29+ Mouthwatering Keto Coconut Milk Ice Cream Recipes for Every Craving

Finding a keto-friendly ice cream that’s both delicious and satisfying can be a challenge, especially when you’re avoiding dairy and refined sugars.

But what if we told you that you could enjoy creamy, indulgent ice cream on a low-carb, keto lifestyle?

That’s where coconut milk comes in—its rich texture and subtle sweetness make it the perfect base for a variety of frozen treats.

In this article, we’ve gathered over 29+ keto coconut milk ice cream recipes, each designed to keep your carb count low while offering big flavor.

From chocolatey indulgences to fruity refreshers, you’ll find a wide variety of flavor profiles that cater to every craving.

Whether you’re following a strict keto diet or just looking for a healthier alternative to traditional ice cream, these recipes will not disappoint.

Let’s dive into a world of creamy, dreamy, and guilt-free desserts that fit perfectly into your ketogenic lifestyle!

29+ Mouthwatering Keto Coconut Milk Ice Cream Recipes for Every Craving

No need to compromise on flavor when you’re living the keto life—especially when you have coconut milk at your disposal.

With over 29+ keto coconut milk ice cream recipes, you have countless delicious options that will satisfy your cravings while keeping you on track with your low-carb goals.

Whether you’re a fan of rich chocolate, refreshing fruit, or nutty textures, there’s a recipe for everyone to enjoy.

So, the next time you’re looking for a frozen treat, skip the store-bought options filled with sugar and artificial ingredients.

Instead, get creative in your kitchen with these simple, homemade keto coconut milk ice creams.

Creamy Vanilla Keto Coconut Milk Ice Cream

This classic vanilla ice cream gets a keto twist with the rich, silky texture of coconut milk and a hint of pure vanilla bean.

It’s the perfect base for toppings, mix-ins, or to enjoy on its own as a refreshing and guilt-free dessert. Whether you’re new to keto or a seasoned pro, this recipe is a simple go-to you’ll keep coming back to.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tbsp vanilla extract (or seeds from 1 vanilla bean)
• 1/8 tsp sea salt
• 2 egg yolks (optional for creamier texture)

Instructions:

1. In a medium saucepan, whisk together the coconut milk, sweetener, vanilla, and salt. If using egg yolks, temper them by slowly whisking a bit of the warm coconut milk mixture into the yolks, then stir the yolk mixture back into the pot.
2. Heat the mixture over medium heat until it thickens slightly (do not boil), about 5–7 minutes.
3. Remove from heat and let it cool completely. Then chill in the refrigerator for at least 4 hours or overnight.
4. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually 20–25 minutes.
5. Transfer to a container and freeze for 1–2 hours for a firmer texture before serving.

This smooth, scoopable vanilla ice cream is endlessly versatile. You can add cacao nibs, nuts, or berries for extra flair or just savor its pure flavor.

Thanks to the coconut milk and keto-friendly sweeteners, you get all the indulgence with none of the sugar crash.

Chocolate Fudge Keto Coconut Milk Ice Cream

This rich and indulgent chocolate ice cream delivers deep cocoa flavor with a luxurious coconut milk base.

It’s perfect for those days when only chocolate will do. With no dairy and zero added sugar, it fits perfectly into your keto lifestyle.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup cocoa powder (unsweetened)
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 tsp instant espresso powder (optional for enhanced flavor)
• Pinch of salt

Instructions:

1. Combine all ingredients in a medium saucepan over medium heat. Whisk thoroughly to dissolve the cocoa and sweetener.
2. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring often. Don’t let it boil.
3. Once fully blended and smooth, remove from heat and cool to room temperature. Chill in the refrigerator for at least 4 hours.
4. Once chilled, pour into an ice cream maker and churn for about 25 minutes or until thick and creamy.
5. Freeze in an airtight container for 1–2 hours if a firmer texture is desired.

With its rich chocolate taste and creamy texture, this ice cream will win over even the most devoted dairy lovers.

The espresso subtly boosts the chocolate flavor, while the coconut milk keeps things silky and satisfying.

Toasted Coconut & Macadamia Nut Keto Ice Cream

For a tropical-inspired treat, this toasted coconut and macadamia nut ice cream brings crunchy, buttery, and nutty notes to your keto-friendly dessert menu.

Each spoonful is a blend of texture and flavor, perfect for those who crave something unique and indulgent.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered monk fruit sweetener
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped roasted macadamia nuts
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a dry skillet, toast the shredded coconut over medium heat until golden and fragrant, about 2–3 minutes. Set aside to cool.
2. In a saucepan, combine coconut milk, sweetener, vanilla, and salt. Heat over medium heat until warm but not boiling.
3. Let the mixture cool, then chill in the refrigerator for at least 4 hours.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s directions.
5. During the last 5 minutes of churning, add the toasted coconut and chopped macadamia nuts.
6. Transfer to a container and freeze for 1–2 hours for a firmer texture.

This tropical twist on keto ice cream is perfect for when you want a bit of crunch and bold flavor.

The macadamia nuts and toasted coconut bring a delightful contrast to the creamy base, making it feel like an island getaway in every bite.

Keto Coconut Matcha Green Tea Ice Cream

Earthy, energizing matcha meets the creamy richness of coconut milk in this refreshing keto-friendly ice cream.

It’s subtly sweet, vibrantly green, and full of antioxidants—perfect for a midday treat or a calming after-dinner dessert.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 tbsp matcha green tea powder (culinary or ceremonial grade)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small bowl, whisk the matcha powder with a few tablespoons of warm coconut milk until smooth.
2. In a saucepan, combine the rest of the coconut milk, sweetener, vanilla, salt, and the matcha mixture.
3. Warm over medium heat for 5–7 minutes, stirring until everything is well combined. Do not boil.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions, about 20–25 minutes.
6. Freeze for 1–2 hours if a firmer texture is desired.

This matcha ice cream is rich yet light, with a clean finish that refreshes the palate.

Its vibrant green color and subtle sweetness make it a visually striking and health-conscious dessert you’ll love any time of day.

Keto Strawberry Coconut Milk Ice Cream

This fruity, creamy strawberry ice cream is the perfect answer to warm weather cravings—or just a nostalgic craving for classic flavors.

With no added sugar and the bright freshness of real strawberries, it’s keto, dairy-free, and undeniably delicious.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup fresh or frozen strawberries (chopped)
• 1/3 cup powdered monk fruit or erythritol
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, combine strawberries, sweetener, and lemon juice. Cook until the strawberries break down and the mixture thickens slightly (about 5–7 minutes). Let cool.
2. In a blender, combine the cooled strawberry mixture with coconut milk, vanilla, and salt. Blend until smooth.
3. Chill the mixture in the refrigerator for at least 4 hours or until fully cold.
4. Churn in your ice cream maker for about 20–25 minutes.
5. Transfer to a freezer-safe container and freeze for 1–2 hours for a firmer texture.

With its naturally sweet flavor and creamy consistency, this keto strawberry ice cream is a fan-favorite.

It’s a wholesome way to enjoy a fruity dessert without compromising your carb goals.

Keto Mocha Chip Coconut Milk Ice Cream

This one’s for the coffee and chocolate lovers. Mocha chip coconut milk ice cream combines bold espresso flavor with bits of dark chocolate for a satisfying crunch.

It’s rich, cool, and energizing—like your favorite café treat in frozen form.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 tbsp instant espresso powder (or strong brewed coffee, reduced)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/4 cup chopped 85–90% dark chocolate or sugar-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, whisk together coconut milk, espresso powder, sweetener, vanilla, and salt.
2. Warm gently over medium heat for 5–6 minutes, stirring to fully dissolve the espresso and sweetener. Do not boil.
3. Let the mixture cool, then chill in the refrigerator for at least 4 hours.
4. Pour into an ice cream maker and churn according to manufacturer’s directions.
5. During the last 5 minutes of churning, add the chopped chocolate or chips.
6. Freeze for 1–2 hours for a firmer texture.

The mocha chip combo is bold and indulgent, with creamy coffee undertones and satisfying chocolate bits throughout.

It’s a keto-friendly way to enjoy the richness of a coffeehouse dessert—without the carbs or the sugar crash.

Keto Salted Caramel Coconut Milk Ice Cream

This luxurious salted caramel ice cream delivers a decadent balance of sweet and salty, all wrapped up in a creamy coconut milk base.

The keto-friendly caramel sauce makes it feel indulgent without the sugar overload. It’s comfort food in frozen form.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered allulose or erythritol
• 2 tbsp butter or coconut oil (for dairy-free option)
• 1/4 tsp xanthan gum (optional, for smoother texture)
• 1/2 tsp sea salt
• 1 tsp vanilla extract

Instructions:

1. In a saucepan over medium heat, melt the butter (or coconut oil) and stir in the sweetener. Cook until it turns golden and slightly thickened, about 5–7 minutes.
2. Slowly whisk in the coconut milk and salt. Cook for another 5 minutes, stirring frequently.
3. Remove from heat and stir in vanilla. Optionally add xanthan gum and blend briefly with an immersion blender for extra creaminess.
4. Let the mixture cool completely, then refrigerate for 4+ hours.
5. Churn in your ice cream maker for 20–25 minutes. Freeze for 1–2 hours for a scoopable consistency.

With its smooth, buttery base and a touch of sea salt, this salted caramel treat feels like a cheat meal without breaking your keto progress.

It’s rich, velvety, and perfect on its own or topped with crushed pecans.

Keto Lemon Coconut Milk Ice Cream

Bright, zesty, and refreshing, this lemon coconut milk ice cream is the ultimate palate cleanser and summertime favorite.

The tangy lemon cuts through the richness of the coconut milk, making it taste light while still keeping it keto.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/3 cup powdered monk fruit or erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, lemon zest, sweetener, vanilla, and salt. Warm over medium heat until the sweetener is dissolved.
2. Remove from heat and stir in the lemon juice.
3. Cool the mixture to room temperature, then refrigerate for 4+ hours.
4. Churn in your ice cream maker until thick and creamy (about 20–25 minutes).
5. Freeze for 1–2 hours if needed to firm up.

This lemony ice cream is a light, citrusy delight that pairs well with fresh berries or a sprinkle of toasted coconut.

It’s perfect when you want something sweet without being heavy.

Keto Cinnamon Swirl Coconut Milk Ice Cream

If you love cinnamon rolls or chai spices, this cozy-flavored ice cream will hit the spot.

A swirl of cinnamon and keto-friendly brown “sugar” sweetener adds warmth and depth to every bite. Think fall vibes in a frosty scoop.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• Optional swirl: 2 tbsp melted coconut oil + 2 tbsp granular brown monk fruit sweetener + 1/2 tsp cinnamon

Instructions:

1. In a saucepan, heat coconut milk, sweetener, cinnamon, vanilla, and salt over medium heat until combined and slightly thickened (5–7 minutes).
2. Cool to room temperature and chill for at least 4 hours.
3. Churn in an ice cream maker until creamy.
4. For the swirl, mix melted coconut oil with brown sweetener and cinnamon. Gently fold it into the churned ice cream just before transferring to the freezer.
5. Freeze for 1–2 hours to firm up.

This cinnamon swirl version is comforting, aromatic, and slightly spicy.

The cinnamon blend paired with creamy coconut milk creates a nostalgic flavor without the carbs—like a frozen version of a warm cinnamon bun.

Keto Peanut Butter Coconut Milk Ice Cream

Peanut butter lovers, rejoice! This rich and creamy peanut butter ice cream is perfectly balanced with the tropical richness of coconut milk.

It’s the ultimate peanut butter dessert without the added sugars or carbs.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup peanut butter (unsweetened and natural)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, peanut butter, sweetener, and salt. Warm over medium heat until the peanut butter melts and the mixture is smooth, about 5 minutes.
2. Remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. Once chilled, churn in your ice cream maker for 20–25 minutes.
5. Transfer to a container and freeze for 1–2 hours to firm up.

This peanut butter ice cream is a decadent, nutty treat with a creamy, dreamy texture.

It’s perfect for when you’re craving something rich, indulgent, and completely keto-friendly.

Keto Mango Coconut Milk Ice Cream

If you’re looking for a tropical twist, this mango coconut milk ice cream is a vibrant and refreshing treat.

The combination of coconut milk’s richness and the sweet, tangy flavor of mango makes it a true tropical delight that’s perfect for summer or any time you want to feel like you’re on vacation.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 1/2 cups frozen mango chunks
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, blend the mango chunks until smooth.
2. In a saucepan, combine the coconut milk, mango puree, sweetener, vanilla, and salt. Warm over medium heat, stirring until well combined.
3. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. Churn in your ice cream maker for about 20–25 minutes.
5. Freeze for 1–2 hours for a firmer texture.

This tropical ice cream is fruity, refreshing, and creamy with a natural sweetness from the mango.

The coconut milk adds the perfect balance of richness without overpowering the delicate mango flavor. It’s a keto dessert that transports you straight to the beach.

Keto Chocolate Mint Coconut Milk Ice Cream

For those who love the classic flavor combination of chocolate and mint, this keto chocolate mint coconut milk ice cream will satisfy your cravings.

The rich, dark chocolate pairs perfectly with the cool, refreshing mint, creating a dessert that feels like a refreshing after-dinner treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/4 cup cocoa powder (unsweetened)
• 1 tsp peppermint extract (or to taste)
• 1/4 tsp vanilla extract
• Pinch of salt
• Optional: Dark chocolate chips (sugar-free, for extra texture)

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, sweetener, vanilla extract, and salt. Heat over medium heat, stirring constantly until the cocoa is fully dissolved and the mixture is smooth, about 5–7 minutes.
2. Remove from heat and stir in the peppermint extract.
3. Cool the mixture to room temperature, then refrigerate for at least 4 hours.
4. Churn in your ice cream maker for 20–25 minutes.
5. Add chocolate chips during the last few minutes of churning if you like a bit of texture in your ice cream.
6. Transfer to a container and freeze for 1–2 hours for a firmer texture.

The rich chocolate combined with the cool mint makes for a perfect combination, and the coconut milk gives it a wonderfully smooth texture.

This ice cream will remind you of classic mint chocolate chip, but with a keto-friendly twist.

Keto Raspberry Coconut Milk Ice Cream

This bright and tangy raspberry ice cream is the perfect balance of creamy coconut milk and refreshing berries.

It’s naturally sweetened and perfect for a light, fruity dessert that’s rich in flavor but low in carbs.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup fresh or frozen raspberries
• 1/3 cup powdered monk fruit or erythritol
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, and lemon juice. Heat over medium heat until the sweetener is dissolved and the mixture is warm.
2. In a separate bowl, mash the raspberries until smooth, or use a blender.
3. Add the mashed raspberries to the coconut milk mixture, stirring well to combine.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, churn in an ice cream maker for 20–25 minutes.
6. Freeze for 1–2 hours for a firmer texture.

This raspberry coconut milk ice cream has the perfect balance of tartness from the raspberries and sweetness from the sweetener, with a creamy coconut base that makes it ultra-smooth.

It’s the ideal treat for berry lovers on a keto diet.

Keto Chai Spiced Coconut Milk Ice Cream

For those who enjoy a warming, spiced dessert, this keto-friendly chai spiced ice cream is a must-try.

Packed with the cozy flavors of cinnamon, ginger, and cardamom, it’s like your favorite chai tea transformed into an indulgent frozen treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, and all spices. Heat over medium heat, stirring to dissolve the sweetener and blend the spices.
2. Simmer gently for about 5 minutes, then remove from heat and let it cool to room temperature.
3. Once cooled, refrigerate for at least 4 hours.
4. Churn in your ice cream maker for 20–25 minutes, until it reaches a creamy consistency.
5. Transfer to a container and freeze for 1–2 hours for a firmer texture.

This chai spiced ice cream is fragrant and warming, with the comforting flavors of fall in every bite.

The combination of spices gives it depth, while the coconut milk ensures a smooth, creamy texture that’s perfect for chilly evenings.

Keto Cinnamon Toast Crunch Coconut Milk Ice Cream

For a nostalgic, crunchy twist on your keto ice cream, try this cinnamon toast crunch-inspired treat.

With cinnamon, a touch of sweetener, and low-carb “cereal” for a fun texture, this ice cream is a unique indulgence that captures the essence of your childhood favorite.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tbsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: Keto-friendly cinnamon-flavored cereal or crumbled almond flour-based cookies for a “crunch”

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, cinnamon, vanilla, and salt. Heat over medium heat, stirring until the sweetener is dissolved and the mixture is smooth.
2. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 4 hours.
3. Churn in your ice cream maker for 20–25 minutes.
4. During the last few minutes of churning, add the keto-friendly cereal or crumbled cookies to create the crunch effect.
5. Freeze for 1–2 hours for a firmer texture.

This cinnamon toast crunch-inspired ice cream has all the warmth of cinnamon with the satisfying crunch of keto-friendly cereal.

It’s an indulgent treat that’s perfect for when you’re craving something with both creamy and crunchy textures.

Keto Pumpkin Spice Coconut Milk Ice Cream

This autumn-inspired pumpkin spice ice cream is a warm, cozy treat that’s perfect for fall (or anytime you’re in the mood for pumpkin!).

The creamy coconut milk complements the spiced pumpkin perfectly, making it a decadent, guilt-free dessert.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup canned pumpkin puree
• 1/3 cup powdered monk fruit or erythritol
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, pumpkin puree, sweetener, cinnamon, nutmeg, ginger, cloves, and salt. Heat over medium heat, whisking until smooth and well combined.
2. Simmer gently for 5 minutes, then remove from heat and let the mixture cool to room temperature.
3. Once cooled, refrigerate the mixture for at least 4 hours.
4. Churn in your ice cream maker for about 20–25 minutes until it thickens.
5. Freeze for 1–2 hours for a firmer texture.

This pumpkin spice ice cream is like having a scoop of pumpkin pie with all the warm spices that define the fall season.

The coconut milk provides a rich, creamy base that makes each bite indulgent and smooth.

Keto Coconut Almond Joy Ice Cream

Inspired by the famous candy bar, this coconut almond joy ice cream brings together the best of coconut, almonds, and chocolate.

It’s a deliciously crunchy, sweet treat without the added sugar or carbs.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped almonds (or whole if you prefer more texture)
• Optional: Sugar-free chocolate chips for extra chocolatey goodness

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, cocoa powder, vanilla, and almond extract. Heat over medium heat until well combined and smooth.
2. Stir in the shredded coconut and chopped almonds, then remove from heat and allow the mixture to cool to room temperature.
3. Refrigerate the mixture for at least 4 hours.
4. Churn in your ice cream maker for 20–25 minutes until thickened.
5. If you want to add chocolate chips, mix them in during the last few minutes of churning.
6. Freeze for 1–2 hours for a firmer texture.

This coconut almond joy ice cream is creamy, crunchy, and packed with flavor. The shredded coconut gives it that tropical feel, while the almonds add a satisfying crunch.

The rich chocolate complements the whole thing beautifully.

Keto Blueberry Coconut Milk Ice Cream

This keto blueberry coconut milk ice cream is the perfect blend of creamy coconut milk and naturally sweetened blueberries.

The burst of fruity freshness from the blueberries, combined with the richness of coconut milk, makes it a refreshing yet indulgent dessert.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup fresh or frozen blueberries
• 1/3 cup powdered monk fruit or erythritol
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, sweetener, and lemon juice. Heat over medium heat, whisking until the sweetener is dissolved.
2. In a blender, combine the blueberries with the coconut milk mixture and blend until smooth. You can leave some chunks of blueberries if you prefer a bit of texture.
3. Refrigerate the mixture for at least 4 hours to chill.
4. Churn in an ice cream maker for 20–25 minutes.
5. Transfer to a container and freeze for 1–2 hours for a firmer texture.

This blueberry ice cream is light, fruity, and creamy, offering a refreshing alternative to more traditional dessert flavors.

The coconut milk gives it a smooth, velvety texture that pairs perfectly with the blueberries.

Keto Chocolate Coconut Milk Ice Cream

For all the chocolate lovers out there, this keto chocolate ice cream made with coconut milk is incredibly rich, creamy, and decadent.

The combination of coconut milk and unsweetened cocoa powder creates a smooth and velvety texture that pairs beautifully with a low-carb sweetener.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1/4 cup dark chocolate chips (sugar-free)

Instructions:

1. In a saucepan, whisk together coconut milk, cocoa powder, sweetener, vanilla, and salt over medium heat until smooth and heated through.
2. Remove from heat and let the mixture cool to room temperature.
3. Refrigerate for at least 4 hours to chill.
4. Churn in an ice cream maker for about 20–25 minutes.
5. If adding chocolate chips, stir them in during the last few minutes of churning.
6. Freeze for 1–2 hours for a firmer texture.

This chocolate coconut milk ice cream is perfect for satisfying your chocolate cravings on a keto diet.

It’s rich, velvety, and has a deep chocolate flavor that will have you coming back for more.

Keto Pina Colada Coconut Milk Ice Cream

Transport yourself to a tropical paradise with this keto-friendly piña colada ice cream.

The combination of coconut milk, pineapple, and a touch of rum extract makes this ice cream taste just like a frozen piña colada—but without the carbs and sugar.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup unsweetened frozen pineapple chunks
• 1/4 cup powdered monk fruit or erythritol
• 1 tsp rum extract (optional)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend the coconut milk, frozen pineapple chunks, sweetener, vanilla, rum extract (if using), and salt until smooth.
2. Pour the mixture into a saucepan and heat gently over medium heat until the sweetener is dissolved.
3. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. Churn in an ice cream maker for 20–25 minutes.
5. Freeze for 1–2 hours for a firmer texture.

This piña colada ice cream is sweet, tangy, and creamy—perfect for a tropical treat.

It’s a refreshing option for hot days or when you’re craving the tropical vibes without all the carbs.

Keto Maple Pecan Coconut Milk Ice Cream

If you’re a fan of maple-flavored desserts, this keto maple pecan ice cream will blow you away.

The sweetness of maple syrup (using a keto-friendly version) and the crunch of toasted pecans create a flavor combination that’s simply irresistible.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/4 cup keto maple syrup (or maple-flavored syrup)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted for extra flavor)
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, keto maple syrup, sweetener, vanilla, and salt. Heat over medium heat, stirring until the sweetener dissolves and the mixture is well combined.
2. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
3. Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, until fragrant. Allow them to cool.
4. Churn the chilled mixture in an ice cream maker for 20–25 minutes.
5. Stir in the toasted pecans during the last few minutes of churning.
6. Freeze for 1–2 hours for a firmer texture.

This maple pecan ice cream is sweet, nutty, and creamy, with the toasted pecans giving it an added depth of flavor.

It’s perfect for when you want something that feels like a special treat but still fits your keto lifestyle.

Keto Chocolate Mint Chip Coconut Milk Ice Cream

This chocolate mint chip ice cream is a cool, refreshing treat with a perfect balance of mint and rich cocoa. It’s like your favorite mint chocolate chip ice cream, but without the sugar and carbs.

The addition of sugar-free chocolate chips makes every bite extra special.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/4 cup unsweetened cocoa powder
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. In a saucepan, combine coconut milk, sweetener, cocoa powder, vanilla, peppermint extract, and salt. Heat over medium heat, stirring until smooth and heated through.
2. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
3. Churn the mixture in an ice cream maker for 20–25 minutes.
4. During the last few minutes of churning, add the sugar-free chocolate chips.
5. Transfer to a container and freeze for 1–2 hours for a firmer texture.

This chocolate mint chip ice cream is creamy, refreshing, and perfectly balanced.

The mint adds a cooling effect while the chocolate chips give a delightful crunch. It’s the perfect treat for mint chocolate lovers.

Keto Mocha Coconut Milk Ice Cream

If you’re a coffee lover, this mocha coconut milk ice cream will be your new favorite.

The rich coffee flavor combined with the smoothness of coconut milk and a hint of chocolate creates a truly indulgent dessert. Plus, it’s keto-friendly, so you can enjoy it without any guilt.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 2 tbsp instant coffee or espresso powder
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, sweetener, coffee or espresso powder, cocoa powder, vanilla, and salt. Heat over medium heat, stirring until smooth and the sweetener is dissolved.
2. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
3. Churn the chilled mixture in your ice cream maker for 20–25 minutes.
4. Transfer to a container and freeze for 1–2 hours for a firmer texture.

This mocha ice cream is rich and creamy, with a delightful balance of coffee and chocolate flavors.

It’s perfect for those who crave a sophisticated, coffee-infused dessert without the sugar.

Keto Pistachio Coconut Milk Ice Cream

For a slightly savory twist on your typical dessert, this keto pistachio coconut milk ice cream is a rich, nutty treat.

The pistachios add a delicate crunch and depth of flavor, while the coconut milk provides a creamy base that perfectly complements the nuts.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup unsalted pistachios (roasted and chopped)
• 1/4 cup unsweetened shredded coconut (optional for extra texture)

Instructions:

1. In a blender, combine coconut milk, sweetener, vanilla extract, and salt. Blend until smooth.
2. Stir in the chopped pistachios and shredded coconut (if using).
3. Refrigerate the mixture for at least 4 hours to chill.
4. Churn in an ice cream maker for 20–25 minutes, until thick and creamy.
5. Freeze for 1–2 hours to firm up.

This pistachio ice cream is nutty, rich, and creamy, with a subtle sweetness that highlights the pistachios’ flavor.

It’s a more unique and sophisticated keto dessert that’s sure to impress.