32+ Healthy Keto Heavy Cream Ice Cream Recipes to Try Now

If you’re following a keto diet and have a sweet tooth, you know how difficult it can be to find desserts that satisfy your cravings without kicking you out of ketosis.

Luckily, there’s one solution that allows you to enjoy ice cream without the guilt: keto-friendly ice cream made with heavy cream.

These recipes are not only low in carbs but also rich and creamy, making them the perfect treat to indulge in while staying on track with your keto lifestyle.

In this article, we’ll explore 32+ keto heavy cream ice cream recipes that are as delicious as they are low-carb.

From classic chocolate to fruity favorites like strawberry and raspberry, there’s a flavor for everyone.

You can make these ice creams at home with simple ingredients like heavy cream, almond milk, sweeteners like erythritol, and keto-friendly add-ins.

Let’s dive into the world of keto ice cream and discover the best recipes for satisfying your sweet cravings without the carbs.

32+ Healthy Keto Heavy Cream Ice Cream Recipes to Try Now

With these 32+ keto heavy cream ice cream recipes, you’ll never have to choose between your love for ice cream and your keto goals again.

Each recipe is designed to give you a creamy, indulgent treat that won’t derail your progress.

Whether you’re a chocolate lover, a fruit enthusiast, or someone who craves something a little more unique, there’s a keto ice cream recipe for every taste.

So, grab your ice cream maker, choose a flavor, and enjoy a sweet, low-carb dessert that fits perfectly into your keto lifestyle.

Vanilla Bean Bliss Keto Ice Cream

This classic keto vanilla ice cream is rich, creamy, and indulgent while keeping your carb count low. The use of heavy cream and natural vanilla bean elevates this dessert, making it a perfect treat for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol (or preferred keto-friendly sweetener)
• 1 vanilla bean or 1 tablespoon vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine heavy cream, almond milk, erythritol, and salt. Heat over medium-low, stirring occasionally, until the mixture starts to steam (do not boil).
2. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add them along with the pod to the mixture.
3. In a separate bowl, whisk egg yolks until smooth. Slowly pour a small amount of the hot cream mixture into the yolks while whisking to temper them.
4. Gradually add the tempered yolks back into the saucepan, stirring constantly. Cook on low heat until the mixture thickens and coats the back of a spoon.
5. Remove from heat, discard the vanilla pod if used, and let the mixture cool. Transfer to an airtight container and chill in the refrigerator for 4–6 hours.
6. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions. Freeze for an additional 2–3 hours for a firmer texture.

Vanilla Bean Bliss Keto Ice Cream is a timeless dessert that satisfies your sweet tooth without compromising your keto lifestyle. Its silky texture and fragrant vanilla make it a go-to recipe for special moments or simple indulgence.

Chocolate Fudge Keto Delight

For chocolate lovers, this decadent keto ice cream delivers a rich, velvety texture with an intense chocolate flavor. Perfect for satisfying cravings, it’s a guilt-free treat that’s easy to make and hard to resist.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup cocoa powder (unsweetened)
• 1/2 cup powdered erythritol
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, whisk together heavy cream, almond milk, cocoa powder, erythritol, and salt. Heat on medium, stirring to dissolve the cocoa and sweetener.
2. In a small bowl, beat the egg yolks. Slowly pour a small amount of the hot mixture into the yolks, whisking constantly to temper.
3. Add the tempered yolks back to the saucepan, stirring continuously. Cook until the mixture thickens slightly (do not boil).
4. Remove from heat, stir in vanilla extract, and cool to room temperature. Cover and refrigerate for at least 4 hours.
5. Churn the chilled mixture in an ice cream maker. For a more indulgent experience, mix in chopped dark chocolate or keto-friendly chocolate chips before freezing.

Chocolate Fudge Keto Delight is the ultimate dessert for chocolate enthusiasts. Its rich taste and smooth consistency prove that keto-friendly treats can be just as luxurious as their high-carb counterparts.

Strawberry Cheesecake Keto Cream

This luscious strawberry cheesecake ice cream combines fruity sweetness with creamy cheesecake richness. It’s a refreshing treat perfect for summer days or any time you crave something extraordinary.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 1/2 cup fresh or frozen strawberries, pureed
• 1 teaspoon lemon juice
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a blender, puree strawberries and lemon juice until smooth. Set aside.
2. In a saucepan, combine heavy cream, almond milk, erythritol, and salt. Heat over medium-low, stirring occasionally.
3. Whisk the egg yolks and temper them with the heated cream mixture. Return everything to the saucepan and cook until thickened.
4. Whisk the softened cream cheese into the custard until fully incorporated, then stir in the strawberry puree.
5. Let the mixture cool to room temperature and refrigerate for 4–6 hours.
6. Churn the mixture in an ice cream maker until creamy. For added texture, mix in small chunks of fresh strawberries before freezing.

Strawberry Cheesecake Keto Cream is a delightful twist on a classic dessert. The combination of tangy cream cheese and fresh strawberries creates an irresistible treat that’s both satisfying and low in carbs.

Enjoy these keto ice cream recipes that make indulging on a low-carb diet easier and more delicious than ever!

Salted Caramel Keto Ice Cream

This indulgent salted caramel keto ice cream has a perfect balance of rich, creamy sweetness with a touch of salty contrast. It’s a satisfying dessert that gives you all the comfort of a traditional caramel ice cream while keeping your carb count low.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 4 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and powdered erythritol over medium-low, stirring constantly.
2. In a separate pan, melt the butter and allow it to brown slightly to bring out the caramel flavor. Add the browned butter to the cream mixture.
3. In a bowl, whisk the egg yolks and temper them with the hot cream mixture. Slowly add the egg mixture back into the saucepan and cook until it thickens slightly.
4. Stir in the vanilla extract and sea salt. Remove from heat and allow to cool.
5. Once cooled, refrigerate the mixture for 4–6 hours.
6. Churn the chilled mixture in an ice cream maker until smooth and freeze for an additional 2–3 hours for the perfect consistency.

Salted Caramel Keto Ice Cream is an elevated treat that blends sweet and salty flavors beautifully. This version is rich and creamy, with a flavor profile that feels luxurious without the sugar overload. It’s the perfect after-dinner dessert or treat for any occasion.

Coffee Espresso Keto Ice Cream

For coffee enthusiasts, this rich, velvety espresso-flavored keto ice cream is the perfect pick-me-up. It’s a delightful dessert for those who enjoy a deep, intense coffee flavor with a creamy, smooth texture.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup brewed espresso (or strong coffee)
• 1/3 cup powdered erythritol
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, brewed espresso, and powdered erythritol over medium heat. Stir occasionally until the mixture is steaming (do not boil).
2. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture into the yolks to temper them.
3. Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Cook until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat, stir in the vanilla extract and salt, and allow the mixture to cool.
5. Refrigerate the mixture for 4–6 hours until chilled.
6. Churn the chilled mixture in an ice cream maker until creamy. Freeze for 2–3 more hours for the ideal consistency.

Coffee Espresso Keto Ice Cream brings a smooth coffee flavor with a deliciously creamy texture. This is the perfect dessert to satisfy both your sweet and caffeine cravings in one, making it an ideal treat for coffee lovers on a keto diet.

Mint Chocolate Chip Keto Ice Cream

This refreshing mint chocolate chip keto ice cream brings together the cooling flavor of mint and the crunch of dark chocolate chips, creating a delicious treat that’s low in carbs and high in flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1 teaspoon peppermint extract
• 1/2 cup dark chocolate chips (sugar-free)
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium, stirring until well combined and steaming.
2. In a separate bowl, whisk the egg yolks. Slowly temper them with the hot cream mixture, then add the egg yolks back into the saucepan.
3. Cook the mixture over low heat until it thickens and coats the back of a spoon. Remove from heat.
4. Stir in the peppermint extract and allow the mixture to cool.
5. Refrigerate the cooled mixture for 4–6 hours.
6. Once chilled, churn the mixture in an ice cream maker. After churning, stir in the sugar-free dark chocolate chips. Freeze for 2–3 hours for a firmer texture.

Mint Chocolate Chip Keto Ice Cream is a fresh, energizing treat that delivers the best of both worlds—minty freshness and rich chocolate. This dessert is ideal for those who want a keto-friendly ice cream with refreshing flavors and a satisfying crunch.

Lemon Cheesecake Keto Ice Cream

This refreshing lemon cheesecake keto ice cream is creamy, tangy, and sweet, with just the right balance of citrus and creamy cheesecake flavor. It’s the ideal summer treat or a refreshing dessert for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 oz cream cheese, softened
• 1/3 cup powdered erythritol
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, salt, and lemon zest. Heat until steaming over medium-low, stirring frequently.
2. In a bowl, whisk the egg yolks and slowly temper them with the hot cream mixture. Gradually add the yolk mixture back into the saucepan and cook until it thickens.
3. Stir in the cream cheese until smooth and fully incorporated. Add the fresh lemon juice and mix well.
4. Let the mixture cool to room temperature, then refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. Freeze for 2–3 more hours for a firmer consistency.

Lemon Cheesecake Keto Ice Cream is a perfect marriage of creamy richness and bright citrus flavor. This ice cream feels refreshing and indulgent, with a tartness from the lemon that complements the richness of the cheesecake.

Peanut Butter Chocolate Swirl Keto Ice Cream

For those who love the combination of chocolate and peanut butter, this keto ice cream recipe delivers that perfect pairing in a creamy, low-carb dessert that’s full of flavor and texture.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/3 cup peanut butter (unsweetened and natural)
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat, stirring frequently until it begins to steam.
2. In a bowl, whisk the egg yolks and temper them with a small amount of the hot cream mixture. Add the tempered egg yolks back into the saucepan and cook until the mixture thickens.
3. Remove from heat and divide the mixture into two portions. In one portion, stir in the peanut butter until smooth. In the other portion, stir in the cocoa powder to create a chocolate mixture.
4. Let the mixtures cool and refrigerate for 4–6 hours.
5. Once chilled, churn both the chocolate and peanut butter mixtures separately in an ice cream maker. Swirl them together in a container and freeze for 2–3 hours for a firmer texture.

Peanut Butter Chocolate Swirl Keto Ice Cream is a rich, creamy, and satisfying treat that will please any peanut butter and chocolate lover. The combination of the two flavors creates a decadent experience, perfect for anyone following a keto lifestyle.

Coconut Almond Crunch Keto Ice Cream

This delightful keto ice cream combines the creamy richness of coconut with the crunch of toasted almonds. It’s a tropical-inspired treat that’s both satisfying and low in carbs, perfect for anyone who enjoys the flavor of coconut paired with a nutty crunch.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped almonds (preferably toasted)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, and salt. Heat over medium-low, stirring occasionally until it begins to steam.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot cream mixture into them, whisking constantly.
3. Gradually add the tempered yolks back into the saucepan and cook on low heat until the mixture thickens.
4. Remove from heat and stir in the vanilla extract. Let the mixture cool completely, then refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. In the last few minutes of churning, add in the toasted almonds and shredded coconut.
6. Transfer the ice cream to a container and freeze for 2–3 hours for a firmer texture.

Coconut Almond Crunch Keto Ice Cream delivers the best of both worlds—rich coconut creaminess with a satisfying almond crunch. This tropical treat is the perfect dessert for anyone craving a flavorful, low-carb indulgence.

Pumpkin Spice Keto Ice Cream

This fall-inspired keto ice cream brings together the warm, comforting spices of pumpkin with a creamy, rich base. Perfect for pumpkin lovers and anyone looking for a seasonal treat that’s keto-friendly.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, pumpkin puree, and salt. Heat over medium-low, stirring occasionally until it begins to steam.
2. In a bowl, whisk the egg yolks and temper them with a small amount of the hot mixture. Gradually add the tempered yolks back into the saucepan.
3. Cook the mixture over low heat, stirring constantly, until it thickens slightly.
4. Remove from heat and stir in the pumpkin pie spice and vanilla extract. Allow to cool before transferring to the refrigerator to chill for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. Freeze for 2–3 hours for a firmer texture.

Pumpkin Spice Keto Ice Cream is a cozy and delicious dessert perfect for the fall season or any time you crave that spiced pumpkin flavor. It’s creamy, flavorful, and will satisfy your sweet tooth without the guilt.

Cherry Vanilla Keto Ice Cream

This simple yet elegant cherry vanilla keto ice cream brings together the sweetness of ripe cherries with the smooth flavor of vanilla. It’s the perfect combination of fruity and creamy in a low-carb dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen cherries, chopped
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, and salt. Heat over medium-low, stirring until it starts to steam.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks with a small amount of the hot cream mixture, then add the tempered yolks back into the saucepan.
3. Cook on low heat until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
4. Let the mixture cool completely, then refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. Add the chopped cherries during the last few minutes of churning. Freeze for 2–3 hours for a firmer consistency.

Cherry Vanilla Keto Ice Cream is a fruity, refreshing treat with a smooth vanilla base. The addition of fresh cherries gives it a delightful burst of flavor that’s perfect for those on a keto diet.

Chocolate Mint Chip Keto Ice Cream

For those who love the combination of rich chocolate and refreshing mint, this keto ice cream recipe delivers both in a low-carb, creamy dessert. The mint gives it a refreshing twist, while the chocolate chips add texture and depth.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1 teaspoon peppermint extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar-free dark chocolate chips
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and cocoa powder. Heat over medium heat, stirring frequently until the mixture is smooth and steaming.
2. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot cream mixture to temper the yolks, then slowly pour the yolks back into the saucepan.
3. Cook on low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in the peppermint extract. Let the mixture cool to room temperature, then refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. In the last few minutes, add the sugar-free dark chocolate chips. Freeze for 2–3 hours for a firmer texture.

Chocolate Mint Chip Keto Ice Cream is the perfect balance of creamy, rich chocolate and cool, refreshing mint. It’s the ideal dessert for anyone who loves the combination of these flavors in a low-carb, indulgent treat.

Mocha Almond Keto Ice Cream

For a coffee lover’s dream, this Mocha Almond Keto Ice Cream combines rich coffee, chocolate, and crunchy almonds into a satisfying dessert that’s sure to please anyone craving a mocha-inspired treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1/2 cup brewed coffee (or espresso)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup toasted almonds, chopped
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, brewed coffee, and cocoa powder. Heat over medium-low, stirring occasionally until the mixture is smooth and starts to steam.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot cream mixture, then gradually pour the yolks back into the saucepan.
3. Cook over low heat, stirring constantly, until the mixture thickens.
4. Remove from heat, let it cool, and refrigerate for 4–6 hours.
5. Churn the mixture in an ice cream maker, then stir in the chopped toasted almonds during the last few minutes of churning. Freeze for 2–3 hours for the perfect texture.

Mocha Almond Keto Ice Cream brings together the bold flavors of coffee and cocoa with the crunch of almonds, creating a treat that’s rich, indulgent, and keto-friendly. It’s perfect for a coffee fix or as a sophisticated dessert for any occasion.

Black Forest Keto Ice Cream

Inspired by the classic Black Forest cake, this keto ice cream combines chocolate and cherries for a decadent, rich dessert. The deep chocolate flavor pairs perfectly with the sweetness of cherries, making this a must-try keto treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/3 cup unsweetened cocoa powder
• 1/2 cup fresh or frozen cherries, pitted and chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, whisk together heavy cream, almond milk, erythritol, cocoa powder, and salt. Heat over medium heat until steaming.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks with the hot cream mixture, then return everything to the saucepan.
3. Cook over low heat until thickened and coating the back of a spoon. Remove from heat and stir in the vanilla extract.
4. Allow the mixture to cool, then refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. In the last few minutes of churning, add in the chopped cherries. Freeze for 2–3 hours for a firmer texture.

Black Forest Keto Ice Cream combines the best of chocolate and fruit in a creamy, satisfying dessert. The combination of rich chocolate and tart cherries makes it a refreshing and indulgent treat that fits perfectly into a keto diet.

Lemon Poppy Seed Keto Ice Cream

A light and tangy keto ice cream, this lemon poppy seed flavor brings together the zesty freshness of lemon with the crunch of poppy seeds. It’s a refreshing and delightful dessert that feels both invigorating and creamy.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 1 tablespoon poppy seeds
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, salt, and lemon zest. Heat over medium-low, stirring occasionally until the mixture is steaming.
2. In a bowl, whisk the egg yolks and slowly temper them with a small amount of the hot mixture. Gradually pour the tempered yolks back into the saucepan and cook until it thickens.
3. Remove from heat and stir in the lemon juice and poppy seeds. Let the mixture cool completely, then refrigerate for 4–6 hours.
4. Once chilled, churn the mixture in an ice cream maker. Freeze for 2–3 hours for a firmer texture.

Lemon Poppy Seed Keto Ice Cream is a refreshing, citrus-infused treat with a light crunch from the poppy seeds. This is the perfect dessert to serve at spring or summer gatherings, offering a citrusy and creamy experience with every bite.

Chocolate Coconut Keto Ice Cream

If you love the rich flavor of chocolate and the tropical taste of coconut, this keto ice cream recipe is a perfect blend of both. It’s a creamy, indulgent dessert that satisfies your chocolate cravings while keeping things low-carb.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup unsweetened cocoa powder
• 1/3 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, cocoa powder, erythritol, and salt. Heat over medium-low, stirring frequently until the mixture is smooth and starts to steam.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot cream mixture, then gradually add the tempered yolks back into the saucepan.
3. Cook over low heat until the mixture thickens and coats the back of a spoon.
4. Remove from heat, stir in the vanilla extract, and let the mixture cool. Refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. Add in the shredded coconut during the last few minutes of churning. Freeze for 2–3 hours for a firmer consistency.

Chocolate Coconut Keto Ice Cream is the perfect combination of deep, chocolatey richness and the tropical flavor of coconut. It’s a satisfying, decadent dessert that’s both keto-friendly and utterly delicious.

Maple Pecan Keto Ice Cream

This maple pecan keto ice cream features the warm flavors of maple and toasted pecans, offering a delightful contrast of smooth creaminess and nutty crunch. It’s perfect for those who crave the comforting flavors of autumn in a low-carb version.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1/4 cup sugar-free maple syrup
• 1/2 cup chopped toasted pecans
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, maple syrup, and salt. Heat over medium-low until it starts to steam, stirring occasionally.
2. In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks with a small amount of the hot mixture, then gradually pour the tempered yolks back into the saucepan.
3. Cook over low heat, stirring constantly, until the mixture thickens.
4. Remove from heat and let it cool before refrigerating for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. In the last few minutes of churning, add the toasted pecans. Freeze for 2–3 hours for the perfect texture.

Maple Pecan Keto Ice Cream is a warm, comforting treat that balances the sweetness of maple syrup with the crunch of toasted pecans. It’s a delicious dessert that’s perfect for any season, giving you a cozy flavor profile while staying within your keto limits.

Raspberry Cheesecake Keto Ice Cream

This raspberry cheesecake keto ice cream brings together the rich, creamy flavor of cheesecake with the bright, tangy flavor of raspberries. It’s a fruity, decadent dessert that’s keto-friendly and satisfying.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 oz cream cheese, softened
• 1/3 cup powdered erythritol
• 1/2 cup fresh raspberries (or frozen, thawed)
• 1 teaspoon vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, and salt. Heat over medium-low, stirring occasionally until the mixture begins to steam.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot mixture, then gradually add the tempered yolks back into the saucepan.
3. Cook the mixture over low heat until it thickens. Remove from heat, then stir in the vanilla extract and softened cream cheese until smooth.
4. Let the mixture cool completely, then refrigerate for 4–6 hours.
5. Once chilled, blend the raspberries into a puree and fold it into the cooled mixture. Churn the mixture in an ice cream maker, then freeze for 2–3 hours for the perfect texture.

Raspberry Cheesecake Keto Ice Cream is the perfect blend of creamy cheesecake and sweet, tangy raspberry flavor. This is a refreshing and indulgent treat that offers the richness of cheesecake while keeping it light and fruity.

Cinnamon Swirl Keto Ice Cream

Cinnamon Swirl Keto Ice Cream offers the warmth of cinnamon wrapped in a creamy, smooth base. With the cinnamon’s comforting aroma and taste, this ice cream is perfect for anyone who enjoys a spiced, slightly sweet dessert without the carbs.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1 tablespoon ground cinnamon
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, salt, and ground cinnamon. Heat over medium-low, stirring frequently until it begins to steam.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot mixture, then slowly pour the tempered yolks back into the saucepan.
3. Cook over low heat until the mixture thickens.
4. Remove from heat and stir in the vanilla extract. Let the mixture cool completely, then refrigerate for 4–6 hours.
5. Once chilled, churn the mixture in an ice cream maker. Freeze for 2–3 hours for a firmer consistency.

Cinnamon Swirl Keto Ice Cream is a cozy, spiced treat perfect for colder months. The sweet and warm cinnamon flavor infuses every bite, making it an ideal dessert for cinnamon lovers. It’s rich, creamy, and full of comforting flavor.

Almond Joy Keto Ice Cream

Inspired by the famous candy bar, this almond joy keto ice cream brings together chocolate, coconut, and almonds in a delicious, low-carb dessert that’s creamy and satisfying. Perfect for anyone with a sweet tooth craving a chocolate-coconut combo.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped toasted almonds
• 1/4 cup unsweetened cocoa powder
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, cocoa powder, erythritol, and salt. Heat over medium-low, stirring frequently until smooth and steaming.
2. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot cream mixture, then gradually pour the tempered yolks back into the saucepan.
3. Cook over low heat until thickened, then remove from heat. Stir in the shredded coconut. Let the mixture cool completely before refrigerating for 4–6 hours.
4. Once chilled, churn the mixture in an ice cream maker. Add the chopped toasted almonds in the last few minutes of churning. Freeze for 2–3 hours for the perfect texture.

Almond Joy Keto Ice Cream is a decadent, rich dessert that combines chocolate, coconut, and almonds in one satisfying treat. It’s a great way to enjoy a low-carb version of your favorite candy bar flavors in a creamy, refreshing way.

Note: More recipes are coming soon!