35+ Hearty and Tasty Low-Carb Homemade Ice Cream Recipes to Delight

Summer is the perfect time for indulging in a sweet, creamy bowl of ice cream.

But for those on a low-carb or keto diet, traditional ice cream can feel off-limits.

Luckily, you don’t have to give up this classic treat.

With over 35 low-carb homemade ice cream recipes, you can enjoy all the creamy goodness without the sugar overload.

From rich chocolate to fruity delights, these recipes are perfect for satisfying your cravings while sticking to your dietary goals.

Each recipe is designed to be easy to make, using natural sweeteners and low-carb ingredients, so you can indulge without the guilt.

Whether you’re following a keto diet, watching your carbs, or just looking for a healthier way to enjoy ice cream, these recipes are for you.

So, grab your ice cream maker or mixing bowl, and get ready to scoop up some of the best low-carb homemade ice cream creations out there!

35+ Hearty and Tasty Low-Carb Homemade Ice Cream Recipes to Delight

Finding a low-carb ice cream recipe that satisfies your sweet tooth doesn’t have to be difficult.

With these 35+ homemade low-carb ice cream recipes, you can enjoy a wide range of flavors without compromising on your health goals.

From fruity and refreshing to rich and indulgent, there’s something for every taste.

Not only do these recipes help you stay on track with your low-carb lifestyle, but they also let you enjoy your favorite treat in a healthier way.

So why not try them out today?

Your taste buds—and your waistline—will thank you!

Vanilla Almond Joy Low-Carb Ice Cream

This delicious vanilla almond joy ice cream is a creamy treat with rich flavors of vanilla, coconut, and almond, perfect for those following a low-carb lifestyle. It’s indulgent without the sugar and made entirely from scratch, making it a healthier option. This ice cream combines the sweetness of natural sweeteners with the crunch of almonds and shredded coconut for a truly satisfying dessert.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup unsweetened shredded coconut
• ½ cup sliced almonds

Instructions

1. In a medium saucepan, combine the heavy cream, almond milk, and sweetener over medium heat. Stir continuously until the sweetener dissolves.
2. Once the mixture is warmed through, remove from heat and stir in vanilla and almond extracts.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight to chill completely.
4. After chilling, pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn until it reaches soft-serve consistency.
5. Add the shredded coconut and sliced almonds, then churn for another minute to combine.
6. Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.

This vanilla almond joy low-carb ice cream offers all the flavors of the famous candy bar without the carbs. The combination of creamy vanilla base, toasted coconut, and crunchy almonds delivers a decadent experience that doesn’t interfere with your carb count. Perfect for satisfying a sweet tooth while keeping things low-carb, this ice cream is a must-try for anyone craving a healthy yet indulgent dessert.

Chocolate Peanut Butter Low-Carb Ice Cream

This chocolate peanut butter low-carb ice cream is the ultimate treat for chocolate and peanut butter lovers. With a rich chocolatey base and swirls of creamy peanut butter, this ice cream offers a decadent taste without spiking your blood sugar. The use of low-carb sweeteners makes it the perfect dessert to enjoy while sticking to a keto or low-carb lifestyle.
Ingredients

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup unsweetened cocoa powder
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ½ cup peanut butter (unsweetened)

Instructions

1. In a saucepan, combine heavy cream, almond milk, cocoa powder, and sweetener over medium heat. Stir constantly until the cocoa powder and sweetener dissolve.
2. Bring the mixture to a simmer, then remove from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. While the ice cream is churning, melt the peanut butter in a microwave-safe bowl for 20-30 seconds or until it softens enough to swirl into the ice cream.
6. Once the ice cream has reached soft-serve consistency, transfer to a container and swirl in the melted peanut butter.
7. Freeze the ice cream for 4-5 hours or until firm.

This chocolate peanut butter low-carb ice cream is a perfect balance of rich chocolate and creamy peanut butter flavors. It’s so smooth and satisfying, it will quickly become a favorite low-carb dessert. The swirls of peanut butter add a perfect touch of indulgence while still keeping the recipe healthy and low in carbs. This is a great way to enjoy a classic flavor combination without the guilt.

Strawberry Cheesecake Low-Carb Ice Cream

This strawberry cheesecake low-carb ice cream is a refreshing yet indulgent dessert with the sweet taste of ripe strawberries and a tangy cheesecake flavor. With its creamy texture and a hint of tartness from the cream cheese, it’s a delicious option for those following a low-carb or keto diet. The natural sweetness of the strawberries complements the creamy base perfectly, making every spoonful a delightful experience.
Ingredients

• 2 cups heavy cream
• 1 cup full-fat cream cheese, softened
• ½ cup strawberries, chopped
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ½ tsp lemon juice

Instructions

1. In a medium saucepan, heat the heavy cream and sweetener over medium heat until the sweetener is dissolved.
2. Remove from heat and let it cool to room temperature.
3. In a separate bowl, blend the cream cheese until smooth and creamy. Add the cooled cream mixture to the cream cheese and blend until well combined.
4. Add the vanilla extract and lemon juice to the mixture and stir to combine.
5. Fold in the chopped strawberries, mixing gently to distribute them throughout the ice cream base.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.

The strawberry cheesecake low-carb ice cream combines the sweetness of strawberries with the creamy richness of cheesecake, creating a dessert that’s both refreshing and satisfying. It’s an excellent option for anyone on a low-carb diet who doesn’t want to miss out on the joy of creamy, fruity ice cream. This recipe delivers all the flavor without the sugar, making it a guilt-free way to enjoy a classic dessert.

Mint Chocolate Chip Low-Carb Ice Cream

This mint chocolate chip low-carb ice cream is a refreshing treat with the perfect balance of cool mint and rich chocolatey goodness. The mint flavor is light and refreshing, while the chocolate chips add a satisfying crunch. This low-carb version is made with healthy ingredients, so you can enjoy a classic flavor combo without any guilt.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp peppermint extract
• ½ cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, heat the heavy cream, almond milk, and sweetener over medium heat, stirring constantly until the sweetener is dissolved.
2. Remove the mixture from heat and stir in the peppermint and vanilla extracts.
3. Allow the mixture to cool completely to room temperature, then refrigerate for 2-3 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream reaches soft-serve consistency, fold in the sugar-free chocolate chips.
6. Transfer to an airtight container and freeze for 4-5 hours or until firm.This mint chocolate chip low-carb ice cream is a cool, refreshing dessert that perfectly blends the creamy texture with a crisp mint flavor and crunchy chocolate chips. It’s the ideal low-carb indulgence for a summer day or whenever you’re craving something sweet and refreshing without going overboard on sugar. This treat is sure to be a hit for both mint lovers and chocolate fans alike.

Cinnamon Swirl Low-Carb Ice Cream

This cinnamon swirl low-carb ice cream has the warm, comforting flavors of cinnamon mixed with a rich, creamy base. With a delightful cinnamon ribbon running through the ice cream, this treat offers an exciting twist on classic ice cream flavors. It’s perfect for anyone looking for a spiced dessert that’s low in carbs but high in flavor.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 ½ tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp butter (optional)

Instructions

1. In a saucepan, combine heavy cream, almond milk, and sweetener. Heat over medium, stirring until the sweetener dissolves.
2. Remove from heat and add the cinnamon and vanilla extract, stirring until fully incorporated.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In a small saucepan, melt the butter and mix in an additional teaspoon of cinnamon to create a cinnamon syrup.
6. When the ice cream is nearing soft-serve consistency, swirl the cinnamon syrup into the ice cream.
7. Transfer to an airtight container and freeze for 4-5 hours or until firm.

The cinnamon swirl low-carb ice cream brings together a deliciously warm and spiced flavor with the creamy richness of ice cream. The cinnamon syrup adds a delightful ribbon of sweetness throughout the base, making it a comforting dessert that’s still keto-friendly. This ice cream is a great option for those who enjoy cozy, spiced treats and want something low-carb to enjoy.

Lemon Blueberry Cheesecake Low-Carb Ice Cream

This lemon blueberry cheesecake low-carb ice cream is a tangy and fruity dessert that combines the creamy texture of cheesecake with the fresh flavors of lemon and blueberries. The perfect balance of sweet and tart, this ice cream is ideal for those who love a refreshing yet indulgent treat.
Ingredients

• 2 cups heavy cream
• 1 cup full-fat cream cheese, softened
• ½ cup fresh blueberries
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 tbsp lemon juice

Instructions

1. In a saucepan, heat the heavy cream and sweetener over medium heat until the sweetener dissolves completely.
2. Remove from heat and let it cool to room temperature.
3. In a bowl, mix the softened cream cheese, lemon juice, and lemon zest until smooth.
4. Add the cooled cream mixture to the cream cheese and blend until fully combined.
5. Gently fold in the fresh blueberries, being careful not to break them up too much.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 4-5 hours or until firm.

This lemon blueberry cheesecake low-carb ice cream is a creamy, refreshing dessert with a perfect balance of tangy lemon, sweet blueberries, and rich cheesecake flavor. It’s a great option for a healthy yet indulgent treat, and the combination of fresh fruit and creamy base offers a delicious contrast that will please anyone on a low-carb or keto diet.

Pumpkin Spice Low-Carb Ice Cream

This pumpkin spice low-carb ice cream is the perfect autumn treat with all the cozy flavors of pumpkin pie in a creamy ice cream form. The blend of pumpkin puree, cinnamon, and nutmeg will make you feel like you’re enjoying a fall dessert year-round without any guilt.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1 cup pumpkin puree
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the heavy cream, almond milk, pumpkin puree, and sweetener over medium heat. Stir continuously until the sweetener dissolves and the mixture is smooth.
2. Add the cinnamon, nutmeg, and vanilla extract, stirring until fully incorporated.
3. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-5 hours until firm.

This pumpkin spice low-carb ice cream brings all the warm, comforting flavors of fall into a low-carb dessert that’s perfect for any time of year. The pumpkin puree adds a rich base while the spices create a cozy, flavorful experience. It’s an ideal treat for those who want to indulge in pumpkin pie flavors while sticking to a low-carb diet.

Coffee Toffee Low-Carb Ice Cream

This coffee toffee low-carb ice cream is an indulgent combination of rich coffee and crunchy toffee bits, creating a dessert that’s both energizing and satisfying. With a creamy base and a hint of bitterness from the coffee, this treat will keep you coming back for more.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• ½ cup sugar-free toffee bits

Instructions

1. In a saucepan, combine the heavy cream, almond milk, sweetener, and instant coffee granules. Heat over medium, stirring until the coffee granules and sweetener dissolve completely.
2. Remove from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, fold in the sugar-free toffee bits.
6. Transfer to an airtight container and freeze for 4-5 hours or until firm.

This coffee toffee low-carb ice cream is the perfect balance of bitter coffee and sweet, crunchy toffee bits. It offers a complex flavor profile that’s both satisfying and indulgent, without all the sugar. Whether you’re a coffee lover or a fan of crunchy desserts, this low-carb ice cream will be a treat you can enjoy anytime.

Raspberry Swirl Low-Carb Ice Cream

This raspberry swirl low-carb ice cream features a tangy-sweet raspberry sauce swirled into a creamy base. With the perfect balance of fruitiness and creaminess, it’s a refreshing dessert that’s easy to make and perfect for low-carb dieters.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ½ cup fresh raspberries
• 1 tbsp lemon juice

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. In a separate bowl, blend the raspberries and lemon juice until smooth.
5. Once the cream mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearing soft-serve consistency, swirl in the raspberry sauce.
7. Transfer the ice cream to an airtight container and freeze for 4-5 hours until firm.

The raspberry swirl low-carb ice cream is a tangy, fruity, and creamy treat that delivers a refreshing burst of raspberry flavor in every bite. The creamy base combined with the vibrant raspberry swirl offers the perfect balance of sweetness and tartness. This dessert is a great option for a light, satisfying treat that fits well within a low-carb lifestyle.

Peach Almond Low-Carb Ice Cream

This peach almond low-carb ice cream offers a delightful combination of sweet, juicy peaches and crunchy almonds. The rich creaminess of the base pairs perfectly with the natural sweetness of the peaches, while the almonds add a satisfying texture. This low-carb version lets you enjoy the taste of summer in every bite without the sugar.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 cup fresh peaches, chopped
• ½ cup sliced almonds

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium, stirring until the sweetener dissolves.
2. Remove the mixture from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last minute of churning, add the chopped peaches and sliced almonds.
6. Transfer the ice cream to an airtight container and freeze for 4-5 hours or until firm.

The peach almond low-carb ice cream is a perfect combination of summer fruits and crunchy nuts, offering a refreshing dessert with a creamy texture. The peaches provide a natural sweetness that balances beautifully with the rich base, while the almonds bring in the perfect crunch. This is a great low-carb treat that feels indulgent yet light at the same time.

Caramel Pecan Low-Carb Ice Cream

This caramel pecan low-carb ice cream brings together the nutty richness of pecans with the smooth, buttery sweetness of caramel. It’s the perfect treat for anyone who enjoys a little indulgence but wants to keep their carb intake in check. The pecans add a lovely crunch that contrasts beautifully with the creamy, caramel-infused ice cream.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ½ cup sugar-free caramel sauce
• ½ cup pecans, chopped

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat, stirring until the sweetener dissolves completely.
2. Remove from heat and stir in the vanilla extract and sugar-free caramel sauce.
3. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is nearly done, add the chopped pecans and churn for another minute.
6. Transfer the ice cream to an airtight container and freeze for 4-5 hours or until firm.

The caramel pecan low-carb ice cream is an irresistible dessert with a delightful combination of rich caramel and crunchy pecans. The ice cream base is smooth and creamy, while the caramel sauce gives it a luxurious sweetness that pairs perfectly with the nuts. This dessert feels indulgent and satisfying but remains low-carb and keto-friendly.

Coconut Lime Low-Carb Ice Cream

This coconut lime low-carb ice cream is a tropical-inspired dessert with refreshing lime and rich coconut flavors. It’s creamy, tangy, and just the right amount of sweetness—without any of the sugar. The coconut flavor is perfectly complemented by the zesty lime, making it a refreshing treat for hot days or when you want something light and flavorful.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 tbsp lime zest
• 2 tbsp lime juice

Instructions

1. In a saucepan, combine the heavy cream, coconut milk, and sweetener. Heat over medium, stirring constantly until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract, lime zest, and lime juice.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill completely.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for 4-5 hours or until firm.

This coconut lime low-carb ice cream is a refreshing, tropical-inspired dessert that offers a delightful balance of creamy coconut and tangy lime. The combination is both rich and refreshing, making it the perfect treat for those hot summer days or whenever you want to transport yourself to a beachy paradise. This low-carb recipe is as satisfying as it is healthy.

Maple Pecan Low-Carb Ice Cream

This maple pecan low-carb ice cream is a delightful dessert with the perfect blend of nutty, crunchy pecans and the rich, sweet flavor of maple. The ice cream base is creamy and smooth, while the crunchy pecans add texture and depth to the flavor. This treat is the perfect combination of indulgence and low-carb goodness.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ¼ cup sugar-free maple syrup
• ½ cup pecans, chopped

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract and sugar-free maple syrup.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Add the chopped pecans when the ice cream reaches a soft-serve consistency.
6. Transfer the ice cream to an airtight container and freeze for 4-5 hours or until firm.

The maple pecan low-carb ice cream is a rich and decadent treat that pairs the sweetness of maple syrup with the crunchiness of pecans. The creamy base and toasty pecans create a wonderful balance of flavors and textures. This low-carb version allows you to indulge in a beloved flavor combination without the excess sugar, making it perfect for those on a keto or low-carb diet.

Blackberry Cheesecake Low-Carb Ice Cream

This blackberry cheesecake low-carb ice cream combines the richness of cheesecake with the tangy sweetness of fresh blackberries. The creamy cheesecake base and the juicy, vibrant blackberries make this dessert a true indulgence, and it’s completely low-carb! It’s perfect for berry lovers and cheesecake fans alike.
Ingredients

• 2 cups heavy cream
• 1 cup full-fat cream cheese, softened
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 cup fresh blackberries
• 1 tbsp lemon juice

Instructions

1. In a saucepan, heat the heavy cream and sweetener over medium heat, stirring until the sweetener dissolves completely.
2. Remove from heat and let it cool to room temperature.
3. In a separate bowl, blend the cream cheese until smooth. Add the cooled cream mixture and lemon juice, blending until fully incorporated.
4. Mash the blackberries in a bowl and stir into the cream cheese mixture.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-5 hours or until firm.

This blackberry cheesecake low-carb ice cream is a creamy, flavorful dessert that perfectly blends the tang of cheesecake with the sweet, juicy burst of blackberries. The combination of smooth cheesecake base and fresh fruit creates a dessert that feels indulgent yet healthy. This low-carb treat will definitely satisfy your sweet tooth without breaking your diet.

Chocolate Hazelnut Low-Carb Ice Cream

This chocolate hazelnut low-carb ice cream combines the rich, deep flavor of chocolate with the nutty, creamy goodness of hazelnuts. It’s like enjoying your favorite chocolate spread in ice cream form, but without the sugar. The hazelnuts add a satisfying crunch to the creamy texture, making this a decadent yet guilt-free dessert.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ¼ cup sugar-free chocolate hazelnut spread
• ½ cup chopped hazelnuts

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener over medium heat. Stir until the sweetener dissolves completely.
2. Remove from heat and stir in the vanilla extract and chocolate hazelnut spread.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Add the chopped hazelnuts when the ice cream reaches a soft-serve consistency.
6. Transfer to an airtight container and freeze for 4-5 hours or until firm.

This chocolate hazelnut low-carb ice cream is an indulgent and creamy dessert that combines rich chocolate with nutty hazelnuts. The smooth base pairs beautifully with the crunchy hazelnuts, making each bite a satisfying experience. This low-carb treat is perfect for anyone looking for a decadent yet sugar-free ice cream option.

Strawberry Almond Low-Carb Ice Cream

This strawberry almond low-carb ice cream combines the sweetness of fresh strawberries with the crunchy texture of almonds. The smooth and creamy ice cream base provides the perfect foundation for the fruity strawberries, while the almonds add an extra layer of richness and texture. It’s a great way to enjoy a refreshing fruit dessert without the sugar.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• ½ cup sliced almonds

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium, stirring constantly until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Gently fold in the chopped strawberries and sliced almonds when the ice cream reaches soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for 4-5 hours or until firm.
The strawberry almond low-carb ice cream is a light and refreshing treat that’s perfect for anyone looking for a fruity dessert with a bit of crunch. The combination of sweet strawberries and almonds creates a delightful texture contrast, making it a fun and satisfying treat that fits into a low-carb lifestyle.

Chocolate Peanut Butter Cup Low-Carb Ice Cream

This chocolate peanut butter cup low-carb ice cream brings together the irresistible flavors of rich chocolate and creamy peanut butter. It’s the perfect indulgence for anyone who loves the combination of chocolate and peanut butter, and the low-carb version allows you to enjoy it without guilt.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ½ cup sugar-free peanut butter
• ¼ cup unsweetened cocoa powder
• ½ cup sugar-free chocolate chips

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract and peanut butter.
3. In a small bowl, mix the cocoa powder with a bit of warm water to create a smooth paste, then add it to the cream mixture, stirring until well combined.
4. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. When the ice cream reaches soft-serve consistency, fold in the sugar-free chocolate chips.
7. Transfer to an airtight container and freeze for 4-5 hours or until firm.

The chocolate peanut butter cup low-carb ice cream is a decadent, creamy treat with a rich chocolate flavor and a delightful peanut butter twist. The chocolate chips add a fun texture, and the peanut butter provides a creamy contrast to the chocolate. This low-carb ice cream is perfect for anyone who loves the classic peanut butter and chocolate combo in a healthier, sugar-free form.

Coconut Chocolate Chip Low-Carb Ice Cream

This coconut chocolate chip low-carb ice cream is a tropical-inspired treat with a rich coconut flavor and bits of sugar-free chocolate chips scattered throughout. The combination of creamy coconut and chocolate chips creates a delightful balance of sweetness and texture.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• ½ cup unsweetened shredded coconut
• ½ cup sugar-free chocolate chips

Instructions

1. In a saucepan, combine the heavy cream, coconut milk, and sweetener. Heat over medium, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract and shredded coconut.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream reaches soft-serve consistency, fold in the sugar-free chocolate chips.
6. Transfer to an airtight container and freeze for 4-5 hours or until firm.

This coconut chocolate chip low-carb ice cream is a dreamy dessert that combines the tropical taste of coconut with the richness of chocolate chips. It’s a great low-carb alternative to traditional coconut-based ice creams, with the chocolate chips adding the perfect touch of indulgence. This ice cream is sure to be a crowd-pleaser, especially for coconut and chocolate lovers.

Raspberry Coconut Low-Carb Ice Cream

This raspberry coconut low-carb ice cream is a tropical twist on a berry favorite. The tartness of fresh raspberries pairs perfectly with the creamy, coconut-rich base, creating a refreshing and indulgent treat. This low-carb recipe brings together fresh fruit and a luscious, dairy-based base for the ultimate satisfying dessert.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• ½ cup unsweetened shredded coconut
  Instructions

1. In a saucepan, combine the heavy cream, coconut milk, and sweetener. Heat over medium, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract and shredded coconut.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. In a separate bowl, mash the raspberries with a fork until they release their juice.
5. Once the cream mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. When the ice cream is nearly finished churning, swirl in the mashed raspberries.
7. Transfer to an airtight container and freeze for 4-5 hours or until firm.

The raspberry coconut low-carb ice cream is a refreshing, fruity, and creamy dessert that perfectly balances the tartness of raspberries with the smooth, rich flavor of coconut. The addition of fresh fruit makes this ice cream feel light and fresh, while the creamy base ensures that it’s indulgent and satisfying. This is a fantastic low-carb treat for anyone craving a fruity and tropical ice cream experience.

Peach Ginger Low-Carb Ice Cream

This peach ginger low-carb ice cream is a unique combination of fresh, sweet peaches and a subtle touch of spicy ginger. The smooth, creamy base offers the perfect backdrop for the bold flavors of the peaches and ginger, creating a refreshing and slightly exotic dessert.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract
• 1 cup fresh peaches, chopped
• 1 tsp ground ginger

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the vanilla extract and ground ginger.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream reaches soft-serve consistency, gently fold in the chopped peaches.

Transfer to an airtight container and freeze for 4-5 hours or until firm.
The peach ginger low-carb ice cream is a refreshing and slightly spicy dessert that combines the sweetness of peaches with the warmth of ginger. The combination of flavors is unique, and the creamy texture makes it a perfect indulgence. This low-carb treat is ideal for those looking for something a little different but still deliciously satisfying.

Chocolate Mint Low-Carb Ice Cream

This chocolate mint low-carb ice cream combines the refreshing taste of mint with the deep richness of chocolate. The mint flavor is bright and cool, while the chocolate base adds a rich, decadent layer of sweetness. It’s the perfect dessert for anyone who enjoys the combination of mint and chocolate but wants to keep things low-carb.
Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup erythritol or preferred low-carb sweetener
• 1 tsp peppermint extract
• ¼ cup unsweetened cocoa powder
• ½ cup sugar-free chocolate chips
  Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in the peppermint extract and cocoa powder until fully incorporated.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream reaches soft-serve consistency, fold in the sugar-free chocolate chips.
6. Transfer to an airtight container and freeze for 4-5 hours or until firm.

The chocolate mint low-carb ice cream is a cool and refreshing dessert with the perfect balance of minty freshness and rich chocolate flavor. The sugar-free chocolate chips add a satisfying texture and extra chocolatey goodness, making this a decadent yet low-carb treat. Perfect for anyone who loves the classic chocolate mint combination in a healthier, guilt-free form.

Note: More recipes are coming soon!