30+ Healthy Low Carb Coconut Ice Cream Recipes to Satisfy Your Taste

If you’re looking for a sweet, indulgent treat without the carbs, low-carb coconut ice cream is the answer.

Coconut milk, with its rich and creamy texture, is the perfect base for creating a variety of ice cream flavors that are both delicious and keto-friendly.

Whether you’re following a low-carb, keto, or paleo diet, these coconut ice cream recipes allow you to satisfy your cravings without compromising your health goals.

From chocolate mint to salted caramel, each recipe is designed to offer the perfect balance of sweetness, richness, and flavor, all while keeping the carbs in check.

So, if you’re ready to enjoy a guilt-free, creamy dessert, here are over 30 low-carb coconut ice cream recipes that will have you coming back for more!

30+ Healthy Low Carb Coconut Ice Cream Recipes to Satisfy Your Taste

With these 30+ low-carb coconut ice cream recipes, you have a wide range of options to enjoy a refreshing treat anytime.

Not only are these ice creams delicious, but they also keep your carb intake low, making them perfect for anyone on a keto or low-carb diet.

Each recipe brings something unique to the table, whether it’s the rich flavor of coffee or the refreshing taste of mint.

So, go ahead and treat yourself to these creamy, sweet, and healthy desserts that can be enjoyed without any guilt.

No matter which flavor you choose, you’re guaranteed to love every scoop!

Coconut Almond Ice Cream

This creamy coconut almond ice cream is perfect for those following a low-carb lifestyle. With the rich taste of coconut and the crunch of almonds, it’s a dessert that satisfies your sweet tooth without the sugar spike. Using a combination of coconut milk and almond flour, this ice cream is also a great dairy-free alternative for those with sensitivities. It’s incredibly easy to make and only requires a few simple ingredients to create a dessert that rivals anything you can buy in the store. Enjoy this chilled treat on a warm day or as a comforting after-dinner dessert.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup almond flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds

Instructions:

1. In a medium-sized saucepan, combine the coconut milk, almond milk, and almond flour over medium heat. Stir constantly until the almond flour is fully dissolved and the mixture begins to heat up, but do not bring it to a boil.
2. Add the erythritol and vanilla extract, and continue stirring until the sweetener is dissolved and the mixture is smooth.
3. Remove the saucepan from heat and let the mixture cool slightly before transferring it to a mixing bowl.
4. Place the bowl in the refrigerator and chill for at least 1 hour.
5. Once the mixture is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. After the churning is complete, gently fold in the chopped almonds.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut almond ice cream is the perfect treat for anyone following a low-carb or keto diet. The rich coconut milk gives it a creamy texture, while the almond flour helps to create a smooth consistency. The chopped almonds add a satisfying crunch that elevates the flavor. The sweetness from the erythritol makes it enjoyable without any of the carbs or sugar found in traditional ice cream. The best part is that it’s an incredibly easy recipe, and you can make a batch ahead of time to keep in the freezer for whenever you need a refreshing snack.

Coconut Chocolate Swirl Ice Cream

If you’re a fan of chocolate and coconut, this low-carb coconut chocolate swirl ice cream will hit all the right notes. The combination of coconut’s tropical flavor and the rich, indulgent chocolate swirl creates a decadent dessert that feels like a treat but fits perfectly into your low-carb lifestyle. This recipe uses coconut milk for a creamy base and incorporates a sugar-free chocolate sauce to create a beautiful swirl that not only looks amazing but tastes incredible too. It’s a great dessert for those moments when you want something a little fancy but still in line with your diet.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like erythritol or stevia)
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free cocoa powder
• 2 tablespoons coconut oil
• 1/4 cup unsweetened shredded coconut

Instructions:

1. In a saucepan over medium heat, combine the coconut milk, almond milk, and sweetener. Stir continuously until the sweetener is fully dissolved and the mixture is smooth.
2. Once the mixture is heated, remove it from the stove and add the vanilla extract. Let it cool for about 10 minutes.
3. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. While the ice cream is churning, melt the coconut oil in a small saucepan and whisk in the cocoa powder until smooth. Remove from heat.
5. Once the ice cream is done churning, transfer it to an airtight container. Drizzle the melted chocolate over the top of the ice cream and use a spoon or knife to swirl it through.
6. Sprinkle the shredded coconut on top for an added texture and flavor boost.
7. Freeze for 4-6 hours or until the ice cream is firm.

This coconut chocolate swirl ice cream combines the best of both worlds with its rich chocolate and smooth coconut base. The chocolate swirl creates a delightful contrast with the creamy texture of the coconut, giving you a dessert that feels indulgent without the carbs. The addition of shredded coconut on top adds an extra bit of flavor and crunch, making each bite even more satisfying. Whether you’re treating yourself after a long day or hosting a low-carb gathering, this ice cream will impress.

Coconut Lime Sorbet

For a refreshing, tangy dessert that’s still low in carbs, try this coconut lime sorbet. With the sweetness of coconut and the zing of lime, this sorbet offers a perfect balance of flavors. It’s a great option for anyone who loves a fruitier dessert without the carbs associated with traditional sorbets. This is also an excellent alternative for those who want a dairy-free option or simply enjoy a refreshing, clean-tasting treat. The simplicity of the ingredients makes it easy to prepare, and the outcome is a crisp, delicious dessert that will quench your thirst and satisfy your cravings.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup fresh lime juice
• 1/4 cup low-carb sweetener (like monk fruit or erythritol)
• 1/2 teaspoon lime zest

Instructions:

1. In a medium bowl, combine the coconut milk, lime juice, sweetener, and lime zest. Stir until the sweetener is dissolved and the mixture is smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once the sorbet has thickened and is ready, transfer it to a container and freeze for 4-6 hours.
4. Serve the sorbet in scoops, garnishing with extra lime zest if desired.

This coconut lime sorbet is a simple yet delicious dessert that brings a tropical flavor with every bite. The tangy lime perfectly balances the creamy coconut, making this a refreshing treat that’s low in carbs and high in flavor. It’s light, dairy-free, and easy to make, making it the perfect option for anyone looking for a cooling dessert without compromising their low-carb diet. Whether you’re enjoying it on a hot day or as a light after-dinner dessert, this sorbet will be a hit with anyone who loves the combination of coconut and lime.

Coconut Vanilla Bean Ice Cream

This low-carb coconut vanilla bean ice cream is the epitome of simplicity and elegance. The subtle yet fragrant vanilla bean pairs beautifully with the creamy richness of coconut milk, creating a smooth and velvety ice cream that’s perfect for any occasion. With minimal ingredients and no added sugars, it’s the ideal treat for those on a low-carb or keto diet. This recipe is versatile, and you can also add other ingredients like chocolate chips or nuts to enhance the flavor. It’s a classic ice cream flavor with a healthy twist!

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like stevia or erythritol)
• 1 teaspoon vanilla extract
• 1 vanilla bean (split and scraped)
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and sea salt. Heat over medium-low heat, stirring occasionally.
2. Once the mixture is warm (but not boiling), add the vanilla extract and the scraped vanilla bean seeds. Stir until combined.
3. Remove from heat and let it cool slightly before transferring the mixture to a mixing bowl.
4. Refrigerate the mixture for at least 1 hour until chilled.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut vanilla bean ice cream offers a delightful combination of creamy coconut and fragrant vanilla, making it a favorite for anyone craving a classic flavor. The vanilla bean gives the ice cream a rich, aromatic flavor that enhances the coconut base. Since it’s free of refined sugars and carbs, it’s a healthier alternative to traditional ice cream, but without sacrificing taste. Serve it as a light dessert, or use it to top a low-carb cake or pie for an indulgent treat.

Coconut Raspberry Ripple Ice Cream

For a fruity twist on a low-carb classic, this coconut raspberry ripple ice cream is a vibrant, refreshing choice. The combination of sweet coconut and tangy raspberry creates a perfect contrast in flavors, while the ripple effect of raspberry throughout the coconut base adds a delightful burst of color and taste. This dessert is both visually stunning and delicious, making it ideal for special occasions or as a treat any time. The sweetness of the coconut complements the tartness of the raspberries, and the ice cream is rich but light.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like monk fruit or erythritol)
• 1/2 cup fresh raspberries
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, sweetener, and sea salt. Heat over medium heat, stirring occasionally until the sweetener is dissolved.
2. Remove from heat, then stir in the vanilla extract. Let the mixture cool for 10-15 minutes.
3. While the coconut base cools, blend the raspberries in a blender until smooth. If desired, strain to remove the seeds.
4. Pour the coconut milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is almost finished churning, swirl in the raspberry puree to create a beautiful ripple effect.
6. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This coconut raspberry ripple ice cream is not only visually striking with its vibrant swirls but also offers a delightful combination of flavors. The raspberry provides a tart contrast to the creamy coconut, making it a refreshing and indulgent treat. Since it’s low-carb and sugar-free, it’s perfect for those looking to maintain their healthy eating habits without missing out on delicious desserts. The tangy ripple of raspberry adds just the right amount of fruitiness to balance the richness of the coconut base.

Coconut Matcha Ice Cream

Matcha lovers will adore this creamy coconut matcha ice cream. The earthy flavor of matcha blends perfectly with the richness of coconut milk, creating a smooth and satisfying dessert that’s low in carbs but big on flavor. This ice cream is a great source of antioxidants and makes a beautiful, vibrant green dessert. Whether you’re a fan of matcha or just looking to try something new, this coconut matcha ice cream will surely impress.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 2 tablespoons matcha powder
• 1/4 cup low-carb sweetener (like stevia or erythritol)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, whisk together the coconut milk, almond milk, matcha powder, and sweetener over medium heat. Stir until the mixture is smooth and the matcha is completely dissolved.
2. Once the mixture is warm (but not boiling), remove from heat and stir in the vanilla extract and sea salt.
3. Let the mixture cool for about 10 minutes before placing it in the refrigerator to chill for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut matcha ice cream is a refreshing and unique twist on traditional ice cream. The matcha powder gives it a distinct, earthy flavor that pairs wonderfully with the creamy coconut base. It’s not overly sweet, which allows the natural flavors of the coconut and matcha to shine. This ice cream is not only low in carbs but also packed with antioxidants, making it a treat you can feel good about indulging in. Perfect for matcha fans or anyone looking to try something different!

Coconut Chai Spice Ice Cream

For a cozy, warming twist on traditional ice cream, try this coconut chai spice ice cream. The warm spices of chai – cinnamon, cardamom, and ginger – combine beautifully with the rich coconut milk base, creating a comforting and flavorful dessert that’s perfect for cooler evenings. The unique blend of spices makes it a perfect dessert for those who enjoy a spiced, aromatic flavor in their treats. This low-carb ice cream will warm your senses and provide a satisfying indulgence without any added sugar.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like erythritol or monk fruit)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and spices over medium heat. Stir occasionally until the sweetener is dissolved and the mixture is warm.
2. Once the mixture is heated, remove from heat and stir in the vanilla extract.
3. Let the mixture cool for about 15 minutes before placing it in the refrigerator to chill for at least 1 hour.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut chai spice ice cream is a perfect way to enjoy the comforting flavors of chai in a creamy, low-carb form. The warming spices are balanced by the coconut milk, which provides a rich and smooth texture. The spiced flavor profile makes this ice cream an excellent choice for colder months or as an after-dinner treat. You can even add a dash of cinnamon or a few crushed nuts on top to enhance the flavor and texture.

Coconut Strawberry Cheesecake Ice Cream

Indulge in this decadent coconut strawberry cheesecake ice cream, which combines the creamy richness of cheesecake with the tropical flavor of coconut and the sweetness of strawberries. This low-carb ice cream delivers the indulgence of a cheesecake without the extra carbs and sugar. The coconut base adds a luscious texture, while the strawberries provide a refreshing and slightly tart contrast. If you love cheesecake and fruit-flavored desserts, this recipe will quickly become your go-to!

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like stevia or monk fruit)
• 1/2 cup fresh strawberries, pureed
• 1/4 cup cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and cream cheese over medium heat. Stir constantly until the cream cheese is fully incorporated into the mixture and smooth.
2. Once the mixture is heated through, remove from heat and let it cool for 10 minutes. Stir in the vanilla extract and sea salt.
3. Puree the strawberries in a blender or food processor until smooth, and then add them to the coconut mixture.
4. Refrigerate the mixture for at least 1 hour to chill.
5. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut strawberry cheesecake ice cream offers a refreshing twist on a classic dessert. The combination of coconut and cream cheese gives it a rich, smooth texture, while the strawberry puree adds a burst of natural sweetness. The cheesecake flavor is present but not overpowering, making this ice cream the perfect balance of creamy and fruity. It’s a fantastic low-carb option for anyone craving a cheesecake-inspired dessert!

Coconut Pecan Praline Ice Cream

For a decadent dessert with a perfect blend of textures and flavors, this coconut pecan praline ice cream is sure to satisfy your cravings. The rich, creamy coconut base pairs wonderfully with crunchy pecans, while the homemade sugar-free praline sauce adds a sweet, caramelized touch that takes this ice cream to the next level. With a low-carb and keto-friendly profile, this indulgent treat allows you to enjoy all the flavors of a classic praline dessert without the guilt.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (such as erythritol or monk fruit)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, toasted
• 1/4 cup butter
• 1/4 cup low-carb brown sugar substitute (like Swerve)
• 1 tablespoon heavy cream

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is smooth and the sweetener is dissolved.
2. Remove from heat and let it cool for 10-15 minutes before transferring the mixture to a refrigerator to chill for at least 1 hour.
3. While the mixture chills, prepare the praline sauce. In a separate saucepan, melt the butter over medium heat. Add the brown sugar substitute and heavy cream, stirring continuously until the mixture thickens and turns golden brown.
4. Stir in the toasted pecans and remove from heat. Let the praline sauce cool.
5. Once the coconut mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. During the last minute of churning, swirl in the pecan praline sauce.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut pecan praline ice cream offers a combination of rich coconut, sweet caramelized pecans, and the crunch of toasted nuts for a truly indulgent dessert. The homemade praline sauce brings a beautiful depth of flavor and adds a luxurious touch to the creamy coconut base. With minimal carbs and sugar, this low-carb ice cream is a great way to enjoy a rich dessert without the guilt. It’s perfect for any occasion and will surely impress your guests!

Coconut Cinnamon Roll Ice Cream

For anyone who loves the warmth and comfort of a cinnamon roll, this coconut cinnamon roll ice cream will be a dream come true. This low-carb recipe takes all the flavors of a cinnamon roll—cinnamon, butter, and a hint of vanilla—and transforms them into a creamy, cold treat. With a smooth coconut base and swirls of cinnamon-spiced filling, this ice cream is like enjoying a cinnamon roll in frozen form. It’s perfect for anyone looking for a cozy dessert that satisfies a sweet tooth while sticking to a low-carb diet.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like erythritol or monk fruit)
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/4 cup butter, melted
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, sweetener, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is smooth and the sweetener has dissolved.
2. In a separate small bowl, whisk together the cinnamon, melted butter, and sea salt until the cinnamon is fully dissolved.
3. Remove the coconut mixture from heat and let it cool for 10 minutes. Once cooled, add the cinnamon mixture and stir to combine.
4. Refrigerate the mixture for at least 1 hour or until it’s fully chilled.
5. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is done churning, transfer it to an airtight container and freeze for at least 4 hours before serving.

This coconut cinnamon roll ice cream captures all the delicious flavors of a freshly baked cinnamon roll with the convenience of being a frozen treat. The combination of creamy coconut milk and buttery cinnamon makes each scoop feel indulgent. The ice cream is low-carb, so you can enjoy it without compromising your diet. It’s perfect for breakfast-inspired desserts or as a sweet treat after dinner.

Coconut Lemon Meringue Ice Cream

This coconut lemon meringue ice cream combines the refreshing tartness of lemon with the sweetness of coconut, creating a delicious frozen dessert with a tangy twist. The ice cream features a creamy coconut base, brightened up by fresh lemon juice and zest. The meringue adds a light, fluffy texture and a sweet contrast to the tartness of the lemon. It’s the perfect treat for those who enjoy citrusy desserts but want to keep things low-carb and keto-friendly.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like monk fruit or erythritol)
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 egg whites
• 1 tablespoon sweetener (for meringue)

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, lemon juice, and lemon zest. Heat over medium heat, stirring until the sweetener is dissolved.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool before refrigerating it for at least 1 hour.
3. While the mixture is chilling, whisk the egg whites and sweetener together in a mixing bowl until stiff peaks form, creating a meringue.
4. Once the coconut base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, gently fold in the meringue, and then transfer the ice cream to an airtight container. Freeze for at least 4 hours or until firm.

This coconut lemon meringue ice cream is a refreshing and unique dessert with the perfect balance of tart and sweet. The creamy coconut base pairs beautifully with the tangy lemon, while the fluffy meringue adds a delicate texture that elevates the overall experience. It’s a low-carb, keto-friendly treat that’s perfect for summer or any time you want a citrusy dessert.

Coconut Blueberry Cheesecake Ice Cream

Indulge in this creamy coconut blueberry cheesecake ice cream that perfectly combines the richness of cheesecake with the sweet-tart flavor of blueberries. The coconut milk provides a luxurious base, while the cream cheese creates that classic cheesecake texture. The blueberries add a burst of fresh flavor that complements the creamy, tangy base. This low-carb ice cream is great for satisfying your sweet tooth without the sugar, and it’s sure to be a hit at your next gathering.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like erythritol or monk fruit)
• 1/2 cup cream cheese, softened
• 1/2 cup fresh blueberries
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and cream cheese. Heat over medium heat, stirring until the cream cheese is fully dissolved and the mixture is smooth.
2. Once smooth, remove from heat and stir in the vanilla extract and sea salt.
3. Puree the fresh blueberries in a blender and stir the puree into the coconut mixture.
4. Let the mixture cool for about 15 minutes before refrigerating it for at least 1 hour.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut blueberry cheesecake ice cream offers a smooth, creamy base with the rich tang of cream cheese and the vibrant flavor of fresh blueberries. The coconut adds a subtle richness that complements the fruity blueberries, while the texture is luxuriously smooth thanks to the cream cheese. It’s the perfect low-carb dessert for anyone who loves cheesecake or berry-flavored treats.

Coconut Pumpkin Spice Ice Cream

For a seasonal treat, this coconut pumpkin spice ice cream brings all the flavors of fall into a low-carb dessert. The creamy coconut milk base is flavored with pumpkin puree, cinnamon, and other warm spices, giving it the perfect autumn vibe. This ice cream is rich, velvety, and packed with flavor, making it a wonderful choice for pumpkin lovers who are looking for a low-carb dessert. Whether you’re enjoying it as a special fall treat or just craving the comforting flavors of pumpkin spice, this recipe is a keeper.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1/4 cup low-carb sweetener (like erythritol or monk fruit)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, pumpkin puree, sweetener, cinnamon, ginger, nutmeg, and vanilla extract. Heat over medium heat, stirring until the mixture is smooth and the sweetener is dissolved.
2. Remove from heat and let the mixture cool slightly before transferring it to the refrigerator to chill for at least 1 hour.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut pumpkin spice ice cream is the perfect low-carb treat for fall, combining the warmth of spices with the rich creaminess of coconut. It’s a comforting, seasonal dessert that’s also light on carbs, making it a great option for anyone on a keto or low-carb diet. Whether served after a holiday meal or enjoyed as a cozy treat, this ice cream will make you feel like autumn has arrived!

Coconut Chocolate Mint Ice Cream

This coconut chocolate mint ice cream is a perfect low-carb treat for those who love the refreshing taste of mint paired with rich chocolate. The smooth coconut base complements the crisp, cool mint flavor, while the cocoa powder and sugar-free chocolate chips add depth and indulgence. It’s a delightful frozen dessert that combines two classic flavors, with no added sugars or carbs, making it a perfect choice for those on a keto or low-carb diet.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (such as erythritol or monk fruit)
• 1 teaspoon peppermint extract
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup sugar-free chocolate chips
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, sweetener, cocoa powder, and sea salt over medium heat. Stir until smooth and the sweetener has dissolved.
2. Remove from heat and stir in the peppermint extract. Let the mixture cool for 10 minutes.
3. Once cooled, refrigerate the mixture for at least 1 hour to chill.
4. After chilling, 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 sugar-free chocolate chips to the ice cream.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut chocolate mint ice cream has all the refreshing qualities of mint with the added richness of chocolate, making it an indulgent yet low-carb treat. The minty flavor is vibrant and uplifting, while the chocolate chips add a satisfying crunch. Perfect for anyone who enjoys a classic mint chocolate combination, this recipe is keto-friendly and a great way to cool off while sticking to your healthy eating goals.

Coconut Cherry Almond Ice Cream

This coconut cherry almond ice cream brings together the sweetness of cherries, the richness of coconut, and the crunch of almonds for a delicious and satisfying treat. The coconut milk base is smooth and creamy, while the fresh cherries add a burst of fruity goodness. The toasted almonds add a nutty flavor and texture that complements the soft fruit. This low-carb ice cream is perfect for those who enjoy fruity and nutty combinations, and it’s a great way to enjoy the flavors of summer any time of the year.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like monk fruit or erythritol)
• 1/2 cup fresh cherries, pitted and chopped
• 1/4 cup almonds, toasted and chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and sea salt over medium heat. Stir occasionally until the sweetener dissolves.
2. Once the mixture is smooth, remove from heat and stir in the vanilla extract.
3. Refrigerate the mixture for at least 1 hour to cool.
4. While the mixture chills, toast the almonds in a dry skillet over medium heat for 3-4 minutes, or until fragrant. Set aside to cool.
5. After the coconut mixture is chilled, add the chopped cherries and toasted almonds to the ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut cherry almond ice cream is a delightful treat that combines the refreshing sweetness of cherries with the richness of coconut and the nutty crunch of almonds. The flavors meld perfectly together, creating a well-rounded and satisfying dessert that’s also low-carb. It’s a perfect choice for anyone who loves fruity and nutty ice cream flavors without the added sugars.

Coconut Mocha Ice Cream

For coffee and chocolate lovers, this coconut mocha ice cream is a dream come true. Combining the bold flavors of coffee and chocolate with a rich coconut milk base, this ice cream has the perfect balance of creamy, smooth, and indulgent flavors. The coffee provides a rich, roasted taste, while the cocoa powder gives it a chocolatey depth. This low-carb ice cream is ideal for those who love the combination of coffee and chocolate but want to keep their carbs in check.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like erythritol or monk fruit)
• 2 tablespoons instant coffee granules
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, sweetener, instant coffee granules, cocoa powder, and sea salt over medium heat. Stir until smooth and the coffee granules and cocoa powder are dissolved.
2. Remove from heat and let the mixture cool for 10 minutes.
3. Once cooled, refrigerate the mixture for at least 1 hour until chilled.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut mocha ice cream is a rich and satisfying dessert that’s perfect for coffee lovers. The combination of bold coffee and smooth chocolate in a coconut base makes for a delightful frozen treat. Whether you enjoy it as an afternoon pick-me-up or after dinner, this low-carb ice cream provides all the indulgence you want, without any of the sugar or excess carbs.

Coconut Banana Foster Ice Cream

Inspired by the classic dessert, this coconut banana foster ice cream brings the flavor of banana, rum, and caramel into a low-carb, creamy frozen treat. The coconut milk base adds richness, while the bananas contribute natural sweetness. The rum and caramel flavors provide a delightful depth, making this ice cream the perfect indulgence for anyone who loves bananas foster but is following a low-carb or keto lifestyle.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like monk fruit or erythritol)
• 1/2 cup mashed ripe bananas
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum (optional)
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and sea salt over medium heat. Stir until the sweetener has dissolved.
2. Add the mashed bananas and vanilla extract to the mixture and stir well. Continue to heat for 5-7 minutes, allowing the banana to soften and blend into the mixture.
3. Remove from heat and stir in the dark rum. Let the mixture cool for 10 minutes.
4. Refrigerate the mixture for at least 1 hour to chill.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut banana foster ice cream is a luscious dessert that combines all the delicious flavors of the classic banana foster in a low-carb, keto-friendly form. The bananas provide natural sweetness, while the coconut milk creates a rich, creamy texture. The addition of rum adds a touch of warmth and depth to the flavor, making this ice cream an indulgent yet guilt-free treat.

Coconut Hazelnut Praline Ice Cream

For a delicious combination of creamy coconut and crunchy hazelnuts, this coconut hazelnut praline ice cream offers a delightful dessert experience. The creamy coconut milk base pairs beautifully with toasted hazelnuts, while the homemade praline adds a rich, caramelized crunch. This low-carb ice cream is perfect for anyone who loves the rich, nutty flavor of hazelnuts and the sweetness of praline without the sugar.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup low-carb sweetener (like erythritol or monk fruit)
• 1/2 cup toasted hazelnuts, chopped
• 1/4 cup butter
• 1/4 cup low-carb brown sugar substitute (like Swerve)
• 1 tablespoon heavy cream

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, sweetener, and vanilla extract over medium heat. Stir until smooth and the sweetener is dissolved.
2. Remove from heat and let the mixture cool for 10-15 minutes before transferring it to the refrigerator to chill for at least 1 hour.
3. While the mixture chills, prepare the praline sauce. In a separate saucepan, melt the butter over medium heat. Add the brown sugar substitute and heavy cream, stirring until the mixture thickens and turns golden brown.
4. Stir in the toasted hazelnuts and remove from heat. Let the praline sauce cool.
5. Once the coconut mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, gently fold in the hazelnut praline sauce and transfer the ice cream to an airtight container. Freeze for at least 4 hours or until firm.

This coconut hazelnut praline ice cream combines the smoothness of coconut milk with the rich, nutty flavor of hazelnuts and the sweet crunch of praline. It’s a luxurious low-carb dessert that’s perfect for those who enjoy the classic combination of nuts and caramel. The praline sauce adds a touch of sweetness and a satisfying crunch, making this ice cream a must-try for anyone who loves nuts in their dessert.

Note: More recipes are coming soon!