35+ Delightful Keto Churn Ice Cream Recipes You Can’t Miss

Are you craving a sweet, creamy treat but want to keep it low-carb? Look no further!

We’ve got over 35 delicious keto churn ice cream recipes to satisfy your sweet tooth without compromising your diet.

These keto ice cream recipes are not only low in carbs but are packed with rich flavors and textures that will leave you feeling completely satisfied.

From chocolatey indulgence to fruity delights, you’ll find a variety of flavors that fit every craving.

Making keto ice cream at home is easier than you think, especially with the help of an ice cream maker.

Churning your ice cream allows for the perfect consistency—smooth, creamy, and utterly irresistible.

So, if you’re ready to indulge in a healthier version of ice cream, dive into these 35+ keto churn ice cream recipes that will keep you on track with your low-carb lifestyle.

35+ Delightful Keto Churn Ice Cream Recipes You Can’t Miss

Enjoying a delicious ice cream treat while staying keto-friendly is easier than ever with these 35+ churn ice cream recipes.

Whether you’re craving something rich and decadent or light and fruity, there’s a recipe for every taste.

Churning your own ice cream ensures a creamy texture and customizable flavors that you can’t get from store-bought versions.

And the best part? You get to enjoy these sweet indulgences without the guilt of extra carbs.

So, grab your ice cream maker, pick a recipe, and get ready to treat yourself to a healthier version of your favorite frozen dessert!

Creamy Chocolate Hazelnut Keto Ice Cream

Indulge in a decadent chocolate hazelnut ice cream that’s low-carb, keto-friendly, and perfect for satisfying your sweet tooth. With a velvety texture and nutty undertones, this churned ice cream is a rich treat you’ll want to make again and again.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 egg yolks
• 1/3 cup granulated erythritol or monk fruit sweetener
• 2 tbsp unsweetened cocoa powder
• 1/4 cup sugar-free hazelnut spread
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until it just begins to simmer. Do not let it boil.
2. In a separate bowl, whisk the egg yolks, sweetener, cocoa powder, and salt until smooth.
3. Slowly pour the heated cream mixture into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 170°F).
5. Remove from heat and stir in the hazelnut spread and vanilla extract until smooth.
6. Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the churned ice cream to a freezer-safe container and freeze for 2-3 hours to firm up.

This creamy chocolate hazelnut ice cream combines luxurious flavors with a silky texture, making it a perfect keto dessert. Whether you enjoy it as is or topped with keto-friendly whipped cream, it’s a crowd-pleaser that feels indulgent without breaking your carb goals.

Vanilla Almond Keto Delight Ice Cream

A classic with a twist, this vanilla almond ice cream combines the timeless flavor of vanilla with the nutty goodness of almonds. Smooth, creamy, and keto-approved, it’s an easy way to elevate your dessert game.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• 1/2 cup powdered erythritol
• 1 tsp vanilla bean paste or extract
• 1/4 cup slivered almonds (toasted)
• Pinch of xanthan gum (optional, for extra creaminess)

Instructions

1. In a saucepan, combine heavy cream and almond milk. Heat over medium-low until it begins to steam.
2. In a bowl, whisk egg yolks and powdered erythritol until pale and creamy.
3. Slowly temper the eggs by adding the heated cream mixture a little at a time while whisking.
4. Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens (170°F).
5. Remove from heat and stir in vanilla paste and xanthan gum. Let the mixture cool to room temperature.
6. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Churn the mixture in your ice cream maker following the manufacturer’s instructions.
8. Fold in the toasted slivered almonds before transferring the ice cream to a freezer-safe container. Freeze for 2-3 hours before serving.

This keto vanilla almond ice cream brings a delightful crunch and smoothness that will satisfy both your sweet and savory cravings. Pair it with a keto cookie or enjoy it solo for a dessert that feels gourmet without the carbs.

Lemon Blueberry Cheesecake Keto Ice Cream

This tangy and creamy dessert is a refreshing summer treat that combines zesty lemon, sweet blueberries, and the richness of cheesecake. Perfectly keto-friendly, it’s a fruity twist on classic ice cream.

Ingredients

• 2 cups heavy cream
• 1/2 cup cream cheese, softened
• 1/3 cup powdered monk fruit sweetener
• 3 egg yolks
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup fresh or frozen blueberries
• 1 tsp vanilla extract

Instructions

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. In a bowl, beat the egg yolks and sweetener until thick and pale.
3. Gradually whisk the heated cream into the egg mixture. Return the mixture to the saucepan and cook over low heat, stirring frequently, until thickened.
4. Remove from heat and whisk in cream cheese until fully incorporated. Stir in lemon zest, lemon juice, and vanilla extract.
5. Allow the mixture to cool to room temperature, then chill in the refrigerator for at least 4 hours.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. During the last 5 minutes of churning, add the blueberries.
8. Transfer to a freezer-safe container and freeze for an additional 2-3 hours before serving.

This lemon blueberry cheesecake ice cream is the perfect balance of tart and sweet, making it an ideal dessert for any occasion. Each bite is bursting with fresh fruit and creamy cheesecake goodness, proving that keto desserts can be both refreshing and indulgent.

Salted Caramel Pecan Keto Ice Cream

Rich, buttery caramel flavor meets the crunch of toasted pecans in this luxurious keto ice cream. The addition of a little sea salt takes the sweetness up a notch, making each bite unforgettable.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• 1/3 cup erythritol or monk fruit sweetener
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/2 cup chopped pecans, toasted

Instructions

1. In a medium saucepan, heat the heavy cream and almond milk over medium heat until it starts to simmer.
2. In a separate bowl, whisk egg yolks and sweetener until smooth.
3. Slowly pour the heated cream mixture into the egg mixture, whisking constantly. Return the mixture to the pan and cook over low heat until it thickens (170°F).
4. Remove from heat and stir in butter, vanilla extract, and sea salt. Let the mixture cool to room temperature, then refrigerate for 4 hours or overnight.
5. Churn in your ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the toasted pecans.
7. Freeze the churned ice cream for 2-3 hours to firm up before serving.

This salted caramel pecan keto ice cream is a crowd-pleaser with its smooth, caramel base and satisfying crunch from the pecans. The touch of sea salt makes it even more addictive, turning your keto-friendly dessert into a gourmet treat.

Mint Chocolate Chip Keto Ice Cream

For fans of the classic mint chocolate chip flavor, this keto ice cream delivers all the refreshing minty goodness paired with rich, dark chocolate. It’s creamy, delicious, and totally guilt-free.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• 1/3 cup powdered erythritol
• 1 tsp peppermint extract
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. In a saucepan, heat the heavy cream and almond milk over medium heat until just simmering.
2. In a bowl, whisk the egg yolks with the powdered erythritol until smooth.
3. Slowly temper the eggs by adding the hot cream mixture to the egg mixture, whisking constantly.
4. Return the mixture to the stove and cook on low heat, stirring constantly, until it thickens (about 170°F).
5. Remove from heat and stir in peppermint extract. Let the mixture cool to room temperature, then chill it in the refrigerator for at least 4 hours.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Fold in the sugar-free chocolate chips during the last few minutes of churning.
8. Transfer to a container and freeze for 2-3 hours before serving.

This mint chocolate chip keto ice cream is refreshing and satisfying, with the perfect balance of mint and rich chocolate. It’s a mint lover’s dream that fits perfectly into a low-carb lifestyle, giving you a refreshing treat without the sugar.

Raspberry Cheesecake Keto Ice Cream

A luscious combination of tangy raspberries and creamy cheesecake, this keto ice cream brings a sophisticated, fruity twist to your dessert routine. With a smooth texture and the perfect balance of sweet and tart, it’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1/2 cup cream cheese, softened
• 1/3 cup powdered erythritol
• 3 egg yolks
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 tbsp lemon juice

Instructions

1. In a saucepan, heat the heavy cream until it begins to steam.
2. In a separate bowl, whisk egg yolks and erythritol until smooth and creamy.
3. Gradually add the hot cream into the egg mixture while whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring frequently, until thickened (170°F).
5. Remove from heat and stir in softened cream cheese, vanilla extract, and lemon juice. Allow the mixture to cool to room temperature, then refrigerate for 4 hours or overnight.
6. After chilling, blend the raspberries into a puree and mix into the chilled base.
7. Churn the mixture in your ice cream maker until it reaches the desired consistency.
8. Transfer to a freezer-safe container and freeze for 2-3 hours.

This raspberry cheesecake ice cream is a perfect balance of tangy raspberries and creamy, velvety cheesecake. It’s a delightful dessert that tastes rich and refreshing, making it ideal for a low-carb treat without compromising on flavor.

Peanut Butter Chocolate Swirl Keto Ice Cream

If you love peanut butter and chocolate, this is the keto ice cream you’ve been waiting for! With a creamy peanut butter base and decadent chocolate ribbons swirled throughout, it’s an irresistible dessert.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• 1/3 cup powdered monk fruit sweetener
• 1/2 cup unsweetened peanut butter
• 1/2 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine heavy cream and almond milk. Heat over medium-low until it begins to steam.
2. In a bowl, whisk the egg yolks and sweetener together until smooth.
3. Slowly pour the heated cream mixture into the egg yolks while whisking. Return the mixture to the saucepan and cook over low heat until it thickens.
4. Stir in peanut butter and vanilla extract, ensuring the peanut butter melts completely.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Melt the sugar-free chocolate chips and let cool slightly.
7. Churn the ice cream mixture according to your ice cream maker’s instructions, adding swirls of melted chocolate throughout.
8. Freeze the mixture for 2-3 hours to firm up before serving.

This peanut butter chocolate swirl ice cream is the ultimate indulgence for anyone craving a rich, peanut-buttery, chocolatey dessert. It’s an easy keto-friendly treat that combines two favorite flavors in a smooth, creamy ice cream.

Pumpkin Spice Keto Ice Cream

The warmth of pumpkin spice combined with the creaminess of ice cream makes this dessert the perfect fall treat. Keto-friendly and full of cozy, seasonal flavors, this ice cream is perfect for chilly evenings.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• 1/2 cup pure pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract

Instructions

1. Heat the heavy cream and almond milk in a saucepan until steaming.
2. In a bowl, whisk the egg yolks and erythritol together until smooth.
3. Gradually add the hot cream mixture to the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat until it thickens.
5. Remove from heat and stir in the pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
8. Freeze for an additional 2-3 hours to firm up.

This pumpkin spice keto ice cream captures all the flavors of fall with its fragrant spices and rich pumpkin base. It’s a cozy, comforting dessert that’s perfect for cooler months, giving you a sweet treat without the sugar.

Coconut Lime Keto Ice Cream

For a tropical twist, this coconut lime ice cream is the perfect keto dessert. The creaminess of coconut is paired with a zesty lime kick, making it an exotic treat that’s both refreshing and indulgent.

Ingredients

• 2 cups full-fat coconut milk
• 1 cup heavy cream
• 3 egg yolks
• 1/3 cup powdered erythritol
• Zest of 1 lime
• 2 tbsp fresh lime juice
• 1 tsp vanilla extract

Instructions

1. Heat the coconut milk and heavy cream in a saucepan over medium heat until it just begins to simmer.
2. In a bowl, whisk egg yolks and erythritol until smooth.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened.
4. Remove from heat and stir in lime zest, lime juice, and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in your ice cream maker according to the manufacturer’s instructions.
7. Freeze for 2-3 hours to firm up.

This coconut lime keto ice cream is a refreshing tropical treat that’s perfect for warm weather or whenever you need a vacation in a bowl. The tangy lime pairs beautifully with the rich, creamy coconut for a decadent yet light dessert.

Toasted Coconut & Chocolate Keto Ice Cream

This toasted coconut and chocolate keto ice cream is a true indulgence, combining the tropical flavor of coconut with the richness of dark chocolate. The toasted coconut adds an extra layer of flavor and texture, making each bite a delightful experience.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut, toasted
• 1/4 cup sugar-free dark chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the heavy cream and coconut milk, and heat over medium heat until just steaming.
2. In a separate bowl, whisk together egg yolks and powdered erythritol until smooth.
3. Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly.
4. Return the mixture to the saucepan and cook on low heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the toasted shredded coconut and vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the sugar-free chocolate chips.
8. Transfer to a freezer-safe container and freeze for 2-3 hours before serving.

This toasted coconut and chocolate keto ice cream is a tropical and decadent treat that brings together two of the best flavors—coconut and chocolate. The toasted coconut gives the ice cream a lovely crunch, while the dark chocolate adds richness, making this ice cream an unforgettable dessert.

Chocolate Mint Chip Keto Ice Cream

Chocolate mint chip is a refreshing, yet rich flavor combination, and this keto version delivers the perfect balance of mint and chocolate. The smooth texture and fresh minty flavor make this a favorite low-carb treat.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp peppermint extract
• 1/2 cup sugar-free dark chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer.
2. In a separate bowl, whisk egg yolks and sweetener until pale and creamy.
3. Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly.
4. Return the mixture to the pan and cook on low heat, stirring frequently, until it thickens to a custard-like consistency.
5. Remove from heat and stir in the peppermint extract and vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the sugar-free dark chocolate chips.
8. Transfer the ice cream to a container and freeze for 2-3 hours before serving.

This chocolate mint chip keto ice cream is a refreshing, creamy dessert that combines the best of both worlds. The cool mint flavor combined with the richness of the chocolate chips makes it a perfect, satisfying treat to finish off any meal.

Cinnamon Roll Keto Ice Cream

Bring the comforting flavors of cinnamon rolls into an ice cream form with this decadent keto dessert. The rich cinnamon flavor swirled into a creamy, vanilla base makes it feel like you’re having dessert for breakfast, but without the carbs!

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 egg yolks
• 1/3 cup erythritol or monk fruit sweetener
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 cup chopped pecans (optional, for crunch)

Instructions

1. In a saucepan, heat the heavy cream and almond milk over medium heat until just simmering.
2. In a separate bowl, whisk the egg yolks and sweetener together until smooth.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook on low heat until it thickens and coats the back of a spoon.
5. Stir in cinnamon and vanilla extract, and allow the mixture to cool to room temperature.
6. Refrigerate the mixture for at least 4 hours.
7. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
8. If desired, fold in chopped pecans for an extra crunchy texture.
9. Freeze for 2-3 hours to firm up.

This cinnamon roll keto ice cream is a perfect combination of creamy vanilla and warm cinnamon flavors, making it an indulgent, comforting dessert. The optional pecans add a nice crunch that mimics the texture of cinnamon roll toppings, making it the ideal dessert to enjoy any time.

Chocolate Covered Strawberry Keto Ice Cream

Chocolate-covered strawberries are a classic dessert, and this keto ice cream captures that sweet and tangy combination in a low-carb, creamy treat. The rich chocolate and fresh strawberry flavors are perfectly balanced for a delicious, refreshing dessert.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• 1/2 cup fresh strawberries, pureed
• 1/4 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a saucepan, heat the heavy cream and almond milk over medium heat until steaming.
2. In a separate bowl, whisk the egg yolks with powdered erythritol until smooth.
3. Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring frequently, until thickened.
5. Stir in the strawberry puree and vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Melt the sugar-free chocolate chips and drizzle over the churned ice cream before freezing for extra chocolate flavor.
8. Freeze the ice cream for 2-3 hours to firm up before serving.

This chocolate-covered strawberry keto ice cream is a fruity, chocolatey, and creamy dessert that’s perfect for anyone craving a refreshing treat. The strawberry puree adds natural sweetness, while the chocolate chips provide a rich contrast that makes this dessert extra special.

Tiramisu Keto Ice Cream

Tiramisu lovers will rejoice with this keto version of the classic Italian dessert in ice cream form. With a coffee-infused base, mascarpone, and a hint of cocoa powder, this dessert brings all the traditional flavors of tiramisu without the carbs.

Ingredients

• 2 cups heavy cream
• 1/2 cup mascarpone cheese, softened
• 1 cup unsweetened almond milk
• 3 egg yolks
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 2 tbsp espresso or strong coffee
• 1 tbsp cocoa powder

Instructions

1. Heat the heavy cream and almond milk in a saucepan until it starts to steam.
2. In a separate bowl, whisk together egg yolks and erythritol until smooth.
3. Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook on low heat until it thickens.
5. Remove from heat and stir in mascarpone cheese, vanilla extract, and espresso or coffee. Let it cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. After churning, sprinkle cocoa powder on top for the classic tiramisu finish.
8. Freeze for 2-3 hours to firm up before serving.

This tiramisu keto ice cream captures the essence of the classic dessert, with the coffee and mascarpone creating a rich, smooth base, and the cocoa powder adding the finishing touch. It’s a deliciously unique dessert that’s perfect for coffee lovers and anyone with a sweet tooth.

Blackberry Cheesecake Keto Ice Cream

For berry lovers, this blackberry cheesecake keto ice cream is a decadent dessert that combines the tang of fresh blackberries with a creamy, cheesecake-inspired base. It’s a refreshing yet indulgent treat that fits into your low-carb lifestyle.

Ingredients

• 2 cups heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup fresh blackberries
• 3 egg yolks
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 tsp lemon juice

Instructions

1. Heat the heavy cream in a saucepan until it begins to steam.
2. In a bowl, whisk the egg yolks and powdered erythritol until smooth and creamy.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
5. Remove from heat and stir in the cream cheese, vanilla extract, and lemon juice. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Puree the blackberries and stir into the chilled ice cream mixture.
7. Churn the mixture in your ice cream maker until it reaches the desired consistency.
8. Freeze for 2-3 hours to firm up before serving.

This blackberry cheesecake keto ice cream is a perfect balance of sweet, tangy, and creamy. The fresh blackberries add a fruity burst, while the cheesecake base provides the indulgent, rich texture you crave in a low-carb dessert.

Mocha Almond Fudge Keto Ice Cream

This keto ice cream is perfect for coffee lovers and chocolate enthusiasts. With the rich flavor of mocha, crunchy roasted almonds, and swirls of fudge, every bite feels indulgent while staying low-carb.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 egg yolks
• 1/3 cup powdered erythritol
• 2 tbsp unsweetened cocoa powder
• 2 tbsp instant coffee granules or 1/4 cup brewed strong coffee
• 1/4 cup roasted almonds, chopped
• 1/4 cup sugar-free fudge sauce

Instructions

1. In a saucepan, heat heavy cream and almond milk over medium heat until steaming.
2. In a bowl, whisk egg yolks, powdered erythritol, and cocoa powder until smooth.
3. Slowly temper the egg mixture by adding the hot cream, whisking constantly. Return the mixture to the saucepan and cook on low heat until it thickens.
4. Stir in the instant coffee granules or brewed coffee until fully dissolved. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, fold in the roasted almonds and drizzle in the sugar-free fudge sauce.
7. Freeze for 2-3 hours to firm up before serving.

This mocha almond fudge keto ice cream delivers an irresistible mix of coffee, chocolate, and nutty flavors. It’s the ultimate treat for anyone who loves bold flavors and creamy textures in their dessert.

Peach Cobbler Keto Ice Cream

This keto ice cream captures the essence of a warm peach cobbler in a cool, creamy dessert. Made with fresh peaches and spiced with cinnamon and nutmeg, it’s a perfect low-carb option for a summer treat.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• 1/2 cup fresh peaches, diced
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract

Instructions

1. In a saucepan, heat heavy cream and almond milk over medium heat until steaming.
2. In a bowl, whisk egg yolks and erythritol until smooth. Gradually temper the egg mixture by adding the hot cream while whisking constantly.
3. Return the mixture to the saucepan and cook on low heat until thickened.
4. Blend or mash the peaches into a puree and stir into the custard along with cinnamon, nutmeg, and vanilla extract. Let cool, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Freeze for 2-3 hours to firm up before serving.

This peach cobbler keto ice cream combines fruity sweetness with the warm spices of a cobbler. It’s creamy, flavorful, and an excellent summer dessert that feels indulgent without the sugar.

Lemon Poppy Seed Keto Ice Cream

Bright and refreshing, this lemon poppy seed keto ice cream is a zesty, citrusy treat. The poppy seeds add a delightful texture, making it an elegant dessert that’s both light and indulgent.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp poppy seeds

Instructions

1. Heat heavy cream and almond milk in a saucepan over medium heat until steaming.
2. In a bowl, whisk egg yolks and erythritol until smooth. Gradually pour in the hot cream while whisking constantly.
3. Return the mixture to the saucepan and cook on low heat, stirring frequently, until thickened.
4. Stir in lemon zest, lemon juice, vanilla extract, and poppy seeds. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker until it reaches the desired consistency.
6. Freeze for 2-3 hours to firm up before serving.

This lemon poppy seed keto ice cream is light, tangy, and packed with flavor. The citrus notes and poppy seeds make it a sophisticated dessert for warm weather or a refreshing palate cleanser.

Coconut Pineapple Keto Ice Cream

For a tropical getaway in a bowl, this coconut pineapple keto ice cream combines creamy coconut milk with the sweet tang of pineapple, all while staying keto-friendly.

Ingredients

• 2 cups full-fat coconut milk
• 1 cup heavy cream
• 1/3 cup powdered erythritol
• 3 large egg yolks
• 1/2 cup fresh or frozen pineapple, finely chopped
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine coconut milk and heavy cream. Heat over medium heat until steaming.
2. In a separate bowl, whisk egg yolks and erythritol until smooth. Gradually add the hot coconut mixture, whisking constantly.
3. Return the mixture to the saucepan and cook on low heat until thickened.
4. Stir in the pineapple and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the ice cream in your ice cream maker until it reaches the desired consistency.
6. Freeze for 2-3 hours to firm up before serving.

This coconut pineapple keto ice cream is a creamy, tropical delight. It’s perfect for those sunny days when you’re craving something exotic but still low-carb.

Maple Walnut Keto Ice Cream

This keto ice cream combines the warm, comforting flavor of maple with the crunch of walnuts. It’s a sweet and nutty dessert that feels indulgent while being completely low-carb.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup sugar-free maple syrup
• 1/2 cup chopped walnuts, toasted

Instructions

1. Heat heavy cream and almond milk in a saucepan until steaming.
2. In a bowl, whisk egg yolks and sugar-free maple syrup until smooth. Gradually pour in the hot cream mixture while whisking constantly.
3. Return the mixture to the saucepan and cook on low heat until it thickens.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Fold in toasted walnuts during the last few minutes of churning.
7. Freeze for 2-3 hours to firm up before serving.

This maple walnut keto ice cream is rich, creamy, and nutty. The maple flavor shines through, making this dessert perfect for fall or as a decadent treat any time of year.

Hazelnut Mocha Keto Ice Cream

This keto ice cream combines the nutty flavor of hazelnuts with the bold richness of mocha. It’s a sophisticated dessert that’s as satisfying as it is creamy.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• 2 tbsp instant coffee granules
• 1/3 cup roasted hazelnuts, chopped
• 1/4 cup sugar-free chocolate chips

Instructions

1. Heat heavy cream and almond milk in a saucepan until steaming.
2. In a bowl, whisk egg yolks and erythritol until smooth. Gradually pour in the hot cream mixture while whisking constantly.
3. Return the mixture to the saucepan and cook on low heat until thickened. Stir in instant coffee granules.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the ice cream in your ice cream maker until it reaches the desired consistency.
6. During the last few minutes of churning, fold in roasted hazelnuts and sugar-free chocolate chips.
7. Freeze for 2-3 hours to firm up before serving.

This hazelnut mocha keto ice cream is the perfect combination of nutty and bold coffee flavors. The addition of chocolate chips adds just the right amount of indulgence to this low-carb treat.

Note: More recipes are coming soon!