Add vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
4. In a blender, puree fresh strawberries with lemon juice until smooth.
5. Once the base mixture is chilled, pour it into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearly done churning, swirl in the pureed strawberries to create a marbled effect.
7. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Strawberry Cheesecake Ice Cream offers a perfect balance of creamy cheesecake and fresh strawberries. It’s a rich and refreshing dessert that provides the indulgence of cheesecake without the sugar, making it an ideal keto-friendly treat for any occasion. The strawberry swirl gives it a burst of color and flavor, elevating this dessert to a whole new level.

Keto Pumpkin Spice Ice Cream

Keto Pumpkin Spice Ice Cream is the perfect fall-inspired treat that combines the warmth of pumpkin, cinnamon, and other spices with the creamy richness of ice cream. The spices give it a cozy, comforting flavor, while the smooth, velvety texture makes it incredibly satisfying. With no added sugar and all the keto-friendly ingredients, this pumpkin ice cream is the ideal low-carb dessert for the season.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• 1 cup canned pumpkin puree (unsweetened)
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat until warm.
2. Whisk in the pumpkin puree and spices (cinnamon, nutmeg, ginger) until smooth.
3. In a separate bowl, whisk the egg yolks until smooth. 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.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

Keto Pumpkin Spice Ice Cream is the ultimate fall dessert, combining the rich flavors of pumpkin and spices in a smooth, creamy base. It’s perfect for cozy evenings or any time you want to indulge in a comforting seasonal treat without the carbs. This ice cream will keep you feeling festive all year long, making it a must-try for any keto enthusiast.

Keto Chocolate Peanut Butter Ice Cream

Keto Chocolate Peanut Butter Ice Cream is an indulgent dessert that brings together two beloved flavors—rich chocolate and creamy peanut butter—into a low-carb, sugar-free ice cream. This dessert is perfect for anyone who craves a peanut butter cup but wants to stick to a keto lifestyle. The combination of chocolate and peanut butter creates a satisfying balance of sweetness, richness, and texture in each bite.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons peanut butter (smooth or chunky)
• 4 egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. Whisk in the cocoa powder until fully incorporated.
3. In a separate bowl, whisk the egg yolks until smooth. 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 it thickens slightly.
5. Remove from heat and stir in the peanut butter, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

Keto Chocolate Peanut Butter Ice Cream is the ultimate treat for those who love the irresistible combination of chocolate and peanut butter. This ice cream offers a rich, velvety texture with just the right balance of sweet and salty flavors, making it a satisfying dessert for keto dieters. It’s a perfect low-carb indulgence that you’ll crave again and again.

Keto Mint Chocolate Chip Ice Cream

Keto Mint Chocolate Chip Ice Cream is a refreshing and indulgent treat that combines cool mint flavor with the satisfying crunch of chocolate chips. This low-carb ice cream is made with creamy ingredients that bring out the minty freshness, while sugar-free chocolate chips provide a delightful texture. It’s the perfect keto dessert to beat the heat or satisfy a mint chocolate craving.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon peppermint extract
• ½ cup sugar-free chocolate chips
• 4 egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly.
4. Remove from heat and stir in the peppermint extract, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
6. During the final minutes of churning, add the sugar-free chocolate chips.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving.

Keto Mint Chocolate Chip Ice Cream is a classic dessert with a keto-friendly twist. The cool mint flavor paired with the crunchy chocolate chips creates a refreshing treat that will satisfy any dessert lover’s cravings. This ice cream is perfect for any occasion, whether you’re looking for something refreshing in the summer or want a minty treat to enjoy year-round.

Keto Coffee Almond Ice Cream

Keto Coffee Almond Ice Cream is the perfect blend of bold coffee flavor and roasted almonds, making it a sophisticated dessert for coffee lovers. The creamy ice cream base brings out the richness of the coffee, while the roasted almonds add a delightful crunch. This low-carb treat is ideal for those who enjoy the flavor of coffee in their desserts, without the sugar or carbs.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 1 tablespoon instant coffee granules (or espresso powder)
• 1 teaspoon vanilla extract
• ½ cup roasted almonds, chopped
• 4 egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. Stir in the instant coffee granules until they are fully dissolved.
3. In a separate bowl, whisk the egg yolks until smooth. 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 it thickens slightly.
5. Remove from heat and stir in the vanilla extract, a pinch of salt, and allow the mixture to cool to room temperature. Refrigerate for at least 4 hours.
6. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Add the chopped roasted almonds during the final few minutes of churning.
8. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Coffee Almond Ice Cream combines the robust flavors of coffee with the crunch of toasted almonds for an elegant, satisfying dessert. This keto-friendly ice cream offers a perfect balance of bitter coffee and nutty sweetness, making it a delicious treat for coffee enthusiasts. Whether you’re a coffee lover or just looking for a low-carb indulgence, this ice cream is sure to impress.

Keto Lemon Blueberry Cheesecake Ice Cream

Keto Lemon Blueberry Cheesecake Ice Cream is a zesty and creamy dessert that combines the tanginess of lemon and blueberries with the smooth texture of cheesecake. It’s the ideal balance of tart and sweet, and the addition of cheesecake flavor makes it extra rich and indulgent. This refreshing ice cream is keto-friendly and perfect for a light yet satisfying dessert.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• 4 oz cream cheese, softened
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 cup fresh blueberries
• 4 egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream and almond milk. Heat over medium heat, stirring occasionally, until the mixture is warm.
2. In a separate bowl, whisk the cream cheese and erythritol until smooth. Slowly pour the warm cream mixture into the cream cheese mixture, whisking constantly until combined.
3. Stir in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the cream mixture into the egg yolks, whisking constantly.
5. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly.
6. Remove from heat and let it cool to room temperature. Refrigerate for at least 4 hours.
7. In a blender, puree the fresh blueberries until smooth. Add the blueberry puree to the chilled mixture.
8. Pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
9. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Lemon Blueberry Cheesecake Ice Cream is a delicious, refreshing dessert that balances the tangy citrus flavor of lemon with the sweetness of blueberries. The rich cheesecake base gives it a velvety texture, making it a satisfying treat for anyone following a keto lifestyle. It’s a perfect dessert to enjoy during the summer or anytime you need a light, flavorful indulgence.

Keto Strawberry Basil Ice Cream

Keto Strawberry Basil Ice Cream combines the natural sweetness of strawberries with the aromatic touch of fresh basil. This unique flavor profile creates a refreshing and creamy dessert that’s both sophisticated and satisfying. Perfect for summer or any time you want a lighter, herb-infused twist on traditional ice cream, this keto-friendly recipe is a treat for the senses.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons fresh basil, finely chopped
• 4 egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until warm.
2. In a blender, puree the strawberries until smooth. Set aside.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly 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 constantly, until it thickens slightly.
5. Remove from heat and stir in the strawberry puree, basil, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Once chilled, pour the mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Strawberry Basil Ice Cream is a refreshing and flavorful dessert that highlights the harmony of fruity and herbal notes. The creamy texture and vibrant flavors make it a standout treat for anyone following a keto lifestyle. It’s a unique dessert choice that will impress at gatherings or serve as a delightful personal indulgence.

Keto Dark Chocolate and Sea Salt Ice Cream

Keto Dark Chocolate and Sea Salt Ice Cream is a decadent dessert that pairs the rich, bittersweet taste of dark chocolate with a subtle hint of sea salt. This creamy and indulgent treat offers a perfect balance of flavors, creating a luxurious experience for chocolate lovers. It’s the ultimate keto-friendly dessert for a special occasion or any time you want to elevate your dessert game.

• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• ½ cup unsweetened cocoa powder
• 3 oz sugar-free dark chocolate, melted
• 1 teaspoon vanilla extract
• 4 egg yolks
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, erythritol, and cocoa powder. Heat over medium heat, whisking until smooth and warm.
2. Stir in the melted dark chocolate until fully incorporated.
3. In a separate bowl, whisk the egg yolks. Slowly pour the warm chocolate 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 slightly.
5. Remove from heat, stir in the vanilla extract and a pinch of sea salt, and let the mixture cool to room temperature. Refrigerate for at least 4 hours.
6. Pour the chilled mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and sprinkle a small amount of sea salt on top before freezing for 2-3 hours.

Keto Dark Chocolate and Sea Salt Ice Cream is an elegant and deeply satisfying dessert that combines luxurious chocolate flavor with the surprising enhancement of sea salt. This keto-friendly treat is a must-try for anyone who enjoys the complexity of sweet and salty combinations. Serve it for a special occasion or indulge in a moment of pure decadence.

Keto Coconut Lime Ice Cream

Keto Coconut Lime Ice Cream is a tropical-inspired dessert that blends the creamy richness of coconut with the zesty brightness of lime. This refreshing treat is light, tangy, and perfect for warm weather. The combination of flavors transports you to a tropical paradise while keeping it keto-friendly and low in carbs.

• 1 ½ cups coconut cream (chilled)
• ½ cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• 1 tablespoon lime zest
• ¼ cup fresh lime juice
• 1 teaspoon vanilla extract
• 4 egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine coconut cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until warm.
2. Stir in the lime zest and lime juice.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm coconut 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 slightly.
5. Remove from heat, stir in the vanilla extract and a pinch of salt, and let the mixture cool to room temperature. Refrigerate for at least 4 hours.
6. Pour the chilled mixture into your Cuisinart Keto Ice Cream Maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 2-3 hours before serving.

Keto Coconut Lime Ice Cream is a tangy, tropical delight that combines the richness of coconut with the refreshing zing of lime. This keto-friendly recipe is perfect for anyone craving a light and exotic dessert. Whether you’re dreaming of the tropics or simply want a refreshing treat, this ice cream is sure to hit the spot.

Note: More recipes are coming soon!