36+ Delicious Keto Coffee Ice Cream Recipes for Every Craving

If you’re a coffee lover and following a keto lifestyle, you’ve probably found yourself craving a decadent, coffee-flavored dessert every now and then.

While traditional ice cream can be full of sugar and carbs, you can indulge guilt-free with keto-friendly ice cream recipes that are just as creamy, flavorful, and satisfying.

What could be better than a rich scoop of coffee ice cream that fits your low-carb needs?

Well, you’re in luck!

We’ve put together a collection of 36+ keto coffee ice cream recipes that will transform your dessert game.

Whether you’re craving a classic cup of coffee in ice cream form or want to experiment with exciting new flavors and textures, this list has something for everyone.

From nutty, crunchy variations to smooth, indulgent bases, these recipes offer a perfect way to cool off and satisfy your sweet tooth while staying on track with your ketogenic diet.

36+ Delicious Keto Coffee Ice Cream Recipes for Every Craving

With 36+ keto coffee ice cream recipes at your disposal, you’ll never run out of ideas for a satisfying, low-carb dessert that aligns with your keto goals.

Whether you prefer a simple, creamy coffee flavor or you want to experiment with different mix-ins like nuts, chocolate, or spices, these recipes will help you bring a touch of indulgence to your ketogenic lifestyle.

The best part? Each scoop is packed with rich, bold coffee flavor while keeping carbs to a minimum.

So go ahead, treat yourself to one (or more!) of these delicious ice creams, and enjoy a sweet, coffee-infused escape – all without compromising on your keto diet!

Creamy Classic Keto Coffee Ice Cream

This smooth and creamy coffee ice cream is perfect for anyone looking for a keto-friendly dessert that doesn’t skimp on bold coffee flavor.

It’s made with a rich custard base, sweetened with a keto-approved sweetener, and churned to silky perfection. Whether enjoyed solo or paired with a keto brownie, this recipe delivers café-quality taste with every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• ½ cup erythritol or allulose
• 2 tbsp instant espresso powder (or strong brewed coffee, reduced)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat until just simmering.
2. In a separate bowl, whisk the egg yolks with the sweetener until pale and creamy.
3. Slowly temper the hot cream into the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.
5. Remove from heat and stir in espresso powder, vanilla extract, and salt.
6. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight).
7. Churn in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
8. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This classic keto coffee ice cream delivers the satisfaction of a creamy gelato without the sugar crash.

With a rich, full-bodied espresso flavor and custard base, it’s a fantastic low-carb dessert option that feels anything but restrictive.

Mocha Chip Keto Coffee Ice Cream

If you’re a fan of mocha lattes, this decadent keto mocha chip coffee ice cream will be your new favorite treat.

It combines deep chocolate notes with bold coffee flavor and includes sugar-free chocolate chips for a crunchy texture in every bite. It’s a delightful fusion of your favorite coffee shop indulgence and a freezer-friendly dessert.

Ingredients:

• 1½ cups heavy cream
• 1 cup full-fat coconut milk
• ½ cup allulose or monk fruit sweetener
• 3 egg yolks
• 2 tbsp cocoa powder
• 1 tbsp instant coffee granules
• ½ tsp vanilla extract
• ¼ cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, coconut milk, and cocoa powder. Heat over medium, whisking until well mixed and just simmering.
2. In a separate bowl, whisk egg yolks and sweetener until smooth.
3. Temper the egg mixture with the hot cream by slowly whisking in a few tablespoons at a time.
4. Pour the tempered egg mixture back into the saucepan and stir continuously over low heat until thickened.
5. Stir in instant coffee, vanilla, and salt. Cool the mixture to room temperature, then refrigerate for 4 hours or overnight.
6. Churn in an ice cream maker until it reaches a soft-serve texture.
7. Stir in chocolate chips during the last few minutes of churning.
8. Freeze for 2–3 hours until firm.

With its rich mocha base and bursts of chocolatey crunch, this keto ice cream is a dream for coffee and chocolate lovers alike.

It’s indulgent, satisfying, and perfect for a late-night dessert or a fancy dinner party treat.

Keto Affogato-Inspired Coffee Ice Cream

Inspired by the iconic Italian affogato, this keto-friendly version blends creamy vanilla-kissed coffee ice cream with the boldness of espresso.

It’s a simple yet elegant dessert that mimics the feel of pouring espresso over ice cream—without the sugar and carbs. It’s indulgent, layered, and ideal for a classy coffee-lovers’ dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened macadamia milk (or almond milk)
• ½ cup powdered monk fruit sweetener
• 2 tsp instant espresso powder
• 1 tsp vanilla extract
• 1 tbsp MCT oil (optional, for creaminess)
• Pinch of salt

Instructions:

1. Whisk together heavy cream, macadamia milk, and espresso powder in a saucepan. Heat over medium until hot but not boiling.
2. Remove from heat and stir in sweetener, vanilla, salt, and MCT oil (if using).
3. Let the mixture cool completely, then chill in the refrigerator for at least 4 hours.
4. Pour into an ice cream maker and churn until it reaches a thick, creamy consistency.
5. Transfer to a container and freeze for at least 2–3 hours before serving.

Elegant and simple, this affogato-inspired keto coffee ice cream offers a rich espresso flavor softened by a smooth, creamy base.

It’s ideal for pairing with a fresh shot of espresso poured over the top for that authentic Italian finish—without breaking ketosis.

Bulletproof Keto Coffee Ice Cream

This recipe takes inspiration from the popular bulletproof coffee—blending healthy fats and rich coffee flavor into a satisfying, energy-boosting dessert.

With grass-fed butter and MCT oil, it’s as functional as it is flavorful. Creamy, energizing, and deeply satisfying, this ice cream is perfect for a keto lifestyle.

Ingredients:

• 2 cups heavy cream
• ¾ cup brewed strong coffee (chilled)
• ¼ cup grass-fed butter
• 1 tbsp MCT oil
• ½ cup erythritol or allulose
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine chilled coffee, butter, MCT oil, sweetener, vanilla, and salt. Blend until completely emulsified and smooth.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the coffee mixture into the whipped cream until combined.
4. Pour into a loaf pan or freezer-safe container, smooth the top, and freeze for 4–6 hours or until firm.

This no-churn recipe is as easy as it is indulgent.

The result is a smooth, coffee-flavored ice cream that doubles as an energizing keto treat—perfect as a mid-afternoon pick-me-up or post-dinner dessert.

Salted Caramel Coffee Keto Ice Cream

This luxurious salted caramel coffee keto ice cream blends the warm richness of caramel with deep coffee tones, finished with a whisper of sea salt for contrast.

It’s made with a sugar-free caramel base, giving it that indulgent flavor without the sugar spike.

Ingredients:

• 1½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup allulose (for caramel)
• ¼ cup allulose or monk fruit (for base)
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 tsp sea salt (flaky preferred)
• Optional: ½ tsp xanthan gum (for texture)

Instructions:

1. In a saucepan, heat ½ cup allulose over medium-low heat, stirring constantly until it melts and turns a golden caramel color.
2. Slowly whisk in the almond milk (careful—it may splatter), then add the espresso powder and stir to dissolve.
3. Add the heavy cream, remaining sweetener, vanilla, and salt. Stir until fully combined.
4. Remove from heat and let cool, then chill in the fridge for 4 hours or overnight.
5. Churn in your ice cream maker until thick, then transfer to a freezer-safe container and freeze until firm (about 3 hours).

This ice cream delivers the perfect blend of bitter, sweet, and salty.

The caramel coffee combo is sophisticated and layered, making it feel like a gourmet dessert straight out of an upscale restaurant.

Coconut Coffee Crunch Keto Ice Cream

Tropical meets café in this refreshing twist on coffee ice cream. The coconut base gives it a creamy, exotic flavor while toasted coconut flakes add a delightful crunch.

It’s dairy-free, keto-friendly, and irresistibly textured—perfect for sunny days or island-inspired cravings.

Ingredients:

• 2 cups full-fat coconut milk
• ¼ cup coconut cream
• ½ cup powdered monk fruit sweetener
• 2 tbsp instant coffee or espresso powder
• 1 tsp vanilla extract
• ¼ cup unsweetened shredded coconut, toasted
• Pinch of salt

Instructions:

1. In a saucepan, heat coconut milk and coconut cream until warm but not boiling.
2. Stir in sweetener, coffee powder, vanilla, and salt until fully dissolved.
3. Let cool to room temperature, then refrigerate for 4 hours.
4. Churn in an ice cream maker until soft-serve consistency.
5. Fold in toasted coconut flakes during the last minute of churning.
6. Transfer to a freezer container and freeze for at least 3 hours before serving.

Creamy and dairy-free, this coffee ice cream has a uniquely nutty richness from the coconut base, with a satisfying crunch in every bite.

It’s a refreshing, exotic take on a classic flavor, and totally keto-compliant.

Keto Coffee Hazelnut Ice Cream

This decadent keto coffee hazelnut ice cream is inspired by the popular combination of coffee and hazelnuts.

With a rich, nutty flavor and smooth texture, it’s a perfect treat for anyone who loves the earthy, toasted notes of hazelnuts paired with bold coffee.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup hazelnut butter
• 3 tbsp instant coffee granules
• ½ cup erythritol or allulose
• 1 tsp vanilla extract
• Pinch of sea salt
• ¼ cup chopped toasted hazelnuts (for texture)

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat until just simmering.
2. Whisk in the hazelnut butter, coffee granules, sweetener, and vanilla extract until smooth.
3. Let the mixture simmer for another 2–3 minutes, stirring constantly to ensure the coffee granules dissolve fully.
4. Remove from heat, stir in the pinch of salt, and let the mixture cool completely.
5. Chill in the refrigerator for at least 4 hours or overnight.
6. Churn the mixture in your ice cream maker until soft-serve consistency.
7. Gently fold in the chopped toasted hazelnuts during the last minute of churning.
8. Transfer to a freezer-safe container and freeze for 3–4 hours before serving.

This coffee hazelnut ice cream is a comforting and indulgent treat that combines rich, nutty flavors with the deep, roasted notes of coffee.

The toasted hazelnuts add a satisfying crunch, making every scoop a delightful experience.

Keto Iced Coffee Ice Cream

This keto iced coffee ice cream is a great way to enjoy the iced coffee flavors you love in frozen dessert form.

With its creamy texture and rich, coffee taste, it brings the perfect balance of smooth and refreshing. It’s a fantastic option for those who enjoy their coffee chilled and are looking for a delicious way to indulge on a hot day.

Ingredients:

• 2 cups heavy cream
• 1 cup cold brew coffee (unsweetened)
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp MCT oil (optional, for extra creaminess)
• Pinch of salt

Instructions:

1. In a medium bowl, whisk together the cold brew coffee, sweetener, vanilla extract, and salt until the sweetener has dissolved.
2. Add the heavy cream and MCT oil (if using), and stir until well combined.
3. Pour the mixture into your ice cream maker and churn until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 3–4 hours until firm.
5. Scoop and serve with a drizzle of sugar-free chocolate syrup or a sprinkle of cocoa powder, if desired.

This iced coffee ice cream captures the essence of your favorite cold brew coffee drink but in a creamy, frozen form.

It’s refreshing yet indulgent, with the perfect balance of caffeine and sweetness, making it a great treat any time of day.

Keto Coffee Almond Toffee Crunch Ice Cream

This keto coffee almond toffee crunch ice cream offers a delightful combination of rich coffee flavor, crunchy toffee pieces, and toasted almonds.

Sweetened with keto-friendly sweeteners and loaded with satisfying textures, it’s an indulgent yet guilt-free treat that will have you coming back for more.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 3 tbsp instant coffee granules
• 1 tsp vanilla extract
• ¼ cup chopped almonds (toasted)
• ½ cup keto-friendly toffee bits (or crushed sugar-free toffee)
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the almond milk and heavy cream and heat over medium heat until just simmering.
2. Whisk in the coffee granules, sweetener, vanilla extract, and pinch of salt. Stir until the coffee granules dissolve completely.
3. Remove from heat and let the mixture cool to room temperature, then refrigerate for 4–6 hours.
4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, gently fold in the toasted almonds and toffee bits.
6. Transfer the mixture to a freezer-safe container and freeze for 3–4 hours until firm.

This crunchy, sweet, and coffee-infused ice cream is a treat that combines satisfying textures with bold flavors.

The almonds and toffee add a delightful contrast to the creamy coffee base, making it the perfect dessert for any occasion.

Keto Cinnamon Coffee Ice Cream

This keto cinnamon coffee ice cream brings the warm, comforting flavor of cinnamon together with the bold richness of coffee.

The subtle spiciness from the cinnamon complements the smooth creaminess of the base, making it a perfect fall or winter treat—but you’ll enjoy it year-round!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat until it begins to simmer.
2. Stir in the sweetener, coffee granules, cinnamon, and vanilla extract. Continue to stir until the coffee granules dissolve completely.
3. Remove from heat, add a pinch of salt, and let the mixture cool to room temperature.
4. Refrigerate for at least 4 hours or overnight to chill.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
6. Freeze for an additional 3–4 hours before serving.

This keto cinnamon coffee ice cream is an aromatic and flavorful treat, blending the warmth of cinnamon with the rich coffee base.

It’s perfect for those who want a cozy dessert with a little spice and a lot of flavor.

Keto Coffee Mint Chocolate Chip Ice Cream

A refreshing twist on a classic favorite, this keto coffee mint chocolate chip ice cream combines the cooling freshness of mint with the rich depth of coffee.

The chocolate chips add an extra layer of indulgence, making it a perfect dessert for coffee and mint lovers alike.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp peppermint extract
• ½ tsp vanilla extract
• ¼ cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat until it starts to simmer.
2. Whisk in the coffee granules, sweetener, vanilla extract, peppermint extract, and pinch of salt. Stir until everything is dissolved and well combined.
3. Remove from heat and let the mixture cool completely, then refrigerate for 4 hours or overnight.
4. Churn in an ice cream maker according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the chocolate chips.
6. Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours until firm.

This coffee mint chocolate chip ice cream brings together invigorating mint, smooth coffee, and sweet chocolate in a perfectly balanced treat.

It’s an excellent choice for those who enjoy a refreshing and aromatic dessert, with just the right amount of chocolate crunch.

Keto Coffee Toffee Caramel Ice Cream

A rich and indulgent dessert, this keto coffee toffee caramel ice cream combines the deep flavor of coffee with the sweetness of caramel and crunchy toffee bits.

The smooth, creamy base makes it feel like a luxurious treat, and the toffee adds a satisfying texture contrast.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol or monk fruit
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 cup sugar-free caramel syrup
• 1/4 cup crushed keto-friendly toffee bits
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the almond milk and heavy cream and heat until simmering over medium heat.
2. Whisk in the coffee granules, sweetener, vanilla extract, caramel syrup, and a pinch of sea salt until everything is fully combined.
3. Remove from heat and allow the mixture to cool to room temperature.
4. Refrigerate the mixture for at least 4 hours to chill completely.
5. Churn the chilled mixture in an ice cream maker until it reaches a soft-serve consistency.
6. In the last minute of churning, add the crushed toffee bits.
7. Transfer the ice cream to a container and freeze for 3–4 hours until firm.

This keto coffee toffee caramel ice cream is a showstopper! The combination of coffee, caramel, and toffee is a dream for anyone who loves rich, complex flavors.

The crunchy toffee bits add a delightful texture that contrasts beautifully with the creamy, smooth base.

Keto Coffee Butter Pecan Ice Cream

This luxurious keto coffee butter pecan ice cream combines the deep, rich flavor of coffee with buttery roasted pecans.

The toasted nuts add a lovely crunch that complements the smooth, creamy texture of the ice cream. It’s a perfect treat for those who enjoy a nutty, rich dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup pecans, chopped and toasted
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until just simmering.
2. Stir in the sweetener, coffee granules, vanilla extract, cinnamon, and pinch of salt. Stir until the coffee dissolves completely.
3. Remove from heat and let the mixture cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight.
4. Toast the pecans in a dry skillet over low heat for about 5 minutes, until they’re golden and fragrant. Let them cool.
5. Churn the mixture in an ice cream maker until it reaches soft-serve consistency.
6. Gently fold in the toasted pecans during the last minute of churning.
7. Freeze for 3–4 hours until firm.

This coffee butter pecan ice cream is a rich, decadent treat that brings together the nutty crunch of toasted pecans with the bold flavors of coffee and cinnamon.

It’s the perfect dessert for those who love a nutty, indulgent ice cream experience.

Keto Coffee Choco-Coconut Swirl Ice Cream

A delightful blend of chocolate and coconut with a bold coffee base, this keto coffee choco-coconut swirl ice cream is a tropical, creamy treat.

The swirl of sugar-free chocolate and coconut adds a fun texture and extra depth of flavor that makes every scoop a little bit different.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or allulose
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/3 cup shredded unsweetened coconut, toasted
• ¼ cup sugar-free chocolate chips

Instructions:

1. In a saucepan, heat the almond milk and heavy cream until simmering over medium heat.
2. Stir in the sweetener, coffee granules, and vanilla extract until well combined.
3. Remove from heat, then whisk in the unsweetened cocoa powder until fully dissolved.
4. Allow the mixture to cool, then refrigerate for at least 4 hours or overnight.
5. Toast the shredded coconut in a dry pan for 2–3 minutes until lightly golden, then set aside.
6. Churn the chilled coffee mixture in an ice cream maker until it reaches soft-serve consistency.
7. Stir in the toasted coconut and chocolate chips just before transferring to a freezer-safe container.
8. Freeze for 3–4 hours until firm.

This coffee choco-coconut swirl ice cream offers a delicious blend of chocolatey richness, coffee depth, and coconutty goodness.

The contrasting textures and flavors make it a perfect treat to satisfy your cravings while staying keto-friendly.

Keto Coffee Almond Joy Ice Cream

For anyone who loves the classic Almond Joy candy, this keto-friendly version brings together coffee, chocolate, almonds, and coconut in one creamy, delicious ice cream.

With each bite, you get the perfect balance of sweetness, crunch, and a touch of coffee flavor for added depth.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• ½ cup powdered erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• ½ cup unsweetened shredded coconut
• ¼ cup chopped almonds
• ¼ cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, heat the coconut milk and heavy cream over medium heat until it begins to simmer.
2. Stir in the coffee granules, sweetener, vanilla extract, and pinch of salt until everything is dissolved and well combined.
3. Remove from heat and allow the mixture to cool completely before refrigerating for at least 4 hours or overnight.
4. Toast the shredded coconut in a dry skillet for 2–3 minutes until golden. Set aside.
5. Churn the chilled coffee mixture in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, fold in the toasted coconut, chopped almonds, and chocolate chips.
7. Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours or until firm.

This keto coffee almond joy ice cream is a delightful mix of coffee, chocolate, almonds, and coconut—perfect for those craving a rich, nutty, and creamy dessert.

With each bite, you get the delicious combination of flavors that mimics the beloved candy bar, without the sugar!

Keto Coffee Mocha Ice Cream

For coffee and chocolate lovers, this keto coffee mocha ice cream combines the rich flavors of dark coffee with the smoothness of chocolate.

It’s a perfect dessert for those who love the combination of these two flavors in their drinks, and now you can enjoy it in a creamy, frozen form!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup sugar-free chocolate chips (optional for added texture)

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat until just simmering.
2. Whisk in the coffee granules, cocoa powder, sweetener, vanilla extract, and salt until everything dissolves and becomes smooth.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. If desired, fold in the sugar-free chocolate chips during the last minute of churning.
6. Freeze for 3–4 hours until the ice cream is firm.

This keto mocha ice cream gives you a delightful coffee-chocolate combo with a creamy base.

It’s rich, indulgent, and sure to satisfy your coffee and chocolate cravings!

Keto Coffee Cherry Swirl Ice Cream

This keto coffee cherry swirl ice cream is a stunning blend of bold coffee and sweet-tart cherry flavors.

The tangy cherries provide a refreshing contrast to the smooth, rich coffee base, making every scoop an exciting new bite!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• ½ cup fresh or frozen cherries, pitted and chopped
• 1 tsp lemon juice (to enhance cherry flavor)
• Pinch of salt

Instructions:

1. In a saucepan, combine the almond milk and heavy cream and heat over medium heat until it starts to simmer.
2. Stir in the coffee granules, sweetener, vanilla extract, and pinch of salt until everything is dissolved and smooth.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. While the coffee base chills, prepare the cherry swirl by placing chopped cherries and lemon juice in a small saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the cherries release their juice and thicken slightly. Let it cool.
5. Churn the coffee mixture in an ice cream maker until it reaches a soft-serve consistency.
6. Once the ice cream is ready, gently swirl in the cooled cherry sauce to create a marbled effect.
7. Transfer to a freezer-safe container and freeze for 3–4 hours until firm.

This keto coffee cherry swirl ice cream is a fruity and flavorful twist on traditional coffee ice cream.

The combination of tart cherries and bold coffee creates a fun contrast, making each scoop a little surprise!

Keto Coffee Caramel Macchiato Ice Cream

Inspired by the popular coffeehouse drink, this keto coffee caramel macchiato ice cream blends the deep coffee flavor with creamy caramel notes.

It’s rich, sweet, and just the right amount of indulgent without any sugar!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 2 tbsp sugar-free caramel syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, heat the almond milk and heavy cream until simmering over medium heat.
2. Whisk in the coffee granules, sweetener, caramel syrup, vanilla extract, and pinch of salt until the mixture is smooth.
3. Remove from heat and allow the mixture to cool completely to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the chilled mixture in an ice cream maker until it reaches a soft-serve consistency.
5. Once churned, transfer the ice cream to a freezer-safe container and freeze for 3–4 hours or until firm.

This keto coffee caramel macchiato ice cream is a creamy, sweet treat that mimics the popular coffeehouse drink in frozen form.

It’s the perfect way to satisfy both your coffee and caramel cravings without any of the sugar!

Keto Coffee Coconut Cream Ice Cream

This keto coffee coconut cream ice cream is a rich and creamy dessert with a hint of tropical coconut flavor.

The smooth coffee base is elevated by the silky coconut cream, creating a dreamy texture that’s both indulgent and satisfying.

Ingredients:

• 2 cups heavy cream
• 1 cup full-fat coconut milk
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the heavy cream and coconut milk. Heat over medium heat until the mixture starts to simmer.
2. Stir in the coffee granules, sweetener, vanilla extract, and pinch of salt. Continue to stir until the coffee granules dissolve completely and the mixture is smooth.
3. Remove from heat and allow the mixture to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
4. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours or until firm.

This keto coffee coconut cream ice cream is rich, smooth, and slightly coconutty, with a deep coffee flavor.

It’s a great way to add a tropical twist to your coffee ice cream cravings!

Keto Coffee Walnut Crunch Ice Cream

For those who love a little crunch in their dessert, this keto coffee walnut crunch ice cream combines the bold flavor of coffee with the satisfying crunch of roasted walnuts.

The toasty nuts add a wonderful contrast to the creamy base.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• ½ cup walnuts, chopped and toasted
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until simmering.
2. Stir in the coffee granules, sweetener, vanilla extract, and pinch of salt. Stir until the coffee dissolves completely.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Toast the chopped walnuts in a dry skillet over medium heat for about 5 minutes until golden and fragrant. Set them aside to cool.
5. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions.
6. Once the ice cream reaches soft-serve consistency, gently fold in the toasted walnuts.
7. Freeze for 3–4 hours until firm.

This keto coffee walnut crunch ice cream has a perfect balance of rich coffee flavor and a nutty crunch from the toasted walnuts.

It’s a delightful, satisfying treat that offers both creamy and crunchy textures in every bite.

Keto Coffee Pumpkin Spice Ice Cream

This keto coffee pumpkin spice ice cream combines the cozy, warm flavors of pumpkin spice with the boldness of coffee.

It’s a perfect autumn-inspired treat that brings the flavors of fall right into your freezer.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• ½ tsp pumpkin spice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until just simmering.
2. Stir in the coffee granules, sweetener, pumpkin spice, vanilla extract, and pinch of salt. Stir until the coffee granules dissolve completely and the mixture is smooth.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours until firm.

This keto coffee pumpkin spice ice cream is perfect for anyone who loves the flavors of fall.

The coffee and pumpkin spice come together to create a creamy, comforting dessert that’s ideal for cooler weather or whenever you need a little seasonal flavor.

Keto Coffee Chia Seed Ice Cream

This keto coffee chia seed ice cream is a fun, nutritious twist on the classic coffee flavor.

The chia seeds add a subtle crunch and create a slightly gelatinous texture that’s rich and satisfying. It’s the perfect dessert for those who love to get creative with textures while keeping things low-carb.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 2 tbsp chia seeds
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until simmering.
2. Stir in the coffee granules, sweetener, vanilla extract, and pinch of salt until the coffee dissolves completely.
3. Remove from heat and allow the mixture to cool to room temperature.
4. Once cooled, stir in the chia seeds, then refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a gel-like texture.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
6. Freeze for 3–4 hours or until firm.

This keto coffee chia seed ice cream has an interesting texture from the chia seeds, and the coffee flavor is rich and bold.

It’s a fun, healthy way to enjoy a creamy dessert with a little extra fiber and crunch!

Keto Coffee Cheesecake Ice Cream

If you love cheesecake and coffee, this keto coffee cheesecake ice cream is a dream come true.

The tangy, creamy cheesecake base is complemented by the robust flavor of coffee, creating a rich and indulgent ice cream that feels like a special treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• ½ cup cream cheese, softened
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until simmering.
2. Stir in the coffee granules, sweetener, vanilla extract, and pinch of salt until the coffee dissolves completely.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, whisk in the softened cream cheese until smooth and combined.
5. Refrigerate the mixture for at least 4 hours or overnight.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
7. Freeze for 3–4 hours or until firm.

This keto coffee cheesecake ice cream brings together the creamy tang of cheesecake with the depth of coffee.

It’s a unique, indulgent flavor combination that will leave you craving more!

Keto Coffee Hazelnut Praline Ice Cream

This keto coffee hazelnut praline ice cream is a decadent dessert that combines rich coffee flavor with sweet, roasted hazelnuts.

The praline coating gives a sweet and crunchy finish, making this ice cream truly irresistible.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/3 cup chopped hazelnuts, roasted
• 1 tbsp butter (for praline coating)
• 2 tbsp chopped pecans (optional, for extra crunch)

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until simmering.
2. Stir in the coffee granules, sweetener, vanilla extract, and a pinch of salt until the coffee dissolves completely.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, refrigerate for at least 4 hours or overnight.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
6. In a small pan, melt the butter and toss the roasted hazelnuts in the butter to create a praline coating. Allow them to cool and then sprinkle them over the ice cream.
7. Add in any optional chopped pecans for additional crunch.
8. Freeze the ice cream for 3–4 hours until firm.

This keto coffee hazelnut praline ice cream is a sophisticated dessert with a perfect blend of creamy coffee flavor and a crunchy, nutty praline topping.

The combination of textures and flavors makes it a must-try for those who enjoy a bit of luxury in their desserts!

Keto Coffee Mint Chip Ice Cream

This keto coffee mint chip ice cream offers a refreshing twist on the classic mint chocolate chip flavor, with the added richness of coffee.

The cool mint balances beautifully with the deep, bold coffee flavor, while the chocolate chips provide a delightful crunch.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp peppermint extract
• ¼ cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it starts to simmer.
2. Stir in the coffee granules, sweetener, peppermint extract, and pinch of salt until everything dissolves smoothly.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. During the last minute of churning, fold in the sugar-free chocolate chips.
6. Freeze for 3–4 hours until the ice cream is firm.

This keto coffee mint chip ice cream is a fresh and flavorful combination of minty coolness and rich coffee.

The chocolate chips bring a satisfying crunch that complements the creamy base, making each bite a refreshing and indulgent treat.

Keto Coffee Almond Butter Ice Cream

A smooth and creamy keto coffee almond butter ice cream that perfectly balances the boldness of coffee with the creamy, nutty goodness of almond butter.

This is an indulgent dessert with a bit of extra protein and healthy fats, making it both satisfying and delicious.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 2 tbsp almond butter (smooth)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it starts to simmer.
2. Stir in the coffee granules, sweetener, almond butter, vanilla extract, and pinch of salt until the almond butter is fully incorporated and the mixture is smooth.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. Transfer to a freezer-safe container and freeze for 3–4 hours until firm.

This keto coffee almond butter ice cream is the perfect combination of creamy and nutty flavors, with the richness of almond butter bringing a silky texture that enhances the coffee taste.

It’s a healthy, satisfying way to enjoy a coffee ice cream without the carbs.

Keto Coffee Cinnamon Roll Ice Cream

This keto coffee cinnamon roll ice cream brings the comforting flavors of cinnamon rolls together with rich coffee.

The cinnamon swirl adds a touch of sweetness and warmth to the coffee base, creating a cozy, indulgent dessert that’s perfect for colder days or when you need a special treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol or monk fruit sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ cup cinnamon-sweetened pecans (or walnuts), chopped

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it just begins to simmer.
2. Stir in the coffee granules, sweetener, vanilla extract, and ground cinnamon until smooth.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. Once the ice cream is nearly done churning, gently swirl in the cinnamon-sweetened pecans or walnuts to give it that delicious cinnamon roll feel.
6. Transfer to a freezer-safe container and freeze for 3–4 hours until firm.

This keto coffee cinnamon roll ice cream combines the warmth of cinnamon with the boldness of coffee, making for a comforting dessert that feels like a special treat.

The crunchy nuts add texture, bringing you even closer to that cinnamon roll experience!