25+ Tasty Dairy Free Homemade Ice Cream Recipes to Beat the Heat

Who doesn’t love a cool, creamy scoop of ice cream on a hot summer day?

For those who are lactose intolerant, vegan, or simply avoiding dairy for health reasons, finding a delicious ice cream recipe can feel like a challenge.

But fear not!

With the rise of dairy-free alternatives and the endless possibilities for flavor combinations, creating homemade ice cream without dairy has never been easier.

In this blog post, we’ll explore over 25 creative and mouthwatering dairy-free ice cream recipes that you can whip up in your kitchen.

From tropical fruit flavors to decadent chocolatey delights, these recipes will satisfy your cravings and impress your guests.

So, grab your ice cream maker (or a blender) and get ready to dive into a world of creamy, dairy-free goodness!

25+ Tasty Dairy Free Homemade Ice Cream Recipes to Beat the Heat

Making homemade ice cream doesn’t have to be complicated, and with these 25+ dairy-free recipes, you can indulge in a variety of sweet, creamy flavors without the dairy.

Whether you’re looking for a refreshing fruit sorbet or a rich, chocolatey treat, there’s something in here for everyone.

These recipes not only cater to those with dietary restrictions, but they also offer an opportunity to explore unique flavors and textures.

So, why not try making your own batch of dairy-free ice cream today?

Your taste buds—and your waistline—will thank you!

Creamy Coconut Milk Chocolate Chip Ice Cream

This dairy-free ice cream is rich and creamy, with the perfect balance of coconut milk and chocolate chips. It’s naturally sweetened with a low-carb sweetener, making it keto-friendly. The coconut flavor adds a tropical touch that pairs perfectly with the chocolate chips, creating a dessert that’s both indulgent and healthy.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup powdered erythritol or any low-carb sweetener
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (sugar-free)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk and sweetener. Warm over medium heat while stirring until the sweetener dissolves completely.
2. Remove from heat and stir in the vanilla extract and sea salt.
3. Let the mixture cool to room temperature, then pour it into a shallow dish or ice cream maker.
4. If using an ice cream maker, follow the manufacturer’s instructions. If not, place the dish in the freezer and stir every 30 minutes for the first 2 hours to break up any ice crystals.
5. Once the ice cream is firm, fold in the chocolate chips.
6. Return to the freezer for at least 2-3 hours, or until solidified.

This coconut milk chocolate chip ice cream is a low-carb dessert that won’t derail your keto goals. It’s smooth, creamy, and packed with decadent chocolate chips. The coconut base offers a rich mouthfeel, making this treat a satisfying end to any meal. Plus, it’s incredibly easy to make and will quickly become a family favorite.

almond Milk Strawberry Sorbet

This refreshing strawberry sorbet is a dairy-free, keto-friendly treat that combines fresh strawberries with almond milk to create a smooth, tangy dessert. Sweetened with a keto-approved sweetener, this sorbet offers a fruity burst of flavor without any added sugar. It’s a light dessert that’s perfect for hot days or as a palate cleanser.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol or other low-carb sweetener
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender or food processor, combine the strawberries, almond milk, sweetener, lemon juice, and vanilla extract.
2. Blend until smooth and well combined.
3. Pour the mixture into a shallow dish or ice cream maker.
4. If using an ice cream maker, follow the manufacturer’s instructions to churn the sorbet.
5. If not using an ice cream maker, place the dish in the freezer and stir every 30 minutes to prevent large ice crystals from forming.
6. Once the sorbet reaches a soft-serve consistency, freeze for another 2-3 hours to firm up.

Almond Milk Strawberry Sorbet is a light and refreshing option for anyone craving a fruity frozen treat without dairy. The use of fresh strawberries brings a natural sweetness, while the almond milk creates a smooth texture that isn’t too heavy. It’s the perfect keto dessert that won’t leave you feeling guilty, and the addition of lemon juice elevates the flavor for an extra zing!

Avocado Lime Dairy-Free Ice Cream

Creamy, tangy, and refreshing, this avocado lime ice cream is a low-carb dessert that offers a unique twist on traditional frozen treats. The richness of avocado pairs beautifully with the zest of lime, resulting in a balanced, smooth, and indulgent dessert. It’s a healthy, dairy-free alternative to classic ice cream that satisfies cravings without compromising on taste.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup unsweetened coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1/4 cup lime juice (freshly squeezed)
• 1 tsp lime zest
• Pinch of sea salt

Instructions:

1. In a blender, combine the avocados, coconut milk, sweetener, lime juice, lime zest, and sea salt. Blend until smooth and creamy.
2. Taste and adjust sweetness or lime zest if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for the first few hours to break up any ice crystals.
5. Freeze for at least 2-3 hours until the ice cream is firm.

Avocado Lime Dairy-Free Ice Cream is the perfect balance of creamy and tangy flavors. The avocado adds an incredibly smooth texture while providing healthy fats, and the lime gives it a refreshing punch. This keto-friendly treat is satisfying without being overly sweet, making it ideal for those following a low-carb lifestyle. Its vibrant green color also makes it a visually appealing dessert that’s sure to impress your guests!

Coconut Almond Butter Swirl Ice Cream

This dairy-free ice cream is a harmonious blend of creamy coconut milk, rich almond butter, and a touch of sweetness, all swirled together for a perfect dessert. The coconut milk base gives it a luscious texture, while the almond butter adds a nutty, rich flavor that perfectly complements the mild sweetness of erythritol. It’s a simple yet indulgent treat for those looking for a low-carb, keto-friendly option.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp vanilla extract
• 1/4 cup almond butter (smooth, unsweetened)
• Pinch of sea salt

Instructions:

1. In a saucepan, heat the coconut milk and sweetener over medium heat, stirring until the sweetener dissolves completely.
2. Remove from heat and stir in the vanilla extract and sea salt.
3. Allow the mixture to cool, then pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream has reached a soft-serve consistency, gently swirl in the almond butter to create ribbons of flavor throughout the ice cream.
5. Transfer to a container and freeze for 2-3 hours until firm.

Coconut Almond Butter Swirl Ice Cream is a rich and flavorful low-carb dessert that satisfies cravings for both sweetness and nuttiness. The combination of creamy coconut milk and almond butter creates a luxurious texture that is both indulgent and satisfying. This ice cream is perfect for anyone following a keto or dairy-free diet who’s looking for a delicious frozen treat without the guilt.

Blueberry Coconut Milk Ice Cream

This blueberry coconut milk ice cream is a fruity and refreshing dairy-free dessert, perfect for anyone craving a naturally sweet treat. The coconut milk base provides creaminess without dairy, while the fresh blueberries give it a beautiful color and fresh, tangy flavor. Sweetened with a keto-approved sweetener, this ice cream is both healthy and delicious.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup fresh or frozen blueberries
• 1/4 cup powdered erythritol or other low-carb sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, blueberries, and sweetener. Simmer over low heat for 5-10 minutes, until the blueberries release their juices.
2. Remove from heat and let the mixture cool for 10 minutes.
3. Blend the mixture until smooth, then stir in the vanilla extract and sea salt.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 2-3 hours until firm.

Blueberry Coconut Milk Ice Cream is a wonderfully fresh and creamy dessert that combines the subtle sweetness of coconut with the tartness of blueberries. The creamy texture from the coconut milk makes this treat incredibly smooth, while the blueberries add a burst of flavor. This keto-friendly ice cream is not only refreshing but also a great way to satisfy your sweet tooth in a healthy way!

Lemon Poppy Seed Dairy-Free Ice Cream

This lemon poppy seed ice cream is a refreshing and tangy treat that combines the bright flavor of lemon with a slight crunch from poppy seeds. The coconut milk base ensures the ice cream is creamy and smooth, while the lemon zest and juice provide an aromatic zing. This low-carb and dairy-free dessert is perfect for citrus lovers and anyone looking for a unique flavor combination.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup powdered erythritol or other low-carb sweetener
• Zest and juice of 2 lemons
• 1 tbsp poppy seeds
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and sweetener, and heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the lemon zest, lemon juice, vanilla extract, poppy seeds, and sea salt.
3. Let the mixture cool to room temperature, then pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream is ready, transfer it to a container and freeze for 2-3 hours until firm.

Lemon Poppy Seed Dairy-Free Ice Cream is a tangy and refreshing dessert with a surprising twist. The combination of bright lemon flavor and poppy seed crunch makes this ice cream unique and delightful. It’s a light and satisfying treat, perfect for a keto-friendly diet or anyone looking for a fresh, citrusy dessert option.

Peanut Butter Coconut Milk Ice Cream

Peanut butter lovers will rejoice with this dairy-free ice cream, which combines the creaminess of coconut milk with the rich, nutty flavor of peanut butter. The coconut base ensures that the ice cream is smooth and indulgent, while the peanut butter adds a delicious savory note that complements the sweetness from the low-carb sweetener. This simple yet decadent treat is both satisfying and keto-friendly.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup peanut butter (unsweetened and smooth)
• 1/4 cup powdered erythritol or other low-carb sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, heat the coconut milk and peanut butter over medium heat, stirring until the peanut butter is fully incorporated.
2. Stir in the sweetener, vanilla extract, and sea salt until smooth.
3. Remove from heat and let the mixture cool to room temperature.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 2-3 hours until firm.

Peanut Butter Coconut Milk Ice Cream is an irresistible dessert with a perfect balance of creamy texture and nutty flavor. The richness of peanut butter combined with the smooth coconut milk makes for an indulgent, satisfying treat. It’s an excellent option for those following a low-carb or keto diet, and it can easily become a favorite frozen treat in your household.

Vanilla Almond Milk Ice Cream

This cinnamon vanilla almond milk ice cream is a warm and cozy dessert that perfectly blends the comforting flavors of cinnamon and vanilla. The almond milk base provides a light, creamy texture, while the cinnamon adds depth and a hint of spice. Sweetened with a keto-friendly sweetener, this ice cream offers a low-carb, dairy-free way to indulge your sweet tooth.

Ingredients:

• 2 cups unsweetened almond milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the almond milk, sweetener, cinnamon, and sea salt over medium heat. Stir until the sweetener dissolves and the cinnamon is well incorporated.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream has reached a soft-serve consistency, transfer it to a container and freeze for 2-3 hours until firm.

Cinnamon Vanilla Almond Milk Ice Cream is a cozy, comforting treat that’s perfect for cooler evenings or any time you need a warm-spiced dessert. The almond milk base creates a creamy texture, while the cinnamon and vanilla provide the perfect flavor balance. It’s a low-carb, dairy-free treat that’s sure to become a favorite for cinnamon lovers!

Matcha Coconut Milk Ice Cream

This vibrant green matcha coconut milk ice cream combines the earthy, slightly bitter flavor of matcha with the smooth creaminess of coconut milk. The result is a rich, yet refreshing dairy-free treat with a subtle sweetness, thanks to the keto-approved sweetener. Ideal for matcha lovers or anyone seeking a unique flavor combination, this low-carb ice cream is both satisfying and energizing.

Ingredients:

• 2 cans full-fat coconut milk
• 2 tbsp matcha green tea powder (ceremonial grade)
• 1/4 cup powdered erythritol or other low-carb sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and sweetener over medium heat, stirring until the sweetener dissolves completely.
2. Whisk in the matcha powder until fully dissolved and the mixture is smooth.
3. Remove from heat, stir in the vanilla extract and sea salt, and let it cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 2-3 hours until firm.

Matcha Coconut Milk Ice Cream offers a delightful combination of earthy matcha and creamy coconut that’s perfect for anyone looking for a unique dairy-free, keto-friendly treat. The slight bitterness of matcha contrasts beautifully with the rich coconut milk, making this a refreshing and sophisticated dessert option. It’s a great way to enjoy the health benefits of matcha in a delicious, low-carb frozen form.

aspberry Coconut Milk Sorbet

This dairy-free raspberry sorbet is a tangy and refreshing dessert that blends the natural sweetness of raspberries with the smooth texture of coconut milk. It’s a simple, low-carb treat that’s ideal for those craving a fruity, slightly tart frozen dessert. Perfect for warm weather, this sorbet is light, refreshing, and keto-approved.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 cup full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp lemon juice
• Pinch of sea salt

Instructions:

1. In a blender, combine the raspberries, coconut milk, sweetener, lemon juice, and sea salt.
2. Blend until smooth, then pour the mixture into a shallow dish or ice cream maker.
3. If using an ice cream maker, churn according to the manufacturer’s instructions.
4. If not using an ice cream maker, freeze the mixture in the shallow dish. Stir every 30 minutes for the first 2 hours to prevent large ice crystals.
5. Once the sorbet is firm and scoopable, serve and enjoy.

Raspberry Coconut Milk Sorbet is the perfect light and refreshing dessert for anyone looking to indulge in a dairy-free, low-carb treat. The natural tang of raspberries paired with the creaminess of coconut milk creates a vibrant and flavorful frozen dessert. It’s an ideal option for cooling off on a hot day, or as a light finish to a meal.

Chocolate Mint Coconut Milk Ice Cream

This chocolate mint coconut milk ice cream brings together the refreshing flavor of mint with rich, creamy chocolate for a decadent treat that’s both dairy-free and low-carb. The coconut milk creates a smooth base, while the mint adds a cooling sensation, and the chocolate chips give it a satisfying crunch. This is a perfect dessert for mint chocolate lovers on a keto diet.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp vanilla extract
• 1/4 cup peppermint extract
• 1/2 cup sugar-free chocolate chips
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and sweetener over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract, peppermint extract, and sea salt.
3. Allow the mixture to cool, then pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, fold in the chocolate chips.
5. Transfer to a container and freeze for 2-3 hours until firm.

Chocolate Mint Coconut Milk Ice Cream is a luxurious yet keto-friendly dessert that delivers the perfect balance of rich chocolate and refreshing mint. The creamy coconut milk base complements the minty flavor, making this ice cream a delightful treat for anyone following a low-carb or dairy-free lifestyle. It’s a great alternative to traditional mint chocolate chip ice cream, offering a healthier version that’s just as satisfying.

Chai Spice Almond Milk Ice Cream

Chai Spice Almond Milk Ice Cream is a warm and aromatic dessert inspired by the popular chai tea. It combines the comforting spices of cinnamon, cardamom, ginger, and cloves with the creamy almond milk base for a smooth, cozy treat. Sweetened with a keto-friendly sweetener, this ice cream is a low-carb option for those who love spiced desserts with a rich, indulgent twist.

Ingredients:

• 2 cups unsweetened almond milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the almond milk and sweetener over medium heat, stirring until the sweetener dissolves.
2. Add the cinnamon, ginger, cardamom, cloves, vanilla extract, and sea salt, and whisk until fully incorporated.
3. Remove from heat and let the mixture cool.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 2-3 hours until firm.

Chai Spice Almond Milk Ice Cream is the perfect warm-spiced frozen treat for anyone who enjoys the comforting flavors of chai tea. The combination of spices and almond milk results in a smooth, aromatic dessert that’s both indulgent and healthy. This low-carb, dairy-free ice cream is a great way to enjoy the familiar flavors of chai in a delicious frozen form, without the guilt.

Mocha Almond Coconut Milk Ice Cream

For coffee lovers, Mocha Almond Coconut Milk Ice Cream offers a perfect balance of rich coffee, chocolate, and crunchy almonds, all wrapped in a creamy coconut milk base. This dairy-free, low-carb treat delivers all the flavors you crave in a healthier version. Sweetened with a keto-friendly sweetener, it’s an energizing dessert that’s ideal for an after-dinner treat or a midday pick-me-up.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 2 tbsp instant coffee granules
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, instant coffee, cocoa powder, and sea salt over medium heat. Stir until the coffee granules dissolve completely and the mixture is smooth.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, fold in the chopped almonds.
5. Transfer to a container and freeze for 2-3 hours until firm.

Mocha Almond Coconut Milk Ice Cream is the perfect dessert for coffee and chocolate enthusiasts. The deep, bold flavor of coffee is beautifully complemented by the smooth cocoa and the crunch of almonds, all enveloped in the creamy coconut milk. This low-carb, dairy-free ice cream is a great way to enjoy a sophisticated dessert without compromising on flavor or your keto lifestyle.

Peach Coconut Milk Sorbet

Peach Coconut Milk Sorbet is a sweet and fruity dessert that combines ripe peaches with the smooth, tropical flavor of coconut milk. It’s a refreshing, dairy-free sorbet that’s naturally sweetened and low in carbs. This simple dessert captures the flavor of fresh peaches while keeping things light and refreshing, making it the perfect treat for hot summer days or as a palate cleanser.

Ingredients:

• 3 ripe peaches, peeled and chopped
• 1 cup full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp lemon juice
• Pinch of sea salt

Instructions:

1. In a blender, combine the chopped peaches, coconut milk, sweetener, lemon juice, and sea salt. Blend until smooth.
2. Pour the mixture into a shallow dish or ice cream maker.
3. If using an ice cream maker, churn according to the manufacturer’s instructions.
4. If not using an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for the first few hours to break up ice crystals.
5. Once the sorbet is firm and scoopable, serve and enjoy.

Peach Coconut Milk Sorbet is a light and refreshing frozen dessert that’s perfect for anyone looking for a fruity, dairy-free treat. The combination of fresh peaches and creamy coconut milk creates a smooth, sweet sorbet that’s naturally low in carbs. This refreshing dessert is a perfect way to cool off during the warmer months or add a fruity touch to any meal.

Chocolate Avocado Coconut Milk Ice Cream

Chocolate Avocado Coconut Milk Ice Cream is a decadent yet healthy treat that combines the creamy richness of avocado with the bold flavor of chocolate. The coconut milk base enhances the smooth texture, while the avocado adds a natural creaminess, making this ice cream indulgent and nourishing. Sweetened with a low-carb sweetener, it’s a perfect low-carb, dairy-free option for chocolate lovers.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 2 cans full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the avocados, coconut milk, cocoa powder, sweetener, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Taste and adjust sweetness as needed.
3. Pour the mixture into 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 a container and freeze for 2-3 hours until firm.

Chocolate Avocado Coconut Milk Ice Cream is a creamy, rich dessert that’s both satisfying and healthy. The avocado gives it an extra smooth texture, while the coconut milk adds a tropical flavor. It’s a perfect low-carb, dairy-free dessert that’s indulgent and nourishing, ideal for anyone craving a chocolatey frozen treat without compromising on their diet.

Cinnamon Roll Almond Milk Ice Cream

Cinnamon Roll Almond Milk Ice Cream brings the warm, spicy flavor of cinnamon rolls into a creamy, frozen dessert. The almond milk base creates a light and smooth texture, while the cinnamon and vanilla provide the signature flavor of a cinnamon roll. This keto-friendly ice cream is sweetened with erythritol and free from dairy, making it a perfect treat for anyone looking for a low-carb, guilt-free indulgence.

Ingredients:

• 2 cups unsweetened almond milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup crushed almonds (optional)

Instructions:

1. In a saucepan, combine the almond milk, sweetener, cinnamon, and sea salt. Heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, fold in the crushed almonds if using.
5. Transfer to a container and freeze for 2-3 hours until firm.

Cinnamon Roll Almond Milk Ice Cream is a cozy and flavorful dessert that captures the essence of cinnamon rolls in a creamy, frozen form. The warm cinnamon flavor paired with the slight crunch from the almonds makes this ice cream comforting and satisfying. This low-carb, dairy-free treat is a perfect alternative to traditional cinnamon rolls and a great choice for a healthy dessert option.

Pineapple Coconut Milk Sorbet

Pineapple Coconut Milk Sorbet is a tropical, refreshing dessert that pairs the sweet, tangy flavor of pineapple with the creamy richness of coconut milk. It’s a light, dairy-free sorbet that’s perfect for cooling off during warm weather or as a refreshing palate cleanser. This low-carb dessert is naturally sweetened and full of vibrant tropical flavors.

Ingredients:

• 2 cups fresh pineapple, chopped
• 1 cup full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp lime juice
• Pinch of sea salt

Instructions:

1. In a blender, combine the pineapple, coconut milk, sweetener, lime juice, and sea salt. Blend until smooth.
2. Pour the mixture into a shallow dish or ice cream maker.
3. If using an ice cream maker, churn according to the manufacturer’s instructions.
4. If not using an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for the first few hours to break up ice crystals.
5. Once the sorbet is firm and scoopable, serve and enjoy.

Pineapple Coconut Milk Sorbet is a bright and refreshing dessert that transports you to a tropical paradise. The tangy pineapple and creamy coconut milk make a wonderful combination, and the lime juice adds a zesty kick. This low-carb, dairy-free sorbet is perfect for a light and healthy treat that’s packed with tropical flavor.

mocha Coconut Milk Ice Cream

Mocha Coconut Milk Ice Cream is a delightful combination of coffee and chocolate flavors, creating a rich, indulgent dessert that’s also dairy-free and keto-friendly. The coconut milk provides a creamy base, while the instant coffee granules and cocoa powder bring a satisfying coffee-chocolate taste. This low-carb ice cream is perfect for coffee lovers who enjoy a frozen treat with a caffeine kick.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup powdered erythritol or low-carb sweetener
• 2 tbsp instant coffee granules
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, coffee granules, cocoa powder, and sea salt over medium heat. Stir until the coffee and cocoa are fully dissolved and the mixture is smooth.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. eam reaches a soft-serve consistency, transfer to a container and freeze for 2-3 hours until firm.

Mocha Coconut Milk Ice Cream is a rich and bold dessert that combines the flavors of coffee and chocolate into a creamy, dairy-free treat. The coconut milk base ensures a smooth texture, while the coffee and cocoa deliver deep, satisfying flavors. It’s the perfect dessert for coffee aficionados looking to indulge in a low-carb, keto-friendly ice cream.

Pumpkin Spice Almond Milk Ice Cream

Pumpkin Spice Almond Milk Ice Cream is a seasonal favorite that combines the rich flavor of pumpkin with the warm spices of cinnamon, nutmeg, and cloves. This dairy-free, low-carb treat is perfect for fall or any time you crave a spiced, creamy dessert. Sweetened with a keto-friendly sweetener, it offers all the flavors of pumpkin pie in a frozen, guilt-free form.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup pumpkin puree
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the almond milk, pumpkin puree, sweetener, cinnamon, nutmeg, cloves, and sea salt over medium heat. Stir until the mixture is smooth and well combined.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer to a container and freeze for 2-3 hours until firm.

Pumpkin Spice Almond Milk Ice Cream is a comforting dessert that brings the flavors of fall into a creamy, frozen form. The combination of pumpkin and warm spices makes this ice cream a perfect treat for pumpkin pie lovers. This low-carb, dairy-free dessert is a seasonal favorite and can be enjoyed year-round for anyone looking for a healthy, spiced dessert option.

Apple Cinnamon Coconut Milk Ice Cream

Apple Cinnamon Coconut Milk Ice Cream combines the sweetness of apples with the warm spices of cinnamon, all nestled in a creamy coconut milk base. This dairy-free ice cream is naturally sweetened and low in carbs, making it an excellent treat for those following a keto diet. With a touch of cinnamon, it captures the essence of an apple pie in frozen form.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup unsweetened applesauce
• 1/4 cup powdered erythritol or low-carb sweetener
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, applesauce, sweetener, cinnamon, nutmeg, and sea salt. Heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and let the mixture cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer to a container and freeze for 2-3 hours until firm.

Apple Cinnamon Coconut Milk Ice Cream is a deliciously spiced dessert that brings the flavors of apple pie to life in a frozen, dairy-free form. The coconut milk base provides a creamy texture, while the apple and cinnamon create a warm, comforting flavor. This low-carb, keto-friendly treat is perfect for anyone who loves apple desserts and is looking for a healthy, frozen alternative.

Note: More recipes are coming soon