25+ Easy & Delicious Low Carb Ice Cream Recipes to Enjoy Without the Guilt

If you’re on a low-carb or keto diet and craving something sweet, ice cream can sometimes feel off-limits.

But fear not! We’ve got you covered with 25+ Low Carb Ice Cream Recipes that are both delicious and diet-friendly. Whether you’re looking for creamy, rich flavors like chocolate or vanilla, or something refreshing like mint or berry, these recipes are designed to fit seamlessly into your low-carb lifestyle without compromising on taste.

From keto-friendly classics to innovative twists, you can indulge your ice cream cravings guilt-free.

In this article, we’ll guide you through some of the best low-carb ice cream recipes, perfect for those hot summer days or whenever you want to treat yourself without the carbs!

25+ Easy & Delicious Low Carb Ice Cream Recipes to Enjoy Without the Guilt

With these 25+ Low Carb Ice Cream Recipes, there’s no reason to give up on your favorite frozen treat just because you’re watching your carb intake.

Each of these recipes brings a unique flavor combination, whether you’re a chocolate lover, fruit fanatic, or fan of nutty delights.

So, why wait for a special occasion to enjoy ice cream?

These low-carb recipes let you indulge every day while keeping your health goals on track.

Grab your ice cream maker, pick a recipe, and enjoy the sweet satisfaction of a homemade, low-carb dessert that’s as good for your waistline as it is for your taste buds!

Low Carb Vanilla Almond Ice Cream

This Low Carb Vanilla Almond Ice Cream is a rich and creamy dessert that’s perfect for those looking to satisfy their sweet tooth without the sugar. Made with almond milk and sweetened with a low-carb sweetener, this ice cream is a great alternative to traditional ice cream. With a subtle almond flavor and a hint of vanilla, it’s a simple yet delicious treat.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 1/2 cup erythritol or your preferred low-carb sweetener
• 1 tablespoon vanilla extract
• 1/4 cup chopped almonds
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the almond milk, heavy cream, and sweetener. Heat over medium heat, stirring occasionally until the sweetener dissolves completely.
2. Once the mixture is heated, add the vanilla extract and a pinch of salt. Stir well to combine.
3. Pour the mixture into a mixing bowl and place it in the fridge to cool for 1 hour.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, fold in the chopped almonds.
6. Transfer the ice cream into a storage container and freeze for at least 4 hours or until firm.
7. Scoop and serve!

This Low Carb Vanilla Almond Ice Cream is a perfect dessert for anyone following a low-carb or ketogenic diet. It provides all the indulgence of traditional ice cream with none of the carbs. The rich and creamy texture, combined with the crunch of almonds, creates a satisfying treat that will keep you coming back for more. It’s also versatile—feel free to add in other mix-ins like chocolate chips or berries for even more flavor options!

Keto Chocolate Peanut Butter Ice Cream

For chocolate and peanut butter lovers, this Keto Chocolate Peanut Butter Ice Cream will be your new go-to. It’s rich, decadent, and perfectly balanced with a chocolatey base and a swirl of creamy peanut butter. Using low-carb ingredients, this ice cream makes it easy to indulge without breaking your keto or low-carb goals.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter (sugar-free)
• 1/2 cup unsweetened almond milk
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, cocoa powder, erythritol, vanilla extract, and salt. Heat over medium heat while stirring until the mixture is smooth and the sweetener is dissolved.
2. Add the almond milk and continue to cook for an additional 2-3 minutes, stirring frequently.
3. Remove from heat and let it cool to room temperature. Once cooled, refrigerate for at least 1 hour.
4. After the mixture has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the peanut butter in spoonfuls, allowing it to swirl into the chocolate mixture.
6. Once churned, transfer to a container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy!

This Keto Chocolate Peanut Butter Ice Cream is a must-try for anyone craving a rich, indulgent treat that’s still low in carbs. The combination of chocolate and peanut butter is a classic pairing, and in this case, it’s made guilt-free. The creaminess of the ice cream, coupled with the slightly salty peanut butter swirl, creates a flavor experience that is both satisfying and delicious. It’s the perfect dessert for keto dieters who need to satisfy their cravings while staying on track.

Low Carb Strawberry Coconut Ice Cream

This Low Carb Strawberry Coconut Ice Cream is a fresh and fruity treat that combines the natural sweetness of strawberries with the creamy richness of coconut milk. The use of low-carb sweeteners keeps this dessert in line with your dietary needs, while still providing all the flavor you expect from a traditional ice cream.

Ingredients:

• 1 1/2 cups coconut milk (full-fat)
• 1/2 cup strawberries, pureed
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the strawberries, lemon juice, and sweetener. Blend until smooth.
2. In a mixing bowl, whisk together the coconut milk, vanilla extract, and a pinch of salt.
3. Pour the strawberry mixture into the coconut milk and stir well to combine.
4. Refrigerate the mixture for about 1 hour to chill.
5. Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned to your desired consistency, transfer the ice cream to a container and freeze for at least 4 hours.
7. Scoop and enjoy your low carb, refreshing dessert!

This Low Carb Strawberry Coconut Ice Cream is a refreshing, light treat that’s perfect for those warm summer days or whenever you need a sweet fix. The combination of coconut milk and fresh strawberries creates a smooth, creamy base that’s full of flavor. The natural sweetness from the berries, along with the low-carb sweetener, makes this dessert indulgent without the guilt. It’s a great option for those looking for a fruity, refreshing treat that fits into their low-carb lifestyle.

Low Carb Chocolate Mint Ice Cream

This Low Carb Chocolate Mint Ice Cream brings together the refreshing flavor of mint and the rich, smooth taste of chocolate. It’s a perfect dessert for those who enjoy a minty, chocolatey treat without the carbs. Made with heavy cream and sweetened with a low-carb sweetener, this ice cream provides all the indulgence of a traditional dessert while keeping it keto-friendly.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon peppermint extract
• 1/2 cup unsweetened almond milk
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, cocoa powder, erythritol, peppermint extract, and salt. Heat over medium heat, stirring until smooth and the sweetener is fully dissolved.
2. Add the almond milk and continue cooking for another 2-3 minutes, stirring constantly.
3. Once the mixture is smooth and heated through, remove from the heat and let it cool to room temperature.
4. Refrigerate for at least 1 hour until fully chilled.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer to a container and freeze for 4-6 hours or until firm.
7. Serve and enjoy the creamy mint-chocolate goodness!

This Low Carb Chocolate Mint Ice Cream is a delightful treat that’s perfect for cooling off on a hot day or indulging after a meal. The blend of mint and chocolate is refreshing and satisfying, and the creamy texture will make you forget it’s low carb. It’s a fantastic option for anyone looking for a sugar-free, keto-friendly dessert that doesn’t compromise on flavor or indulgence.

Keto Raspberry Cheesecake Ice Cream

This Keto Raspberry Cheesecake Ice Cream combines the creamy, tangy flavor of cheesecake with the freshness of ripe raspberries. A great low-carb alternative to traditional cheesecake ice cream, it’s rich, smooth, and full of flavor. With a touch of lemon and cream cheese, this dessert is as decadent as it is healthy, making it a perfect choice for anyone on a keto or low-carb diet.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup raspberries (fresh or frozen)
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Pinch of salt

Instructions:

1. In a blender, combine the raspberries, lemon juice, and sweetener. Blend until smooth, then set aside.
2. In a bowl, beat the cream cheese until smooth, then add the heavy cream, vanilla extract, and salt. Mix well.
3. Stir in the raspberry mixture and combine thoroughly.
4. Refrigerate the mixture for at least 1 hour to chill.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a storage container and freeze for 4-6 hours or until firm.
7. Scoop, serve, and enjoy a creamy, cheesecake-inspired dessert!

This Keto Raspberry Cheesecake Ice Cream is a delightful and creamy dessert that pairs the smooth texture of cheesecake with the burst of raspberry flavor. The sweetness from the low-carb sweetener, combined with the tanginess of the cream cheese and fresh raspberries, creates a perfectly balanced treat. This ice cream is perfect for any occasion, offering a refreshing and indulgent dessert without the carbs.

Low Carb Cinnamon Roll Ice Cream

Enjoy the flavors of a cinnamon roll in ice cream form with this Low Carb Cinnamon Roll Ice Cream. This recipe blends rich cinnamon and vanilla flavors into a creamy base, making it a deliciously indulgent treat. The use of low-carb ingredients means you can enjoy this dessert without worrying about the sugar content, perfect for those on a keto or low-carb diet.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, ground cinnamon, and salt. Heat over medium heat, stirring frequently until the sweetener dissolves.
2. Once heated through, remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the churned ice cream to a container and freeze for 4-6 hours or until firm.
6. Scoop, serve, and enjoy the cinnamon roll flavors!

This Low Carb Cinnamon Roll Ice Cream gives you all the flavors of your favorite breakfast pastry in a frozen form, while keeping it sugar-free and low in carbs. The warm cinnamon and vanilla notes make it comforting and indulgent, while the creamy texture is sure to satisfy your cravings. It’s a perfect dessert to enjoy on its own or paired with a low-carb coffee for a delightful treat.

Keto Lemon Blueberry Ice Cream

This Keto Lemon Blueberry Ice Cream combines the tartness of lemon with the sweetness of blueberries, creating a refreshing, fruity treat. It’s perfect for summer or whenever you need a light yet satisfying dessert. The creamy base made from coconut milk and heavy cream makes this low-carb ice cream a decadent but guilt-free indulgence.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened coconut milk
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, coconut milk, erythritol, and salt. Heat over medium heat, stirring frequently until smooth and the sweetener is dissolved.
2. Once the mixture is smooth, remove from heat and add the lemon zest, lemon juice, and blueberries.
3. Stir well to combine, then let the mixture cool to room temperature.
4. Refrigerate for at least 1 hour to chill.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a storage container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy!

This Keto Lemon Blueberry Ice Cream is a light and refreshing dessert that’s perfect for anyone looking to satisfy their sweet cravings while keeping it low carb. The combination of blueberries and lemon creates a fresh, fruity flavor that pairs perfectly with the creamy base. It’s an ideal choice for a healthy and indulgent summer treat that won’t derail your diet.

Low Carb Coffee Ice Cream

For coffee lovers, this Low Carb Coffee Ice Cream is a must-try. With a rich coffee flavor and a creamy, smooth texture, it’s the perfect dessert to enjoy after dinner or for a midday pick-me-up. This ice cream is made with a low-carb sweetener and heavy cream to keep it indulgent yet diet-friendly.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup strong brewed coffee (cooled)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium heat until the sweetener dissolves.
2. Add the brewed coffee and vanilla extract to the mixture and stir to combine.
3. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a storage container and freeze for 4-6 hours or until firm.
6. Scoop, serve, and enjoy your coffee-flavored delight!

This Low Carb Coffee Ice Cream is a rich and indulgent treat for those who love coffee. It’s the perfect blend of creamy, smooth texture and bold coffee flavor, all while staying low carb. Whether you enjoy it as a dessert or as a caffeine-infused treat, it’s an excellent choice for anyone looking to indulge without the sugar.

Keto Pumpkin Spice Ice Cream

Embrace the flavors of fall with this Keto Pumpkin Spice Ice Cream. With the warm spices of cinnamon, nutmeg, and cloves, along with the creamy base of heavy cream and pumpkin puree, this ice cream captures all the cozy flavors of the season while keeping it low in carbs. Perfect for those on a keto diet or anyone who loves pumpkin spice.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, pumpkin puree, sweetener, cinnamon, nutmeg, cloves, and salt. Heat over medium heat, stirring frequently until smooth and the sweetener dissolves.
2. Once combined and heated, remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a container and freeze for 4-6 hours or until firm.
6. Scoop and serve, enjoying the fall-inspired flavors!

This Keto Pumpkin Spice Ice Cream is a wonderful way to enjoy the fall flavors in a low-carb, creamy form. The combination of pumpkin, spices, and a smooth base makes it a comforting and indulgent treat. Whether it’s fall or any time of year, this ice cream is a great way to enjoy the flavors of pumpkin pie without the carbs.

Low Carb Chocolate Peanut Butter Ice Cream

This Low Carb Chocolate Peanut Butter Ice Cream is a dream come true for anyone who loves the combination of rich chocolate and creamy peanut butter. With its smooth, velvety texture and perfect balance of flavors, this keto-friendly ice cream is a satisfying treat. It’s made with heavy cream and a sugar-free sweetener to keep the carbs low while delivering all the indulgence of a classic dessert.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup peanut butter (sugar-free)
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, peanut butter, erythritol, cocoa powder, and salt. Heat over medium heat, stirring constantly until smooth and the sweetener is fully dissolved.
2. Once the mixture is smooth, remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer to a storage container and freeze for 4-6 hours or until firm.
6. Scoop, serve, and enjoy!

This Low Carb Chocolate Peanut Butter Ice Cream is the ultimate dessert for chocolate and peanut butter lovers. The richness of the peanut butter combined with the deep chocolate flavor makes it a perfect treat. Not only does it satisfy your sweet tooth, but it also fits seamlessly into a low-carb or keto diet. It’s creamy, indulgent, and absolutely delicious!

Keto Strawberry Cheesecake Ice Cream

For a refreshing and tangy treat, this Keto Strawberry Cheesecake Ice Cream is perfect. The combination of creamy cheesecake with the bright, sweet flavor of strawberries creates a balanced dessert that’s rich, creamy, and low-carb. With a few simple ingredients, this ice cream brings together the best of both worlds—cheesecake and fresh fruit—in a keto-friendly way.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup strawberries, pureed
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, beat the cream cheese until smooth. Add the heavy cream, erythritol, vanilla extract, and salt. Mix until fully combined.
2. Add the strawberry puree and stir until the mixture is well incorporated.
3. Refrigerate the mixture for at least 1 hour to chill.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the ice cream to a container and freeze for 4-6 hours or until firm.
6. Scoop, serve, and enjoy!

This Keto Strawberry Cheesecake Ice Cream is a decadent and refreshing dessert, perfectly blending the tangy cream cheese with the sweetness of strawberries. It’s the ideal choice for those looking for a low-carb, high-flavor ice cream. With its smooth texture and sweet fruitiness, this treat brings the comfort of cheesecake into a frozen form that’s guilt-free and keto-friendly.

Low Carb Coconut Lime Ice Cream

This Low Carb Coconut Lime Ice Cream offers a tropical twist to your dessert routine. The rich, creamy coconut flavor pairs beautifully with the refreshing zing of lime, making it a light yet indulgent treat. It’s a great option for anyone following a low-carb or keto diet, bringing together the flavors of coconut and citrus in a way that’s perfect for summer.

Ingredients:

• 1 1/2 cups coconut cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut cream, almond milk, erythritol, lime zest, and salt. Heat over medium heat, stirring frequently until the sweetener dissolves.
2. Add lime juice and stir to combine.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a storage container and freeze for 4-6 hours or until firm.
6. Scoop, serve, and enjoy the tropical flavors!

This Low Carb Coconut Lime Ice Cream is a refreshing and tropical treat that is perfect for cooling down on a hot day. The combination of coconut and lime creates a bright, creamy dessert that’s both indulgent and low-carb. It’s a great way to bring a taste of the tropics to your kitchen without compromising your diet.

Keto Chocolate Avocado Ice Cream

This Keto Chocolate Avocado Ice Cream is a unique and creamy treat, made with the richness of avocados and the indulgent taste of chocolate. The avocado creates a smooth texture that’s perfect for ice cream, while providing healthy fats. Combined with cocoa and a low-carb sweetener, this ice cream is a delicious and nutritious dessert that’s suitable for anyone on a keto or low-carb diet.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1 1/2 cups heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the avocado, heavy cream, cocoa powder, erythritol, vanilla extract, and salt. Blend until smooth and creamy.
2. Refrigerate the mixture for at least 1 hour to chill.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to a container and freeze for 4-6 hours or until firm.
5. Scoop and serve this creamy, chocolatey delight!

This Keto Chocolate Avocado Ice Cream is a rich and creamy dessert that’s a great option for chocolate lovers on a keto or low-carb diet. The avocado provides a smooth, velvety texture, while the cocoa gives it that perfect chocolate flavor. It’s a great way to indulge in a healthy dessert that’s packed with good fats and low in carbs.

Low Carb Mocha Ice Cream

This Low Carb Mocha Ice Cream is perfect for coffee lovers who want a rich, caffeinated treat without the added sugar. The combination of coffee and cocoa powder brings together the best of both worlds, creating a smooth, creamy ice cream that’s rich in flavor. With heavy cream and a sugar-free sweetener, this dessert fits perfectly into a low-carb or keto lifestyle.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup brewed coffee, cooled
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, brewed coffee, cocoa powder, erythritol, and salt. Heat over medium heat, stirring frequently until the sweetener dissolves.
2. Once smooth and heated through, remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy the rich mocha flavor!

This Low Carb Mocha Ice Cream is the ultimate treat for coffee and chocolate lovers. With its creamy texture and bold coffee flavor, it’s a refreshing and indulgent dessert that’s low in carbs. Perfect for those on a keto diet, it allows you to enjoy the best of both coffee and chocolate without the sugar.

Keto Maple Pecan Ice Cream

This Keto Maple Pecan Ice Cream is a perfect fall-inspired treat, featuring the sweet, warm flavors of maple syrup (sugar-free) and toasted pecans. It’s creamy, nutty, and satisfying, all while keeping the carbs low. This ice cream is ideal for anyone who wants to enjoy the cozy flavors of maple and nuts while following a low-carb or keto diet.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup sugar-free maple syrup
• 1/4 cup chopped pecans, toasted
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, sugar-free maple syrup, and erythritol. Heat over medium heat, stirring frequently until the sweetener dissolves.
2. Once smooth, remove from heat and stir in vanilla extract and salt.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Toast the chopped pecans in a dry skillet over medium heat until fragrant and lightly browned. Set aside.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, fold in the toasted pecans and transfer the ice cream to a container.
7. Freeze for 4-6 hours or until firm, then serve and enjoy!

This Keto Maple Pecan Ice Cream is the ultimate fall-inspired dessert. The warm maple flavor paired with the crunch of toasted pecans makes this ice cream irresistible. With the richness of heavy cream and the sweetness of a sugar-free maple syrup, it’s the perfect low-carb dessert for those who want to indulge in seasonal flavors without the guilt.

Low Carb Cinnamon Roll Ice Cream

This Low Carb Cinnamon Roll Ice Cream combines the rich, spicy flavor of cinnamon rolls with the smooth, creamy texture of ice cream. It’s a perfect dessert for those who crave the comfort of cinnamon rolls but want to keep their carbs in check. Made with heavy cream, cinnamon, and a low-carb sweetener, this treat brings all the warmth and sweetness of a classic cinnamon roll, minus the carbs.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup crushed low-carb cinnamon swirl bread (optional, for extra flavor and texture)

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, and salt. Heat over medium heat, stirring frequently until the sweetener dissolves and the mixture is smooth.
2. Remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. If using, fold in the crushed cinnamon swirl bread during the last few minutes of churning.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.
7. Scoop and serve the cinnamon roll goodness!

This Low Carb Cinnamon Roll Ice Cream is a warm, comforting dessert that will satisfy your cravings for cinnamon rolls while keeping the carbs low. The creamy texture combined with the spicy sweetness of cinnamon makes it a must-try for any cinnamon lover. It’s a great way to indulge in the flavors of a cinnamon roll without the extra carbs, making it the perfect treat for a low-carb or keto lifestyle.

Keto Mint Chocolate Chip Ice Cream

If you’re a fan of mint chocolate chip ice cream, this keto-friendly version will be your new favorite. The refreshing mint flavor paired with rich, sugar-free chocolate chips creates a delicious balance of flavors in this creamy, low-carb dessert. It’s the perfect treat for a warm day or anytime you’re craving something sweet but don’t want to break your diet.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon peppermint extract
• 1/4 cup sugar-free chocolate chips
• Pinch of salt
• Green food coloring (optional)

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, erythritol, and salt. Heat over medium heat, stirring frequently until the sweetener dissolves and the mixture is smooth.
2. Remove from heat and stir in peppermint extract and a few drops of green food coloring, if desired.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add in the sugar-free chocolate chips.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy the refreshing mint chocolate chip flavors!

This Keto Mint Chocolate Chip Ice Cream is a light, refreshing treat that perfectly combines the coolness of mint with the richness of chocolate. It’s an excellent dessert option for those following a low-carb or keto diet, and it provides the perfect balance of flavors to keep your sweet cravings at bay. Creamy, minty, and loaded with chocolate, this ice cream is sure to become a regular in your dessert rotation.

Low Carb Peanut Butter Cup Ice Cream

This Low Carb Peanut Butter Cup Ice Cream is a decadent, indulgent treat for peanut butter lovers. It features a creamy base flavored with peanut butter and chunks of sugar-free chocolate, creating a dessert reminiscent of a peanut butter cup in ice cream form. With its rich, nutty flavor and satisfying texture, this ice cream is both a comfort food and a healthy option for those on a low-carb or keto diet.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup peanut butter (sugar-free)
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup sugar-free chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, almond milk, peanut butter, erythritol, and salt. Heat over medium heat, stirring constantly until smooth and the sweetener dissolves.
2. Remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the sugar-free chocolate chips to the ice cream.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.
7. Scoop and serve!

This Low Carb Peanut Butter Cup Ice Cream brings the beloved peanut butter cup flavor into a creamy, low-carb treat. The rich peanut butter and chocolate chunks create a satisfying dessert that’s both indulgent and keto-friendly. It’s the perfect way to enjoy your favorite candy in ice cream form while keeping the carbs low and the flavor high.

Keto Lemon Blueberry Cheesecake Ice Cream

This Keto Lemon Blueberry Cheesecake Ice Cream combines the tangy flavor of lemon with the sweetness of blueberries and the richness of cheesecake. With a creamy base made from cream cheese and heavy cream, this ice cream brings a refreshing and indulgent twist to a traditional cheesecake dessert. It’s a perfect balance of sweet, tart, and creamy, all while keeping the carbs in check.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup cream cheese, softened
• 1/4 cup erythritol or preferred sweetener
• 1/2 cup fresh blueberries
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions:

1. In a bowl, beat the cream cheese until smooth. Add the heavy cream, erythritol, lemon juice, lemon zest, and salt. Mix until fully combined.
2. In a small saucepan, heat the blueberries over medium heat until they start to break down and release their juice. Let them simmer for 5 minutes and then cool slightly.
3. Add the blueberries to the cream cheese mixture and stir until combined.
4. Refrigerate the mixture for at least 1 hour to chill.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.
7. Scoop and serve this refreshing dessert!

This Keto Lemon Blueberry Cheesecake Ice Cream is a light, refreshing, and creamy dessert that balances the tartness of lemon with the sweetness of blueberries. The rich cheesecake base brings a smooth texture to the ice cream, making each bite a delightful experience. It’s the perfect dessert for anyone looking to enjoy the flavors of cheesecake in a low-carb, keto-friendly ice cream form.

Low Carb Chocolate Coconut Ice Cream

This Low Carb Chocolate Coconut Ice Cream offers a tropical twist on a classic chocolate ice cream. The rich, smooth chocolate pairs perfectly with the sweetness of coconut, creating a creamy, satisfying treat that is both indulgent and low in carbs. It’s a great dessert for anyone following a keto diet and looking for a tropical, chocolatey treat.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup coconut milk (full-fat)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sweetener
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, coconut milk, cocoa powder, erythritol, and salt. Heat over medium heat, stirring constantly until smooth and the sweetener dissolves.
2. Remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the shredded coconut.
6. Transfer to a container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy the tropical chocolate coconut goodness!

This Low Carb Chocolate Coconut Ice Cream is the perfect treat for chocolate lovers who also enjoy a hint of coconut. The rich chocolate flavor blends beautifully with the chewy coconut, creating a creamy and indulgent low-carb dessert. Whether you’re craving something sweet or just want to cool off, this ice cream is a delicious and satisfying choice.

Note: More recipes are coming soon!