26+ Delicious Keto Vanilla Ice Cream Recipes to Satisfy Your Sweet Tooth

Vanilla ice cream is a classic favorite that has delighted dessert lovers for generations.

But for those following a keto lifestyle, enjoying this sweet treat may seem out of reach due to its high sugar and carb content.

The good news is that you can still indulge in the creamy, smooth goodness of vanilla ice cream without compromising your keto goals!

With these 26+ keto vanilla ice cream recipes, you can enjoy a variety of flavors, textures, and twists on the classic while keeping carbs at bay.

Whether you’re a fan of rich and creamy, nutty, or even coffee-infused vanilla ice cream, there’s something for every taste bud.

Say goodbye to guilty pleasures and hello to delicious, low-carb ice cream that will satisfy your sweet cravings without the carb overload.

26+ Delicious Keto Vanilla Ice Cream Recipes to Satisfy Your Sweet Tooth

With these 26+ keto vanilla ice cream recipes, you can transform your keto dessert experience into something exciting, indulgent, and utterly satisfying.

From rich vanilla bases to creative flavor twists, the possibilities are endless. Whether you’re preparing for a summer treat or simply need a low-carb dessert for any occasion, these recipes are perfect for those who crave a creamy, guilt-free indulgence. Best of all, making keto ice cream at home gives you full control over ingredients, so you can enjoy this frozen delight without worrying about hidden sugars or unnecessary carbs.

Get ready to enjoy a variety of keto-friendly vanilla ice cream options that will keep you coming back for more!

Keto Vanilla Bean Ice Cream

This Keto Vanilla Bean Ice Cream is a rich, creamy, and sugar-free treat perfect for those on a low-carb diet. Made with heavy cream, almond milk, and vanilla bean paste, it delivers the classic vanilla flavor without the guilt. The sweetener used in this recipe ensures that you can enjoy a delightful frozen dessert while keeping your carb count low.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol (or any keto-friendly sweetener)
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 1/4 teaspoon salt
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat, stirring occasionally until it begins to simmer. Do not bring it to a boil.
2. In a separate bowl, whisk together the egg yolks and powdered erythritol until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Once combined, return the mixture to the saucepan.
4. Heat the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
5. Remove the custard from the heat and stir in the vanilla bean paste and salt.
6. Pour the custard into a bowl and let it cool to room temperature. Once cooled, refrigerate it for at least 2 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
8. Freeze for 3-4 hours or until firm. Serve and enjoy!

This Keto Vanilla Bean Ice Cream is a wonderful, guilt-free dessert for anyone following a ketogenic lifestyle. The richness of the heavy cream combined with the aromatic vanilla bean gives it an indulgent flavor that rivals traditional ice cream. With minimal carbs, this ice cream is perfect for any occasion. Plus, it can easily be made ahead of time and stored in your freezer, making it an effortless treat when cravings strike.

Keto Vanilla Almond Ice Cream

This Keto Vanilla Almond Ice Cream brings together the rich flavor of vanilla and the delightful crunch of almonds. It’s a delicious, creamy frozen dessert that’s low in carbs but full of flavor. The addition of chopped almonds provides texture, while the almond extract enhances the overall taste, making it a unique and satisfying treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or other keto-friendly sweetener)
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup chopped almonds (optional for texture)

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer.
2. In a bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Slowly add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and almond extract.
6. Let the mixture cool to room temperature before refrigerating for at least 2 hours or overnight.
7. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions. Add chopped almonds towards the end of churning if desired.
8. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

This Keto Vanilla Almond Ice Cream is an excellent combination of classic vanilla flavor and the crunch of toasted almonds. The smooth, creamy texture is complemented by the almond pieces, creating a unique dessert that’s both satisfying and low in carbs. It’s a great way to indulge in ice cream without straying from your keto goals. Plus, the almond extract adds a subtle depth of flavor that enhances the vanilla, making each bite irresistible.

Keto Vanilla Coconut Ice Cream

Keto Vanilla Coconut Ice Cream is a creamy, coconut-infused twist on the classic vanilla flavor. This sugar-free recipe incorporates coconut milk, which lends a tropical flair, while still keeping things keto-friendly. It’s a wonderful option for those looking to enjoy a dairy-free dessert or simply want to try something new while staying within their carb limits.

Ingredients:

• 1 cup full-fat coconut milk (from a can)
• 1 cup heavy cream
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/2 cup shredded unsweetened coconut (optional for added texture)

Instructions:

1. In a saucepan, combine the coconut milk and heavy cream over medium heat. Stir occasionally until the mixture is warmed and begins to simmer.
2. In a separate bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. If desired, fold in the shredded coconut during the last few minutes of churning.
8. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm. Scoop, serve, and enjoy!

This Keto Vanilla Coconut Ice Cream offers a tropical twist with the subtle richness of coconut milk and the classic vanilla flavor we all love. The result is a smooth and creamy dessert that’s full of flavor and texture, especially if you choose to add shredded coconut. Perfect for those who love coconut, this ice cream is a refreshing, low-carb treat that satisfies your sweet tooth without derailing your keto lifestyle. Whether you’re a coconut fan or just looking for something different, this ice cream will quickly become a favorite!

Keto Vanilla Coffee Ice Cream

If you’re a coffee lover on a keto diet, this Keto Vanilla Coffee Ice Cream will quickly become your go-to treat. The combination of rich vanilla flavor and the bold taste of coffee creates a decadent, creamy dessert that’s low in carbs and perfect for any occasion. Made with a simple custard base, this ice cream is smooth, indulgent, and incredibly satisfying.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla extract
• 1 tablespoon instant coffee (or 2 tablespoons brewed coffee, cooled)
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer. Stir occasionally.
2. In a bowl, whisk together the egg yolks, erythritol, salt, and instant coffee (or brewed coffee) until smooth.
3. Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Let the custard cool to room temperature, then refrigerate it for at least 2 hours or overnight.
7. Churn the cooled custard in an ice cream maker according to the manufacturer’s instructions.
8. Once churned, transfer to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

Keto Vanilla Coffee Ice Cream is the perfect fusion of vanilla sweetness and rich coffee flavor. This ice cream offers a delightful balance that will appeal to coffee enthusiasts and anyone with a sweet tooth. It’s an indulgent treat that fits seamlessly into a ketogenic lifestyle, with minimal carbs and full-bodied flavor. Ideal for an after-dinner dessert or a special pick-me-up on a hot day, this ice cream will become a regular in your freezer.

Keto Vanilla Chia Ice Cream

Keto Vanilla Chia Ice Cream brings together the creamy texture of traditional vanilla ice cream with the health benefits of chia seeds. This is a fun and unique take on a classic dessert, with chia seeds adding an extra nutritional boost, while still keeping everything keto-friendly and low-carb. The chia seeds soften in the mixture, providing a pleasant texture and an added layer of flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla extract
• 2 tablespoons chia seeds
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, combine the heavy cream and almond milk over medium heat. Heat until the mixture is simmering, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to avoid curdling.
4. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and chia seeds.
6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
8. Transfer to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

This Keto Vanilla Chia Ice Cream is a refreshing twist on the classic flavor, with chia seeds adding texture and a nutritional boost. The chia seeds absorb moisture as they freeze, creating a unique bite while maintaining the creamy consistency of ice cream. It’s a great way to enjoy a keto-friendly dessert while adding some extra fiber and omega-3s to your diet. Whether you’re looking for a healthy treat or simply want to try something new, this ice cream will hit the spot.

Keto Vanilla Lemon Ice Cream

Keto Vanilla Lemon Ice Cream offers a zesty, refreshing twist to the classic vanilla ice cream. The bright, citrusy flavor of lemon perfectly balances the smooth, creamy vanilla base, creating a delightful contrast. This is a perfect option for anyone craving something light and flavorful yet still low-carb and sugar-free. It’s a great way to enjoy a tangy, keto-friendly dessert on a warm day.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, combine the heavy cream and almond milk over medium heat until it starts to simmer.
2. In a bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Gradually add the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract, lemon zest, and lemon juice.
6. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
8. Once churned, transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

Keto Vanilla Lemon Ice Cream is the perfect balance of smooth vanilla and zesty lemon, offering a fresh and tangy twist on a classic favorite. The lemon juice and zest bring a light, refreshing note to the creamy base, making it an ideal choice for a hot day or a special treat. This dessert is both low in carbs and incredibly satisfying, perfect for anyone following a keto lifestyle. It’s a refreshing option that combines the best of both worlds—sweet and citrusy—without sacrificing flavor or texture.

Keto Vanilla Peanut Butter Ice Cream

Keto Vanilla Peanut Butter Ice Cream combines the creamy richness of vanilla with the smooth, nutty flavor of peanut butter, creating a deliciously indulgent frozen treat. This recipe is low in carbs and sugar-free, making it perfect for those on a keto diet. The peanut butter adds an extra layer of creaminess, while the vanilla ensures a classic ice cream flavor with a savory twist.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
• 2 teaspoons vanilla extract
• 1/2 cup natural peanut butter (unsweetened and unsalted)
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer. Stir occasionally.
2. In a bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and peanut butter until fully incorporated.
6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Churn the cooled custard in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

Keto Vanilla Peanut Butter Ice Cream is the perfect treat for peanut butter lovers on a keto diet. The richness of peanut butter blends perfectly with the sweet, creamy vanilla base, creating a dessert that’s both decadent and satisfying. It’s a wonderful, low-carb indulgence that can be enjoyed on a hot day or as an after-dinner treat. The creamy texture and nutty flavor make it a favorite for those who crave something more than just a classic vanilla ice cream.

Keto Vanilla Strawberry Swirl Ice Cream

Keto Vanilla Strawberry Swirl Ice Cream takes the creamy goodness of vanilla ice cream and adds a fresh, fruity twist with a sweet strawberry swirl. This low-carb treat brings together the richness of heavy cream with the tangy sweetness of strawberries, creating a refreshing and indulgent dessert. The strawberry swirl adds both color and flavor, making this ice cream a visually stunning and flavorful dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla extract
• 1/2 cup fresh strawberries, mashed
• 1 tablespoon lemon juice
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer. Stir occasionally.
2. In a bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Meanwhile, mash the strawberries with lemon juice until smooth. Add a bit of sweetener if you prefer it sweeter.
8. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
9. In the last few minutes of churning, add the strawberry mixture to create the swirl effect.
10. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

Keto Vanilla Strawberry Swirl Ice Cream offers the perfect combination of creamy vanilla and sweet, tangy strawberry. The fresh strawberry swirl provides an added burst of flavor and texture, making this ice cream both refreshing and indulgent. This dessert is a great option for anyone on a keto diet looking to enjoy a fruity treat without compromising on their carb intake. It’s a visually stunning, flavorful option that can be enjoyed by the whole family.

Keto Vanilla Chocolate Chip Ice Cream

Keto Vanilla Chocolate Chip Ice Cream is a creamy, sweet treat that’s perfect for satisfying your ice cream cravings while sticking to a low-carb lifestyle. The classic combination of rich vanilla ice cream with sugar-free chocolate chips makes this dessert both indulgent and keto-friendly. With a smooth custard base and crunchy chocolate chips throughout, this recipe brings the best of both worlds together in a single scoop.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla extract
• 1/2 cup sugar-free chocolate chips
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer, stirring occasionally.
2. In a bowl, whisk together the egg yolks, erythritol, and salt until smooth.
3. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Let the custard cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
8. In the final minutes of churning, fold in the sugar-free chocolate chips.
9. Transfer to an airtight container and freeze for 3-4 hours or until firm. Scoop and enjoy!

Keto Vanilla Chocolate Chip Ice Cream is the ideal low-carb dessert for chocolate lovers. The smooth, creamy vanilla base paired with the crunchy, rich chocolate chips creates a perfect balance of textures and flavors. This ice cream offers all the indulgence of a traditional chocolate chip ice cream but with a fraction of the carbs, making it an excellent choice for those on a keto diet. It’s a delightful treat for any occasion, and with the addition of sugar-free chocolate chips, it stays in line with your health goals while still feeling like a classic indulgence.

Keto Vanilla Coconut Ice Cream

Keto Vanilla Coconut Ice Cream is a tropical twist on the classic vanilla flavor. This recipe combines the creamy richness of vanilla with the sweet and nutty taste of coconut, creating a refreshing and indulgent treat. Perfect for those following a keto diet, this ice cream is low in carbs, dairy-optional, and bursting with flavor. The added texture of toasted coconut flakes makes every bite a delightful experience.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1/4 cup powdered erythritol (or preferred keto sweetener)
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened shredded coconut (optional, toasted)
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, combine coconut milk, heavy cream, and sweetener. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks and salt until smooth.
3. Slowly add the warm coconut mixture to the egg yolks while whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight.
7. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. In the last minute of churning, add toasted coconut flakes for added texture.
9. Transfer to a container and freeze for 3-4 hours or until firm. Scoop and enjoy!

Keto Vanilla Coconut Ice Cream is a tropical escape in every spoonful. The creamy coconut flavor pairs perfectly with the smooth vanilla base, creating a light yet satisfying dessert. Ideal for hot summer days or when you’re craving something exotic, this low-carb treat brings the beach to your bowl. The toasted coconut flakes add a delightful crunch, making it a favorite for coconut lovers everywhere.

Keto Vanilla Almond Crunch Ice Cream

Keto Vanilla Almond Crunch Ice Cream is a decadent and nutty dessert that’s perfect for adding some texture to your sweet treat. This low-carb ice cream pairs a rich vanilla base with the crunch of roasted almonds, creating a dessert that’s both creamy and satisfyingly crunchy. The almonds are lightly sweetened for extra flavor, making this ice cream a standout in the keto dessert world.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 2 teaspoons vanilla extract
• 1/2 cup chopped roasted almonds
• 1 tablespoon melted butter
• 1 teaspoon cinnamon (optional)
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. In a skillet, toss the chopped almonds with melted butter, a sprinkle of erythritol, and cinnamon. Roast on medium heat for 3-4 minutes. Let cool.
2. In a saucepan, heat the heavy cream and almond milk until it begins to simmer.
3. Whisk the egg yolks, sweetener, and salt in a bowl until smooth.
4. Slowly add the warm cream mixture to the egg yolks while whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens and coats the back of a spoon.
6. Remove from heat and stir in the vanilla extract.
7. Cool the mixture to room temperature, then refrigerate for at least 2 hours.
8. Churn in an ice cream maker according to the manufacturer’s instructions.
9. In the final minutes of churning, add the roasted almonds.
10. Freeze for 3-4 hours in an airtight container. Scoop and enjoy!

Keto Vanilla Almond Crunch Ice Cream is a delightful mix of creamy and crunchy textures. The roasted almonds provide a nutty contrast to the smooth vanilla base, making it a dessert that’s as fun to eat as it is delicious. Perfect for keto enthusiasts who crave a bit of crunch in their desserts, this recipe delivers flavor and satisfaction in every bite.

Keto Vanilla Espresso Ice Cream

Keto Vanilla Espresso Ice Cream is a gourmet dessert that combines the smoothness of vanilla with the bold, rich flavor of espresso. This luxurious ice cream is perfect for coffee lovers looking for a low-carb treat. The espresso enhances the vanilla’s sweetness, creating a harmonious blend of flavors that’s both refreshing and indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 2 teaspoons vanilla extract
• 1 tablespoon instant espresso powder
• 4 large egg yolks
• 1/4 teaspoon salt

Instructions:

1. Heat the heavy cream and almond milk in a saucepan over medium heat until it begins to simmer.
2. In a bowl, whisk together egg yolks, erythritol, and salt until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens.
5. Dissolve the espresso powder in 2 tablespoons of hot water, then stir it into the custard along with the vanilla extract.
6. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight.
7. Churn in an ice cream maker according to the manufacturer’s instructions.
8. Freeze for 3-4 hours until firm. Scoop and enjoy!

Keto Vanilla Espresso Ice Cream is the perfect dessert for those who appreciate the robust flavor of coffee in a creamy, keto-friendly package. The espresso adds depth and complexity to the classic vanilla base, creating a sophisticated treat that’s ideal for any time of day. Whether enjoyed as a pick-me-up or a dessert, this ice cream is sure to impress with its bold flavor and smooth texture.

Keto Vanilla Chai Ice Cream

Keto Vanilla Chai Ice Cream brings a comforting, spiced twist to traditional vanilla. Infused with the aromatic flavors of chai spices, this low-carb treat is creamy, flavorful, and utterly unique. Perfect for cozy evenings or as a refreshing dessert after a hearty keto meal, this recipe transforms the warm notes of chai into a cool, indulgent experience.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground cloves
• 4 large egg yolks
• ¼ teaspoon salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, and all the spices (cinnamon, ginger, cardamom, cloves). Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks and salt until smooth.
3. Slowly pour the warm cream mixture into the egg yolks while whisking continuously.
4. Return the mixture to the saucepan and cook on low heat, stirring frequently, until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Churn in an ice cream maker according to the manufacturer’s instructions.
8. Transfer to a container and freeze for 3-4 hours before serving.

Keto Vanilla Chai Ice Cream is a perfect harmony of warmth and coolness, blending the classic creaminess of vanilla with the bold, fragrant spices of chai. Each bite is a cozy, comforting treat that feels indulgent yet keto-friendly, making it a delightful addition to any dessert repertoire.

Keto Vanilla Blueberry Ripple Ice Cream

Keto Vanilla Blueberry Ripple Ice Cream is a visually stunning and delicious dessert that combines the creamy richness of vanilla with a vibrant, tangy blueberry swirl. The natural sweetness of blueberries complements the smooth vanilla base, creating a refreshing, guilt-free treat that’s perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol
• 2 teaspoons vanilla extract
• 4 large egg yolks
• ¼ teaspoon salt
• ½ cup fresh or frozen blueberries
• 1 tablespoon powdered erythritol (for the blueberry swirl)
• 1 teaspoon lemon juice

Instructions:

1. In a saucepan, heat heavy cream and almond milk over medium heat until it begins to simmer.
2. In a bowl, whisk egg yolks, salt, and erythritol until smooth.
3. Gradually add the warm cream mixture to the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring until thickened.
5. Remove from heat and stir in vanilla extract. Allow to cool, then refrigerate for 2 hours.
6. In a separate saucepan, cook the blueberries, 1 tablespoon erythritol, and lemon juice over medium heat until the berries break down and form a syrupy consistency. Let cool completely.
7. Churn the ice cream mixture in an ice cream maker. During the last few minutes of churning, drizzle in the blueberry sauce to create a ripple effect.
8. Freeze for 3-4 hours until firm.

Keto Vanilla Blueberry Ripple Ice Cream is as pleasing to the eyes as it is to the palate. The vibrant blueberry swirl adds a fruity zing to the smooth vanilla base, making this dessert a standout. It’s the perfect balance of creamy, tangy, and sweet, ideal for warm days or as an elegant dessert for guests.

Keto Vanilla Peppermint Ice Cream

Keto Vanilla Peppermint Ice Cream is a cool and refreshing twist on classic vanilla. Infused with a hint of peppermint, this creamy dessert is perfect for the holiday season or whenever you crave a burst of minty freshness. Low in carbs and high in flavor, it’s an irresistible treat for keto enthusiasts.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol
• 2 teaspoons vanilla extract
• ½ teaspoon peppermint extract
• 4 large egg yolks
• ¼ teaspoon salt
• Optional: 2 tablespoons sugar-free chocolate chips

Instructions:

1. In a saucepan, heat heavy cream and almond milk over medium heat until it begins to simmer.
2. In a bowl, whisk together egg yolks, erythritol, and salt.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring frequently, until thickened.
5. Remove from heat and stir in vanilla and peppermint extracts.
6. Cool the mixture to room temperature, then refrigerate for at least 2 hours.
7. Churn in an ice cream maker according to the manufacturer’s instructions. Add sugar-free chocolate chips during the last few minutes of churning, if desired.
8. Freeze for 3-4 hours until firm.

Keto Vanilla Peppermint Ice Cream is the ultimate refreshment in dessert form. The subtle peppermint flavor elevates the creamy vanilla base, making it an unforgettable treat. Whether you enjoy it plain or with the added crunch of chocolate chips, this ice cream is a perfect way to stay on track with your keto goals while indulging in a frosty delight.

Keto Vanilla Almond Crunch Ice Cream

Keto Vanilla Almond Crunch Ice Cream takes creamy vanilla to the next level with a delightful almond crunch. This dessert offers a perfect combination of smooth, rich ice cream and the nutty goodness of toasted almonds, making it a delightful indulgence for keto enthusiasts who crave texture and flavor in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 4 large egg yolks
• ¼ teaspoon salt
• ½ cup chopped toasted almonds

Instructions:

1. Heat heavy cream and almond milk in a saucepan over medium heat until it starts to simmer.
2. In a bowl, whisk together egg yolks, erythritol, and salt until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking continuously.
4. Return the mixture to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in vanilla and almond extracts. Let cool, then refrigerate for at least 2 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Add the toasted almonds during the last few minutes of churning.
7. Transfer to a container and freeze for 3-4 hours before serving.

Keto Vanilla Almond Crunch Ice Cream is a nutty, creamy delight that pairs perfectly with any keto dessert or can be enjoyed on its own. The toasted almonds add a satisfying crunch, making every scoop a textural and flavorful treat.

Keto Vanilla Lavender Ice Cream

Keto Vanilla Lavender Ice Cream is an elegant and aromatic treat that combines the classic richness of vanilla with the subtle floral notes of lavender. This unique dessert is perfect for special occasions or when you want to add a touch of sophistication to your keto dessert menu.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol
• 2 teaspoons vanilla extract
• 1 teaspoon dried culinary lavender
• 4 large egg yolks
• ¼ teaspoon salt

Instructions:

1. Combine heavy cream, almond milk, erythritol, and lavender in a saucepan. Heat over medium heat until it begins to simmer.
2. Remove from heat and let the lavender steep for 10 minutes. Strain out the lavender and return the mixture to the saucepan.
3. In a separate bowl, whisk together egg yolks and salt.
4. Slowly pour the warm cream mixture into the yolks, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon.
6. Stir in vanilla extract, let cool, and refrigerate for at least 2 hours.
7. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 3-4 hours before serving.

Keto Vanilla Lavender Ice Cream is a perfect blend of creamy indulgence and delicate floral notes. Its subtle sophistication makes it a standout dessert, ideal for impressing guests or treating yourself to a luxurious keto-friendly experience.

Keto Vanilla Espresso Swirl Ice Cream

Keto Vanilla Espresso Swirl Ice Cream combines the creamy sweetness of vanilla with a bold, coffee-infused swirl. This energizing and indulgent dessert is perfect for coffee lovers who want to stay on track with their keto lifestyle while enjoying a rich, decadent treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¼ cup powdered erythritol
• 2 teaspoons vanilla extract
• 4 large egg yolks
• ¼ teaspoon salt
• 2 tablespoons brewed espresso (cooled)
• 1 tablespoon powdered erythritol (for the espresso swirl)

Instructions:

1. Heat heavy cream and almond milk in a saucepan over medium heat until it begins to simmer.
2. In a bowl, whisk together egg yolks, salt, and erythritol.
3. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook on low heat, stirring until it thickens slightly.
5. Remove from heat and stir in vanilla extract. Allow to cool, then refrigerate for 2 hours.
6. Mix the cooled espresso with 1 tablespoon of powdered erythritol to create the swirl.
7. Churn the ice cream in an ice cream
8. maker. During the last few minutes of churning, drizzle in the espresso swirl.
9. Freeze for 3-4 hours until firm.

Keto Vanilla Espresso Swirl Ice Cream is a dream come true for coffee enthusiasts. The bold espresso swirl perfectly complements the creamy vanilla base, creating a dessert that is both refreshing and invigorating. Perfect for an after-dinner treat or a midday pick-me-up!

Note: More recipes are coming soon!