50+ Irresistible Friday Keto Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

Craving something sweet and keto-friendly to kick off your weekend? Dive into the world of homemade ice cream with our 50+ Friday Keto Ice Cream Maker Recipes!

From classic vanilla to adventurous flavors like matcha or chai, this collection has something for every palate.

Using an ice cream maker ensures a creamy, dreamy texture that rivals any store-bought version, all while keeping carbs low and flavors high.

Whether you’re planning a movie night, a family gathering, or just want to treat yourself, these recipes will make your Fridays extra special.

Say goodbye to boring desserts and hello to guilt-free indulgence. Get ready to churn out the most delicious keto ice creams that will satisfy your cravings and keep you on track with your goals.

50+ Irresistible Friday Keto Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

With over 50 delectable recipes, there’s no limit to the keto ice cream creations you can whip up with your trusty ice cream maker.

Whether you prefer fruity sorbets, creamy classics, or bold and unique flavors, this collection ensures there’s always something new to try.

Plus, making your own ice cream allows you to control the ingredients, ensuring every bite is both delicious and perfectly keto.

Fridays are all about celebrating the end of the week and indulging in life’s simple pleasures.

With these recipes, you can turn your Friday nights into a tradition of homemade, low-carb, high-flavor treats that everyone will love.

Grab your ice cream maker, pick your favorite recipe, and let the churning begin—your perfect Friday dessert awaits!

Creamy Vanilla Bean Keto Ice Cream

This Creamy Vanilla Bean Keto Ice Cream is a rich and velvety treat that fits perfectly into your low-carb lifestyle. With its smooth texture and aromatic vanilla flavor, it’s a dessert that will make your Fridays extra special. Using simple, keto-friendly ingredients, this recipe ensures you get a delightful ice cream experience without the guilt. Whether you’re enjoying it solo or pairing it with your favorite keto dessert, this vanilla bean ice cream is sure to satisfy your cravings.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 1 vanilla bean (or 1 tbsp pure vanilla extract)
• 4 large egg yolks
• Pinch of salt

Instructions:

1. Prep the vanilla: Slice the vanilla bean lengthwise and scrape out the seeds. Combine the seeds and the pod with the heavy cream and almond milk in a saucepan.
2. Heat the mixture: Warm the mixture over medium heat until it begins to steam (but don’t let it boil). Remove the vanilla bean pod after heating.
3. Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the powdered sweetener until pale and creamy.
4. Temper the eggs: Slowly pour a small amount of the heated cream mixture into the egg yolks, whisking constantly. Gradually add the tempered yolks back into the saucepan.
5. Cook the custard: Heat the mixture on low, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Chill: Transfer the custard to a bowl, cover, and chill in the refrigerator for at least 3 hours.
7. Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. Freeze: For a firmer texture, transfer the churned ice cream to a container and freeze for 2-3 hours before serving.

This Creamy Vanilla Bean Keto Ice Cream is a luxurious dessert that proves indulgence and health can go hand in hand. The depth of the vanilla flavor and its creamy texture will make it a staple in your Friday treat rotation. Pair it with berries or enjoy it plain – it’s a winner either way!

Chocolate Peanut Butter Swirl Keto Ice Cream

Indulge in the heavenly combination of chocolate and peanut butter with this Chocolate Peanut Butter Swirl Keto Ice Cream. Perfect for a Friday night dessert, this ice cream is not only keto-friendly but also packed with flavor. The smooth chocolate base with ribbons of peanut butter creates a decadent treat that satisfies your sweet tooth while keeping you on track with your low-carb goals.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 tbsp unsweetened cocoa powder
• 3 large egg yolks
• 1 tsp vanilla extract
• ¼ cup natural, unsweetened peanut butter

Instructions:

1. Heat the base: In a saucepan, combine the heavy cream, almond milk, powdered sweetener, and cocoa powder. Heat over medium until the cocoa is fully dissolved and the mixture steams.
2. Whisk the egg yolks: In a separate bowl, whisk the egg yolks until smooth.
3. Temper the eggs: Gradually add a small amount of the warm cocoa mixture to the yolks, whisking continuously, then return the mixture to the saucepan.
4. Thicken the custard: Cook the mixture on low, stirring frequently, until it thickens. Remove from heat and stir in the vanilla extract.
5. Chill: Cool the custard completely in the refrigerator for 3-4 hours.
6. Churn: Add the chilled custard to your ice cream maker and churn until creamy.
7. Add the peanut butter swirl: During the last few minutes of churning, drizzle the peanut butter into the ice cream to create a swirl effect.
8. Freeze: Transfer the churned ice cream to a container and freeze for 2-3 hours for a firmer texture.

This Chocolate Peanut Butter Swirl Keto Ice Cream combines the best of both worlds – rich chocolate and creamy peanut butter. It’s the ultimate comfort food for your Friday nights, delivering indulgence without breaking your carb limits.

Mint Chip Keto Ice Cream

Refreshingly cool and delightfully creamy, Mint Chip Keto Ice Cream is the perfect Friday treat to end your week on a high note. Infused with mint and studded with sugar-free chocolate chips, this ice cream delivers the classic flavor you love while remaining low in carbs and keto-compliant.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large egg yolks
• 1 tsp pure mint extract
• ½ cup sugar-free chocolate chips

Instructions:

1. Heat the cream: Combine the heavy cream, almond milk, and sweetener in a saucepan. Heat until steaming but not boiling.
2. Whisk the egg yolks: In a separate bowl, whisk the egg yolks until pale.
3. Temper the eggs: Slowly add a small amount of the warm cream mixture to the yolks, whisking continuously, then pour the yolk mixture back into the saucepan.
4. Cook the custard: Stir over low heat until thickened. Remove from heat and stir in the mint extract.
5. Chill: Let the custard cool completely in the refrigerator for at least 3 hours.
6. Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Add chocolate chips: During the last few minutes of churning, add the sugar-free chocolate chips.
8. Freeze: Transfer the churned ice cream to a container and freeze for 2-3 hours for a firmer texture.

This Mint Chip Keto Ice Cream brings a refreshing twist to your keto dessert repertoire. The combination of minty freshness and chocolatey crunch is a timeless classic that never fails to delight. Perfect for relaxing Fridays or any time you want a cool and satisfying treat!

Strawberry Cheesecake Keto Ice Cream

Experience the rich, fruity, and creamy delight of Strawberry Cheesecake Keto Ice Cream. This indulgent dessert combines the sweetness of strawberries with the tanginess of cream cheese, creating a luscious keto-friendly treat. Perfect for a Friday evening, this recipe satisfies your cheesecake cravings in a chilled and refreshing form.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup fresh strawberries (or frozen, thawed)
• 3 large egg yolks

Instructions:

1. Blend the strawberries: Puree the strawberries until smooth. Set aside.
2. Heat the cream: In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat until steaming.
3. Prepare the egg yolks: Whisk the egg yolks in a bowl until smooth. Slowly temper the yolks by adding a small amount of the warm cream mixture, whisking constantly, then return to the saucepan.
4. Thicken the base: Cook over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat.
5. Add cream cheese and vanilla: Stir in the softened cream cheese, vanilla extract, and strawberry puree until smooth.
6. Chill: Refrigerate the mixture for at least 3 hours.
7. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
8. Freeze: For a firmer consistency, transfer the ice cream to a container and freeze for 2-3 hours.

This Strawberry Cheesecake Keto Ice Cream is a divine combination of creamy and fruity flavors. It’s the perfect Friday night indulgence, offering a guilt-free way to enjoy a classic dessert in ice cream form.

Salted Caramel Pecan Keto Ice Cream

Dive into the luxurious flavors of Salted Caramel Pecan Keto Ice Cream, a decadent treat with a delightful balance of sweet and salty. This keto-friendly recipe features a buttery caramel flavor and crunchy toasted pecans, making it a perfect Friday dessert for any occasion.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• ½ tsp sea salt
• ½ cup toasted pecans

Instructions:

1. Make the caramel: Melt the butter in a saucepan over medium heat. Add the powdered sweetener and stir until golden and bubbly. Slowly whisk in ½ cup of the almond milk, sea salt, and vanilla. Cook until smooth.
2. Prepare the cream base: Add the remaining heavy cream and almond milk to the saucepan. Heat until steaming.
3. Temper the eggs: Whisk the egg yolks in a bowl and temper them by adding a small amount of the warm caramel mixture. Gradually add the yolk mixture back to the saucepan.
4. Thicken the custard: Cook over low heat, stirring constantly, until thickened. Remove from heat.
5. Chill: Let the custard cool in the refrigerator for at least 3 hours.
6. Churn: Pour the mixture into your ice cream maker and churn until creamy. Add the toasted pecans during the last few minutes of churning.
7. Freeze: Transfer to a container and freeze for 2-3 hours for a firmer texture.

The Salted Caramel Pecan Keto Ice Cream is a showstopper, offering a harmonious blend of sweet caramel and salty pecans. It’s an indulgent way to celebrate your keto journey on a relaxed Friday night!

Espresso Chocolate Chunk Keto Ice Cream

If you’re a coffee lover, this Espresso Chocolate Chunk Keto Ice Cream will be your new Friday night favorite. Packed with bold espresso flavor and chunks of sugar-free chocolate, this ice cream offers a caffeine kick and a satisfying dessert experience.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large egg yolks
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chunks

Instructions:

1. Dissolve the espresso: Combine the espresso powder with a small amount of hot water to create a paste. Set aside.
2. Heat the base: In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat until steaming.
3. Temper the egg yolks: Whisk the egg yolks in a separate bowl. Slowly add a small amount of the heated cream mixture, whisking constantly. Return the mixture to the saucepan.
4. Add the espresso: Stir in the espresso paste and vanilla extract. Cook over low heat until the mixture thickens slightly.
5. Chill: Cool the mixture in the refrigerator for at least 3 hours.
6. Churn: Add the chilled base to your ice cream maker and churn until creamy. Add the sugar-free chocolate chunks during the last few minutes of churning.
7. Freeze: For a firmer texture, freeze the ice cream for 2-3 hours.

This Espresso Chocolate Chunk Keto Ice Cream is a bold and indulgent dessert that brings together the richness of espresso and the crunch of chocolate. It’s a perfect way to kick back and savor the end of your week with a keto-friendly treat!

Coconut Lime Keto Ice Cream

Treat yourself to a tropical escape with this Coconut Lime Keto Ice Cream, an invigorating and creamy dessert perfect for a Friday night indulgence. With the refreshing zest of lime and the rich creaminess of coconut, this low-carb treat will transport you to a sunny paradise without leaving your kitchen.

Ingredients:

• 1 ½ cups full-fat coconut milk
• 1 ½ cups heavy cream
• ½ cup powdered erythritol or monk fruit sweetener
• Zest of 2 limes
• Juice of 1 lime
• 1 tsp vanilla extract
• 3 large egg yolks
• Optional: Toasted coconut flakes for garnish

Instructions:

1. Heat the base: In a saucepan, combine the coconut milk, heavy cream, and sweetener. Heat gently until steaming.
2. Add lime zest and juice: Stir in the lime zest and juice along with the vanilla extract.
3. Temper the eggs: Whisk the egg yolks in a bowl. Gradually add a small amount of the heated coconut mixture, then return everything to the saucepan, whisking continuously.
4. Thicken: Cook over low heat until the mixture coats the back of a spoon.
5. Chill: Let the custard cool in the refrigerator for at least 3 hours.
6. Churn: Pour the chilled mixture into your ice cream maker and churn until smooth and creamy.
7. Freeze: For a firmer consistency, freeze the ice cream for 2-3 hours.
8. Garnish: Serve with toasted coconut flakes if desired.

The Coconut Lime Keto Ice Cream offers a perfect balance of citrusy brightness and creamy depth. It’s the ideal Friday treat to bring a little zest and joy to your evening while staying true to your keto journey.

Chocolate Hazelnut Keto Ice Cream

Indulge in the decadent flavors of Chocolate Hazelnut Keto Ice Cream—a nutty and chocolatey masterpiece that is smooth, rich, and incredibly satisfying. This recipe is a Friday-night must-try for anyone who loves the classic chocolate-hazelnut combination, all while keeping it keto-friendly and delicious.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large egg yolks
• ½ cup sugar-free cocoa powder
• ½ cup sugar-free hazelnut spread
• 1 tsp vanilla extract
• ¼ cup chopped toasted hazelnuts

Instructions:

1. Prepare the chocolate base: In a saucepan, combine heavy cream, almond milk, sweetener, and cocoa powder. Heat until steaming, whisking until smooth.
2. Temper the eggs: Whisk egg yolks in a separate bowl. Slowly add a small amount of the heated chocolate mixture, then return everything to the saucepan, stirring continuously.
3. Add hazelnut spread: Stir in the sugar-free hazelnut spread until fully incorporated.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the chilled base into your ice cream maker and churn until creamy. Add chopped hazelnuts in the final minutes of churning.
6. Freeze: Transfer to a container and freeze for 2-3 hours for a firmer texture.

The Chocolate Hazelnut Keto Ice Cream is a decadent and satisfying dessert with a deep, rich flavor that pairs perfectly with a quiet Friday night or a small celebration. With the nutty crunch of hazelnuts, it’s a gourmet experience you’ll want to repeat.

Peanut Butter Chocolate Swirl Keto Ice Cream

If you love peanut butter and chocolate, this Peanut Butter Chocolate Swirl Keto Ice Cream will be a delightful treat to end your week. The creamy peanut butter base and luscious chocolate swirls create a beautifully textured and flavor-packed keto dessert that’s perfect for any Friday evening.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large egg yolks
• ½ cup natural, sugar-free peanut butter
• 1 tsp vanilla extract
• ¼ cup sugar-free chocolate chips, melted

Instructions:

1. Heat the cream: In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat gently until steaming.
2. Temper the eggs: Whisk the egg yolks in a bowl, then slowly add a small amount of the heated cream mixture, whisking continuously. Return to the saucepan.
3. Add peanut butter: Stir in the peanut butter and vanilla extract until fully incorporated and smooth.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the base into your ice cream maker and churn until creamy.
6. Swirl in chocolate: Drizzle the melted chocolate over the ice cream in layers, gently swirling with a spatula to create a marbled effect.
7. Freeze: Transfer to a container and freeze for 2-3 hours for a firmer consistency.

This Peanut Butter Chocolate Swirl Keto Ice Cream is a luxurious and satisfying blend of two beloved flavors. Its smooth and swirled texture makes every spoonful a delightful surprise, offering a sweet ending to your Friday that feels indulgent yet keto-friendly.

Salted Caramel Pecan Keto Ice Cream

This Salted Caramel Pecan Keto Ice Cream combines the rich sweetness of caramel with the nutty crunch of toasted pecans, all balanced by a hint of sea salt. Perfect for a Friday night, this low-carb dessert feels indulgent while staying true to your keto goals.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large egg yolks
• 2 tbsp sugar-free caramel syrup
• ½ tsp sea salt
• ½ cup toasted pecans, chopped

Instructions:

1. Prepare the base: In a saucepan, heat the heavy cream, almond milk, and sweetener until steaming.
2. Temper the eggs: Whisk the egg yolks, then slowly add a small amount of the heated mixture, whisking continuously. Return to the saucepan and stir until it thickens slightly.
3. Add caramel and salt: Stir in the sugar-free caramel syrup and sea salt.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the base into your ice cream maker and churn until creamy. Add chopped pecans during the last few minutes of churning.
6. Freeze: Transfer to a container and freeze for 2-3 hours for a firmer texture.

The Salted Caramel Pecan Keto Ice Cream delivers a decadent blend of sweet and savory flavors, making it an irresistible Friday treat. The toasted pecans add a delightful crunch, creating a dessert that feels like a gourmet indulgence.

Berry Cheesecake Keto Ice Cream

Satisfy your cravings with this Berry Cheesecake Keto Ice Cream, a fruity and creamy delight that mimics the flavors of a classic cheesecake. With bursts of fresh berries and a tangy cheesecake base, this dessert is a perfect way to celebrate Friday while staying keto.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• ½ cup cream cheese, softened
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 cup mixed berries (blueberries, raspberries, or strawberries)
• 3 large egg yolks

Instructions:

1. Blend the base: In a blender, combine cream cheese, heavy cream, almond milk, sweetener, and vanilla extract until smooth.
2. Temper the eggs: Heat the mixture in a saucepan until warm. Whisk the egg yolks, then gradually add a small amount of the warmed mixture to temper. Return to the saucepan and cook until slightly thickened.
3. Prepare the berries: Mash or puree the berries, leaving some chunks for texture.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the base into your ice cream maker and churn. Add the berries during the last few minutes.
6. Freeze: Transfer to a container and freeze for 2-3 hours for a firmer texture.

The Berry Cheesecake Keto Ice Cream combines creamy and fruity flavors for a truly satisfying treat. Each bite offers the tanginess of cheesecake and the sweetness of berries, making it a Friday favorite you’ll want to make every week.

Espresso Almond Fudge Keto Ice Cream

For coffee lovers, this Espresso Almond Fudge Keto Ice Cream is a dream come true. With bold espresso flavor, crunchy almonds, and ribbons of sugar-free fudge, this dessert is the ultimate way to wind down your week in a delicious and keto-friendly way.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tbsp instant espresso powder
• 3 large egg yolks
• ¼ cup sugar-free fudge sauce
• ½ cup chopped toasted almonds

Instructions:

1. Dissolve espresso: Heat heavy cream, almond milk, and sweetener in a saucepan. Dissolve the espresso powder in the warm mixture.
2. Temper the eggs: Whisk egg yolks, then slowly add a small amount of the heated mixture to temper. Return to the saucepan and cook until slightly thickened.
3. Chill: Cool the mixture in the refrigerator for at least 3 hours.
4. Churn: Pour the base into your ice cream maker and churn until creamy. Add the toasted almonds in the last few minutes.
5. Add fudge: As you transfer the ice cream to a container, swirl in the sugar-free fudge sauce for a marbled effect.
6. Freeze: Freeze for 2-3 hours for a firmer consistency.

The Espresso Almond Fudge Keto Ice Cream is a bold and indulgent dessert that combines the richness of coffee and chocolate with the crunch of almonds. This keto-friendly treat is the perfect way to elevate your Friday evenings.

Matcha Green Tea Keto Ice Cream

Elevate your Friday with the creamy, earthy goodness of Matcha Green Tea Keto Ice Cream. This unique dessert pairs the distinct flavor of matcha with a luscious, creamy texture, offering a refreshing and antioxidant-rich treat that’s perfect for winding down your week.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tbsp matcha powder
• 3 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. Mix the matcha: In a small bowl, whisk the matcha powder with a few tablespoons of almond milk until smooth.
2. Heat the base: In a saucepan, heat the remaining almond milk, heavy cream, and sweetener until steaming. Stir in the matcha mixture.
3. Temper the eggs: Whisk the egg yolks in a separate bowl, then slowly add a small amount of the hot matcha mixture to temper. Return to the saucepan and cook until slightly thickened.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the chilled base into your ice cream maker and churn until creamy.
6. Freeze: For a firmer texture, freeze the ice cream for 2-3 hours before serving.

The Matcha Green Tea Keto Ice Cream offers a sophisticated and refreshing flavor that’s perfect for those looking for a unique keto dessert. Its velvety texture and earthy taste make it a Friday night treat to remember.

Vanilla Cinnamon Chai Keto Ice Cream

Spice up your Friday night with this Vanilla Cinnamon Chai Keto Ice Cream, a dessert inspired by the warm, aromatic flavors of chai tea. The combination of creamy vanilla, cinnamon, and chai spices creates a cozy and delightful low-carb treat.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 3 large egg yolks

Instructions:

1. Prepare the chai spices: In a saucepan, heat heavy cream, almond milk, sweetener, cinnamon, cardamom, and ginger until steaming.
2. Temper the eggs: Whisk the egg yolks in a separate bowl, then slowly add a small amount of the hot chai mixture. Return to the saucepan and cook until thickened.
3. Add vanilla: Stir in the vanilla extract and mix well.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the chilled mixture into your ice cream maker and churn until creamy.
6. Freeze: For a firmer texture, freeze for 2-3 hours before serving.

The Vanilla Cinnamon Chai Keto Ice Cream is a comforting and flavorful dessert that’s perfect for a relaxing Friday evening. With its aromatic spices and creamy texture, it’s a treat that feels both indulgent and wholesome.

Mint Chocolate Chip Keto Ice Cream

Enjoy a classic flavor combination with this Mint Chocolate Chip Keto Ice Cream, a refreshing and indulgent dessert perfect for any Friday night. The coolness of mint pairs beautifully with sugar-free chocolate chips for a treat that feels like a special indulgence while staying keto-friendly.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tsp peppermint extract
• 3 large egg yolks
• ½ cup sugar-free chocolate chips
• Optional: A few drops of natural green food coloring

Instructions:

1. Heat the base: In a saucepan, heat heavy cream, almond milk, and sweetener until steaming.
2. Temper the eggs: Whisk egg yolks in a separate bowl, then slowly add a small amount of the heated mixture. Return to the saucepan and cook until slightly thickened.
3. Add mint extract: Stir in the peppermint extract and green food coloring if desired.
4. Chill: Cool the mixture in the refrigerator for at least 3 hours.
5. Churn: Pour the base into your ice cream maker and churn. Add the chocolate chips during the last few minutes.
6. Freeze: For a firmer texture, freeze for 2-3 hours before serving.

The Mint Chocolate Chip Keto Ice Cream is a refreshing and creamy dessert that strikes the perfect balance of flavor and texture. Whether you’re treating yourself or sharing with family, it’s a Friday night classic made keto-friendly!

Note: More recipes are coming soon!