45+ Delicious Keto Ice Cream Maker Recipes to Savor This Season

The holiday season is synonymous with festive flavors, indulgent treats, and delicious desserts. But for those on a keto diet, navigating this sweet-filled time of year can be tricky.

That’s where keto ice cream maker recipes come to the rescue! With a few key ingredients and the help of an ice cream maker, you can create creamy, dreamy desserts that are perfect for the season—without all the carbs.

From peppermint bark to pumpkin spice and everything in between, these holiday-themed keto ice creams let you indulge in the flavors of the season while sticking to your low-carb goals.

In this article, we’ll explore over 45 creative holiday keto ice cream maker recipes that are packed with festive flavor but low in sugar and carbs.

Whether you’re looking for a classic flavor like chocolate chip, a cozy seasonal pumpkin, or something with a little twist, these recipes are sure to please everyone at your holiday table.

Get ready to cool down with some delicious, keto-friendly frozen treats that bring all the joy of the season with none of the guilt!

45+ Delicious Keto Ice Cream Maker Recipes to Savor This Season

There’s no need to skip dessert this holiday season if you’re following a keto lifestyle.

With these 45+ holiday keto ice cream maker recipes, you can enjoy all the creamy, indulgent flavors you love—without the added sugar or carbs. From rich chocolate flavors to refreshing mint and cozy spiced options, there’s something for every palate.

The best part? You can easily make them at home using your ice cream maker, ensuring the freshest, most customizable results.

Whether you’re hosting a holiday gathering, treating yourself, or looking to bring a unique dessert to a party, these keto ice cream recipes will make your festivities even sweeter.

So grab your ice cream maker, gather your ingredients, and get ready to create some unforgettable frozen treats that will keep you cool and satisfied all season long.

Keto Peppermint Mocha Ice Cream

This Keto Peppermint Mocha Ice Cream blends the festive flavors of peppermint and rich coffee into a creamy, low-carb dessert. With its cool, minty finish and a subtle hint of mocha, this ice cream is perfect for the holiday season, offering a guilt-free indulgence for those following a keto diet. The recipe uses heavy cream and unsweetened almond milk as bases to create a smooth, velvety texture without the sugar.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp peppermint extract
• 1 tbsp instant coffee granules
• Pinch of sea salt
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips (optional)

Directions:

1. In a medium saucepan, combine the heavy cream and almond milk over medium heat. Stir occasionally until it begins to warm up, but not boil.
2. In a separate bowl, mix the erythritol, cocoa powder, coffee granules, and sea salt.
3. Once the cream mixture is warmed, whisk in the dry ingredients until fully dissolved and the mixture is smooth.
4. Remove from heat and stir in the peppermint and vanilla extracts.
5. Let the mixture cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. If desired, fold in chocolate chips during the last few minutes of churning.
8. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This Keto Peppermint Mocha Ice Cream is the perfect festive treat, offering a sweet, minty twist with the richness of coffee. Whether enjoyed as a dessert or as an afternoon pick-me-up, it fits perfectly into a holiday celebration without the guilt. You can even personalize it with toppings like whipped cream or sugar-free chocolate shavings for extra indulgence.

Keto Eggnog Ice Cream

Eggnog is a holiday classic, and this Keto Eggnog Ice Cream brings all the flavors of this creamy, spiced drink into a rich, frozen dessert. Made with keto-friendly sweeteners and plenty of warming spices, this ice cream is a luxurious treat for those celebrating the season on a low-carb lifestyle. The eggnog flavor shines through with a comforting blend of cinnamon, nutmeg, and a dash of vanilla.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 4 large egg yolks
• Pinch of salt

Directions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it starts to simmer. Do not boil.
2. In a separate bowl, whisk the egg yolks, erythritol, nutmeg, cinnamon, and salt together until smooth.
3. Gradually pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, pour the egg mixture back into the saucepan.
4. Stir constantly and cook over low heat until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract.
6. Allow the mixture to cool, then transfer it to the refrigerator to chill for 2-3 hours.
7. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.

Keto Eggnog Ice Cream captures the nostalgic flavors of traditional eggnog with a keto twist. Rich, creamy, and spiced with cinnamon and nutmeg, this ice cream is a must-have during the holiday season. Serve it as a standalone treat or pair it with your favorite keto desserts for a festive feast. It’s a smooth, indulgent option that everyone can enjoy.

Keto Gingerbread Ice Cream

Gingerbread is a holiday staple, and this Keto Gingerbread Ice Cream combines the warm, spicy flavors of ginger, cinnamon, and molasses into a low-carb frozen dessert. The creamy base is sweetened with a keto-friendly sweetener and flavored with a blend of holiday spices to give you the perfect balance of sweetness and warmth. This ice cream is a great way to bring gingerbread into the freezer without the carbs.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 tsp vanilla extract
• 1 tbsp molasses (optional, for a stronger gingerbread flavor)
• Pinch of sea salt

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, ginger, cinnamon, cloves, and allspice. Heat over medium heat, stirring until the mixture is warm and the erythritol has dissolved.
2. Remove from heat and stir in the molasses (if using) and vanilla extract. Let the mixture cool to room temperature.
3. Once cooled, refrigerate the mixture for 2 hours or until chilled.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up.

This Keto Gingerbread Ice Cream brings the spicy, aromatic flavors of gingerbread to your holiday dessert table in a low-carb, sugar-free form. It’s creamy, comforting, and filled with the rich spices of the season. Serve this festive treat alongside your favorite keto cookies or as a standalone indulgence. It’s a perfect way to enjoy the taste of gingerbread without the sugar overload.

Keto Cinnamon Roll Ice Cream

Inspired by the cozy flavors of freshly baked cinnamon rolls, this Keto Cinnamon Roll Ice Cream combines a rich, creamy base with the aromatic spices of cinnamon and a touch of vanilla. The result is a velvety, low-carb dessert that captures all the comfort of a warm cinnamon roll in a frozen treat. The ice cream is swirled with a cinnamon-sweet filling to mimic the gooey centers of cinnamon rolls, making it perfect for the holidays.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tbsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup butter (melted)
• 1 tbsp powdered erythritol (for cinnamon swirl)

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture is warm and the erythritol has dissolved.
2. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours.
3. In a small bowl, mix the melted butter with the remaining erythritol and cinnamon. Set aside.
4. Pour the chilled ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, drizzle the cinnamon butter mixture into the ice cream to create the swirl effect.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Cinnamon Roll Ice Cream combines the irresistible flavors of cinnamon rolls in a keto-friendly format. The cinnamon swirl adds a deliciously sweet touch, and the creamy texture makes every bite melt in your mouth. This is the perfect dessert for cozy holiday gatherings or anytime you crave a comforting, low-carb indulgence.

Keto Chocolate Peppermint Bark Ice Cream

This Keto Chocolate Peppermint Bark Ice Cream combines the classic flavors of mint and rich chocolate into a refreshing frozen treat. With swirls of sugar-free dark chocolate and a crunchy peppermint bark mix, it’s a decadent dessert that delivers a satisfying holiday flavor without the carbs. Perfect for those following a keto diet, this ice cream is a must-try for the holiday season.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 tsp peppermint extract
• 1/4 cup dark chocolate chips (sugar-free)
• 1/4 cup crushed sugar-free peppermint candies or candy canes
• Pinch of sea salt

Directions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer. Do not boil.
2. Whisk in the powdered erythritol until fully dissolved.
3. Remove from heat and stir in the peppermint extract and a pinch of salt.
4. Let the mixture cool to room temperature, then refrigerate it for 2 hours.
5. Melt the dark chocolate chips in a heatproof bowl over a double boiler or in the microwave. Once melted, let it cool slightly.
6. Pour the chilled ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, drizzle the melted chocolate into the ice cream to create ribbons of chocolate throughout.
8. Fold in the crushed peppermint candies and transfer the ice cream to an airtight container. Freeze for 3-4 hours until firm.

Keto Chocolate Peppermint Bark Ice Cream combines the festive flavors of peppermint and chocolate in a creamy, low-carb frozen dessert. The added crunch from the peppermint bark makes this treat even more irresistible. Whether served at holiday parties or enjoyed as a midnight snack, this ice cream is a deliciously indulgent choice for anyone on a keto diet.

Keto Pumpkin Spice Ice Cream

Pumpkin spice is synonymous with the holiday season, and this Keto Pumpkin Spice Ice Cream brings the beloved flavor into a creamy, frozen dessert. With the perfect blend of pumpkin puree and aromatic spices, it’s a rich and indulgent treat that perfectly captures the essence of fall. This ice cream is not only keto-friendly but also a comforting dessert to enjoy after any holiday meal.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1/4 cup powdered erythritol
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. In a saucepan, combine the heavy cream, almond milk, pumpkin puree, erythritol, cinnamon, nutmeg, and salt. Heat over medium heat, stirring frequently until the mixture is well-combined and warmed through.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a thick consistency, transfer it to an airtight container and freeze for 3-4 hours or until firm.

Keto Pumpkin Spice Ice Cream is a delightful way to enjoy the warm, comforting flavors of pumpkin spice in a low-carb, sugar-free format. This ice cream is creamy, flavorful, and perfect for the holidays. Serve it with a sprinkle of cinnamon on top or pair it with your favorite keto-friendly desserts for an extra-special treat.

Keto Pecan Pie Ice Cream

This Keto Pecan Pie Ice Cream is a decadent, low-carb dessert that brings the rich, nutty flavor of pecan pie into a creamy frozen treat. With crunchy toasted pecans, a buttery caramel-like base, and hints of vanilla and cinnamon, it’s a perfect way to indulge in the holiday flavors without the carbs. This ice cream captures the essence of a pecan pie, making it an irresistible choice for anyone following a keto diet.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup butter
• 1/2 cup chopped pecans (toasted)
• Pinch of sea salt

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally, until the erythritol dissolves and the mixture is warm.
2. In a separate pan, melt the butter over medium heat. Add the chopped pecans and toast them for about 3-5 minutes, stirring frequently until they are lightly browned and fragrant.
3. Remove from heat and add the toasted pecans to the cream mixture. Stir in the vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate it for at least 2 hours.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

Keto Pecan Pie Ice Cream is a delicious, festive dessert that perfectly combines the flavor of roasted pecans with the creamy, rich texture of ice cream. The warm spices and buttery pecan pieces give it a sweet, nutty flavor reminiscent of a traditional pecan pie. This dessert is a must-have for anyone who loves the holiday flavors of fall but wants to keep it low-carb.

Keto Caramel Swirl Ice Cream

Keto Caramel Swirl Ice Cream delivers the rich, indulgent flavor of caramel without the sugar and carbs. This creamy dessert is swirled with a buttery caramel sauce made with a keto-friendly sweetener, giving it that perfect balance of sweetness. It’s an easy yet luxurious holiday dessert that satisfies your cravings for something sweet and creamy, all while keeping it keto-friendly.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup butter
• 1/4 cup Swerve brown sugar (or other keto-friendly brown sugar substitute)
• 2 tbsp heavy cream (for the caramel sauce)

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until it’s warm and the erythritol dissolves.
2. In another pan, melt the butter over medium heat. Add the brown sugar substitute and stir until it’s fully combined and the mixture begins to bubble.
3. Slowly add 2 tablespoons of heavy cream to the bubbling caramel mixture and stir until it thickens. Remove from heat and allow it to cool.
4. Once the cream mixture has cooled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, drizzle the caramel sauce into the ice cream, allowing it to swirl throughout.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Caramel Swirl Ice Cream is the ultimate indulgence for anyone craving a rich, sweet treat without the carbs. The smooth, creamy base combined with the gooey caramel ribbons throughout creates a satisfying dessert that feels decadent. It’s a great choice for holiday gatherings, offering a sweet, comforting dessert that fits perfectly into a keto lifestyle.

Keto Chocolate Coconut Ice Cream

Keto Chocolate Coconut Ice Cream is a tropical-inspired frozen dessert that combines the rich flavors of chocolate and coconut. With a creamy base of coconut milk, this ice cream is smooth, rich, and has the perfect balance of sweetness from a low-carb sweetener and the deep flavor of cocoa. It’s the ideal dessert for coconut and chocolate lovers who are looking for a keto-friendly indulgence during the holiday season.

Ingredients:

• 1 cup coconut milk (full-fat)
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup shredded unsweetened coconut (toasted)
• 1/4 cup sugar-free chocolate chips (optional)

Directions:

1. In a saucepan, combine the coconut milk, heavy cream, erythritol, cocoa powder, vanilla extract, and sea salt. Heat over medium heat, stirring occasionally until the mixture is smooth and warm, but not boiling.
2. Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 2 hours.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the toasted coconut and chocolate chips (if using).
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Chocolate Coconut Ice Cream is a rich, creamy dessert that perfectly combines the tropical flavors of coconut with the deep, satisfying taste of chocolate. It’s a fantastic option for anyone on a keto diet who still wants to enjoy a decadent treat. With the addition of toasted coconut and optional chocolate chips, this ice cream brings extra texture and flavor, making it the perfect dessert for any occasion.

Keto Eggnog Ice Cream

Keto Eggnog Ice Cream captures the essence of the traditional holiday drink in a creamy, low-carb frozen treat. Made with rich heavy cream, almond milk, and a blend of spices like cinnamon and nutmeg, this ice cream delivers all the warmth and comfort of eggnog without the added sugar. It’s perfect for the holiday season and an excellent way to indulge in a beloved winter flavor while sticking to your keto lifestyle.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 2 large egg yolks
• 1 tbsp bourbon (optional, for added flavor)

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally until the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring frequently until the mixture thickens slightly (about 5 minutes). Be careful not to let it boil.
4. Remove from heat and stir in the vanilla extract and bourbon (if using). Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

Keto Eggnog Ice Cream is a creamy, spiced dessert that perfectly embodies the holiday spirit. The warm flavors of cinnamon and nutmeg, combined with the richness of heavy cream and egg yolks, create a velvety texture that’s just like the classic eggnog drink. Whether you’re enjoying it on a cold winter evening or serving it at holiday gatherings, this ice cream is sure to be a hit for those on a keto diet.

Keto Raspberry Cheesecake Ice Cream

Keto Raspberry Cheesecake Ice Cream is a tangy and creamy frozen dessert that combines the flavors of fresh raspberries and cheesecake in a keto-friendly form. The creamy cheesecake base is swirled with a vibrant raspberry sauce, creating a balance of sweet and tart that’s perfect for the holidays. This ice cream delivers a refreshing, indulgent treat without the carbs, making it an excellent choice for anyone craving a low-carb dessert during the festive season.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup cream cheese (softened)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup fresh raspberries
• 2 tbsp powdered erythritol (for raspberry sauce)

Directions:

1. In a saucepan, combine the heavy cream, almond milk, cream cheese, erythritol, vanilla extract, and salt. Heat over medium heat, stirring until the cream cheese is completely melted and the mixture is smooth.
2. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 2 hours.
3. In a separate saucepan, heat the raspberries and erythritol over low heat, stirring occasionally, until the raspberries break down and form a thick sauce. Remove from heat and let it cool.
4. Pour the chilled cream cheese mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, gently swirl in the raspberry sauce to create a marbled effect.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Raspberry Cheesecake Ice Cream is a delightful treat that combines the creamy richness of cheesecake with the refreshing tang of raspberries. The marbled raspberry sauce gives it an added burst of flavor, making each bite a perfect balance of sweetness and tartness. This is the perfect holiday dessert for those who love fruity, creamy ice cream and want a low-carb option that’s both indulgent and refreshing.

Keto Gingerbread Ice Cream

Keto Gingerbread Ice Cream is a perfect holiday treat that combines the spicy warmth of gingerbread cookies with the creamy richness of homemade ice cream. The ginger, cinnamon, and molasses flavor profile creates a festive and comforting dessert that’s both low-carb and keto-friendly. With a velvety smooth texture and a hint of spice, this ice cream is a must-try for anyone who loves gingerbread and wants a sugar-free version to enjoy this season.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• 1 tbsp molasses (optional, for extra flavor)
• Pinch of salt

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, ginger, cinnamon, cloves, salt, and molasses (if using). Heat over medium heat, stirring occasionally, until the mixture is warm and the erythritol dissolves.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
3. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Gingerbread Ice Cream brings the nostalgic flavors of gingerbread cookies into a creamy, low-carb dessert that’s perfect for the holidays. The spices add warmth and comfort, while the creamy texture makes it a delightful treat to enjoy during colder months. Whether you serve it as a standalone dessert or pair it with other holiday treats, this ice cream will quickly become a favorite seasonal indulgence.

Keto Mint Chocolate Chip Ice Cream

Keto Mint Chocolate Chip Ice Cream is a refreshing, creamy dessert that combines the cool, refreshing taste of mint with the rich, indulgent flavor of chocolate chips—all while keeping the carbs low. This recipe uses peppermint extract for the minty base and sugar-free chocolate chips to create the perfect balance of flavors. It’s a wonderful holiday dessert that’s both satisfying and keto-friendly, making it a great treat to enjoy during festive gatherings.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp peppermint extract
• 1/4 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup sugar-free chocolate chips
• Green food coloring (optional, for color)

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, peppermint extract, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the erythritol dissolves and the mixture is warm.
2. Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 2 hours.
3. If using food coloring, add a few drops of green food coloring to the chilled mixture and stir to combine.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the sugar-free chocolate chips and mix until well distributed.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

Keto Mint Chocolate Chip Ice Cream is a delightful, refreshing dessert that delivers the perfect combination of minty coolness and chocolatey richness. The smooth, creamy texture is enhanced by the crunch of chocolate chips, making it a wonderful choice for holiday parties and gatherings. With the peppermint flavor and festive green hue, this ice cream is as visually appealing as it is delicious.

Keto Chocolate Peanut Butter Ice Cream

Keto Chocolate Peanut Butter Ice Cream is a decadent, rich dessert that combines the irresistible flavors of chocolate and peanut butter. This low-carb ice cream uses a creamy base of heavy cream, almond milk, and peanut butter, creating a perfect harmony of flavors. Swirls of sugar-free chocolate ganache and a smooth, nutty taste make this dessert a favorite for anyone craving something indulgent yet keto-friendly during the holidays.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/4 cup peanut butter (unsweetened)
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/4 cup sugar-free chocolate chips
• 2 tbsp heavy cream (for chocolate ganache)

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, peanut butter, vanilla extract, and salt. Heat over medium heat, stirring frequently until the peanut butter is fully incorporated and the mixture is smooth and warm.
2. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 2 hours.
3. In a separate saucepan, heat 2 tablespoons of heavy cream and stir in the sugar-free chocolate chips. Heat until the chocolate is melted and the ganache is smooth.
4. Pour the chilled peanut butter mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, drizzle the chocolate ganache into the ice cream, allowing it to swirl throughout.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Chocolate Peanut Butter Ice Cream is a rich and indulgent dessert that satisfies your chocolate and peanut butter cravings without the carbs. The creamy base and velvety chocolate ganache create a perfect contrast, making each bite a luxurious experience. This dessert is a must-try for any peanut butter lover who’s looking for a keto-friendly treat this holiday season.

Keto Pumpkin Spice Ice Cream

Keto Pumpkin Spice Ice Cream is a creamy, spiced dessert that brings the flavors of autumn and winter into a keto-friendly treat. This ice cream is infused with the warming spices of cinnamon, nutmeg, and ginger, paired with the sweetness of pumpkin. It’s a perfect way to enjoy the seasonal flavors of pumpkin pie in a frozen form while keeping the carbs low. This recipe is sure to be a hit at any holiday gathering or as a treat for yourself.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 cup pure pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Heat over medium heat, stirring occasionally until the mixture is smooth and warm.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
3. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours until firm.

Keto Pumpkin Spice Ice Cream is the perfect frozen dessert for anyone who loves the cozy flavors of fall and winter. The pumpkin puree adds creaminess while the blend of spices creates that warm, comforting pumpkin pie taste. This low-carb ice cream is a delightful way to enjoy pumpkin spice flavor without the guilt, making it an ideal dessert for the holidays.

Note: More recipes are coming soon!