25+ Mouthwatering Friday Keto Ice Cream Recipes to Satisfy Your Sweet Tooth

Who says you can’t indulge in creamy, delicious ice cream while sticking to a keto lifestyle?

If you’re looking to treat yourself to something sweet yet low in carbs, Friday is the perfect day to kick back with a homemade batch of keto-friendly ice cream.

Whether you crave rich chocolate, fresh berries, or even coffee-infused flavors, the options are endless with the right ingredients and a little creativity.

In this blog post, we’ve curated 25+ mouthwatering keto ice cream recipes that will help you stay on track with your diet while enjoying every bite.

From creamy classics like vanilla and chocolate to unique flavor combinations such as mint chocolate chip and coffee almond, you’re bound to find your new favorite keto ice cream.

So, grab your ice cream maker and get ready to make your Fridays a little sweeter, without the sugar crash!

25+ Mouthwatering Friday Keto Ice Cream Recipes to Satisfy Your Sweet Tooth

Making your own keto ice cream allows you to enjoy the sweet, creamy desserts you love without the guilt.

With so many low-carb recipes to choose from, you can satisfy every craving—whether you’re in the mood for something fruity, chocolatey, or even a little nutty.

These 25+ Friday Keto Ice Cream Recipes will make every weekend feel like a treat, helping you stick to your health goals while indulging in something sweet and satisfying.

So, go ahead, freeze some fun, and enjoy these guilt-free delights all year round!

Keto Vanilla Bean Ice Cream

This Keto Vanilla Bean Ice Cream is a rich, creamy, and sugar-free dessert that will satisfy your sweet tooth without the carbs. Made with only a few simple ingredients, this ice cream is a perfect choice for those following a keto lifestyle. The natural flavor of vanilla beans enhances the ice cream, making it a treat that’s both indulgent and guilt-free.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or preferred sweetener
• 1 vanilla bean, scraped
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm, but not boiling.
2. In a separate bowl, whisk together the egg yolks and sweetener until smooth.
3. Gradually 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 (about 5-7 minutes).
5. Once thickened, remove from heat and stir in the vanilla bean seeds and vanilla extract.
6. Let the mixture cool to room temperature before refrigerating for at least 4 hours.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the ice cream to a container and freeze for an additional 3-4 hours to firm up.

This Keto Vanilla Bean Ice Cream is an excellent way to enjoy a classic dessert without the carbs and sugar. The combination of rich vanilla flavor and creamy texture creates an indulgent treat perfect for keto diets. Whether enjoyed on its own or paired with your favorite low-carb topping, this ice cream is bound to become a weekly favorite. It’s a great choice for a satisfying dessert to round off your week!

Keto Chocolate Peanut Butter Swirl Ice Cream

For chocolate and peanut butter lovers, this Keto Chocolate Peanut Butter Swirl Ice Cream is an irresistible treat. Creamy chocolate ice cream with a rich swirl of peanut butter makes this dessert a showstopper. With the perfect balance of sweetness and flavor, this keto ice cream lets you indulge without breaking your carb count.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup erythritol or preferred sweetener
• 1/2 cup peanut butter (sugar-free)
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. Heat the heavy cream and almond milk in a saucepan over medium heat until warm.
2. In a separate bowl, whisk the cocoa powder, egg yolks, and erythritol until smooth.
3. Gradually pour the warm cream mixture into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in vanilla extract.
6. Let the mixture cool completely, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, transfer the ice cream to a container, and drop spoonfuls of peanut butter into the ice cream. Swirl with a knife or spoon.
9. Freeze for 3-4 hours until firm.

This Keto Chocolate Peanut Butter Swirl Ice Cream is an incredible combination of two beloved flavors: chocolate and peanut butter. Not only does it deliver a rich, creamy texture, but it also provides the perfect sweetness without the guilt. It’s a fantastic way to enjoy the indulgence of peanut butter and chocolate, all while staying within your keto limits. Enjoy it as a dessert or a sweet treat on a Friday night!

Keto Strawberry Cheesecake Ice Cream

Keto Strawberry Cheesecake Ice Cream combines the creamy, tangy flavor of cheesecake with the sweetness of fresh strawberries. This low-carb ice cream is made with rich cream cheese and heavy cream, creating a luxurious dessert that satisfies your cravings. Ideal for those following a keto diet, this ice cream is both decadent and refreshing.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 8 oz cream cheese, softened
• 3/4 cup erythritol or preferred sweetener
• 1 cup fresh strawberries, pureed
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. Heat the heavy cream and almond milk in a saucepan until warm.
2. In a separate bowl, whisk the egg yolks and erythritol together until smooth.
3. Slowly pour the warm cream mixture into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat, add the vanilla extract, and let it cool to room temperature.
6. In a blender, puree the strawberries until smooth.
7. Once the base mixture is cool, add the cream cheese and strawberry puree, blending until smooth.
8. Refrigerate the mixture for at least 4 hours.
9. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
10. Transfer to a container and freeze for 3-4 hours to set.

This Keto Strawberry Cheesecake Ice Cream is a perfect marriage of creamy cheesecake and fruity strawberry goodness, creating a refreshing and indulgent dessert. It’s low in carbs and sugar, making it the ideal treat to enjoy while staying on track with your keto goals. The velvety texture and vibrant strawberry flavor will leave you craving more, making it an excellent choice for a satisfying Friday night dessert.

Keto Mint Chocolate Chip Ice Cream

If you’re a fan of mint and chocolate, this Keto Mint Chocolate Chip Ice Cream will quickly become your go-to dessert. With a cool, refreshing mint flavor and a satisfying crunch from the sugar-free chocolate chips, this low-carb treat delivers all the pleasure of the classic mint chocolate combo without any of the guilt. It’s perfect for cooling off on a hot day or enjoying after dinner.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol or preferred sweetener
• 1 teaspoon peppermint extract
• 1/2 cup sugar-free chocolate chips
• 5 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk together the egg yolks and erythritol until smooth and creamy.
3. Slowly pour the warm cream mixture into the egg yolks while whisking to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in peppermint extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. After churning, gently fold in the sugar-free chocolate chips.
9. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Mint Chocolate Chip Ice Cream is a delightful dessert that hits all the right notes of refreshing mint and rich chocolate, making it the ultimate keto-friendly indulgence. With no added sugars and a low-carb profile, this dessert allows you to satisfy your cravings without compromising your diet. It’s the perfect treat for a Friday night or any occasion when you need a sweet, refreshing dessert.

Keto Coffee Ice Cream

For coffee lovers, this Keto Coffee Ice Cream is the perfect way to end your week on a sweet note. With a smooth, velvety texture and a rich coffee flavor, this dessert brings together the best of both worlds. It’s ideal for anyone looking to enjoy a low-carb dessert that offers both a caffeine boost and a deliciously creamy treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup strong brewed coffee (cooled)
• 3/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk together the egg yolks and erythritol until smooth.
3. Gradually pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the brewed coffee and vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, transfer to a container and freeze for 3-4 hours until firm.

Keto Coffee Ice Cream is the perfect treat for anyone who loves the rich, bold flavor of coffee. With the added bonus of being sugar-free and low in carbs, this ice cream offers a satisfying indulgence that won’t derail your keto journey. Whether enjoyed on a hot day or as a post-dinner dessert, this ice cream is an excellent way to enjoy coffee in a whole new form.

Keto Coconut Macadamia Ice Cream

For those who enjoy tropical flavors, this Keto Coconut Macadamia Ice Cream is a must-try. The combination of creamy coconut milk, rich macadamia nuts, and a hint of vanilla creates a dessert that is both luxurious and refreshing. It’s a decadent treat that will transport you to a tropical paradise without the sugar or carbs.

Ingredients:

• 2 cups coconut milk (full-fat)
• 1 cup heavy cream
• 1/2 cup erythritol or preferred sweetener
• 1/2 cup unsweetened shredded coconut
• 1/2 cup macadamia nuts, chopped
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a medium saucepan, combine the coconut milk and heavy cream and heat over medium until warm.
2. In a separate bowl, whisk together the egg yolks and erythritol until smooth.
3. Gradually pour the warm coconut milk mixture into the egg yolks while whisking continuously to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
8. After churning, fold in the shredded coconut and chopped macadamia nuts.
9. Transfer to a container and freeze for 3-4 hours until firm.

Keto Coconut Macadamia Ice Cream is an exotic, creamy treat that brings the flavors of the tropics right to your dessert bowl. With the richness of coconut milk and the delightful crunch of macadamia nuts, it’s a refreshing dessert that’s low in carbs and sugar. Whether you’re in the mood for something indulgent or simply want a taste of paradise, this ice cream is a fantastic keto-friendly choice for any occasion.

Keto Lemon Blueberry Cheesecake Ice Cream

This Keto Lemon Blueberry Cheesecake Ice Cream combines the refreshing tartness of lemon, the sweetness of blueberries, and the creamy richness of cheesecake, all in one indulgent treat. With its zesty citrus flavor and creamy texture, this low-carb ice cream is perfect for those looking for a refreshing and satisfying dessert without compromising on their keto lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 8 oz cream cheese, softened
• 1/2 cup erythritol or preferred sweetener
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 cup blueberries (fresh or frozen)
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream and almond milk, heating over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Slowly pour the warm cream mixture into the egg yolks while whisking continuously to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. While the mixture is chilling, blend the blueberries until smooth.
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
9. After churning, gently swirl in the blueberry puree.
10. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

This Keto Lemon Blueberry Cheesecake Ice Cream is the perfect balance of creamy, tangy, and sweet flavors, making it an incredibly refreshing dessert. The combination of cheesecake and fruity blueberry with a hint of lemon creates a mouthwatering experience, while the low-carb and sugar-free ingredients keep it keto-friendly. Whether served as a post-meal treat or a summer dessert, this ice cream will satisfy your cravings and help you stick to your keto goals.

Keto Pumpkin Spice Ice Cream

Perfect for autumn or anytime you crave a cozy, spiced dessert, this Keto Pumpkin Spice Ice Cream is rich, creamy, and bursting with the warm flavors of fall. With real pumpkin puree and a blend of cinnamon, nutmeg, and cloves, it’s a comforting dessert that pairs beautifully with the smooth, velvety texture of homemade ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 3/4 cup erythritol or preferred sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream and almond milk, heating over medium heat until warm.
2. In a separate bowl, whisk together the egg yolks and erythritol until smooth and creamy.
3. Slowly pour the warm cream mixture into the egg yolks, whisking continuously to avoid curdling.
4. Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the pumpkin puree, cinnamon, nutmeg, cloves, and vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Pumpkin Spice Ice Cream is the ultimate fall-inspired dessert, offering the comforting flavors of pumpkin and spice in a creamy, low-carb treat. With rich pumpkin puree and a blend of warming spices, this ice cream is perfect for those cozy nights when you want something sweet yet keto-friendly. The texture is smooth, and the taste is deeply satisfying—ideal for anyone craving a delicious, seasonal dessert without the carbs.

Keto Chocolate Coconut Ice Cream

This Keto Chocolate Coconut Ice Cream combines the rich, decadent flavor of chocolate with the tropical sweetness of coconut, creating a perfect balance of indulgence and freshness. Made with creamy coconut milk and dark chocolate, this dessert is the ultimate low-carb treat for anyone following a keto lifestyle. With a creamy texture and satisfying chocolate flavor, it’s a guilt-free pleasure.

Ingredients:

• 1 1/2 cups coconut milk (full-fat)
• 1/2 cup heavy cream
• 3/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred sweetener
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 5 large egg yolks

Instructions:

1. In a medium saucepan, combine the coconut milk, heavy cream, and cocoa powder, heating over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Gradually pour the warm coconut mixture into the egg yolks while whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, gently fold in the shredded coconut.
9. Transfer to a container and freeze for 3-4 hours until firm.

Keto Chocolate Coconut Ice Cream is a tropical and indulgent treat, perfect for satisfying your chocolate cravings while keeping your carb intake in check. The creamy coconut milk and rich cocoa powder create a luscious texture, while the shredded coconut adds a delightful crunch. It’s a perfect dessert for chocolate lovers who want to enjoy a low-carb, sugar-free version of their favorite treat. This ice cream brings together the best of both worlds, offering the ultimate in keto-friendly indulgence.

Keto Strawberry Cheesecake Ice Cream

If you’re a fan of cheesecake and strawberries, this Keto Strawberry Cheesecake Ice Cream is an absolute must-try! It combines the creamy richness of cheesecake with the fresh, fruity flavor of strawberries, creating a dreamy, low-carb dessert. With the tangy notes of cream cheese and the sweet, vibrant taste of strawberries, it’s a refreshing treat that’s perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 8 oz cream cheese, softened
• 1/2 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1 1/2 cups fresh strawberries (mashed or pureed)
• 5 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk together the egg yolks and erythritol until smooth and creamy.
3. Slowly pour the warm cream mixture into the egg yolks, whisking to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the cream cheese, vanilla extract, and lemon juice until smooth.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, fold in the pureed strawberries.
9. Transfer to a container and freeze for 3-4 hours until firm.

Keto Strawberry Cheesecake Ice Cream brings together the richness of cheesecake with the fruity freshness of strawberries, creating a light yet indulgent dessert. The tangy cream cheese and naturally sweet strawberries make this treat absolutely irresistible while keeping it low in carbs. Whether you’re craving something fruity or need a creamy dessert to end your meal, this keto-friendly ice cream is the perfect choice for a refreshing, guilt-free indulgence.

Keto Chocolate Peanut Butter Ice Cream

Rich, creamy, and full of chocolate and peanut butter goodness, this Keto Chocolate Peanut Butter Ice Cream is the ultimate treat for anyone who loves the classic chocolate-peanut butter combo. It’s made with wholesome ingredients like heavy cream, almond milk, and sugar-free peanut butter, making it the perfect indulgence for anyone on a keto diet. The chocolate flavor and peanut butter swirls make every bite absolutely delicious!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup sugar-free peanut butter
• 1/2 cup unsweetened cocoa powder
• 3/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and whisk in the cocoa powder, peanut butter, and vanilla extract until smooth.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Chocolate Peanut Butter Ice Cream is a creamy, rich, and decadent dessert that satisfies your cravings for something chocolatey and nutty, while staying completely keto-friendly. The combination of chocolate and peanut butter delivers the perfect balance of flavors, and the smooth texture ensures that every bite is heavenly. This ice cream is the ideal treat for anyone following a low-carb diet who doesn’t want to miss out on indulgent flavors.

Keto Raspberry Coconut Ice Cream

This Keto Raspberry Coconut Ice Cream is a tropical-inspired dessert that combines the tartness of fresh raspberries with the creamy, sweet flavor of coconut. It’s a light and refreshing treat that feels indulgent without the carbs. The coconut milk base gives it a rich, velvety texture, while the tangy raspberries provide a refreshing contrast that makes every bite delicious and satisfying.

Ingredients:

• 1 1/2 cups coconut milk (full-fat)
• 1/2 cup heavy cream
• 1/2 cup fresh raspberries (pureed)
• 3/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 5 large egg yolks
• 1/2 cup unsweetened shredded coconut

Instructions:

1. In a saucepan, heat the coconut milk and heavy cream over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Slowly pour the warm coconut mixture into the egg yolks while whisking to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract and coconut extract, if using.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, fold in the raspberry puree and shredded coconut.
9. Transfer to a container and freeze for 3-4 hours until firm.

Keto Raspberry Coconut Ice Cream is a delightful dessert that brings together the tropical flavors of coconut and the vibrant freshness of raspberries. With its smooth and creamy texture, it’s a refreshing treat that’s perfect for keto enthusiasts looking for a fruity yet indulgent dessert. The raspberry and coconut combination is both unique and satisfying, making this ice cream a perfect choice for anyone craving something sweet, refreshing, and guilt-free.

Keto Coffee Almond Ice Cream

If you’re a coffee lover, this Keto Coffee Almond Ice Cream will become your go-to dessert. The rich coffee flavor blends beautifully with the crunchy, toasted almonds, creating a flavor-packed ice cream that’s both creamy and satisfying. This low-carb, sugar-free dessert is perfect for a mid-afternoon treat or after dinner to unwind.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup strong brewed coffee (cooled)
• 1/2 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 cup toasted almonds, chopped
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Gradually pour the warm cream mixture into the egg yolks while whisking to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the brewed coffee and vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, fold in the toasted almonds.
9. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Coffee Almond Ice Cream is a perfect fusion of rich coffee and crunchy almonds, providing a satisfying dessert that will appeal to both coffee and nut enthusiasts. The creamy base combined with the bold coffee flavor and the subtle crunch of almonds makes this ice cream both indulgent and refreshing. It’s the ideal dessert to keep you on track with your keto goals while treating yourself to a delicious, low-carb delight.

Keto Mint Chocolate Chip Ice Cream

This Keto Mint Chocolate Chip Ice Cream is a refreshing and indulgent treat that combines the cool, minty flavor with rich, dark chocolate chips. It’s creamy, refreshing, and the perfect balance of sweetness and minty goodness. Perfect for anyone craving a refreshing dessert without the carbs, this keto-friendly ice cream will quickly become a favorite.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1 teaspoon peppermint extract
• 3/4 cup erythritol or preferred sweetener
• 1/2 cup unsweetened dark chocolate chips (sugar-free)
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• Green food coloring (optional)

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Slowly pour the warm cream mixture into the egg yolks while whisking to avoid curdling.
4. Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the peppermint extract and vanilla extract. Add green food coloring if desired for a minty green color.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, fold in the chocolate chips.
9. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Mint Chocolate Chip Ice Cream is a refreshing dessert that blends the cooling flavor of mint with the richness of dark chocolate. The creamy texture and the contrast between the mint and chocolate chips make this ice cream a perfect low-carb treat. Whether enjoyed on a warm day or as a sweet end to your meal, this dessert is sure to satisfy your minty cravings while keeping you keto-compliant.

Keto Cherry Chocolate Ice Cream

Keto Cherry Chocolate Ice Cream is a decadent dessert that combines the sweet-tart flavor of cherries with the richness of chocolate. This sugar-free, low-carb ice cream is perfect for those who love fruity desserts with a bit of chocolate indulgence. With a creamy base and sweet cherry chunks, it’s a refreshing treat for any time of the year.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1 cup fresh or frozen cherries (pitted and chopped)
• 1/2 cup unsweetened cocoa powder
• 3/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (sugar-free)
• 5 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth.
3. Gradually pour the warm cream mixture into the egg yolks while whisking to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the cocoa powder and vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After churning, fold in the chopped cherries and dark chocolate chips.
9. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Keto Cherry Chocolate Ice Cream is a perfect combination of fruity cherry and rich chocolate that will satisfy your dessert cravings without the carbs. The tangy cherries and the deep, satisfying chocolate flavor create a delightful contrast, making each bite a blissful experience. This low-carb treat is not only delicious but also easy to make, making it an excellent choice for anyone looking for a fruity, keto-friendly dessert.

Note: More recipes are coming soon!