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If you’re living the keto lifestyle, you know that sweet cravings can sometimes be a challenge.
Traditional ice cream is packed with sugar and carbs, making it an unappealing option for anyone watching their carb intake.
But, the good news is that you don’t have to give up your love for ice cream.
With a little creativity and the right ingredients, you can still enjoy all the delicious flavors you crave without straying from your low carb goals.
In this article, we’ve compiled over 36 low carb ice cream keto recipes that will leave you satisfied and guilt-free.
These recipes are easy to make, rich in flavor, and packed with ingredients that align perfectly with a keto lifestyle.
From creamy chocolate and tangy lemon to indulgent peanut butter and sweet berry swirls, there’s something here for everyone.
Whether you’re looking for a refreshing treat to cool you down or a decadent dessert for a special occasion, we’ve got the perfect keto ice cream recipe for you.
36+ Nutritious Low Carb Ice Cream Keto Recipes to Satisfy Your Palate
Low carb ice cream doesn’t have to be bland or tasteless. With these 36+ keto-friendly recipes, you can indulge in sweet treats without worrying about breaking your carb count.
From the simplest flavors to more complex combinations, there’s a recipe to suit every palate.
By making these ice creams at home, you can control the ingredients, ensuring that every bite is not only low carb but also packed with high-quality, nutritious components.
So, grab your ice cream maker, or simply freeze your favorite blend, and enjoy the best of both worlds—satisfying your sweet tooth while staying true to your keto lifestyle.
Get ready to cool down with these amazing low carb ice cream recipes and feel good about every indulgence!
Chocolate Peanut Butter Keto Ice Cream
This rich and indulgent keto ice cream combines the flavors of smooth chocolate and creamy peanut butter, delivering a decadent treat without the carbs. Perfect for those following a low-carb or keto diet, this ice cream offers a guilt-free way to satisfy your sweet tooth. The addition of peanut butter brings in healthy fats while still keeping the carb count low.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ½ cup peanut butter (sugar-free)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/3 cup erythritol (or sweetener of choice)
- Pinch of salt
Instructions:
- In a mixing bowl, whisk together the heavy cream, almond milk, and peanut butter until the peanut butter is fully incorporated.
- Add the unsweetened cocoa powder, vanilla extract, erythritol, and salt. Whisk until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20 minutes).
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
- Freeze the ice cream for at least 4 hours or until firm.
This chocolate peanut butter ice cream is a fantastic choice for keto enthusiasts craving a decadent dessert. Its combination of healthy fats from the peanut butter and creamy texture from the heavy cream creates a perfect balance. The cocoa powder adds that rich chocolatey flavor without the need for sugar, and the erythritol sweetens it just right. Whether you eat it right after churning for a soft-serve experience or freeze it for a firmer texture, this ice cream will surely become a staple in your keto-friendly treats arsenal.
Vanilla Bean Keto Ice Cream
This classic vanilla bean keto ice cream is made with simple ingredients that pack a creamy, smooth texture and a subtle vanilla flavor. It’s a perfect base for adding toppings, such as berries or keto-friendly chocolate chips, or simply enjoyed on its own for a low-carb dessert. With just the right amount of sweetness and a velvety mouthfeel, it’s an easy yet indulgent option for anyone on a keto diet.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or preferred low-carb sweetener)
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream and almond milk over medium heat. Stir occasionally to prevent it from burning.
- Scrape the seeds from the vanilla bean and add both the seeds and the pod to the cream mixture. If you’re using vanilla extract, you can skip the pod.
- In a separate bowl, whisk the egg yolks and erythritol until it becomes pale and smooth.
- Gradually pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 5-7 minutes).
- Remove from heat and strain the mixture to remove the vanilla pod.
- Allow the mixture to cool to room temperature, then refrigerate it for at least 2 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for several hours or until firm.
This vanilla bean keto ice cream is a great way to bring a creamy, comforting dessert to your keto lifestyle. The vanilla bean adds a depth of flavor that is far superior to standard vanilla extract, elevating the dish. The egg yolks help create a custard-like base, making the ice cream richer and creamier. With a touch of sweetness from erythritol, you can indulge without the carbs. It’s versatile enough to pair with any topping or enjoy on its own.
Strawberry Cheesecake Keto Ice Cream
A vibrant and tangy ice cream that combines the lusciousness of strawberries with the rich, creamy flavor of cheesecake. This keto-friendly dessert is perfect for anyone craving a fruity yet decadent treat. It balances the tartness of the strawberries with the creamy texture of cream cheese, offering a refreshing yet indulgent experience.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 oz cream cheese, softened
- 1/3 cup erythritol (or other sweeteners)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Pinch of salt
Instructions:
- In a bowl, blend together the cream cheese, heavy cream, almond milk, erythritol, vanilla extract, and salt until smooth.
- Gently fold in the chopped strawberries, making sure they’re evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20 minutes.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours, or until firm.
This strawberry cheesecake ice cream delivers the best of both worlds—a creamy cheesecake base and sweet, fruity strawberries—while remaining low in carbs. The combination of cream cheese and heavy cream creates a thick, smooth consistency, while the fresh strawberries provide a burst of flavor. This dessert is a great way to enjoy the refreshing taste of summer berries without straying from your keto goals. It’s sure to be a hit with anyone looking for a sweet, satisfying treat without the guilt.
Mint Chocolate Chip Keto Ice Cream
This refreshing and creamy mint chocolate chip keto ice cream is a delightful treat for those who love the classic combination of mint and chocolate. It’s packed with cool, minty flavor and rich chocolate chunks, making it a perfect indulgence while keeping your carb intake low. The best part is that it’s easy to make and perfect for satisfying cravings on a hot day or when you’re looking for a guilt-free dessert.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or preferred low-carb sweetener)
- 1 teaspoon peppermint extract
- ½ cup sugar-free dark chocolate chips
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium heat until the sweetener is dissolved and the mixture is warmed.
- Remove from heat and stir in the peppermint extract.
- Pour the mixture into a bowl and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, fold in the sugar-free dark chocolate chips.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours until firm.
Mint chocolate chip ice cream is a refreshing classic, and this keto version is no exception. The creamy base and invigorating mint flavor are perfectly balanced with the crunchy, rich chocolate chips. By using erythritol as a sweetener, you can still enjoy the dessert without the sugar spike. This ice cream is not only refreshing but also low in carbs, making it a perfect fit for your keto lifestyle.
Coffee Almond Keto Ice Cream
For coffee lovers, this coffee almond keto ice cream is a must-try. It’s made with rich coffee flavor and crunchy almond pieces, making it a decadent and satisfying treat. The combination of coffee and cream provides an energizing twist, while the almonds add a lovely crunch and nutty flavor to balance the smoothness.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/4 cup instant coffee granules
- 1/3 cup erythritol (or your preferred sweetener)
- ½ cup chopped almonds
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, and instant coffee granules. Heat over medium heat until the coffee is fully dissolved.
- Add the erythritol, vanilla extract, and salt, stirring to combine. Allow the mixture to cool to room temperature.
- Once cooled, refrigerate the mixture for 2 hours or overnight.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, fold in the chopped almonds.
- Transfer the ice cream to an airtight container and freeze for at least 4-6 hours until firm.
Coffee almond keto ice cream is a perfect dessert for those who enjoy a little caffeine kick with their sweet treats. The rich coffee flavor infuses the creamy base, while the almonds add a delightful crunch. With low carbs and healthy fats, this ice cream is ideal for a satisfying dessert that won’t derail your keto progress. Whether you enjoy it after a meal or as a midday treat, this ice cream is sure to keep you coming back for more.
Coconut Lime Keto Ice Cream
For a tropical twist on keto ice cream, this coconut lime version is perfect for those who love the combination of coconut and citrus. The creamy coconut flavor is complemented by a burst of lime, making it refreshing and indulgent at the same time. It’s a great option for when you want something light, fresh, and low-carb.
Ingredients:
- 2 cups coconut cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or another keto-friendly sweetener)
- Zest of 1 lime
- Juice of 2 limes
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the coconut cream, almond milk, and erythritol. Heat over medium heat until the sweetener is dissolved.
- Remove from heat and stir in the lime zest, lime juice, vanilla extract, and salt.
- Let the mixture cool to room temperature, then refrigerate for 2-4 hours to chill.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
- Freeze for at least 4-6 hours or until firm.
This coconut lime keto ice cream offers a refreshing tropical escape in every bite. The coconut cream provides a smooth and rich texture, while the lime zest and juice give it a burst of citrus that is light yet flavorful. It’s a perfect treat for summer days or when you’re craving something exotic, all while sticking to your low-carb diet.
Blueberry Cheesecake Keto Ice Cream
This blueberry cheesecake keto ice cream is a delicious way to enjoy the flavors of cheesecake with a fruity twist. The combination of creamy cream cheese, tangy blueberries, and a touch of sweetness makes this ice cream a perfectly balanced treat. It’s ideal for anyone who loves cheesecake and is looking for a low-carb dessert to enjoy.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 oz cream cheese, softened
- 1/3 cup erythritol (or preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- Pinch of salt
Instructions:
- In a bowl, whisk together the cream cheese, heavy cream, almond milk, erythritol, vanilla extract, and salt until smooth.
- Gently fold in the blueberries, making sure they’re evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4-6 hours, or until firm.
Blueberry cheesecake keto ice cream brings together the richness of cream cheese and the fruity, tart sweetness of fresh blueberries. The addition of erythritol helps maintain the low-carb profile of the dessert while ensuring it’s still sweet enough to satisfy your cravings. Whether you’re a fan of cheesecake or just looking for a refreshing blueberry dessert, this ice cream will hit the spot.
Peach Keto Ice Cream
Peach keto ice cream offers the sweet, juicy flavor of peaches while keeping the carb count low. It’s a simple, creamy dessert that’s perfect for those following a keto diet but still wanting to enjoy the taste of summer fruits. The richness of the heavy cream paired with the natural sweetness of peaches creates a delicious treat without the carbs.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and chopped
- Pinch of salt
Instructions:
- In a bowl, whisk together the heavy cream, almond milk, erythritol, vanilla extract, and salt until well combined.
- Puree the chopped peaches in a blender or food processor until smooth.
- Gently fold the pureed peaches into the cream mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours until firm.
Peach keto ice cream brings the bright, fruity flavor of peaches to your keto dessert rotation without the carbs. The heavy cream ensures a rich, creamy texture, while the peaches provide natural sweetness. This ice cream is a great option for anyone who wants to indulge in the taste of summer while maintaining a low-carb diet.
Raspberry Chocolate Keto Ice Cream
If you’re a fan of the delightful combination of chocolate and raspberries, this keto ice cream recipe is for you. The sweet-tart raspberries complement the rich, smooth chocolate flavor in a creamy, low-carb base. It’s an indulgent dessert that feels decadent but keeps your carb count in check.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or preferred low-carb sweetener)
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the sweetener is dissolved.
- Add the cocoa powder, vanilla extract, and salt. Stir until smooth and let the mixture cool to room temperature.
- Once cooled, refrigerate the mixture for 2-4 hours to chill.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, gently fold in the raspberries.
- Transfer to an airtight container and freeze for at least 4-6 hours, or until firm.
Raspberry chocolate keto ice cream delivers the perfect balance of rich chocolate and tart raspberries. The cocoa powder provides a deep, chocolatey flavor, while the fresh raspberries add a burst of natural sweetness. This ice cream is a great way to enjoy a decadent dessert without the carbs, perfect for keto followers craving a little indulgence.
Chocolate Hazelnut Keto Ice Cream
This creamy chocolate hazelnut keto ice cream combines the richness of chocolate with the earthy crunch of hazelnuts, making it a deliciously satisfying dessert. Whether you’re looking to indulge in a decadent treat or simply satisfy a chocolate craving, this ice cream is a perfect low-carb choice that doesn’t compromise on flavor.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or sweetener of choice)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts (toasted for extra flavor)
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, cocoa powder, erythritol, and salt over medium heat. Stir until the cocoa powder dissolves completely and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, fold in the chopped hazelnuts.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
Chocolate hazelnut keto ice cream is a perfect dessert for anyone who loves the combination of chocolate and nuts. The hazelnuts add a delightful crunch, and the cocoa powder delivers a rich chocolate flavor. Using erythritol ensures that the ice cream remains low in carbs while still being sweet enough to satisfy your cravings. This indulgent dessert is a great way to treat yourself without feeling guilty.
Caramel Pecan Keto Ice Cream
Caramel pecan keto ice cream is a luxurious, nutty dessert that blends the deep flavors of caramel and roasted pecans, all while keeping the carb count low. With the perfect balance of sweetness, saltiness, and crunch, this ice cream feels indulgent and satisfying without compromising your keto diet.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or preferred sweetener)
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free caramel syrup
- 1/2 cup chopped pecans (toasted for extra flavor)
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, and pinch of salt over medium heat. Stir occasionally until the sweetener dissolves and the mixture is heated through.
- Add the sugar-free caramel syrup and vanilla extract, stirring until the mixture is smooth and well combined.
- Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, refrigerate for 2-4 hours to chill.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, gently fold in the toasted pecans.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours, or until firm.
Caramel pecan keto ice cream offers a decadent treat that brings the rich flavors of caramel and roasted pecans together in a smooth, creamy base. The sugar-free caramel syrup keeps it keto-friendly, while the toasted pecans provide the perfect crunch. This dessert will satisfy your sweet tooth without derailing your low-carb lifestyle.
Lemon Blueberry Keto Ice Cream
Lemon blueberry keto ice cream is a refreshing, fruity dessert with a delightful combination of tangy lemon and sweet blueberries. It’s a perfect low-carb treat for those who love a bright, citrusy flavor paired with the natural sweetness of berries. This ice cream is light, refreshing, and creamy all at once.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or sweetener of choice)
- Zest and juice of 2 lemons
- 1 cup fresh blueberries (or frozen, thawed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium heat, stirring occasionally until the sweetener dissolves.
- Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract.
- Let the mixture cool to room temperature, then refrigerate for 2-4 hours to chill.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After reaching a soft-serve consistency, gently fold in the fresh blueberries.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
Lemon blueberry keto ice cream is a zesty, sweet dessert that perfectly balances the tartness of lemon with the juiciness of blueberries. The creamy base provides a smooth texture, while the berries offer natural sweetness. This ice cream is a great way to enjoy fresh, fruity flavors while keeping your carbs in check.
Peanut Butter Cup Keto Ice Cream
For peanut butter lovers, this peanut butter cup keto ice cream is a rich and creamy indulgence that combines the best of chocolate and peanut butter. It’s the perfect low-carb treat to satisfy your sweet and salty cravings. The peanut butter adds healthy fats and a creamy texture, while the chocolate provides a satisfying bite.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup peanut butter (sugar-free)
- 1/3 cup erythritol (or sweetener of choice)
- 1/2 cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, peanut butter, and erythritol over medium heat. Stir until the peanut butter is fully incorporated into the mixture.
- Remove from heat and stir in the vanilla extract and salt.
- Let the mixture cool to room temperature, then refrigerate for 2-4 hours to chill.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After the ice cream reaches a soft-serve consistency, gently fold in the sugar-free chocolate chips.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours, or until firm.
Peanut butter cup keto ice cream is a dream come true for anyone who loves the combination of peanut butter and chocolate. This ice cream is rich, creamy, and packed with flavor. The chocolate chips give it the perfect crunch, and the peanut butter adds that irresistible creamy texture. It’s a great way to enjoy a classic treat while staying low-carb.
Pumpkin Spice Keto Ice Cream
Pumpkin spice keto ice cream is the ultimate autumn-inspired treat, packed with warm spices like cinnamon, nutmeg, and ginger. It’s a creamy, flavorful dessert that tastes like fall in every bite. Whether you’re craving a comforting dessert or just want to enjoy the flavors of the season, this ice cream is perfect for keto dieters.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or sweetener of choice)
- 1/2 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of ginger
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Heat over medium heat, stirring occasionally until the sweetener dissolves.
- Remove from heat and stir in the vanilla extract.
- Let the mixture cool to room temperature, then refrigerate for 2-4 hours to chill.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
- Freeze for 4-6 hours, or until firm.
Pumpkin spice keto ice cream is a warm, comforting dessert that brings the flavors of fall to your keto diet. The cinnamon, nutmeg, and ginger add a delightful spice blend, while the pumpkin puree gives it a creamy, smooth texture. This ice cream is a perfect way to celebrate the season without adding unnecessary carbs to your diet.
Chocolate Raspberry Swirl Keto Ice Cream
Chocolate raspberry swirl keto ice cream combines the richness of chocolate with the sweet-tart flavor of raspberries, making it a perfect dessert for anyone who loves the contrast between chocolate and fruit. The swirls of raspberry add a touch of freshness, while the creamy chocolate base creates an indulgent treat.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or sweetener of choice)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed)
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and salt. Stir over medium heat until smooth and heated through.
- Remove from heat and stir in the vanilla extract.
- Let the mixture cool to room temperature, then refrigerate for 2-4 hours to chill.
- While the mixture chills, puree the raspberries in a blender or food processor.
- Once the chocolate base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- After churning, gently swirl in the raspberry puree.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
Chocolate raspberry swirl keto ice cream is the perfect combination of rich chocolate and fruity raspberry, creating a balanced and flavorful dessert. The raspberry swirl adds a touch of tartness to the creamy, chocolatey base, making this a treat that satisfies both your sweet and fruity cravings. This ice cream is a low-carb delight that you’ll love making again and again.
Churro Keto Ice Cream
If you love churros, this keto ice cream will be your new favorite treat. With a cinnamon-sugar flavor profile and a creamy, rich base, churro keto ice cream captures all the flavors of the classic dessert without the carbs. It’s perfect for anyone craving something sweet, spicy, and indulgent on their keto journey.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or your preferred sweetener)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 tablespoon ground cinnamon (for coating)
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, vanilla extract, nutmeg, and salt. Heat over medium heat, stirring occasionally until the sweetener is dissolved and the mixture is smooth.
- Remove from heat and let it cool to room temperature. Refrigerate for at least 2 hours to chill.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
- Freeze for 4-6 hours until firm.
- Before serving, roll the ice cream in a mix of ground cinnamon and erythritol to mimic the churro’s exterior coating.
Churro keto ice cream offers a warm, spiced flavor with the creaminess of a traditional ice cream. The combination of cinnamon and vanilla brings that classic churro taste without the carbs. This dessert is a great way to enjoy churro flavors while keeping your keto lifestyle on track.
Chocolate Mint Swirl Keto Ice Cream
Chocolate mint swirl keto ice cream is a refreshing dessert that pairs the richness of chocolate with the cool, refreshing taste of mint. The combination creates a delightful contrast of flavors, making it a fantastic low-carb treat for mint chocolate lovers.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or your preferred low-carb sweetener)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and salt over medium heat. Stir until the cocoa dissolves and the mixture becomes smooth.
- Remove from heat and stir in the peppermint and vanilla extracts.
- Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours to chill.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours.
- For a swirl effect, gently stir in a bit more peppermint extract before serving.
Chocolate mint swirl keto ice cream provides a cooling, refreshing mint flavor combined with the smooth richness of chocolate. The peppermint extract adds a fresh, herbal note that contrasts beautifully with the deep cocoa. It’s the perfect dessert for anyone looking for a minty, chocolatey, and keto-friendly treat.
Strawberry Cheesecake Keto Ice Cream
Strawberry cheesecake keto ice cream is a rich, indulgent dessert that combines the creaminess of cheesecake with the sweetness of strawberries. This keto version keeps the carbs low while offering a decadent, refreshing, and satisfying experience with every spoonful.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 oz cream cheese, softened
- 1/3 cup erythritol (or your preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, almond milk, and erythritol over medium heat. Stir until the sweetener is dissolved and the mixture is heated through.
- Add the cream cheese, vanilla extract, and salt, and whisk until smooth and creamy.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours to chill.
- Once chilled, blend the fresh strawberries into a puree and fold it into the chilled ice cream mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After reaching a soft-serve consistency, transfer the ice cream to an airtight container and freeze for 4-6 hours.
Strawberry cheesecake keto ice cream offers the creamy richness of cheesecake, complemented by the sweet, tangy flavor of fresh strawberries. The smooth, velvety texture of the ice cream provides a delightful experience, and the addition of cream cheese gives it a rich, cheesecake-like flavor. It’s a great low-carb option for cheesecake lovers.
Maple Pecan Keto Ice Cream
Maple pecan keto ice cream combines the sweet, rich flavor of maple with crunchy, roasted pecans for a comforting, decadent treat. The creamy base and toasted nuts add depth to the flavor, making it a satisfying low-carb dessert that feels like a special indulgence.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or your preferred sweetener)
- 1 teaspoon maple extract (or maple flavoring)
- 1/2 cup toasted pecans, chopped
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium heat until the sweetener is dissolved and the mixture is smooth.
- Remove from heat and stir in the maple extract.
- Allow the mixture to cool to room temperature, then refrigerate for 2-4 hours to chill.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, gently fold in the toasted pecans.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours until firm.
Maple pecan keto ice cream is a perfect balance of sweet, nutty, and creamy flavors. The maple extract brings a rich, warm flavor, while the toasted pecans add a satisfying crunch. This ice cream is a wonderful way to enjoy a cozy, fall-inspired treat without the carbs.
Raspberry Cheesecake Keto Ice Cream
Raspberry cheesecake keto ice cream brings together the tangy flavors of cheesecake with the sweet tartness of raspberries, creating a refreshing yet rich dessert. With a creamy base and vibrant berry swirl, this ice cream offers a perfect balance of indulgence and freshness.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 oz cream cheese, softened
- 1/3 cup erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium heat, stirring occasionally until the sweetener dissolves.
- Add the cream cheese and vanilla extract, whisking until smooth and creamy.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours to chill.
- Blend the raspberries into a puree and gently fold it into the chilled mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer to an airtight container and freeze for 4-6 hours or until firm.
Raspberry cheesecake keto ice cream is a tangy and rich dessert with the perfect balance of cheesecake flavor and the vibrant freshness of raspberries. The cream cheese adds depth and richness to the base, while the raspberries offer a sweet-tart contrast that makes this dessert stand out. It’s the perfect treat for anyone looking for a fruity, creamy, and low-carb dessert.
Peach and Cream Keto Ice Cream
Peach and cream keto ice cream is a creamy, refreshing dessert that captures the essence of summer peaches in a low-carb, indulgent treat. The smooth, velvety base pairs perfectly with the sweet and juicy flavor of fresh peaches, making it a must-try for peach lovers on the keto diet.
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, chopped
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, almond milk, erythritol, and salt over medium heat. Stir occasionally until the sweetener is dissolved.
- Remove from heat and stir in the vanilla extract.
- Let the mixture cool to room temperature, then refrigerate for 2-4 hours to chill.
- Blend the fresh peaches into a puree and gently fold it into the chilled ice cream base.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer to an airtight container and freeze for 4-6 hours until firm.
Peach and cream keto ice cream is a creamy and fruity delight that captures the flavor of fresh peaches in a keto-friendly dessert. The rich creaminess of the base complements the bright, natural sweetness of the peaches. This ice cream is perfect for anyone who wants a light, refreshing dessert while staying low-carb.
Note: More recipes are coming soon!
