27+ Quick & Flavorful Low Carb Ice Cream Maker Recipes to Satisfy Your Cravings

When the cravings for something sweet and creamy strike, there’s no need to derail your low-carb lifestyle!

With the magic of an ice cream maker, you can whip up an endless variety of delicious and guilt-free frozen treats. From classic flavors like vanilla and chocolate to exotic combinations like coconut lime or mocha, low-carb ice cream recipes allow you to indulge while staying on track.

Whether you’re keto, diabetic, or simply cutting down on sugar, these recipes are tailored to satisfy your sweet tooth without compromising your health goals.

Dive into this collection of 27+ low-carb ice cream recipes, each packed with flavor and made with wholesome, low-carb ingredients.

27+ Quick & Flavorful Low Carb Ice Cream Maker Recipes to Satisfy Your Cravings

Staying committed to a low-carb lifestyle doesn’t mean giving up on desserts you love.

With these 27+ low-carb ice cream maker recipes, you can enjoy a wide array of flavors and textures while keeping your sugar intake in check.

From creamy classics to innovative combinations, these recipes are easy to make and guaranteed to impress.

The best part?

You control the ingredients, ensuring every scoop is not only delicious but also aligns with your dietary goals.

So, grab your ice cream maker and start churning up your favorite low-carb frozen treats today!

Keto Vanilla Bean Ice Cream

Indulge in the creamy delight of Keto Vanilla Bean Ice Cream, a rich and luscious treat that satisfies your sweet tooth without spiking your blood sugar. Made with natural sweeteners and full-fat cream, this low-carb classic is perfect for those following a keto or low-carb lifestyle. Its smooth texture and authentic vanilla flavor make it a crowd-pleaser for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol or allulose
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 4 large egg yolks

Instructions:

1. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to a saucepan with heavy cream, almond milk, and erythritol. Heat on medium, stirring occasionally, until the mixture is warm (do not boil).
2. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Gradually combine the yolk mixture with the saucepan contents, stirring until the mixture thickens enough to coat the back of a spoon. Remove from heat and discard the vanilla pod.
4. Let the mixture cool, then chill in the fridge for at least 4 hours or overnight.
5. Pour the chilled 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 1-2 hours for a firmer texture.

Keto Vanilla Bean Ice Cream is a simple yet luxurious dessert that you can enjoy guilt-free. Pair it with fresh berries or a drizzle of sugar-free chocolate syrup for an extra special treat. The natural sweetness of vanilla combined with the creaminess of the ice cream makes it a must-have in your keto dessert repertoire.

Low-Carb Chocolate Avocado Ice Cream

This Low-Carb Chocolate Avocado Ice Cream combines the creaminess of ripe avocados with the rich flavor of cocoa for a decadent, guilt-free dessert. Packed with healthy fats and sweetened naturally, this recipe is a fantastic way to satisfy chocolate cravings without derailing your low-carb goals.

Ingredients:

• 2 ripe avocados
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1/4 cup unsweetened cocoa powder
• 1 tsp pure vanilla extract

Instructions:

1. Scoop the flesh from the avocados and blend with almond milk, heavy cream, sweetener, cocoa powder, and vanilla extract until smooth.
2. Chill the mixture in the refrigerator for 2-3 hours.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, transfer to a container and freeze for an additional 1-2 hours if a firmer texture is desired.

Rich and velvety, Low-Carb Chocolate Avocado Ice Cream is proof that healthy desserts can be indulgent. The avocado lends a buttery texture, while the cocoa provides a bold chocolate flavor. Serve with a sprinkle of unsweetened coconut flakes or chopped nuts for a crunchy contrast.

Sugar-Free Strawberry Cheesecake Ice Cream

Sugar-Free Strawberry Cheesecake Ice Cream is a dreamy combination of tangy cream cheese and the sweet, summery flavor of strawberries. This dessert delivers the perfect balance of creaminess and fruity freshness, all while staying low-carb and keto-friendly.

Ingredients:

• 1 cup fresh or frozen strawberries
• 1/2 cup powdered erythritol
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1 tsp lemon juice
• 1 tsp pure vanilla extract

Instructions:

1. Blend strawberries and erythritol until smooth. Set aside.
2. In a separate bowl, beat the cream cheese until smooth. Gradually mix in heavy cream, almond milk, lemon juice, and vanilla extract. Combine with the strawberry puree.
3. Chill the mixture in the fridge for 2-3 hours.
4. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
5. For a firmer consistency, freeze for 1-2 hours before serving.

Sugar-Free Strawberry Cheesecake Ice Cream is the ultimate low-carb indulgence for strawberry and cheesecake lovers alike. Its creamy texture and fruity tang make it a refreshing dessert option. Perfect on its own or paired with a dollop of sugar-free whipped cream, this ice cream will become a new favorite in your low-carb dessert arsenal.

Low-Carb Mint Chocolate Chip Ice Cream

Enjoy a refreshing burst of mint paired with the decadent crunch of sugar-free chocolate chips in this Low-Carb Mint Chocolate Chip Ice Cream. Perfectly creamy and full of flavor, this dessert is a low-carb twist on a classic favorite that will delight your taste buds without breaking your diet.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1 tsp peppermint extract
• 1/2 cup sugar-free chocolate chips
• A few drops of green food coloring (optional)

Instructions:

1. In a medium saucepan, heat heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Do not let it boil.
2. Remove from heat and mix in the peppermint extract and food coloring if desired.
3. Chill the mixture in the refrigerator for at least 3 hours or until completely cold.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the sugar-free chocolate chips during the last 5 minutes of churning.
6. Transfer to an airtight container and freeze for 1-2 hours for a firmer texture.

This Low-Carb Mint Chocolate Chip Ice Cream is the perfect dessert to satisfy your sweet cravings while staying on track. The cooling mint combined with the crunch of chocolate makes it a refreshing and satisfying treat for any occasion.

Keto Salted Caramel Ice Cream

Indulge in the rich, buttery flavor of Keto Salted Caramel Ice Cream, a luxurious dessert that’s surprisingly easy to make. With the perfect balance of salty and sweet, this ice cream delivers a gourmet experience without the carbs.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup allulose (or erythritol)
• 2 tbsp butter
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions:

1. Melt the butter in a saucepan over medium heat until it turns golden brown. Add the sweetener and stir until dissolved.
2. Slowly whisk in the heavy cream, almond milk, and sea salt, cooking until the mixture is slightly thickened (do not boil). Remove from heat and stir in the vanilla extract.
3. Chill the mixture in the refrigerator for at least 4 hours.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for an additional 1-2 hours for a firmer texture.

Keto Salted Caramel Ice Cream is the ultimate low-carb indulgence. Its buttery caramel flavor, complemented by a hint of sea salt, creates a luxurious treat that rivals any store-bought version. Serve it with a sprinkle of extra sea salt or sugar-free caramel sauce for a decadent touch.

Low-Carb Lemon Ice Cream

Bright, tangy, and refreshing, this Low-Carb Lemon Ice Cream is the perfect dessert for warm weather. With its creamy texture and zesty lemon flavor, it’s a delightful treat that’s both low-carb and incredibly satisfying.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 2 tbsp lemon zest
• 1/3 cup freshly squeezed lemon juice
• 3 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until dissolved. Do not boil.
2. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks while whisking to temper the eggs.
3. Combine the tempered egg mixture with the saucepan contents, stirring until it thickens slightly. Remove from heat and stir in the lemon juice and zest.
4. Chill the mixture in the refrigerator for at least 3 hours.
5. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze for 1-2 hours for a firmer consistency.

Low-Carb Lemon Ice Cream is a delightful way to enjoy a citrusy, creamy dessert without the sugar. Its vibrant flavor and smooth texture make it a refreshing option for summer gatherings or a post-dinner treat. Serve with a few fresh mint leaves for an elegant finish.

Keto Coconut Cream Ice Cream

Transport your taste buds to a tropical paradise with this Keto Coconut Cream Ice Cream. Made with creamy coconut milk and a touch of natural sweetness, this low-carb dessert is rich, indulgent, and dairy-free, making it perfect for keto and paleo enthusiasts alike.

Ingredients:

• 2 cups full-fat coconut milk (canned)
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened shredded coconut (optional, for added texture)

Instructions:

1. In a medium saucepan, combine coconut milk, almond milk, and sweetener. Heat on medium, stirring occasionally, until the sweetener dissolves. Do not boil.
2. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for 3-4 hours or until chilled.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. During the last 5 minutes of churning, add the shredded coconut if desired.
5. Transfer to an airtight container and freeze for an additional hour for a firmer texture.

This Keto Coconut Cream Ice Cream is a deliciously creamy dessert with a hint of tropical flair. Serve it as-is or top with toasted coconut flakes for an extra layer of flavor. It’s the perfect way to satisfy your sweet tooth while staying low-carb.

Low-Carb Peanut Butter Ice Cream

Creamy, nutty, and irresistibly smooth, Low-Carb Peanut Butter Ice Cream is a must-try for peanut butter lovers. This protein-packed dessert is sugar-free and keto-friendly, making it a wholesome and delicious treat for any occasion.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup natural peanut butter (no added sugar)
• 1/3 cup powdered erythritol
• 1 tsp pure vanilla extract

Instructions:

1. In a blender, combine all ingredients and blend until smooth.
2. Chill the mixture in the refrigerator for 2-3 hours.
3. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to an airtight container and freeze for 1-2 hours if a firmer consistency is desired.

Low-Carb Peanut Butter Ice Cream is the ultimate indulgence for those craving a rich, nutty dessert. The creamy peanut butter flavor pairs perfectly with a drizzle of sugar-free chocolate syrup or a sprinkle of chopped peanuts for added texture and taste.

Keto Espresso Ice Cream

Wake up your taste buds with the bold and creamy flavor of Keto Espresso Ice Cream. This decadent dessert is perfect for coffee lovers who want to enjoy a refreshing, low-carb treat with a caffeinated kick.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 2 tbsp instant espresso powder
• 2 large egg yolks
• 1 tsp pure vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, erythritol, and espresso powder over medium heat, stirring until the espresso dissolves and the sweetener is fully incorporated. Do not boil.
2. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks while whisking constantly to temper the eggs.
3. Combine the tempered egg mixture with the saucepan contents and stir until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
4. Cool the mixture to room temperature, then refrigerate for at least 3 hours.
5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze for 1-2 hours for a firmer consistency.

Keto Espresso Ice Cream is the perfect blend of creamy sweetness and bold coffee flavor. Whether served on its own or paired with a keto brownie for a luxurious affogato, this dessert will quickly become a favorite among coffee aficionados.

Low-Carb Strawberry Cheesecake Ice Cream

Creamy, tangy, and perfectly sweet, Low-Carb Strawberry Cheesecake Ice Cream is a dreamy dessert that combines the flavors of fresh strawberries and rich cheesecake. This keto-friendly treat is a great way to satisfy your sweet cravings without the sugar overload.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup cream cheese, softened
• 1/2 cup powdered erythritol
• 1/2 cup fresh strawberries, mashed or pureed
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine heavy cream, almond milk, cream cheese, erythritol, strawberries, and vanilla extract. Blend until smooth and creamy.
2. Chill the mixture in the refrigerator for at least 3 hours.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 1-2 hours for a firmer texture.

Low-Carb Strawberry Cheesecake Ice Cream is a luscious combination of creamy cheesecake and fresh fruit flavors. Serve it as-is, or top with a sprinkle of crushed keto graham crackers for an extra indulgent treat.

Keto Chocolate Hazelnut Ice Cream

Rich, decadent, and nutty, this Keto Chocolate Hazelnut Ice Cream delivers all the indulgence of your favorite chocolate spread in a low-carb, sugar-free dessert. It’s a perfect treat for chocolate lovers who want to stay on track with their goals.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup sugar-free hazelnut butter
• 1/3 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp pure vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, hazelnut butter, erythritol, and cocoa powder over medium heat, whisking until smooth and well combined. Do not let it boil.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for 3-4 hours.
3. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 1-2 hours for a firmer consistency.

Keto Chocolate Hazelnut Ice Cream is the ultimate dessert for anyone craving a rich, nutty chocolate treat. Enjoy it on its own or pair it with sugar-free whipped cream for a truly indulgent experience.

Low-Carb Matcha Green Tea Ice Cream

This Low-Carb Matcha Green Tea Ice Cream is a creamy and refreshing dessert that’s rich in antioxidants and low in carbs. With its vibrant green hue and subtle earthy flavor, it’s a sophisticated treat for any occasion.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 2 tsp matcha green tea powder
• 2 large egg yolks
• 1 tsp pure vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Do not boil.
2. Whisk the matcha powder into the mixture until smooth and evenly colored.
3. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm matcha mixture to the yolks while whisking to temper the eggs.
4. Combine the tempered egg mixture with the saucepan contents, stirring until slightly thickened. Remove from heat and stir in vanilla extract.
5. Chill the mixture in the refrigerator for 3-4 hours.
6. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze for an additional 1-2 hours for a firmer texture.

ow-Carb Matcha Green Tea Ice Cream is a refreshing way to enjoy the benefits of matcha in a creamy dessert form. Its unique flavor and vibrant appearance make it a show-stopping treat for tea lovers and health-conscious dessert enthusiasts alike.

Keto Salted Caramel Ice Cream

Indulgently sweet with a hint of saltiness, Keto Salted Caramel Ice Cream is a luscious treat that satisfies cravings without compromising your low-carb goals. With a velvety texture and rich caramel flavor, it’s a dessert that feels truly luxurious.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/4 cup sugar-free caramel syrup
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Do not boil.
2. Stir in the sugar-free caramel syrup and sea salt. Mix well.
3. Remove from heat and let the mixture cool to room temperature. Add the vanilla extract and refrigerate for 3-4 hours.
4. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 1-2 hours for a firmer texture.

Keto Salted Caramel Ice Cream delivers the perfect balance of sweet and salty in every bite. Enjoy it as a standalone treat or pair it with your favorite keto brownies for an indulgent dessert experience.

Low-Carb Vanilla Bean Ice Cream

Classic and elegant, Low-Carb Vanilla Bean Ice Cream is a timeless dessert made with real vanilla bean for an aromatic and creamy treat. This simple yet luxurious recipe is perfect for pairing with other low-carb desserts or enjoying on its own.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1 vanilla bean or 1 tsp vanilla bean paste
• 2 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves.
2. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture. Simmer for 5 minutes, then remove from heat.
3. In a bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper.
4. Combine the tempered yolks with the saucepan mixture, cook over low heat, and stir until slightly thickened. Remove the vanilla pod and let cool.
5. Chill the mixture for 3-4 hours in the refrigerator, then churn in your ice cream maker according to the manufacturer’s instructions.
6. Freeze for 1-2 hours for a firmer consistency.

Low-Carb Vanilla Bean Ice Cream is an understated yet sophisticated dessert. The real vanilla bean adds an irresistible aroma and depth of flavor, making this a go-to recipe for every occasion.

Keto Lemon Ice Cream

Bright, zesty, and refreshingly creamy, Keto Lemon Ice Cream is a delightful dessert that balances tart lemon flavor with a smooth, sweet base. Perfect for warm days or whenever you crave a light, citrusy treat.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1 tsp pure vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Do not boil.
2. Remove from heat and stir in lemon juice, lemon zest, and vanilla extract. Mix thoroughly.
3. Let the mixture cool to room temperature, then refrigerate for 3-4 hours.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a container and freeze for 1-2 hours for a firmer texture.

Keto Lemon Ice Cream is a vibrant and creamy dessert that’s perfect for anyone who loves citrus flavors. Its refreshing tang pairs beautifully with fresh berries or a dollop of sugar-free whipped cream for an extra special treat.

Low-Carb Peanut Butter Ice Cream

Creamy, nutty, and irresistibly smooth, Low-Carb Peanut Butter Ice Cream is a keto-friendly indulgence that’s packed with protein and flavor. It’s a perfect dessert for peanut butter lovers who want to stay on track with their low-carb lifestyle.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup natural sugar-free peanut butter
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine the heavy cream, almond milk, peanut butter, erythritol, and vanilla extract. Blend until smooth.
2. Chill the mixture in the refrigerator for 2-3 hours.
3. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 1-2 hours for a firmer consistency.

Low-Carb Peanut Butter Ice Cream is a creamy delight that’s perfect on its own or paired with a drizzle of sugar-free chocolate syrup for a decadent experience.

Keto Mint Chocolate Chip Ice Cream

Refreshing and indulgent, Keto Mint Chocolate Chip Ice Cream combines the cool flavor of mint with rich, sugar-free chocolate chips. This low-carb dessert is as delicious as it is satisfying.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1 tsp pure peppermint extract
• 1/2 cup sugar-free chocolate chips
• Optional: a few drops of green food coloring

Instructions:

1. In a blender, combine the heavy cream, almond milk, erythritol, peppermint extract, and food coloring if using. Blend until smooth.
2. Chill the mixture in the refrigerator for 2-3 hours.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Add the chocolate chips in the last few minutes of churning.
5. Freeze for 1-2 hours for a firmer texture.

Keto Mint Chocolate Chip Ice Cream is a cool and creamy treat perfect for hot days or whenever you want a refreshing dessert. The minty flavor pairs beautifully with the crunch of chocolate chips.

Low-Carb Mocha Ice Cream

Rich and energizing, Low-Carb Mocha Ice Cream brings together the bold flavors of coffee and chocolate in a creamy, sugar-free dessert. It’s a perfect pick-me-up for coffee lovers.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 2 tbsp unsweetened cocoa powder
• 1 tbsp instant espresso powder
• 1 tsp pure vanilla extract

Instructions:

1. In a saucepan, heat the heavy cream, almond milk, erythritol, cocoa powder, and espresso powder over medium heat, whisking until fully combined. Do not boil.
2. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for 3-4 hours.
4. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 1-2 hours for a firmer texture.

Low-Carb Mocha Ice Cream is a rich and indulgent dessert that combines the best of coffee and chocolate flavors. Enjoy it with a sprinkle of cocoa powder or a dollop of sugar-free whipped cream for an extra touch.

Keto Coconut Lime Ice Cream

Bright and tropical, Keto Coconut Lime Ice Cream combines the creamy texture of coconut with the zesty kick of lime. This refreshing dessert is perfect for hot summer days or as a light finish to a meal.

Ingredients:

• 1 cup full-fat coconut milk
• 1 cup heavy cream
• 1/3 cup powdered erythritol
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp lime zest
• 1/2 tsp pure coconut extract

Instructions:

1. In a bowl, whisk together coconut milk, heavy cream, erythritol, lime juice, lime zest, and coconut extract until smooth.
2. Chill the mixture in the refrigerator for 2-3 hours.
3. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 1-2 hours for a firmer consistency.

Keto Coconut Lime Ice Cream is a refreshing tropical escape in dessert form. Its creamy and zesty flavors make it a delightful treat for any occasion.

Low-Carb Cookies and Cream Ice Cream

This Low-Carb Cookies and Cream Ice Cream delivers all the nostalgic flavors of the classic treat, made with sugar-free cookies for a keto-friendly twist. It’s creamy, crunchy, and utterly satisfying.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1 tsp pure vanilla extract
• 1/2 cup crushed sugar-free chocolate sandwich cookies

Instructions:

1. In a blender, combine the heavy cream, almond milk, erythritol, and vanilla extract. Blend until smooth.
2. Chill the mixture in the refrigerator for 3 hours.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Fold in the crushed sugar-free cookies during the last few minutes of churning.
5. Freeze for 1-2 hours for a firmer texture.

Low-Carb Cookies and Cream Ice Cream is the perfect blend of creamy and crunchy textures. It’s a nostalgic dessert that’s sure to satisfy while keeping you on track with your low-carb goals.

Keto Almond Joy Ice Cream

Inspired by the classic candy bar, Keto Almond Joy Ice Cream combines the flavors of coconut, chocolate, and almonds in a sugar-free, low-carb dessert. It’s a decadent treat for candy lovers.

Ingredients:

• 1 cup full-fat coconut milk
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 1/2 cup shredded unsweetened coconut
• 1/4 cup sugar-free chocolate chips
• 1/4 cup chopped almonds

Instructions:

1. In a saucepan, heat the coconut milk, heavy cream, and erythritol over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and let the mixture cool to room temperature. Stir in the shredded coconut.
3. Chill the mixture in the refrigerator for 3 hours.
4. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
5. Fold in the chocolate chips and almonds during the last few minutes of churning.
6. Freeze for 1-2 hours for a firmer consistency.

Keto Almond Joy Ice Cream captures the essence of a beloved candy bar in a low-carb, sugar-free dessert. The combination of coconut, chocolate, and almonds is indulgent and satisfying, making it a perfect treat for any occasion.

Note: More recipes are coming soon!