33+ Hearty Low Carb Coconut Milk Ice Cream Recipes You Need to Try

If you’re on a low-carb diet but still crave ice cream, you’re in for a treat!

Coconut milk ice cream is a delicious and creamy alternative to traditional ice cream, and it’s perfect for anyone watching their carb intake.

Not only is it a dairy-free option, but it’s also a versatile base that can be made into countless flavor combinations.

From tropical mango to decadent chocolate hazelnut, there are so many ways to enjoy a frozen dessert while staying low-carb.

In this blog post, we’ve rounded up over 33 low-carb coconut milk ice cream recipes that are easy to make and incredibly satisfying.

You can indulge in these icy delights without the guilt, as they are packed with flavor but free from sugar and refined carbs.

Whether you’re following a keto, paleo, or any low-carb lifestyle, these recipes are sure to become your new go-to treats.

33+ Hearty Low Carb Coconut Milk Ice Cream Recipes You Need to Try

Incorporating low-carb coconut milk ice cream into your diet doesn’t have to mean sacrificing flavor or indulgence.

With so many exciting flavor possibilities, you can customize your ice cream to suit any craving.
By using coconut milk as a base, you’re not only keeping the carbs low but also enjoying the rich creaminess that makes ice cream so irresistible.

So why wait?

Treat yourself to a homemade batch of low-carb coconut milk ice cream today!

Your taste buds will thank you, and your waistline will appreciate the healthier alternatives.

Get creative with these recipes, and enjoy guilt-free frozen treats all year round.

Low-Carb Coconut Milk Vanilla Ice Cream

A rich and creamy low-carb ice cream that combines the classic flavor of vanilla with the richness of coconut milk. This recipe is perfect for anyone on a low-carb or ketogenic diet, offering a delicious treat without the sugar spikes. The coconut milk gives this ice cream a smooth and velvety texture, and the vanilla flavor shines through perfectly. It’s a great option for a dessert or snack that fits into your healthy lifestyle.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup Erythritol (or preferred sweetener)
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp xanthan gum (optional, for texture)

Instructions

1. In a medium saucepan, combine the coconut milk and almond milk over medium heat. Stir occasionally until well combined and heated through (do not boil).
2. Remove from heat and add the sweetener, vanilla extract, and salt. Stir until the sweetener is completely dissolved.
3. For extra smoothness, sprinkle in the xanthan gum while whisking to prevent clumps.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours until chilled.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

The coconut milk and almond milk in this recipe create a silky and creamy base that’s light but satisfying. The addition of vanilla extract enhances the natural sweetness, while the Erythritol ensures a sugar-free treat that won’t spike your blood sugar. If you’re using an ice cream maker, the process is fairly quick, but if you don’t have one, you can freeze it and stir occasionally to break up ice crystals for a similar effect. After freezing, you’ll have a soft yet firm texture that’s perfect for serving.

Low-Carb Coconut Milk Chocolate Ice Cream

For chocolate lovers on a low-carb diet, this decadent chocolate coconut milk ice cream is the ultimate treat. Rich in flavor and smooth in texture, it combines the delicious taste of cocoa with the creamy consistency of coconut milk. This recipe is a fantastic way to indulge without any guilt, as it contains no added sugars and is full of healthy fats from coconut milk. It’s a great option for those following keto or any low-carb lifestyle, offering a chocolatey escape that won’t derail your diet.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup Erythritol (or other preferred sweetener)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup unsweetened almond milk
• 1 tbsp MCT oil (optional, for extra creaminess)

Instructions

1. In a saucepan, combine the coconut milk, almond milk, and cocoa powder. Heat over medium heat, whisking until the cocoa powder is fully dissolved and the mixture is smooth.
2. Remove from heat and stir in the sweetener, vanilla extract, salt, and MCT oil if using. Stir until the sweetener is completely dissolved.
3. Allow the mixture to cool to room temperature, then refrigerate it for at least 2 hours until chilled.
4. Pour the chilled mixture into your 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 to firm up.

This chocolate ice cream is a true delight for those who crave a rich, velvety chocolate flavor. The combination of cocoa and coconut milk creates a creamy, indulgent texture, while the sweetness from the Erythritol balances the rich cocoa without adding any carbs. If you want an extra creamy texture, you can add a tablespoon of MCT oil, which also offers a healthy fat boost. Churned to perfection, it becomes a smooth treat that’s perfect for any occasion.

Low-Carb Coconut Milk Strawberry Ice Cream

This strawberry coconut milk ice cream is a refreshing and fruity treat that’s both creamy and low-carb. It’s made with fresh strawberries and full-fat coconut milk, offering a great way to enjoy a fruity dessert while sticking to a low-carb or keto diet. The coconut milk provides a rich, dairy-free base, while the strawberries lend a fresh, tangy sweetness. The recipe is simple, yet it creates a beautiful, naturally sweet dessert that satisfies your cravings without the guilt.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup fresh strawberries, pureed
• 1/4 cup Erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon juice (optional, for added tang)

Instructions

1. In a blender or food processor, puree the fresh strawberries until smooth.
2. In a medium saucepan, combine the coconut milk, almond milk, and pureed strawberries over medium heat. Stir until well combined and heated through.
3. Remove from heat and add the Erythritol, vanilla extract, salt, and lemon juice, if using. Stir until the sweetener is dissolved.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours 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 before serving.

This strawberry coconut milk ice cream is a vibrant and naturally sweet dessert that is perfect for those looking for a fruity treat on a low-carb diet. The pureed strawberries give it a fresh and slightly tangy flavor that pairs beautifully with the creamy coconut milk. The sweetener ensures it’s still perfectly balanced, and the addition of a little lemon juice can enhance the flavor even more. When frozen, it firms up into a perfectly scoopable consistency, making it ideal for any time you’re craving a refreshing dessert.

Low-Carb Coconut Milk Coffee Ice Cream

This coffee-flavored coconut milk ice cream is an indulgent treat for coffee lovers who are following a low-carb or keto diet. The rich, bold coffee flavor pairs beautifully with the creamy coconut milk, creating a smooth and luxurious ice cream that is perfect for an afternoon pick-me-up or as a dessert. With no added sugars, this recipe allows you to enjoy a sophisticated ice cream experience while maintaining your low-carb goals.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup strong brewed coffee (cooled)
• 1/4 cup Erythritol (or other preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp unsweetened cocoa powder (optional, for added depth)
• 1/4 cup unsweetened almond milk

Instructions

1. In a medium saucepan, combine the coconut milk, almond milk, and brewed coffee over medium heat. Stir until well combined and heated through.
2. Add the Erythritol, vanilla extract, and salt, and stir until the sweetener is completely dissolved. If you want to add depth to the flavor, whisk in the unsweetened cocoa powder.
3. Remove from heat and let the mixture cool to room temperature.
4. Refrigerate the mixture for at least 2 hours to chill thoroughly.
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 until firm.

This coffee coconut milk ice cream is rich in flavor with the perfect balance of coffee bitterness and coconut creaminess. The sweetness from the Erythritol complements the strong coffee taste without overpowering it. The addition of cocoa powder is optional but can create a more complex flavor profile. The ice cream is smooth and creamy, and after freezing, it holds its texture well, making it an excellent choice for any coffee enthusiast who wants a low-carb dessert.

Low-Carb Coconut Milk Lemon Cheesecake Ice Cream

For those who enjoy the tanginess of lemon and the richness of cheesecake, this low-carb coconut milk lemon cheesecake ice cream is a must-try. It combines the creamy texture of coconut milk with a refreshing lemon flavor and a cheesecake twist. It’s the perfect summer treat that feels indulgent without the carbs. The slight tartness of the lemon adds a bright flavor that balances out the richness of the coconut milk, creating a well-rounded dessert.

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup cream cheese (softened)
• 1/4 cup Erythritol (or preferred sweetener)
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a medium saucepan, heat the coconut milk and almond milk over medium heat, stirring to combine.
2. In a separate bowl, whisk the softened cream cheese to ensure it’s smooth and lump-free. Slowly add it to the saucepan, whisking until the cream cheese is fully dissolved.
3. Stir in the Erythritol, lemon juice, vanilla extract, and salt, and continue to whisk until everything is well combined.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill thoroughly.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze for at least 4 hours to firm up the ice cream before serving.

This lemon cheesecake ice cream is refreshing and indulgent. The cream cheese gives it a decadent cheesecake flavor, while the lemon juice adds a zingy freshness that complements the coconut milk perfectly. The sweetness from the Erythritol ensures a balanced flavor without the added carbs, making it a perfect dessert for those on a low-carb or keto diet. The texture is smooth and creamy, and it’s guaranteed to be a crowd-pleaser.

Low-Carb Coconut Milk Pumpkin Spice Ice Cream

This low-carb coconut milk pumpkin spice ice cream is a seasonal favorite that brings together the rich flavors of pumpkin and warm spices. With coconut milk as the base, it offers a creamy, dairy-free dessert option that is perfect for fall or any time you crave the taste of pumpkin pie. The spices like cinnamon, nutmeg, and cloves give this ice cream a cozy, comforting flavor that pairs well with the creamy coconut texture.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup pure pumpkin puree
• 1/4 cup Erythritol (or other sweetener of choice)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a medium saucepan, combine the coconut milk, almond milk, and pumpkin puree over medium heat. Stir to combine.
2. Add the Erythritol, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Stir until the sweetener dissolves and the mixture is well combined.
3. Remove from heat and let it cool to room temperature.
4. Refrigerate the mixture for at least 2 hours to chill.
5. Once chilled, pour the mixture into your 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 pumpkin spice ice cream is the perfect way to enjoy the flavors of fall while staying low-carb. The coconut milk makes it wonderfully creamy, while the pumpkin puree adds a smooth and velvety texture. The spices give it a cozy, comforting flavor that will remind you of pumpkin pie. This ice cream is a great way to enjoy the seasonal flavors without the sugar, making it perfect for those following a low-carb or keto diet.

Low-Carb Coconut Milk Matcha Ice Cream

For matcha lovers, this low-carb coconut milk matcha ice cream offers a creamy, slightly earthy treat that’s both indulgent and healthy. Matcha is packed with antioxidants and offers a unique flavor that pairs beautifully with the rich creaminess of coconut milk. This ice cream is perfect for a refreshing, low-carb dessert that still satisfies your cravings for something sweet and flavorful.

Ingredients

• 2 cups full-fat coconut milk
• 1 tbsp matcha powder
• 1/4 cup Erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a medium saucepan, combine the coconut milk and almond milk over medium heat.
2. Whisk in the matcha powder until fully dissolved.
3. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener is fully dissolved.
4. Remove from heat and allow the mixture to cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill completely.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze for at least 4 hours to firm up before serving.

This matcha coconut milk ice cream offers a slightly sweet and earthy flavor that matcha enthusiasts will love. The creamy coconut milk base balances the slightly bitter matcha perfectly, and the sweetener ensures it’s just the right amount of sweetness without any sugar. The ice cream has a smooth texture and a unique flavor profile, making it an exciting and healthy dessert option for those on a low-carb or keto diet.

Low-Carb Coconut Milk Blueberry Ice Cream

This blueberry coconut milk ice cream is a sweet and creamy dessert made with fresh blueberries, giving it a lovely fruity flavor that’s perfect for a low-carb treat. The coconut milk adds a smooth, dairy-free base that pairs beautifully with the tangy sweetness of blueberries. This ice cream is not only delicious but also packed with antioxidants, making it a healthy and guilt-free dessert choice.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup fresh blueberries (or frozen)
• 1/4 cup Erythritol (or other sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a blender or food processor, blend the blueberries until smooth.
2. In a saucepan, combine the coconut milk, almond milk, and blueberry puree over medium heat. Stir until combined and heated through.
3. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener is fully dissolved.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate for at least 2 hours until fully chilled.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

This blueberry coconut milk ice cream is bursting with natural fruit flavor. The blueberries provide a sweet and tangy burst, while the coconut milk makes the base creamy and rich. The Erythritol ensures it stays low-carb, while the ice cream maker ensures a smooth, creamy texture. After freezing, the ice cream becomes firm yet scoopable, making it perfect for a refreshing dessert on a warm day.

Low-Carb Coconut Milk Mango Ice Cream

This tropical coconut milk mango ice cream brings the exotic flavor of ripe mangoes to your low-carb dessert repertoire. The rich and creamy coconut milk serves as the perfect base for the naturally sweet mango puree, creating a refreshing yet indulgent ice cream that’s perfect for summer or anytime you crave something fruity. With a hint of vanilla to enhance the tropical flavor, this treat is a must-try for those on a low-carb diet.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup mango puree (fresh or frozen)
• 1/4 cup Erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a blender or food processor, blend the mangoes until smooth to create a puree.
2. In a saucepan, combine the coconut milk, almond milk, and mango puree over medium heat. Stir to combine and heat through.
3. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener is dissolved.
4. Remove the mixture from heat and let it cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill completely.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.

This mango coconut milk ice cream is a creamy, refreshing treat with the perfect balance of sweetness and tang from the mango. The coconut milk gives it a rich and velvety texture, while the Erythritol keeps it sugar-free. Churning the mixture creates a smooth consistency that freezes to the ideal scoopable texture. Whether you’re serving it as a dessert or a midday snack, this low-carb ice cream is sure to brighten up your day.

Low-Carb Coconut Milk Salted Caramel Ice Cream

A perfect treat for those who love the combination of sweet and salty, this coconut milk salted caramel ice cream delivers a rich, indulgent flavor while keeping it low-carb. The caramel is made using a sugar-free sweetener and the deep flavor of toasted coconut milk. The salted topping adds a delightful contrast to the sweetness, making this an irresistible dessert that won’t break your diet.

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup Erythritol (or other preferred sweetener)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1/2 tsp sea salt (for garnish)

Instructions

1. In a medium saucepan, melt the butter over medium heat. Once melted, add the coconut milk and almond milk, stirring to combine.
2. Whisk in the Erythritol and vanilla extract, and continue to stir until the sweetener has dissolved completely.
3. Bring the mixture to a gentle simmer, stirring occasionally, until the mixture thickens slightly (about 5–7 minutes).
4. Remove from heat and let it cool to room temperature. Refrigerate the mixture for at least 2 hours until thoroughly chilled.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, transfer the ice cream to an airtight container, sprinkle with sea salt, and freeze for at least 4 hours before serving.

This salted caramel coconut milk ice cream is indulgent and luxurious with every bite. The deep caramel flavor comes from the toasted coconut milk, creating a rich, buttery base that pairs perfectly with the hint of sea salt sprinkled on top. The Erythritol ensures there’s no added sugar, keeping it low-carb. The texture is smooth, and the salted caramel combo is absolutely addictive, making it an excellent treat for those following a low-carb lifestyle.

Low-Carb Coconut Milk Raspberry Ice Cream

This raspberry coconut milk ice cream combines the tart, fruity flavor of fresh raspberries with the creamy, smooth texture of coconut milk. The result is a deliciously refreshing and satisfying low-carb dessert that doesn’t sacrifice taste. This ice cream is perfect for anyone who loves fruity desserts, offering a sugar-free option that doesn’t compromise on flavor or texture.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup fresh raspberries (or frozen)
• 1/4 cup Erythritol (or other sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a blender, puree the raspberries until smooth. If you prefer a smoother ice cream, you can strain the mixture to remove seeds.
2. In a saucepan, combine the coconut milk, almond milk, and raspberry puree over medium heat, stirring until well combined.
3. Stir in the Erythritol, vanilla extract, and salt, and continue stirring until the sweetener is dissolved.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill thoroughly.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for at least 4 hours to firm up.

This raspberry coconut milk ice cream is a delicious, low-carb option that’s packed with the natural sweetness and tartness of raspberries. The coconut milk gives it a rich and creamy texture, while the Erythritol ensures it stays sugar-free. After churning, the ice cream has a smooth, scoopable consistency and can be enjoyed anytime you want a refreshing, fruity dessert. It’s a great way to satisfy your sweet tooth while sticking to your low-carb goals.

Low-Carb Coconut Milk Pecan Praline Ice Cream

This coconut milk pecan praline ice cream offers the perfect balance of rich, buttery caramel flavors with the crunch of roasted pecans, all while keeping it low-carb. The coconut milk base is sweetened with a sugar-free sweetener, creating a decadent dessert that doesn’t compromise on flavor or texture. The addition of crunchy, caramelized pecans makes this treat feel like a gourmet indulgence without the carbs.

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup Erythritol (or sweetener of choice)
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup pecans (chopped)
• 1 tbsp butter (for caramelizing)
• 1 tbsp heavy cream (optional for richness)

Instructions

1. In a medium saucepan, melt the butter over medium heat and add the chopped pecans. Toast the pecans for about 3-4 minutes until golden brown, then set aside to cool.
2. In the same saucepan, combine the coconut milk and almond milk, heating the mixture over medium heat.
3. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener has dissolved completely.
4. Let the mixture simmer gently for about 5 minutes, then remove from heat and allow it to cool to room temperature.
5. Once cooled, refrigerate the mixture for at least 2 hours until chilled.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream has churned, fold in the caramelized pecans and transfer to an airtight container. Freeze for at least 4 hours before serving.

This pecan praline ice cream is rich, crunchy, and full of flavor. The roasted pecans add texture and depth, while the sweet coconut milk base keeps the dessert indulgent without adding carbs. The combination of butter and Erythritol ensures that the caramel flavor shines through, making it an irresistible treat for anyone on a low-carb or keto diet.

Low-Carb Coconut Milk Cherry Almond Ice Cream

This cherry almond coconut milk ice cream is the perfect combination of sweet cherries and roasted almonds, all within a creamy coconut milk base. The tartness of the cherries and the crunch of the almonds provide a wonderful contrast to the smooth coconut milk, creating an ice cream that feels rich, refreshing, and satisfying. It’s a wonderful way to enjoy a low-carb treat with a fruity, nutty twist.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup fresh or frozen cherries (pitted)
• 1/4 cup Erythritol (or sweetener of choice)
• 1/4 cup unsweetened almond milk
• 1 tsp almond extract
• 1/4 tsp salt
• 1/2 cup roasted almonds (chopped)

Instructions

1. In a blender, puree the cherries until smooth. If you prefer a smoother texture, strain the mixture to remove any pulp or skin.
2. In a saucepan, combine the coconut milk, almond milk, and cherry puree over medium heat, stirring until well combined.
3. Add the Erythritol, almond extract, and salt, stirring until the sweetener has dissolved.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill completely.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Fold in the chopped roasted almonds before transferring the ice cream to an airtight container. Freeze for at least 4 hours to firm up before serving.

This cherry almond coconut milk ice cream combines the sweet, tart cherry flavor with the crunch of almonds, making it a perfect treat for anyone craving a low-carb dessert. The coconut milk provides a creamy base, while the Erythritol ensures it’s free of added sugars. The almonds give it an extra layer of texture and flavor, making each scoop even more delightful.

Low-Carb Coconut Milk Chocolate Mint Ice Cream

This chocolate mint coconut milk ice cream combines the classic flavor pairing of mint and chocolate into a rich, creamy dessert that’s perfect for low-carb diets. The coconut milk adds a smooth and velvety texture, while the refreshing mint and rich chocolate flavors make it feel indulgent. It’s a great way to satisfy both your chocolate and mint cravings without the sugar!

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Erythritol (or preferred sweetener)
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. In a medium saucepan, combine the coconut milk and almond milk over medium heat. Stir to combine.
2. Whisk in the cocoa powder until smooth and the mixture is well combined.
3. Add the Erythritol, peppermint extract, vanilla extract, and salt, stirring until the sweetener dissolves completely.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate for at least 2 hours to chill completely.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. After churning, fold in the sugar-free chocolate chips (if using), then transfer the ice cream to an airtight container and freeze for at least 4 hours.

This chocolate mint ice cream is rich and creamy, with a refreshing mint flavor that perfectly complements the smooth chocolate base. The coconut milk provides a luxurious texture, and the sugar-free chocolate chips add an extra touch of indulgence. It’s the perfect low-carb treat for those who love the classic mint-chocolate combination.

Low-Carb Coconut Milk Strawberry Cheesecake Ice Cream

For a low-carb twist on a classic dessert, this strawberry cheesecake coconut milk ice cream is a perfect choice. The creamy coconut milk base is complemented by a tangy cheesecake flavor and a fresh strawberry kick. With no added sugar and all the creamy goodness of a cheesecake, this ice cream is an indulgent yet diet-friendly treat.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup cream cheese (softened)
• 1/4 cup fresh strawberries (pureed)
• 1/4 cup Erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a medium saucepan, combine the coconut milk and almond milk over medium heat. Stir to combine.
2. In a separate bowl, whisk the softened cream cheese until smooth. Gradually add it to the coconut milk mixture, stirring until completely dissolved.
3. Add the Erythritol, vanilla extract, salt, and strawberry puree, and continue to stir until everything is well incorporated.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate for at least 2 hours to chill.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. After churning, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This strawberry cheesecake ice cream is creamy, tangy, and sweet without any of the added sugars. The combination of cream cheese and strawberries gives it a cheesecake-like flavor that’s rich and satisfying. The coconut milk base ensures a smooth, velvety texture, while the low-carb sweetener keeps it diet-friendly. It’s a refreshing dessert perfect for any occasion.

Low-Carb Coconut Milk Chocolate Hazelnut Ice Cream

This chocolate hazelnut coconut milk ice cream is a decadent treat that combines the richness of chocolate with the nutty flavor of hazelnuts. The coconut milk base makes it wonderfully creamy, while the chocolate and hazelnuts create a luxurious and indulgent dessert. With no sugar added, it’s a great option for anyone following a low-carb or keto diet.

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1/2 cup roasted hazelnuts (chopped)

Instructions

1. In a medium saucepan, combine the coconut milk and almond milk over medium heat, stirring to combine.
2. Whisk in the cocoa powder until smooth and fully dissolved.
3. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener is dissolved.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill completely.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. After churning, fold in the chopped hazelnuts and transfer the ice cream to an airtight container. Freeze for at least 4 hours before serving.

This chocolate hazelnut ice cream is a delightful combination of nutty, creamy, and chocolatey flavors. The coconut milk creates a silky-smooth base that perfectly complements the hazelnuts’ crunch and the rich cocoa. The low-carb sweetener ensures you can enjoy this indulgent treat without the added sugar, making it a perfect choice for those on a low-carb or keto diet.

Low-Carb Coconut Milk Orange Creamsicle Ice Cream

This orange creamsicle coconut milk ice cream brings the nostalgic flavor of the classic frozen treat to a low-carb version. The combination of tangy orange and sweet cream is balanced perfectly with the richness of coconut milk, resulting in a smooth and refreshing dessert. It’s the perfect choice for a fruity, creamy treat without the carbs.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup Erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions

1. In a medium saucepan, combine the coconut milk and almond milk over medium heat, stirring to combine.
2. Add the fresh orange juice, orange zest, Erythritol, vanilla extract, and salt, stirring until the sweetener is dissolved.
3. Remove from heat and allow the mixture to cool to room temperature.
4. Refrigerate for at least 2 hours to chill.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, transfer to an airtight container and freeze for at least 4 hours before serving.

This orange creamsicle ice cream is the perfect combination of citrusy freshness and creamy sweetness. The coconut milk base provides a rich texture, while the orange juice and zest give it a fresh, tangy burst of flavor. It’s a refreshing and light dessert that’s perfect for a low-carb or keto diet, and it will surely satisfy your cravings for something sweet and fruity.

Low-Carb Coconut Milk Pineapple Coconut Ice Cream

For a tropical treat, this pineapple coconut ice cream is a fantastic low-carb dessert that offers the refreshing flavors of coconut and pineapple. The coconut milk creates a rich, creamy base, while the pineapple adds a sweet, tangy touch that brings the ice cream to life. It’s an exotic dessert that is perfect for warm days or anytime you want a sweet, tropical escape.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup fresh pineapple (pureed)
• 1/4 cup Erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1/2 cup unsweetened shredded coconut (optional)

Instructions

1. In a blender or food processor, blend the pineapple until smooth.
2. In a medium saucepan, combine the coconut milk, almond milk, and pineapple puree over medium heat. Stir to combine.
3. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener dissolves completely.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 2 hours to chill thoroughly.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. After churning, fold in the shredded coconut (if using) and transfer to an airtight container. Freeze for at least 4 hours to firm up before serving.

This pineapple coconut ice cream brings the tropical flavors of coconut and pineapple together in a creamy, refreshing dessert. The coconut milk provides a rich base, while the fresh pineapple gives the ice cream a tangy and sweet flavor. The optional shredded coconut adds extra texture, making it even more indulgent. It’s a perfect low-carb treat for those who want a taste of the tropics.

Low-Carb Coconut Milk Coconut Almond Joy Ice Cream

This coconut almond joy coconut milk ice cream is an indulgent dessert that combines the flavors of coconut, chocolate, and almonds in a creamy, low-carb treat. With a coconut milk base, it’s rich and creamy, while the added almonds and sugar-free chocolate make it feel like a true indulgence. It’s the perfect dessert for anyone craving a chocolate-coconut-almond combination without the carbs.

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped almonds
• 1/4 cup sugar-free chocolate chips

Instructions

1. In a medium saucepan, combine the coconut milk, almond milk, and cocoa powder over medium heat, stirring until smooth.
2. Add the Erythritol, vanilla extract, and salt, stirring until the sweetener dissolves completely.
3. Remove from heat and let the mixture cool to room temperature.
4. Refrigerate the mixture for at least 2 hours to chill completely.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, fold in the shredded coconut, chopped almonds, and sugar-free chocolate chips, then transfer to an airtight container. Freeze for at least 4 hours before serving.

This coconut almond joy ice cream is a deliciously indulgent treat that brings together the perfect combination of coconut, chocolate, and almonds. The coconut milk base makes it creamy and smooth, while the shredded coconut and almonds add texture and flavor. The addition of sugar-free chocolate chips makes it feel like a special treat, all while staying low-carb and guilt-free.

Note: More recipes are coming soon!