37+ Comforting Low Carb, No Sugar Ice Cream Recipes for Every Palate

Are you craving a sweet, creamy treat but want to stick to your low-carb lifestyle? Look no further than low-carb, no-sugar ice cream!

Not only can you enjoy a delicious dessert without the guilt, but you also get to indulge in unique and innovative flavors.

With over 37 different low-carb, no-sugar ice cream recipes to choose from, there’s something to satisfy every craving.

Whether you’re a fan of fruity sorbets, rich chocolate, or tropical flavors, these recipes offer the perfect balance of flavor and texture.

Best of all, they are made with wholesome, sugar-free ingredients, so you can enjoy them while staying on track with your diet.

So, why wait? Get ready to indulge in these incredible low-carb ice cream recipes that are as satisfying as they are healthy!

37+ Comforting Low Carb, No Sugar Ice Cream Recipes for Every Palate

Switching to a low-carb, no-sugar ice cream lifestyle doesn’t mean you have to give up flavor or satisfaction.

These 37+ ice cream recipes will keep your taste buds dancing with a variety of ingredients and combinations.

From creamy chocolate delights to refreshing fruit-based sorbets, each recipe is designed to be both guilt-free and indulgent.

Whether you’re hosting a summer gathering or just treating yourself after a long day, these recipes are the perfect choice for a healthy dessert option.

So go ahead and indulge without the added sugars—your body and your taste buds will thank you for it!

Keto Chocolate Avocado Ice Cream

This creamy chocolate avocado ice cream is a delightful treat for anyone following a low-carb, no-sugar lifestyle. Avocado provides a luscious texture and healthy fats, while unsweetened cocoa powder delivers a rich chocolate flavor. This recipe is not only satisfying but also packed with nutrients, making it an ideal guilt-free dessert.

Ingredients:

• 2 ripe avocados
• 1/3 cup unsweetened cocoa powder
• 1/2 cup unsweetened almond milk
• 1/3 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon vanilla extract
• A pinch of sea salt

Instructions:
Scoop out the flesh of the avocados and place it into a blender or food processor. Add unsweetened cocoa powder, almond milk, erythritol, vanilla extract, and sea salt. Blend the mixture until it is smooth and creamy, ensuring there are no lumps. Transfer the mixture into a freezer-safe container, cover it with a lid or plastic wrap, and freeze for about 3-4 hours, stirring every hour to ensure a smooth consistency. Allow the ice cream to thaw slightly before serving for the best texture.

This keto chocolate avocado ice cream is perfect for satisfying your sweet cravings without spiking your blood sugar. It’s a wonderful alternative to store-bought ice creams and provides a nourishing twist to your dessert routine.

Vanilla Coconut Cream Delight

This luscious vanilla coconut cream ice cream offers a tropical escape in every bite. Made with coconut cream and natural vanilla, this recipe is both indulgent and refreshing. It’s free of added sugars and carbs, making it perfect for anyone looking to enjoy dessert on a low-carb diet.

Ingredients:

• 1 can (13.5 oz) full-fat coconut cream
• 1/4 cup powdered monk fruit sweetener
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon xanthan gum (optional, for a creamier texture)

Instructions:
In a mixing bowl, whisk together coconut cream, powdered monk fruit sweetener, and pure vanilla extract until the mixture is well combined and smooth. If you prefer a creamier texture, add xanthan gum and whisk thoroughly. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to prevent ice crystals. Once the ice cream reaches your desired consistency, scoop and serve.

This vanilla coconut cream delight is a creamy, dairy-free alternative that will leave you feeling refreshed and satisfied. Enjoy it as is, or pair it with fresh berries for an extra burst of flavor.

Peanut Butter Almond Fudge Ice Cream

Indulge in the rich and nutty flavors of this peanut butter almond fudge ice cream. With no added sugars and a low-carb twist, this ice cream combines the decadence of peanut butter with the crunch of almonds for a treat that feels luxurious but remains healthy.

Ingredients:

• 1 cup heavy whipping cream
• 1/4 cup unsweetened almond butter
• 1/4 cup natural peanut butter (no sugar added)
• 1/3 cup allulose or your favorite low-carb sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup chopped almonds

Instructions:
In a saucepan over low heat, warm the heavy whipping cream, unsweetened almond butter, natural peanut butter, and allulose. Stir until the mixture is smooth and well combined, then remove from heat. Stir in vanilla extract and unsweetened cocoa powder, ensuring no lumps remain. Allow the mixture to cool to room temperature before transferring it to an ice cream maker. Churn according to the manufacturer’s instructions, then fold in the chopped almonds. If you don’t have an ice cream maker, pour the mixture into a container and freeze for 3-4 hours, stirring every 30 minutes. Serve once the ice cream reaches a scoopable consistency.

This peanut butter almond fudge ice cream is perfect for those who crave a rich, nutty dessert. The combination of flavors and textures will make it a favorite in your low-carb recipe collection.

Strawberry Lemonade Frozen Yogurt

This refreshing strawberry lemonade frozen yogurt is a perfect balance of sweet and tangy, making it an ideal treat for hot days or whenever you’re craving something fruity. Made with full-fat Greek yogurt, this recipe provides probiotics and a rich creaminess without adding unnecessary sugars.

Ingredients:

• 1 cup full-fat Greek yogurt
• 1/2 cup fresh strawberries, pureed
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons erythritol or preferred sweetener
• 1/4 cup unsweetened almond milk

Instructions:

1. In a bowl, combine the Greek yogurt, pureed strawberries, lemon juice, and lemon zest.
2. Add erythritol and unsweetened almond milk, stirring until well mixed and smooth.
3. Pour the mixture into an ice cream maker and churn for 20-25 minutes, or follow the instructions of your ice cream maker.
4. If you don’t have one, freeze the mixture in a container, stirring every 30 minutes for 3 hours until it reaches the desired consistency.
5. Serve with a slice of lemon or fresh strawberries for garnish.
6. This strawberry lemonade frozen yogurt is a tangy, probiotic-rich option that will help curb your sugar cravings while offering a delightful burst of fresh flavors.
7. It’s a simple yet luxurious dessert for anyone following a low-carb lifestyle.

Cinnamon Roll Ice Cream

Inspired by the comforting flavors of a cinnamon roll, this low-carb ice cream delivers all the spice and sweetness you love, without the carbs. Made with a creamy base and swirls of cinnamon sugar, it’s a cozy, indulgent dessert perfect for chilly nights.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup erythritol or preferred low-carb sweetener
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup crushed low-carb almond flour cookies (optional, for texture)

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat until warm but not boiling. Stir in erythritol, ground cinnamon, vanilla extract, and sea salt until everything is fully dissolved and well-combined. Remove from heat and allow the mixture to cool completely. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s directions. If using, fold in crushed almond flour cookies during the last few minutes of churning. For a non-machine method, pour the mixture into a freezer-safe container and freeze for 4 hours, stirring every 30 minutes. Serve with a sprinkle of cinnamon for an extra touch of flavor.

This cinnamon roll ice cream captures the warmth and sweetness of your favorite breakfast treat while staying true to a low-carb, no-sugar diet. Its creamy texture and spicy cinnamon swirls make it a comforting indulgence you can enjoy anytime.

Mint Chocolate Chip Ice Cream

This mint chocolate chip ice cream is a refreshing dessert with the perfect balance of cool mint and rich chocolate. Using mint extract and unsweetened cocoa nibs, it offers a satisfying low-carb alternative to traditional mint chocolate chip flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup stevia or your preferred low-carb sweetener
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips or unsweetened cocoa nibs

Instructions:
In a saucepan, combine the heavy cream and almond milk, heating over low heat until warm. Add stevia, peppermint extract, and vanilla extract, stirring until fully mixed and sweetener is dissolved. Allow the mixture to cool to room temperature, then pour into an ice cream maker and churn for 20-25 minutes. During the last few minutes of churning, add the sugar-free chocolate chips or cocoa nibs. If you don’t have an ice cream maker, pour the mixture into a container and freeze for about 4 hours, stirring every 30 minutes. Serve with extra chocolate chips if desired.

This mint chocolate chip ice cream is a minty, refreshing treat that’s perfect for cooling off on a warm day. The combination of creamy texture and crunchy chocolate chips makes it a satisfying dessert that won’t derail your low-carb plan.

Coffee Mocha Ice Cream

If you love coffee and chocolate together, this coffee mocha ice cream is the perfect treat for you. Made with a rich coffee flavor and a hint of cocoa, this dessert offers a low-carb way to enjoy the classic mocha combination in a creamy ice cream form.

Ingredients:

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup unsweetened cocoa powder
• 1/3 cup erythritol or sweetener of choice
• 1 teaspoon vanilla extract

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat. Once warmed, whisk in brewed coffee, unsweetened cocoa powder, and erythritol. Stir until the cocoa powder and sweetener are dissolved and the mixture is smooth. Remove from heat and allow to cool completely. Once cooled, add the vanilla extract, then pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. For a non-machine method, transfer to a container and freeze for 4 hours, stirring every 30 minutes. Scoop and serve once it reaches the desired consistency.

This coffee mocha ice cream combines the rich flavors of coffee and chocolate into a smooth, creamy treat. It’s the perfect dessert for coffee lovers on a low-carb diet.

Raspberry Coconut Bliss Ice Cream

This raspberry coconut bliss ice cream is a tropical-inspired, low-carb dessert that combines the sweetness of raspberries with the creamy richness of coconut. It’s the perfect treat for those who want a fruity, dairy-free ice cream option that’s both refreshing and indulgent.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup fresh raspberries
• 1/4 cup erythritol or other sweetener
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut (optional for garnish)

Instructions:
In a blender, combine the coconut milk, fresh raspberries, erythritol, and vanilla extract. Blend until smooth and fully mixed. Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a container and freeze for about 3-4 hours, stirring every 30 minutes to achieve a creamy texture. Once it’s firm and scoopable, serve with a sprinkle of shredded coconut for extra flavor and texture.

The raspberry coconut bliss ice cream is a tropical, fruity delight that’s perfect for those seeking a low-carb treat with a refreshing twist. The tangy raspberries and creamy coconut make for a blissful combination that will satisfy your sweet tooth without the sugar.

Peach Almond Butter Ice Cream

This peach almond butter ice cream offers a deliciously smooth and fruity flavor profile with the rich taste of almond butter. It’s a great option for those following a low-carb, no-sugar lifestyle and is perfect for warm weather or as a light dessert.

Ingredients:

• 2 ripe peaches, peeled and diced
• 1/4 cup almond butter
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 teaspoon vanilla extract
• A pinch of sea salt

Instructions:
Place the diced peaches into a blender along with almond butter, almond milk, erythritol, vanilla extract, and sea salt. Blend until smooth, then pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 4 hours, stirring every 30 minutes to create a creamy texture. Serve as a refreshing, indulgent dessert.

The peach almond butter ice cream is a fresh and nutty treat that blends the sweetness of peaches with the creamy richness of almond butter. It’s a perfect dessert for any time of year, offering a satisfying and guilt-free indulgence.

Blackberry Lemon Sorbet

This blackberry lemon sorbet is a zesty, fruity treat that is perfect for hot days. It’s naturally sweetened with a low-carb sweetener, offering a refreshing and tart flavor combination without any added sugar. The blackberries add a deep, vibrant color, making this sorbet as visually appealing as it is delicious.

Ingredients:

• 2 cups fresh blackberries
• 1/4 cup lemon juice
• 1/2 cup erythritol or your preferred low-carb sweetener
• 1/2 cup water
• 1 teaspoon lemon zest

Instructions:
In a blender or food processor, combine the blackberries, lemon juice, erythritol, water, and lemon zest. Blend until smooth and well combined. Pour the mixture into a shallow container and freeze for about 4-6 hours, stirring every 30 minutes to break up the ice crystals. Once the sorbet is firm but scoopable, serve immediately for a refreshing, low-carb dessert.

The blackberry lemon sorbet is a tangy, fruity dessert that will cool you down on a hot day. It’s naturally sweet, fresh, and perfect for anyone looking for a sugar-free treat that’s packed with flavor.

Hazelnut Chocolate Swirl Ice Cream

This hazelnut chocolate swirl ice cream combines the nutty, creamy flavor of hazelnuts with a rich chocolate swirl for a decadent treat. It’s perfect for anyone who loves the classic combination of chocolate and nuts but wants a low-carb version.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup hazelnut butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup erythritol or low-carb sweetener of choice
• 1 teaspoon vanilla extract
• A pinch of sea salt

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat. Stir in hazelnut butter, unsweetened cocoa powder, erythritol, vanilla extract, and sea salt, and whisk until everything is fully incorporated. Allow the mixture to cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. For a non-machine method, transfer the mixture to a freezer-safe container and freeze for about 4 hours, stirring every 30 minutes. Once frozen, serve the ice cream with a drizzle of additional hazelnut butter or cocoa powder for extra flavor.

The hazelnut chocolate swirl ice cream is a creamy, nutty, and chocolatey indulgence that you can enjoy without worrying about carbs. It’s a fantastic way to satisfy your dessert cravings while maintaining your low-carb lifestyle.

Lemon Coconut Cheesecake Ice Cream

This lemon coconut cheesecake ice cream combines the tang of lemon, the richness of cream cheese, and the tropical flavor of coconut for a deliciously creamy treat. With no added sugars and a low-carb base, it’s a perfect option for those craving a cheesecake-inspired ice cream.

Ingredients:

• 1 cup heavy cream
• 1/2 cup full-fat cream cheese
• 1/2 cup unsweetened coconut milk
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup unsweetened shredded coconut

Instructions:
In a saucepan, combine the heavy cream and coconut milk, heating gently over medium heat. Once warmed, add the cream cheese and erythritol, whisking until smooth. Stir in lemon juice, lemon zest, and shredded coconut. Remove from heat and allow the mixture to cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 4 hours, stirring every 30 minutes. Serve with additional shredded coconut for garnish.

The lemon coconut cheesecake ice cream is a decadent and creamy treat that combines all the best elements of a cheesecake with the lightness of ice cream. It’s perfect for anyone on a low-carb diet looking for a refreshing dessert with a rich and tangy flavor.

Coconut Almond Joy Ice Cream

This coconut almond joy ice cream mimics the flavors of the popular candy bar, using unsweetened coconut, rich chocolate, and crunchy almonds. It’s a low-carb and sugar-free dessert that’s perfect for anyone looking to enjoy a treat with a sweet, nutty, and chocolatey profile.

Ingredients:

• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 1/4 cup erythritol or low-carb sweetener of choice
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped almonds
• 1/4 cup sugar-free chocolate chips

Instructions:
In a saucepan, combine the unsweetened coconut milk, heavy cream, and erythritol. Heat over medium heat, stirring until the sweetener dissolves. Remove from heat and add vanilla extract. Allow the mixture to cool. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost finished churning, fold in the shredded coconut, chopped almonds, and sugar-free chocolate chips. If you don’t have an ice cream maker, pour the mixture into a container and freeze for 4 hours, stirring every 30 minutes. Once the ice cream has set, scoop and serve with extra almonds or chocolate chips on top.

This coconut almond joy ice cream offers the perfect combination of flavors for a satisfying low-carb dessert. The coconut, almonds, and chocolate blend together for a tropical treat that’s rich, creamy, and utterly indulgent.

Pumpkin Spice Ice Cream

This pumpkin spice ice cream is a fall-inspired dessert that’s perfect for anyone craving the warm, comforting flavors of pumpkin and spice. Made with a creamy base of heavy cream and pumpkin puree, this treat is low-carb and free of added sugars, making it ideal for those on a low-carb or keto diet.

Ingredients:

• 1 cup heavy cream
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:
In a saucepan, combine the heavy cream, pumpkin puree, erythritol, cinnamon, nutmeg, and vanilla extract. Heat over medium heat, whisking until the mixture is smooth and fully combined. Allow it to cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 4 hours, stirring every 30 minutes. Serve once the ice cream is firm and scoopable.

The pumpkin spice ice cream is a creamy, spiced dessert that will satisfy your fall cravings year-round. With the comforting flavors of pumpkin and warm spices, it’s a perfect low-carb treat to enjoy any time of the year.

Coconut Lime Sorbet

This coconut lime sorbet combines the creamy flavor of coconut with the tartness of lime for a refreshing and light dessert. It’s sugar-free, low-carb, and dairy-free, making it an excellent option for those with dietary restrictions or anyone who loves tropical flavors.

Ingredients:

• 1 cup coconut milk (full-fat)
• 1/2 cup lime juice
• 1 tablespoon lime zest
• 1/4 cup erythritol or preferred sweetener
• 1/2 cup water

Instructions:
In a blender or food processor, combine the coconut milk, lime juice, lime zest, erythritol, and water. Blend until smooth. Pour the mixture into a shallow dish and freeze for 4-6 hours, stirring every 30 minutes to break up any ice crystals. Once frozen and firm, scoop and serve for a refreshing, tropical treat.

The coconut lime sorbet is a zesty and creamy dessert that will transport your taste buds to a tropical paradise. With its refreshing flavors and creamy texture, it’s the perfect sugar-free, low-carb dessert for any occasion.

Choco-Mint Delight Ice Cream

This choco-mint delight ice cream combines the refreshing taste of mint with the rich, indulgent flavor of chocolate, offering a low-carb, no-sugar version of a classic favorite. The mint is refreshing, while the chocolate chips add a delightful crunch to the creamy base.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar-free chocolate chips
• 1/2 teaspoon vanilla extract

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat until warm. Add erythritol, peppermint extract, cocoa powder, and vanilla extract, whisking until fully combined and smooth. Let the mixture cool completely. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. About 5 minutes before churning finishes, fold in the sugar-free chocolate chips. If you don’t have an ice cream maker, transfer the mixture to a freezer-safe container and freeze, stirring every 30 minutes for about 3-4 hours. Serve chilled for a creamy, minty indulgence.

The choco-mint delight ice cream offers the best of both worlds—minty freshness and rich chocolate. It’s perfect for anyone looking for a low-carb dessert that is both creamy and satisfying.

Raspberry Cheesecake Ice Cream

This raspberry cheesecake ice cream brings together the tartness of raspberries with the smoothness of cheesecake, creating a decadent dessert that is both low-carb and sugar-free. It’s creamy, fruity, and just the right amount of tangy, making it a delightful indulgence.

Ingredients:

• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1 tablespoon lemon juice

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat. Add the erythritol and vanilla extract, stirring until dissolved. Remove from heat and allow to cool. In a blender, combine the cream cheese, raspberries, and lemon juice, blending until smooth. Mix the raspberry cream cheese mixture into the cooled cream mixture and stir to combine. Pour into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every 30 minutes. Serve after it firms up for a sweet, creamy, and tangy treat.

The raspberry cheesecake ice cream combines fruity freshness with the richness of cheesecake for a satisfying, low-carb dessert. It’s perfect for cheesecake lovers who need a refreshing, sugar-free treat.

Maple Pecan Ice Cream

This maple pecan ice cream is a delightful dessert that combines the warm flavor of maple with the richness of toasted pecans. It’s creamy and nutty, offering the perfect low-carb alternative to a classic flavor.

Ingredients:

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

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat. Whisk in erythritol, vanilla extract, and sugar-free maple syrup until smooth. Remove from heat and let it cool completely. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the toasted pecans. If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every 30 minutes until the desired consistency is reached. Serve with extra toasted pecans for garnish.

The maple pecan ice cream combines warm maple syrup and crunchy toasted pecans, creating a creamy, indulgent treat that’s perfect for fall or any time of year. It’s a rich, low-carb dessert with plenty of flavor.

Peach Coconut Ice Cream

This peach coconut ice cream is a tropical treat that blends the sweetness of peaches with the creamy flavor of coconut. It’s low-carb, dairy-free, and free of added sugars, making it an ideal option for anyone looking for a refreshing, guilt-free dessert.

Ingredients:

• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 1/2 cup fresh peaches, pureed
• 1/4 cup erythritol or low-carb sweetener
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded coconut

Instructions:
In a blender, combine the coconut milk, heavy cream, pureed peaches, erythritol, and vanilla extract. Blend until smooth and fully combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. During the last few minutes of churning, add the shredded coconut. If you don’t have an ice cream maker, pour the mixture into a container and freeze for 3-4 hours, stirring every 30 minutes. Serve once the ice cream has firmed up for a creamy, tropical dessert.

The peach coconut ice cream offers a refreshing combination of juicy peaches and creamy coconut, making it a perfect treat for warm weather or anytime you need a tropical escape.

Almond Joy Truffle Ice Cream

This almond joy truffle ice cream brings together the flavors of coconut, chocolate, and almonds in a creamy, low-carb dessert. With chunks of chocolate truffles and crunchy almonds, it’s a perfect indulgence for anyone craving a sugar-free, satisfying treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or low-carb sweetener
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped almonds
• 1/4 cup sugar-free chocolate chips

Instructions:
In a saucepan, heat the heavy cream and almond milk over medium heat. Stir in erythritol, cocoa powder, and vanilla extract until smooth. Let the mixture cool to room temperature. Once cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the shredded coconut, chopped almonds, and sugar-free chocolate chips. If you don’t have an ice cream maker, pour the mixture into a container and freeze for 3-4 hours, stirring every 30 minutes. Serve with extra chopped almonds and chocolate chips for garnish.

The almond joy truffle ice cream is a decadent, low-carb dessert that mimics the flavors of the famous candy bar. It’s creamy, nutty, and indulgent, making it a perfect treat for anyone craving chocolate and nuts.

Tiramisu Ice Cream

This tiramisu ice cream is a rich, coffee-flavored dessert that replicates the classic Italian treat in a low-carb form. With layers of coffee, cream, and a hint of cocoa, it’s a luxurious, sugar-free indulgence that is perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup brewed coffee, cooled
• 1/4 cup erythritol or low-carb sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder

Instructions:
In a saucepan, combine the heavy cream, almond milk, and brewed coffee over medium heat. Stir in erythritol, vanilla extract, and cocoa powder until smooth. Remove from heat and allow to cool completely. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, transfer the mixture to a container and freeze for 4 hours, stirring every 30 minutes. Once it has firmed up, serve and enjoy the rich flavors of coffee and cocoa.

The tiramisu ice cream offers the classic flavors of the famous dessert, including coffee and cocoa, in a creamy, low-carb form. It’s perfect for coffee lovers who want a sugar-free treat with an indulgent twist.

Note: More recipes are coming soon!