25+ Easy and Tasty Keto Non-Dairy Ice Cream Recipes for Every Palate

Are you a fan of ice cream but following a keto diet or avoiding dairy?

You’re not alone! Many people are embracing a healthier lifestyle that excludes sugar and dairy, but they don’t want to miss out on the sweet, creamy indulgence of ice cream.

Luckily, there’s a solution. With a little creativity and the right ingredients, you can enjoy your favorite frozen treat without the carbs and dairy.

We’ve rounded up over 25 mouth-watering keto-friendly, dairy-free ice cream recipes that are perfect for anyone craving a cool, refreshing dessert without the guilt.

These recipes are simple, easy to make, and full of rich flavors.

Whether you’re a chocolate lover, a fruit fan, or someone who enjoys exotic flavors, we’ve got something for everyone!

So, get your ice cream maker ready and discover the world of keto non-dairy ice cream recipes that will keep you cool and satisfied all year round.

25+ Easy and Tasty Keto Non-Dairy Ice Cream Recipes for Every Palate

Keto non-dairy ice creams are the perfect solution to satisfy your sweet tooth while maintaining a healthy, low-carb lifestyle.

With a variety of flavors to choose from, you no longer have to compromise on taste when you want a treat.

These recipes are not only delicious but also packed with wholesome ingredients that support your dietary goals.

So, whether you’re entertaining guests, looking for a quick snack, or simply craving something sweet, these keto non-dairy ice cream recipes will keep you covered.

Try them today and enjoy a healthier way to indulge!

Chocolate Avocado Delight

This rich and creamy chocolate avocado ice cream is the perfect indulgence for keto enthusiasts who are avoiding dairy. It combines the healthy fats of avocado with the decadent flavor of chocolate for a guilt-free treat.

Ingredients:

• 2 large ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond milk or coconut milk (unsweetened)
• 1/2 cup powdered erythritol (or keto-friendly sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. Slice and pit the avocados, then scoop out the flesh into a blender or food processor.
2. Add the cocoa powder, almond milk, erythritol, vanilla extract, and sea salt.
3. Blend until smooth and creamy, ensuring there are no lumps.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30 minutes until it reaches a creamy consistency.
5. Freeze for 2-4 hours or until firm.

This chocolate avocado delight is the perfect balance of creamy and chocolatey. Its simplicity and rich flavor make it a keto staple for anyone craving a sweet, cold dessert. You’ll love how easy it is to make and how satisfying each spoonful is!

Coconut Matcha Bliss

This refreshing keto-friendly ice cream blends the tropical flavor of coconut with the earthy richness of matcha green tea. It’s a dairy-free dessert that’s as delicious as it is healthy.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened coconut cream
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the coconut milk, coconut cream, erythritol, matcha powder, and vanilla extract until fully combined.
2. Chill the mixture in the fridge for 1-2 hours.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, pour it into a freezer-safe container and stir every 30 minutes until the texture is smooth and creamy.
4. Freeze for an additional 2-3 hours or until set.

This Coconut Matcha Bliss ice cream is a refreshing pick-me-up on hot days. Its creamy coconut base and subtle matcha flavor pair beautifully, creating a unique dessert that’s low-carb and packed with antioxidants. Treat yourself to this light and healthy indulgence any time!

Lemon Blueberry Sorbet

Bright, zesty, and bursting with flavor, this Lemon Blueberry Sorbet is a dairy-free keto dessert you won’t forget. The tartness of lemons and sweetness of blueberries come together for a refreshing frozen treat.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup powdered erythritol or allulose
• 1/4 cup water
• 1 tsp lemon zest

Instructions:

1. Combine the blueberries, lemon juice, erythritol, water, and lemon zest in a blender. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove any seeds or pulp.
3. Chill the strained mixture in the fridge for 1-2 hours.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour it into a freezer-safe container and stir every 30 minutes until it reaches the desired consistency.
5. Freeze for 2-3 hours to firm up before serving.

This Lemon Blueberry Sorbet is a refreshing alternative to traditional ice cream, offering a tangy, fruity flavor with every bite. Its vibrant color and bright taste make it a stunning dessert for any occasion. Best of all, it’s both keto-friendly and dairy-free!

Strawberry Almond Crunch

This delicious strawberry almond crunch ice cream is a perfect low-carb, dairy-free treat. It combines the sweetness of fresh strawberries with a crunchy almond topping, making each bite exciting and flavorful.

Ingredients:

• 2 cups fresh or frozen strawberries
• 1 cup coconut cream
• 1/2 cup unsweetened almond milk
• 1/3 cup erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 cup sliced almonds

Instructions:

1. In a blender, combine strawberries, coconut cream, almond milk, erythritol, and vanilla extract. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once churned, fold in sliced almonds for that delightful crunch.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

This strawberry almond crunch ice cream offers a great balance of creamy and crunchy textures. The sweet, fruity flavor combined with the nuttiness of almonds makes it a standout dessert that’s both satisfying and keto-friendly. You’ll be surprised how easy it is to whip up this irresistible treat!

Salted Caramel Pecan

This salted caramel pecan ice cream is a decadent treat made with a dairy-free base and keto-approved ingredients. With the rich flavor of caramel and the crunch of pecans, it’s the perfect indulgence for those following a low-carb diet.

Ingredients:

• 1 cup coconut cream
• 1/2 cup unsweetened almond milk
• 1/2 cup erythritol (or keto-friendly sweetener)
• 1 tbsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup chopped pecans

Instructions:

1. In a saucepan, combine coconut cream, almond milk, erythritol, and vanilla extract. Heat over medium heat, stirring constantly until the sweetener is dissolved and the mixture is smooth.
2. Remove from heat and stir in sea salt.
3. Let the mixture cool to room temperature before transferring it to the fridge for 1-2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add chopped pecans.
6. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

This salted caramel pecan ice cream is the perfect balance of sweet and salty flavors. The caramel base complements the crunch of pecans, creating a rich, creamy dessert that will satisfy your cravings without the carbs or dairy. It’s a luxurious treat that’s sure to impress!

Vanilla Cinnamon Chia

This vanilla cinnamon chia ice cream offers a creamy, warm, and comforting flavor while being entirely dairy-free and keto-friendly. The chia seeds give it a slight crunch and boost the nutrition, making it an excellent dessert for any occasion.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1/3 cup erythritol (or preferred keto sweetener)
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, erythritol, cinnamon, and vanilla extract. Heat over medium heat, stirring until the sweetener dissolves and the mixture is smooth.
2. Remove from heat and stir in the chia seeds.
3. Let the mixture sit for 10 minutes, then stir again to prevent the chia seeds from clumping.
4. Chill the mixture in the fridge for 1-2 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

The vanilla cinnamon chia ice cream is a flavorful, satisfying dessert with a slight crunch from the chia seeds. The combination of cinnamon and vanilla provides a cozy, comforting flavor perfect for all seasons. Plus, it’s a nutritious and dairy-free option for keto lovers!

Mocha Almond Fudge

This mocha almond fudge ice cream is a keto-friendly dessert with the rich taste of coffee and chocolate fudge. The crunchy almonds make it even more irresistible, and the best part? It’s completely dairy-free!

Ingredients:

• 1 cup coconut milk
• 1/2 cup unsweetened almond milk
• 1/2 cup brewed coffee (cooled)
• 1/4 cup cocoa powder
• 1/3 cup erythritol
• 1 tsp vanilla extract
• 1/4 cup chopped almonds

Instructions:

1. In a blender, combine coconut milk, almond milk, brewed coffee, cocoa powder, erythritol, and vanilla extract. Blend until smooth and well combined.
2. Chill the mixture in the fridge for 1-2 hours.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Add chopped almonds in the last few minutes of churning.
5. Freeze the ice cream for 2-4 hours or until firm.

This mocha almond fudge ice cream is the perfect combination of coffee, chocolate, and almond flavors. With its creamy consistency and crunch from the almonds, it’s a decadent treat that’s low in carbs and dairy-free. It’s an absolute must-try for coffee lovers on a keto diet!

Peach Basil Sorbet

This refreshing and slightly tangy peach basil sorbet is the perfect dairy-free keto dessert for the warmer months. The combination of juicy peaches with aromatic basil offers a unique flavor that will delight your taste buds.

Ingredients:

• 3 large ripe peaches (peeled and chopped)
• 1/4 cup fresh basil leaves
• 1/4 cup powdered erythritol
• 1/2 cup water
• 1 tbsp lemon juice

Instructions:

1. In a blender, combine the chopped peaches, basil leaves, erythritol, water, and lemon juice. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove any pulp or skins.
3. Chill the strained mixture in the fridge for 1-2 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze the sorbet for 2-3 hours or until it firms up.

Peach basil sorbet is a light, refreshing dessert that’s perfect for any time of year. The natural sweetness of peaches combined with the herbaceous hint of basil offers a deliciously unique flavor. This dairy-free, keto-friendly treat will become one of your new favorites!

Chocolate Hazelnut Swirl

This chocolate hazelnut swirl ice cream combines the creamy richness of chocolate with the deliciously nutty flavor of hazelnuts. It’s a keto-friendly, dairy-free indulgence that’s perfect for any dessert lover.

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder
• 1/2 cup hazelnut butter
• 1/4 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 cup chopped hazelnuts

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, cocoa powder, erythritol, and vanilla extract. Heat over medium, stirring constantly until the sweetener is dissolved and the mixture is smooth.
2. Stir in hazelnut butter and continue stirring until fully incorporated.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the chopped hazelnuts for added texture and flavor.
6. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

The chocolate hazelnut swirl ice cream brings a beautiful blend of rich chocolate and crunchy hazelnuts. The hazelnut butter swirled throughout gives this treat a deliciously nutty finish that’s sure to satisfy your cravings. It’s a delightful, keto-friendly option for chocolate lovers!

Tropical Mango Coconut

This tropical mango coconut ice cream is the perfect summer dessert. The refreshing taste of mango paired with the smooth coconut cream creates a tropical vacation in every bite, while keeping things keto and dairy-free.

Ingredients:

• 2 cups frozen mango chunks
• 1 cup full-fat coconut milk
• 1/2 cup unsweetened coconut cream
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• 1 tbsp lime juice

Instructions:

1. In a blender, combine the frozen mango chunks, coconut milk, coconut cream, erythritol, vanilla extract, and lime juice. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream is churned, transfer it to a container and freeze for 2-4 hours to firm up.

This tropical mango coconut ice cream is a sweet, creamy escape from your typical keto desserts. The bright, fruity flavor of mango combined with the richness of coconut cream offers a satisfying dessert that will transport you to a beachy paradise. It’s the perfect dairy-free treat for tropical flavor lovers!

Peanut Butter Chocolate Chip

Peanut butter and chocolate are a classic combination, and this keto-friendly, dairy-free ice cream makes them even better. With creamy peanut butter and crunchy chocolate chips, this treat is indulgent yet low-carb.

Ingredients:

• 1 cup coconut cream
• 1/2 cup unsweetened almond milk
• 1/2 cup peanut butter (unsweetened, no added sugar)
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips

Instructions:

1. In a blender, combine coconut cream, almond milk, peanut butter, erythritol, and vanilla extract. Blend until smooth and well-combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once churned, fold in the dairy-free chocolate chips.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Peanut butter chocolate chip ice cream is the ultimate comfort food for peanut butter and chocolate lovers. The rich peanut butter base and crunchy chocolate chips blend together perfectly in this decadent yet keto-friendly dessert. It’s an indulgence you won’t feel guilty about!

Raspberry Coconut Chip

This raspberry coconut chip ice cream is a refreshing and tangy treat that combines the sweetness of coconut with the tartness of fresh raspberries. The addition of crunchy coconut chips makes every bite exciting.

Ingredients:

• 1 1/2 cups fresh raspberries
• 1 cup full-fat coconut milk
• 1/2 cup unsweetened coconut cream
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened coconut chips

Instructions:

1. In a blender, combine raspberries, coconut milk, coconut cream, erythritol, and vanilla extract. Blend until smooth and fully combined.
2. Strain the mixture through a fine mesh sieve to remove any raspberry seeds.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, fold in the coconut chips for added texture.
5. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Raspberry coconut chip ice cream is a delightful dessert with a perfect balance of tart and sweet. The creamy coconut base and the crunch from coconut chips add layers of flavor and texture that make this treat irresistible. It’s a refreshing and satisfying option for those on a dairy-free, keto diet.

Spiced Pumpkin Pie

This spiced pumpkin pie ice cream brings all the warm flavors of fall to your keto-friendly, dairy-free dessert table. The combination of pumpkin, cinnamon, nutmeg, and cloves creates the ultimate autumn treat, while keeping the carbs low.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1 cup coconut milk
• 1/2 cup unsweetened coconut cream
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine the pumpkin puree, coconut milk, coconut cream, erythritol, cinnamon, nutmeg, cloves, and vanilla extract. Blend until smooth and well-combined.
2. Chill the mixture in the fridge for 1-2 hours.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Spiced pumpkin pie ice cream is a must-try for anyone who loves the flavors of autumn. The warm spices, combined with the creamy coconut base and smooth pumpkin puree, make it a cozy dessert that’s perfect for the keto lifestyle. It’s a guilt-free way to enjoy the tastes of fall year-round!

Key Lime Coconut Swirl

Key lime pie fans will adore this refreshing and tangy key lime coconut swirl ice cream. It’s a perfect combination of tart key lime flavor with a creamy coconut base, ideal for a dairy-free, keto-friendly treat.

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 cup unsweetened coconut cream
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup shredded unsweetened coconut

Instructions:

1. In a blender, combine coconut milk, coconut cream, fresh lime juice, erythritol, and vanilla extract. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, add shredded coconut for texture and flavor.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Key lime coconut swirl ice cream is a tangy, creamy dessert that will remind you of a key lime pie but with a refreshing twist. The tart lime and smooth coconut make for an unforgettable flavor combination, while the shredded coconut adds extra texture. It’s the perfect dairy-free, keto-friendly treat for any occasion!

Blueberry Almond Butter Crunch

This blueberry almond butter crunch ice cream combines sweet, antioxidant-rich blueberries with the creamy richness of almond butter and a delightful crunch from almond slivers. It’s a keto-friendly, dairy-free treat that’s perfect for anyone with a craving for something a little different.

Ingredients:

• 1 1/2 cups fresh blueberries (or frozen)
• 1 cup coconut milk
• 1/2 cup almond butter (unsweetened, no added sugar)
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract
• 1/4 cup sliced almonds

Instructions:

1. In a blender, combine the blueberries, coconut milk, almond butter, erythritol, and vanilla extract. Blend until smooth and well-combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. During the last few minutes of churning, fold in the sliced almonds for added crunch.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

The blueberry almond butter crunch ice cream is a perfect combination of fruity, nutty, and creamy flavors. The blueberries give it a burst of sweetness, while the almond butter adds a satisfying richness. This keto treat will leave you feeling full and happy!

Mocha Coconut Fudge

For coffee lovers, mocha coconut fudge is a dream dessert. The rich coffee and chocolate flavor, combined with the creamy coconut base, makes this a perfect indulgence for keto dieters who want a dairy-free treat.

Ingredients:

• 1 cup brewed coffee (cooled)
• 1/2 cup coconut milk
• 1/2 cup unsweetened coconut cream
• 1/4 cup cocoa powder
• 1/3 cup erythritol (or preferred keto sweetener)
• 1/4 cup dairy-free chocolate chips
• 1/4 cup unsweetened shredded coconut

Instructions:

1. In a saucepan, combine the brewed coffee, coconut milk, coconut cream, cocoa powder, and erythritol. Heat over medium heat, stirring until the sweetener dissolves and the mixture is smooth.
2. Remove from heat and let it cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the chocolate chips and shredded coconut.
5. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

This mocha coconut fudge ice cream is a coffee-chocolate lover’s dream. The combination of rich coffee, smooth chocolate, and creamy coconut creates a luxurious ice cream experience, all while staying keto-friendly and dairy-free. It’s a must-try for your next dessert!

Blackberry Coconut Cream

Blackberry coconut cream ice cream is a dairy-free, keto-friendly dessert that combines the sweet-tart flavor of blackberries with the creamy richness of coconut cream. The balance between the berries and the coconut gives this ice cream a unique and refreshing taste.

Ingredients:

• 1 1/2 cups fresh blackberries
• 1 cup full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup erythritol (or your favorite keto sweetener)
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine blackberries, coconut milk, coconut cream, erythritol, and vanilla extract. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove any seeds.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

This blackberry coconut cream ice cream offers a perfect combination of sweet and tart flavors, with a rich, creamy texture. The coconut cream adds an extra layer of richness, while the blackberries bring a refreshing fruitiness. It’s a refreshing treat for hot days!

Cherry Almond Bliss

This cherry almond bliss ice cream brings together the bright flavor of cherries and the nutty richness of almonds, creating a keto-friendly, dairy-free dessert that’s both satisfying and refreshing.

Ingredients:

• 2 cups fresh or frozen cherries (pitted)
• 1 cup unsweetened almond milk
• 1/2 cup coconut cream
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 cup chopped almonds

Instructions:

1. In a blender, combine cherries, almond milk, coconut cream, erythritol, and vanilla extract. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, fold in the chopped almonds.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Cherry almond bliss ice cream offers a sweet, fruity flavor with a crunchy almond twist. The creamy almond milk and coconut cream create a smooth base, while the cherries add a burst of tartness. This treat is a great way to indulge on a keto diet without sacrificing flavor!

Spicy Chocolate Chia

This spicy chocolate chia ice cream combines the rich taste of chocolate with a hint of heat from cayenne pepper, creating a unique and bold dessert. The chia seeds give it a lovely texture, making it a perfect keto, dairy-free treat.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract
• 1/4 tsp cayenne pepper (adjust to taste)
• 2 tbsp chia seeds

Instructions:

1. In a saucepan, combine almond milk, cocoa powder, erythritol, vanilla extract, and cayenne pepper. Heat over medium, stirring until the sweetener dissolves and the mixture is smooth.
2. Remove from heat and stir in the chia seeds.
3. Chill the mixture in the fridge for 1-2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Spicy chocolate chia ice cream is perfect for those who love a little kick in their dessert. The cayenne pepper adds just enough heat to balance the sweetness of the chocolate, while the chia seeds provide a pleasant texture. It’s a bold, dairy-free, keto-friendly treat with a surprising twist!

Cinnamon Pecan Swirl

Cinnamon pecan swirl ice cream is a keto-friendly, dairy-free dessert that combines the warm, comforting flavor of cinnamon with the crunch of toasted pecans. This ice cream is rich, creamy, and perfect for autumn or any time you want a flavorful treat.

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup full-fat coconut milk
• 1/2 cup unsweetened coconut cream
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup chopped toasted pecans

Instructions:

1. In a blender, combine almond milk, coconut milk, coconut cream, erythritol, cinnamon, and vanilla extract. Blend until smooth and well-combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, fold in the toasted pecans.
4. Transfer the ice cream to a container and freeze for 2-4 hours or until firm.

Cinnamon pecan swirl ice cream is a warm, nutty dessert with a comforting spice that makes it perfect for cozy nights. The toasted pecans add extra crunch, and the cinnamon flavor is just the right amount of warmth. It’s a keto-friendly treat that’s simple yet indulgent!

Note: More recipes are coming soon!