25+ Easy Dairy-Free Keto Ice Cream Recipes to Satisfy Your Sweet Tooth

If you’re living a dairy-free or keto lifestyle, finding the perfect sweet treat that satisfies your cravings without derailing your health goals can be a challenge.

But fear not!

We’ve got you covered with over 25 mouthwatering dairy-free keto ice cream recipes that are just as creamy and decadent as the real deal, but without the carbs or dairy.

Whether you’re craving a classic vanilla, a rich chocolate, or something more exotic like matcha or coconut, these recipes will keep you cool all summer long — and year-round.

Best of all, they’re easy to make, packed with healthy fats, and free from added sugars.

So grab your ice cream scoop, and let’s dive into these delicious, guilt-free desserts that are sure to become your new favorite!

25+ Easy Dairy-Free Keto Ice Cream Recipes to Satisfy Your Sweet Tooth

Gone are the days of compromising on your favorite frozen treats.

With these 25+ dairy-free keto ice cream recipes, you can enjoy the indulgence of creamy, smooth ice cream without the dairy or the carbs. From fruity flavors to rich, chocolatey delights, each recipe is a perfect way to stay on track with your health goals while still satisfying your sweet tooth.

So next time you’re craving something sweet, skip the store-bought varieties and make your own delicious keto-friendly, dairy-free ice cream at home.

Treat yourself to a scoop (or two!) — your taste buds will thank you!

Dairy-Free Keto Coconut Milk Ice Cream

This creamy and indulgent dairy-free keto coconut milk ice cream is the perfect treat for anyone on a low-carb, sugar-free diet. Made with full-fat coconut milk, it’s rich, velvety, and loaded with natural coconut flavor. Whether you’re following keto or just looking for a dairy-free dessert, this ice cream is a must-try.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup erythritol or other keto-friendly sweetener
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup unsweetened shredded coconut (optional for texture)

Instructions:

1. In a medium saucepan, combine coconut milk and erythritol. Heat over medium, stirring frequently, until the sweetener is dissolved (about 2-3 minutes).
2. Remove from heat and stir in vanilla extract and sea salt. Let the mixture cool down to room temperature.
3. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn for 20-25 minutes.
4. If you want added texture, stir in shredded coconut during the last 5 minutes of churning.
5. Transfer the ice cream to a container and freeze for 2-3 hours or until firm.
6. Scoop, serve, and enjoy!

This coconut milk-based keto ice cream is rich and creamy, perfect for satisfying a sweet tooth without the carbs. The natural sweetness of coconut combined with the smooth texture makes this a refreshing treat, ideal for hot days or when you’re craving something indulgent on a keto diet. Plus, it’s fully dairy-free, so it’s suitable for lactose-intolerant individuals or those avoiding dairy for other reasons.

Dairy-Free Keto Chocolate Avocado Ice Cream

For a decadent yet healthy dessert, this dairy-free keto chocolate avocado ice cream is your go-to choice. Rich in healthy fats from avocados, it’s creamy, chocolatey, and completely sugar-free. This recipe uses cocoa powder and avocado to create an ultra-smooth texture while keeping carbs low.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or other keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 cup almond milk (or any non-dairy milk)
• 1/4 cup coconut oil (melted)

Instructions:

1. In a blender or food processor, blend the avocados until smooth.
2. Add cocoa powder, erythritol, vanilla extract, and sea salt to the blender. Blend again until everything is well combined.
3. Slowly pour in almond milk and melted coconut oil while blending, until the mixture is smooth and creamy.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.
5. Once done, transfer the ice cream to a container and freeze for 2-3 hours to firm up.
6. Scoop and serve immediately or keep frozen for later enjoyment.

This chocolate avocado ice cream offers the perfect combination of richness and creaminess. The avocado not only provides healthy fats but also contributes to the silky texture, making this treat both nutritious and delicious. It’s the ideal option for anyone following a keto or dairy-free lifestyle, providing all the indulgence of chocolate ice cream without the sugar and dairy.

Dairy-Free Keto Lemon Blueberry Ice Cream

This dairy-free keto lemon blueberry ice cream is a refreshing and fruity treat that combines the tartness of lemon with the sweetness of blueberries, all while keeping carbs to a minimum. Perfect for a summer dessert or when you need a light and tangy frozen treat, this recipe is full of flavor and is sure to become a favorite.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup erythritol or other keto-friendly sweetener
• 1 can full-fat coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, cook the blueberries over medium heat until they start to break down and release their juices (about 5-7 minutes).
2. Mash the blueberries with a spoon or potato masher to create a chunky puree. Strain the mixture through a fine-mesh sieve to remove any seeds, leaving only the juice and pulp.
3. In a medium bowl, whisk together the blueberry puree, lemon zest, lemon juice, erythritol, coconut milk, vanilla extract, and sea salt.
4. Pour the mixture into an ice cream maker and churn for 20-25 minutes or until it reaches a soft-serve consistency.
5. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
6. Serve and enjoy!

This lemon blueberry ice cream is a perfect balance of tart and sweet, with the refreshing citrus flavor and the natural sweetness of blueberries. It’s a fantastic choice for anyone seeking a light, fruity ice cream that still fits within a keto or dairy-free diet. With a smooth and creamy texture, it’s a great alternative to traditional ice creams without the added sugars or dairy.

Dairy-Free Keto Strawberry Almond Milk Ice Cream

This dairy-free keto strawberry almond milk ice cream is a delicious and creamy treat that combines the freshness of strawberries with the lightness of almond milk. Sweetened with a low-carb sweetener, it’s the perfect dessert for anyone looking for a fruity, dairy-free, and low-carb alternative to traditional ice cream.

Ingredients:

• 2 cups fresh or frozen strawberries
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon lemon juice
• 1/2 teaspoon xanthan gum (optional, for added creaminess)

Instructions:

1. In a blender, combine strawberries, almond milk, erythritol, vanilla extract, sea salt, and lemon juice. Blend until smooth.
2. If you want extra creaminess, add xanthan gum and blend again until it thickens.
3. Pour the mixture into an ice cream maker and churn for 20-25 minutes, or until the mixture reaches a soft-serve consistency.
4. Transfer the ice cream to a container and freeze for at least 3 hours to harden.
5. Scoop, serve, and enjoy!

This strawberry almond milk ice cream is light, refreshing, and bursting with natural strawberry flavor. The addition of lemon juice brightens the sweetness, while almond milk keeps it light and dairy-free. It’s the perfect keto-friendly dessert for a hot summer day or whenever you’re craving something sweet but low in carbs.

Dairy-Free Keto Mint Chocolate Chip Ice Cream

A dairy-free version of the classic mint chocolate chip ice cream, this keto-friendly treat combines the refreshing coolness of mint with the indulgent crunch of sugar-free chocolate chips. The minty flavor and creamy texture make this ice cream a perfect keto dessert that’s both refreshing and satisfying.

Ingredients:

• 1 can full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon peppermint extract
• 1/4 teaspoon sea salt
• 1/4 cup sugar-free chocolate chips
• 1/2 teaspoon spirulina powder (for color, optional)

Instructions:

1. In a medium saucepan, heat the coconut milk, almond milk, and erythritol over medium heat until the sweetener is dissolved.
2. Remove from heat and stir in the peppermint extract, sea salt, and spirulina powder (if using). Let the mixture cool to room temperature.
3. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
4. Add the chocolate chips during the last 5 minutes of churning to distribute them evenly.
5. Once churning is complete, transfer the ice cream to a container and freeze for 2-3 hours.
6. Scoop and serve immediately or store in the freezer for later enjoyment.

This mint chocolate chip ice cream is rich and creamy with a refreshing mint flavor and satisfying chocolate bits. The addition of peppermint extract gives it that classic minty taste, while the sugar-free chocolate chips provide the perfect crunch. This dairy-free, keto-friendly dessert is an indulgence that won’t break your carb count, making it an excellent treat for keto dieters.

Dairy-Free Keto Peanut Butter Cup Ice Cream

A chocolate and peanut butter lover’s dream, this dairy-free keto peanut butter cup ice cream is rich, creamy, and packed with flavor. Made with peanut butter, cocoa powder, and coconut milk, this ice cream gives you the best of both worlds: a rich chocolate base and a creamy peanut butter swirl.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup natural peanut butter (sugar-free)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup sugar-free chocolate chips (optional for extra texture)

Instructions:

1. In a medium saucepan, heat the coconut milk and erythritol over medium heat, stirring until the sweetener is dissolved.
2. Stir in peanut butter, cocoa powder, vanilla extract, and sea salt, then heat until everything is fully combined and smooth.
3. Remove from heat and let the mixture cool to room temperature.
4. Pour the cooled mixture into an ice cream maker and churn for 20-25 minutes.
5. If desired, add chocolate chips during the last few minutes of churning for a crunchy texture.
6. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.This peanut butter cup ice cream is a perfect balance of chocolate and peanut butter, with the creamy coconut milk providing the smooth, dairy-free base. It’s a delightful treat for anyone on a keto diet who craves indulgent flavors without the added carbs. The combination of rich cocoa and peanut butter will satisfy any dessert craving while keeping things low-carb and sugar-free.

Dairy-Free Keto Coffee Ice Cream

This dairy-free keto coffee ice cream is a dream come true for coffee lovers on a low-carb diet. Made with rich coffee flavor, coconut milk, and a keto-friendly sweetener, it offers a creamy, smooth texture without the carbs. It’s perfect for those who want a bold and indulgent ice cream that’s still keto-approved.

Ingredients:

• 2 cups brewed coffee (cooled)
• 1 can full-fat coconut milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened cocoa powder (optional, for a mocha flavor)

Instructions:

1. Brew a strong cup of coffee and allow it to cool.
2. In a medium saucepan, combine coconut milk, erythritol, and brewed coffee. Heat over medium until the sweetener dissolves.
3. Stir in vanilla extract and sea salt. For a mocha version, add cocoa powder and mix until smooth.
4. Let the mixture cool to room temperature.
5. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a container and freeze for 3-4 hours to firm up.
7. Scoop, serve, and enjoy!

This keto coffee ice cream is rich in flavor and perfect for coffee enthusiasts looking for a low-carb dessert. The deep, bold taste of coffee pairs wonderfully with the creamy coconut milk base, providing a smooth and velvety texture. For an extra indulgence, you can add a bit of cocoa powder for a mocha twist, making this dessert the ultimate low-carb pick-me-up.

Dairy-Free Keto Chocolate Hazelnut Ice Cream

For fans of chocolate-hazelnut combinations, this dairy-free keto chocolate hazelnut ice cream is an absolute treat. Combining rich cocoa with the nutty flavor of hazelnuts, this ice cream is creamy and satisfying, making it a perfect keto-friendly indulgence.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup chopped roasted hazelnuts
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened almond milk

Instructions:

1. In a saucepan, combine coconut milk, cocoa powder, and erythritol. Heat over medium, stirring until smooth.
2. Add vanilla extract and sea salt, then remove from heat and let cool to room temperature.
3. Once cooled, add almond milk and stir well.
4. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
5. In the last few minutes of churning, add the chopped hazelnuts for a bit of crunch.
6. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
7. Scoop and serve!

This chocolate hazelnut ice cream is an indulgent yet healthy choice for keto dieters. The cocoa provides a rich, chocolatey base, while the roasted hazelnuts add a lovely crunch and depth of flavor. It’s a creamy, satisfying treat that’s perfect for anyone who wants a low-carb ice cream without sacrificing flavor or texture.

Dairy-Free Keto Pumpkin Spice Ice Cream

A fall-inspired dairy-free keto pumpkin spice ice cream, this recipe combines the comforting flavors of pumpkin, cinnamon, and nutmeg with a creamy coconut milk base. It’s the perfect keto dessert to enjoy during the cooler months, offering a rich and indulgent flavor that stays low-carb and dairy-free.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup pumpkin puree (unsweetened)
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, pumpkin puree, erythritol, cinnamon, nutmeg, ginger, vanilla extract, and sea salt. Heat over medium, stirring frequently until smooth and the sweetener dissolves.
2. Allow the mixture to cool to room temperature.
3. Pour into an ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
4. Transfer the ice cream to a container and freeze for 2-3 hours or until firm.
5. Scoop and serve!

This pumpkin spice ice cream is a cozy, fall-inspired treat that brings the flavors of pumpkin pie into a creamy, dairy-free, keto-friendly dessert. With warm spices like cinnamon and nutmeg, it’s perfect for anyone who wants a taste of autumn while sticking to a low-carb, dairy-free diet. It’s rich and flavorful with just the right balance of sweetness and spice.

Dairy-Free Keto Raspberry Coconut Ice Cream

This dairy-free keto raspberry coconut ice cream blends the tartness of raspberries with the creamy richness of coconut milk. It’s naturally sweetened with a keto-friendly sweetener, making it a perfect low-carb dessert for those on a keto or dairy-free diet. The bright raspberry flavor pairs beautifully with the tropical coconut, creating a refreshing treat.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 can full-fat coconut milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened shredded coconut (optional for texture)

Instructions:

1. In a saucepan, heat the coconut milk and erythritol over medium heat, stirring until the sweetener dissolves.
2. In a blender, puree the raspberries until smooth.
3. Add the raspberry puree, vanilla extract, and sea salt to the coconut milk mixture, and stir to combine.
4. Let the mixture cool to room temperature.
5. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
6. If desired, stir in shredded coconut during the last 5 minutes of churning for extra texture.
7. Transfer to a container and freeze for 2-3 hours to firm up.
8. Scoop and enjoy!

This raspberry coconut ice cream is a delightful and refreshing treat that’s perfect for summer or whenever you need a light, fruity dessert. The tangy raspberries combined with the rich coconut milk create a smooth and creamy texture, while the optional shredded coconut adds a nice crunch. It’s a delicious and keto-friendly way to indulge in a sweet, dairy-free ice cream without the carbs.

Dairy-Free Keto Cinnamon Pecan Ice Cream

A rich and flavorful dairy-free keto cinnamon pecan ice cream, this recipe is perfect for those who enjoy a nutty, spiced dessert. With roasted pecans, cinnamon, and a smooth coconut milk base, this ice cream offers a luxurious treat that’s keto-approved, low-carb, and completely dairy-free.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup chopped roasted pecans
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 teaspoon xanthan gum (optional for added creaminess)

Instructions:

1. In a medium saucepan, combine the coconut milk, erythritol, cinnamon, vanilla extract, and sea salt. Heat over medium, stirring until the sweetener dissolves.
2. If using, add xanthan gum and blend to thicken. Let the mixture cool to room temperature.
3. Pour into an ice cream maker and churn for 20-25 minutes until smooth and creamy.
4. Add the chopped roasted pecans during the last 5 minutes of churning to incorporate them evenly.
5. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
6. Scoop and enjoy!

This cinnamon pecan ice cream is rich and flavorful, with the warm spice of cinnamon complementing the crunchy pecans. The smooth coconut milk base gives it a creamy texture that’s satisfying and indulgent. This keto-friendly, dairy-free ice cream is perfect for anyone who loves nuts and spices in their desserts, offering a guilt-free way to enjoy a classic flavor combination.

Dairy-Free Keto Cherry Almond Ice Cream

A sweet and tart cherry almond ice cream, this dairy-free keto dessert combines the richness of coconut milk with the bright flavor of cherries and the nuttiness of almonds. It’s low-carb, dairy-free, and offers a delightful balance of sweet and savory flavors that make it the perfect keto treat.

Ingredients:

• 2 cups fresh or frozen cherries, pitted
• 1 can full-fat coconut milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup chopped almonds (optional for texture)
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, heat the coconut milk and erythritol over medium heat, stirring until the sweetener dissolves.
2. In a blender, puree the cherries until smooth.
3. Add the cherry puree, vanilla extract, almond extract, and sea salt to the coconut milk mixture and stir to combine.
4. Let the mixture cool to room temperature.
5. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
6. If desired, add chopped almonds during the last few minutes of churning for added crunch.
7. Transfer to a container and freeze for 2-3 hours to firm up.
8. Scoop and serve!

This cherry almond ice cream combines the bright, tart flavor of cherries with the creamy coconut milk base and the nutty crunch of almonds. It’s a light, refreshing, and satisfying treat for anyone on a keto diet who loves fruit-flavored desserts. It’s dairy-free, low-carb, and bursting with flavor, making it the perfect choice for a healthy indulgence.

Dairy-Free Keto Chocolate Coconut Almond Ice Cream

This rich and creamy dairy-free keto chocolate coconut almond ice cream brings together the indulgent flavors of chocolate, coconut, and almonds. With a coconut milk base, this ice cream is smooth, creamy, and perfect for those on a keto diet who crave a decadent dessert that is also dairy-free.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup chopped almonds
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup unsweetened shredded coconut (optional for texture)

Instructions:

1. In a medium saucepan, combine the coconut milk, cocoa powder, and erythritol. Heat over medium heat, stirring until smooth.
2. Add vanilla extract and sea salt, then remove from heat and let cool to room temperature.
3. Pour into an ice cream maker and churn for 20-25 minutes.
4. Add the chopped almonds and shredded coconut during the last 5 minutes of churning for texture and flavor.
5. Transfer to a container and freeze for 2-3 hours to firm up.
6. Scoop and serve!

This chocolate coconut almond ice cream is a rich and indulgent treat that combines the richness of cocoa with the crunch of almonds and the tropical flavor of coconut. The coconut milk base provides a smooth, dairy-free texture, while the almonds and coconut add texture and flavor. It’s the perfect low-carb, dairy-free dessert for those on the keto diet who love chocolate and nuts.

dairy-Free Keto Blueberry Coconut Milk Ice Cream

This dairy-free keto blueberry coconut milk ice cream is a smooth and creamy treat that combines the sweet and tangy flavor of blueberries with the richness of coconut milk. It’s naturally sweetened with a keto-friendly sweetener, making it the perfect dessert for those looking to satisfy a sweet tooth without the carbs or dairy.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 can full-fat coconut milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon lemon juice (optional, for brightness)

Instructions:

1. In a saucepan, heat the coconut milk and erythritol over medium heat, stirring until the sweetener dissolves.
2. In a blender, puree the blueberries until smooth.
3. Add the blueberry puree, vanilla extract, and sea salt to the coconut milk mixture and stir to combine.
4. Let the mixture cool to room temperature.
5. Pour into an ice cream maker and churn for 20-25 minutes.
6. Transfer to a container and freeze for 2-3 hours to firm up.
7. Scoop and enjoy!

This blueberry coconut milk ice cream is a vibrant and refreshing dessert that’s bursting with fruity flavor. The coconut milk provides a creamy base, while the blueberries give it a sweet-tart profile. It’s the perfect keto-friendly,

Dairy-Free Keto Lemon Blueberry Cheesecake Ice Cream

This refreshing dairy-free keto lemon blueberry cheesecake ice cream is a perfect combination of tangy lemon, fresh blueberries, and a creamy coconut-based cheesecake flavor. The sweetness of the blueberries and the zesty lemon make for a delicious and indulgent treat, while the creamy texture keeps it rich without dairy.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup fresh or frozen blueberries
• 1/4 cup erythritol or preferred keto sweetener
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
• 1 tablespoon coconut flour (for creaminess)
• 1/4 teaspoon sea salt
• 1/4 cup chopped almonds or walnuts (optional for texture)

Instructions:

1. In a medium saucepan, combine the coconut milk and erythritol. Heat over medium heat, stirring frequently until the sweetener dissolves.
2. Stir in the lemon zest, lemon juice, and vanilla extract. Cook for an additional 1-2 minutes.
3. Stir in coconut flour and sea salt to thicken the mixture and make it creamier. Let the mixture cool to room temperature.
4. Blend the blueberries until smooth, then fold them into the cooled coconut milk mixture.
5. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
6. If desired, add chopped almonds or walnuts during the last few minutes of churning for crunch.
7. Transfer to a container and freeze for 2-3 hours to firm up.
8. Scoop and enjoy!

This lemon blueberry cheesecake ice cream is a tangy, creamy, and delightful treat. The refreshing lemon balances the sweetness of the blueberries, while the coconut flour gives it that rich, cheesecake-like texture. It’s the perfect keto dessert to enjoy during the summer or whenever you want a fruity, refreshing treat without the carbs.

Dairy-Free Keto Salted Caramel Pecan Ice Cream

This dairy-free keto salted caramel pecan ice cream combines a rich and buttery caramel flavor with the crunch of roasted pecans and a hint of salt. It’s a luxurious and satisfying dessert that’s both low-carb and dairy-free, making it perfect for anyone who craves a decadent, yet healthy treat.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup unsweetened almond butter
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup chopped roasted pecans
• 1/4 teaspoon xanthan gum (optional, for creaminess)

Instructions:

1. In a saucepan, heat the coconut milk and erythritol over medium heat, stirring frequently until the sweetener dissolves.
2. Stir in almond butter, vanilla extract, and sea salt. Continue to cook for 5-7 minutes, allowing the mixture to thicken.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn for 20-25 minutes.
5. Add the chopped roasted pecans during the last 5 minutes of churning.
6. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
7. Scoop and serve!

This salted caramel pecan ice cream is indulgent and rich, offering the perfect balance of sweet aramel flavor, roasted pecans, and a touch of salt. The creamy coconut milk base and almond butter give it a smooth texture, making it a perfect low-carb, dairy-free dessert. It’s a great treat for anyone who enjoys the classic combination of caramel and nuts without the added carbs or dairy.

Dairy-Free Keto Chocolate Mint Swirl Ice Cream

This dairy-free keto chocolate mint swirl ice cream offers a refreshing mint flavor paired with rich chocolate swirls. The smooth, creamy texture and combination of chocolate and mint make this a refreshing yet indulgent treat, all while staying low-carb and dairy-free.

Ingredients:

• 1 can full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon xanthan gum (optional for creaminess)

Instructions:

1. In a saucepan, heat the coconut milk, erythritol, and cocoa powder over medium heat, stirring until the sweetener dissolves and the cocoa powder is fully incorporated.
2. Stir in vanilla extract, peppermint extract, and sea salt, then remove from heat and let cool to room temperature.
3. Add almond milk and stir well.
4. Pour the mixture into an ice cream maker and churn for 20-25 minutes until smooth.
5. During the last 5 minutes of churning, swirl in a bit of extra cocoa powder or sugar-free chocolate syrup for a chocolate mint swirl effect.
6. Transfer to a container and freeze for 2-3 hours to firm up.
   This chocolate mint swirl ice cream is the perfect balance of refreshing mint and rich chocolate. The peppermint extract provides a cool, minty flavor that’s complemented by the deep chocolate, making it an irresistible treat. This keto-friendly, dairy-free dessert is perfect for anyone craving the classic mint-chocolate combo in a healthier, low-carb version.

Dairy-Free Keto Mocha Almond Ice Cream

This dairy-free keto mocha almond ice cream combines the bold flavors of coffee and chocolate with the satisfying crunch of toasted almonds. With a rich and creamy base made from coconut milk, this ice cream is perfect for those who want a coffee-flavored dessert without the dairy and carbs.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup brewed coffee (cooled)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup chopped toasted almonds (optional for texture)

Instructions:

1. Brew a strong cup of coffee and allow it to cool.
2. In a saucepan, heat the coconut milk, brewed coffee, erythritol, and cocoa powder over medium heat, stirring until the sweetener dissolves and the cocoa powder is fully incorporated.
3. Stir in vanilla extract and sea salt, then remove from heat and let cool to room temperature.
4. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
5. Add chopped toasted almonds during the last few minutes of churning.
6. Transfer to a container and freeze for 2-3 hours to firm up.
7. Scoop and enjoy!

This mocha almond ice cream is the perfect dessert for coffee lovers. The bold coffee and chocolate flavors combine beautifully, while the toasted almonds add a lovely crunch. The creamy coconut milk base makes it rich and satisfying without dairy, and the recipe stays low-carb and keto-friendly for a decadent yet healthy treat.

Dairy-Free Keto Tropical Coconut Lime Ice Cream

This tropical coconut lime ice cream is a refreshing, dairy-free, and keto-friendly dessert that transports you to the islands. With the creamy richness of coconut milk and the zesty kick of lime, it’s a light and vibrant treat that’s perfect for summer or whenever you crave something sweet and tropical.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup unsweetened shredded coconut
• 1/4 cup erythritol or preferred keto sweetener
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, erythritol, and shredded coconut. Heat over medium, stirring until the sweetener dissolves.
2. Stir in lime zest, lime juice, vanilla extract, and sea salt, and cook for 2-3 minutes to allow the flavors to meld.
3. Remove from heat and let the mixture cool to room temperature.
4. Pour the mixture into an ice cream maker and churn for 20-25 minutes until smooth and creamy.
5. Transfer to a container and freeze for 2-3 hours to firm up.
6. Scoop and enjoy!

This tropical coconut lime ice cream is a zesty and refreshing treat that combines the rich creaminess of coconut with the bright tang of lime. It’s perfect for summer or whenever you want a tropical escape in the form of a healthy, low-carb dessert. This dairy-free, keto-friendly ice cream is light yet indulgent, offering a delicious combination of flavors with every scoop.

dairy-Free Keto Caramelized Banana Ice Cream

This dairy-free keto caramelized banana ice cream is a sweet, creamy treat that captures the natural sweetness of bananas while keeping the carbs low. The caramelized bananas add a rich flavor, while the coconut milk gives it a smooth and creamy texture, making it a delightful dessert for anyone on a keto or dairy-free diet.

Ingredients:

• 2 ripe bananas (sliced)
• 1 can full-fat coconut milk
• 1/4 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon coconut oil (for caramelizing bananas)

Instructions:

1. Heat a skillet over medium heat and add the coconut oil. Add the sliced bananas and cook, stirring occasionally, until caramelized and golden brown (about 5-7 minutes).
2. In a saucepan, combine the coconut milk, erythritol, vanilla extract, and sea salt. Heat over medium heat, stirring frequently until the sweetener dissolves.
3. Once the caramelized bananas have cooled slightly, puree them in a blender or food processor until smooth.
4. Combine the banana puree with the coconut milk mixture and stir to combine.
5. Pour the mixture into an ice cream maker and churn for 20-25 minutes.
6. Transfer to a container and freeze for 2-3 hours to firm up.
7. Scoop and enjoy!

This caramelized banana ice cream is a rich, sweet treat that captures the natural sweetness of bananas without the added sugars. The caramelization process deepens the flavor, while the coconut milk provides a creamy base. It’s the perfect dairy-free, keto-friendly dessert for banana lovers looking for a healthy, low-carb way to indulge.

Note: More recipes are coming soon