30+ Irresistible Saturday Keto Ice Cream Maker Recipes for This Weekend

Weekends are the perfect time to treat yourself to something sweet and satisfying, but when you’re following a keto diet, traditional ice cream often isn’t an option.

Thankfully, with the magic of a keto-friendly ice cream maker, you can enjoy creamy, rich, and low-carb ice cream that’s just as indulgent—without the guilt.

In this blog, we’ll explore 30+ keto ice cream recipes that you can easily whip up in your ice cream maker every Saturday.

Whether you’re craving classic chocolate, fruity blends, or unique flavors like salted caramel or peanut butter cup, these recipes are designed to keep your weekends delicious and low-carb.

Ready to dive into the world of keto ice cream? Let’s get churning!

30+ Irresistible Saturday Keto Ice Cream Maker Recipes for This Weekend

These 30+ keto ice cream maker recipes are the ultimate way to treat yourself to a weekend dessert that stays within your dietary goals.

From rich and decadent chocolate creations to fruity, refreshing options, each recipe brings something special to the table.

The best part? They’re incredibly easy to make and use ingredients you likely already have on hand.

So, next time Saturday rolls around, skip the high-carb treats and embrace these delicious, creamy, and guilt-free keto ice creams.

Whether you’re hosting a weekend gathering or enjoying a quiet afternoon, these recipes will make your Saturday feel like a special occasion!

Creamy Vanilla Bean Keto Ice Cream

Indulge in the rich and luscious flavor of this creamy vanilla bean keto ice cream! Perfect for satisfying your sweet tooth while staying low-carb, this recipe is a delightful treat that’s simple to make. With a smooth texture and the classic taste of real vanilla, this ice cream is perfect for a warm Saturday afternoon or a cozy movie night.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/2 cup erythritol or your preferred keto sweetener
• 1 vanilla bean (or 1 tsp pure vanilla extract)
• 1/4 tsp xanthan gum

Instructions

1. Slice the vanilla bean lengthwise and scrape out the seeds. Set aside.
2. In a medium saucepan, heat the heavy cream, almond milk, and vanilla bean seeds over medium heat until it begins to steam, but do not boil.
3. In a separate bowl, whisk the egg yolks and sweetener until pale and creamy.
4. Slowly add a ladle of the hot cream mixture to the egg yolks, whisking constantly to temper them.
5. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the xanthan gum. Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
7. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
8. Once churned, transfer the ice cream to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

This creamy vanilla bean keto ice cream is a crowd-pleaser that combines simplicity with sophistication. Pair it with fresh berries or a drizzle of sugar-free chocolate sauce for an extra touch. The smooth, velvety texture and rich vanilla flavor will make this your go-to keto dessert!

Chocolate Almond Crunch Keto Ice Cream

Chocolate and almonds are a match made in heaven, and this keto ice cream highlights their perfect harmony. Crunchy almond pieces and rich chocolate come together to create a decadent dessert that feels indulgent yet remains low in carbs. Whether enjoyed as a midday treat or a dessert after dinner, this recipe will keep you coming back for more.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or monk fruit sweetener
• 2 large egg yolks
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/4 cup roasted almonds, chopped

Instructions

1. In a saucepan, whisk together the heavy cream, coconut milk, cocoa powder, and sweetener. Heat over medium heat until steaming.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot chocolate mixture, whisking to temper the yolks.
3. Pour the tempered yolks back into the saucepan and cook over low heat, stirring until the mixture thickens slightly.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Allow the mixture to cool, then refrigerate for at least 4 hours.
5. Pour the chilled mixture into your ice cream maker and churn as directed. During the last 5 minutes of churning, add the chopped almonds.
6. Transfer to a freezer-safe container and freeze for 2-3 hours for a firmer consistency.

The delightful crunch of almonds paired with the rich chocolate base makes this keto ice cream a favorite for all occasions. It’s indulgent, satisfying, and incredibly easy to make. Serve it in a bowl or enjoy it in a keto-friendly cone for the ultimate weekend treat!

Strawberry Cheesecake Keto Ice Cream

Get ready to dive into the sweet and tangy world of strawberry cheesecake with this keto ice cream recipe! Combining the creaminess of cheesecake with the freshness of strawberries, this dessert delivers a burst of flavor that’s sure to impress. It’s an excellent way to enjoy your Saturday while staying true to your keto lifestyle.

Ingredients

• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or stevia sweetener
• 1 cup fresh or frozen strawberries, chopped
• 1 tsp lemon juice
• 1/4 tsp xanthan gum

Instructions

1. Blend the strawberries with lemon juice and half the sweetener until smooth. Set aside.
2. In a saucepan, heat the heavy cream, almond milk, and remaining sweetener until steaming.
3. Add the softened cream cheese and whisk until fully incorporated.
4. Stir in the strawberry puree and xanthan gum. Mix well.
5. Allow the mixture to cool to room temperature, then chill in the fridge for at least 4 hours.
6. Pour the chilled mixture into your ice cream maker and churn as per the manufacturer’s instructions.
7. Transfer the churned ice cream to a container and freeze for 2-3 hours for a firmer texture.

The tangy cheesecake flavor blended with sweet strawberries makes this keto ice cream a refreshing and unique dessert. It’s perfect for summer Saturdays or any day when you’re craving something fruity and creamy. Garnish with extra strawberry slices for a truly decadent experience!

Enjoy these keto-friendly ice cream recipes and make every Saturday a sweet, guilt-free indulgence!

Mint Chocolate Chip Keto Ice Cream

Cool, refreshing mint and rich chocolate chips come together in this deliciously creamy keto ice cream recipe. Perfect for those who crave the classic mint chocolate combo without the carbs, this treat is smooth, minty, and filled with chocolatey goodness. Ideal for a summer day or any time you need a refreshing dessert that satisfies your sweet tooth while sticking to keto guidelines.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or keto sweetener of your choice
• 1 tsp peppermint extract
• 2 large egg yolks
• 1/4 tsp xanthan gum
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until the mixture begins to steam, but do not let it boil.
2. In a separate bowl, whisk together the egg yolks until smooth and creamy. Slowly pour in some of the warm cream mixture to temper the yolks, whisking constantly.
3. Pour the tempered yolks back into the saucepan and cook over low heat, stirring continuously, until the mixture thickens slightly.
4. Remove from heat and stir in the peppermint extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last 5 minutes of churning, add the sugar-free chocolate chips.
7. Transfer to a freezer-safe container and freeze for 2-3 hours until firm.

This mint chocolate chip keto ice cream is an irresistible combination of cool mint and rich chocolate that will satisfy all your cravings. It’s smooth, creamy, and perfectly balanced with the added crunch of chocolate chips. Serve it with a sprinkle of chocolate shavings or enjoy it straight from the bowl!

Coffee Almond Fudge Keto Ice Cream

For coffee lovers, this keto ice cream is the perfect blend of bold coffee, crunchy almonds, and rich fudge. It’s a sweet, decadent treat that pairs the flavors of coffee with a creamy base, giving you the best of both worlds. This recipe is perfect for a Saturday afternoon when you want a pick-me-up that’s as satisfying as it is low-carb.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee or espresso powder
• 1/2 cup erythritol or your favorite keto sweetener
• 2 large egg yolks
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/4 cup chopped almonds, toasted
• 2 oz sugar-free chocolate, chopped

Instructions

1. In a saucepan, combine the heavy cream, almond milk, instant coffee, and sweetener. Heat until steaming, then whisk until the coffee is fully dissolved.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in some of the warm coffee mixture to temper the yolks, whisking continuously.
3. Pour the egg mixture back into the saucepan and cook on low heat, stirring constantly, until the mixture thickens.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours.
5. Once the mixture is chilled, pour it into the ice cream maker and churn according to the manufacturer’s instructions.
6. During the last 5 minutes of churning, add the toasted almonds and sugar-free chocolate chunks.
7. Transfer to a container and freeze for 2-3 hours for a firmer texture.

This coffee almond fudge keto ice cream is a decadent dessert that brings together the robust flavor of coffee, crunchy almonds, and rich fudge. It’s a great choice for an afternoon treat or after dinner, especially for those who enjoy a little coffee in their dessert. The fudge chunks and toasted almonds add a satisfying crunch, making this dessert a true delight.

Coconut Pecan Keto Ice Cream

For a tropical twist on keto ice cream, this coconut pecan flavor combines creamy coconut with crunchy pecans in every bite. The rich coconut milk and roasted pecans add a satisfying depth of flavor, making this a decadent dessert that will transport you to a sunny beachside paradise. It’s the perfect keto-friendly indulgence for when you’re craving something nutty and creamy.

Ingredients

• 1 cup full-fat coconut milk
• 1/2 cup heavy cream
• 1/2 cup erythritol or preferred keto sweetener
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/2 cup shredded unsweetened coconut
• 1/4 cup roasted pecans, chopped

Instructions

1. In a saucepan, combine the coconut milk, heavy cream, and sweetener. Heat over medium heat until the mixture is steaming.
2. In a bowl, whisk the egg yolks until smooth and pale. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
3. Pour the tempered yolks back into the saucepan and cook over low heat, stirring continuously until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the shredded coconut and chopped pecans.
7. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours to firm up.

Coconut and pecans are a fantastic combination, and this keto ice cream is the perfect way to enjoy them in a creamy, indulgent dessert. It’s nutty, tropical, and rich, with a satisfying crunch from the toasted pecans and coconut. Serve this ice cream in a bowl or pair it with keto-friendly waffles for a decadent treat that feels like a vacation in every bite!

Raspberry Cheesecake Keto Ice Cream

This raspberry cheesecake keto ice cream is a delightful combination of creamy cheesecake with the tart and sweet flavor of fresh raspberries. It’s perfect for anyone who craves a fruity, tangy dessert that is still rich and decadent but stays true to keto guidelines. With its smooth texture and refreshing berry notes, this ice cream is a great treat for a Saturday afternoon or a cozy evening.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup cream cheese, softened
• 1/2 cup erythritol or your preferred keto sweetener
• 1 cup fresh raspberries
• 1 tsp lemon juice
• 1/4 tsp xanthan gum

Instructions

1. Blend the raspberries and lemon juice in a blender or food processor until smooth. Set aside.
2. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until steaming but not boiling.
3. Add the softened cream cheese to the mixture and whisk until fully blended.
4. Stir in the raspberry puree and xanthan gum, and mix until well incorporated.
5. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the churned ice cream to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

This raspberry cheesecake keto ice cream is a heavenly combination of creamy and tangy with the fresh burst of raspberry flavor. It’s the perfect dessert for those who love the balance of tart and sweet and want to enjoy a guilt-free treat. The richness of the cheesecake and the brightness of the raspberries make each bite an indulgent experience.

Lemon Blueberry Swirl Keto Ice Cream

Lemon and blueberry are a refreshing pairing that works beautifully in this keto ice cream recipe. The zesty lemon base combined with the swirl of sweet blueberries makes for a perfect summer dessert or a refreshing weekend indulgence. The slightly tangy lemon pairs perfectly with the blueberries, offering a light yet satisfying treat that’s still rich and creamy.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or your favorite keto sweetener
• 2 large egg yolks
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp xanthan gum
• 1/2 cup fresh blueberries, mashed

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until steaming.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the warm cream mixture to the yolks, whisking constantly.
3. Pour the tempered egg yolks back into the saucepan and cook over low heat, stirring until thickened.
4. Remove from heat and stir in the lemon zest, lemon juice, and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. While the ice cream mixture chills, mash the blueberries and set aside.
6. Once the base is chilled, pour it into the ice cream maker and churn according to the manufacturer’s instructions.
7. In the final minutes of churning, slowly drizzle in the mashed blueberries to create a swirl effect.
8. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours to firm up.

This lemon blueberry swirl keto ice cream is a delightful, refreshing treat that combines tangy lemon with the sweetness of blueberries. It’s the perfect dessert for any occasion, especially when you want something light, fruity, and creamy. The swirls of blueberry add a burst of color and flavor, making each bite a joy to savor.

Salted Caramel Pecan Keto Ice Cream

If you’re a fan of salted caramel, this keto ice cream recipe is a must-try! The rich, buttery caramel flavor paired with crunchy pecans and a hint of salt makes for a truly indulgent and satisfying dessert. It’s a perfect treat for those who want something sweet and salty while still staying within their keto macros. This ice cream has a luxurious, creamy texture and a flavor profile that will keep you coming back for more.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto sweetener
• 1/4 cup butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2 large egg yolks
• 1/2 cup chopped pecans, toasted
• 1/4 tsp xanthan gum

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until steaming.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a little of the warm cream mixture to the yolks, whisking continuously to temper them.
3. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring until the mixture thickens.
4. Add the butter, vanilla extract, and sea salt to the saucepan and whisk until smooth and creamy.
5. Stir in the xanthan gum and let the mixture cool to room temperature. Refrigerate for at least 4 hours to chill.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the toasted pecans.
8. Transfer the ice cream to a container and freeze for 2-3 hours to firm up.

This salted caramel pecan keto ice cream is a decadent dessert with a perfect balance of sweet, salty, and nutty flavors. The buttery caramel and crunchy pecans create an indulgent treat that will satisfy your cravings for something rich and creamy. Whether served on its own or paired with a cup of coffee, it’s a fantastic way to enjoy a guilt-free dessert without sacrificing flavor!

Peanut Butter Cup Keto Ice Cream

For peanut butter lovers, this keto ice cream delivers a creamy, nutty experience that combines the richness of peanut butter with the crunch of sugar-free chocolate. This dessert is a perfect treat for those on a keto diet craving a familiar indulgence. With its smooth texture and decadent flavors, this peanut butter cup-inspired ice cream will satisfy even the most intense cravings, all while staying low-carb.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup peanut butter (sugar-free)
• 1/4 cup erythritol or your preferred keto sweetener
• 2 large egg yolks
• 1/4 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/2 cup sugar-free chocolate chips, chopped

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and peanut butter. Heat over medium heat, stirring constantly until the peanut butter is completely dissolved and the mixture is smooth.
2. In a bowl, whisk the egg yolks with the sweetener until smooth and creamy. Slowly add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the yolks.
3. Pour the tempered egg mixture back into the saucepan and cook on low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the chopped chocolate chips.
7. Transfer to a freezer-safe container and freeze for 2-3 hours until firm.

Peanut butter and chocolate are a classic pairing, and this keto ice cream captures that combination perfectly. The smooth, creamy peanut butter flavor with the crunch of sugar-free chocolate chips creates an indulgent treat that satisfies your sweet tooth without the carbs. It’s the perfect dessert for peanut butter lovers who want a keto-friendly indulgence!

Cinnamon Roll Keto Ice Cream

If you love the warm, comforting flavors of cinnamon rolls but want to keep it keto, this cinnamon roll keto ice cream is the perfect treat for you! The blend of cinnamon, vanilla, and a hint of caramelized sweetness gives you all the flavor of your favorite pastry, but in a low-carb, creamy ice cream form. It’s a perfect dessert for a cozy Saturday or any time you want a taste of something sweet and comforting.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or keto sweetener of choice
• 2 large egg yolks
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/4 cup crushed pecans or walnuts (optional)

Instructions

1. In a saucepan, combine the heavy cream, almond milk, cinnamon, and sweetener. Heat over medium heat until the mixture is steaming, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture to the yolks, whisking constantly.
3. Pour the tempered yolks back into the saucepan and cook over low heat, stirring until the mixture thickens slightly.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. If using, add crushed pecans or walnuts during the last few minutes of churning for added crunch.
7. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

This cinnamon roll keto ice cream delivers the comforting, warm flavors of cinnamon rolls in a low-carb, creamy dessert form. The cinnamon gives a cozy, spicy kick, while the sweet vanilla balances the richness. Add a few nuts for extra texture and enjoy this indulgent treat without breaking your keto diet!

Chocolate Raspberry Truffle Keto Ice Cream

If you love the combination of rich chocolate and tangy raspberries, this keto ice cream recipe is a match made in heaven. It combines smooth chocolate ice cream with fresh raspberry puree and a hint of vanilla, creating an indulgent dessert that’s both decadent and refreshing. The raspberry swirl adds a burst of tartness that balances the richness of the chocolate perfectly, making this a luxurious treat for any occasion.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred keto sweetener
• 2 large egg yolks
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/2 cup fresh raspberries, pureed
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions

1. In a saucepan, whisk together the heavy cream, almond milk, cocoa powder, and sweetener. Heat over medium heat, stirring constantly until the cocoa powder is fully dissolved and the mixture is smooth.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add a small amount of the hot cocoa mixture to the yolks, whisking to temper the eggs.
3. Pour the tempered egg yolks back into the saucepan and cook over low heat, stirring constantly until the mixture thickens.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Puree the raspberries in a blender or food processor until smooth. Set aside.
6. Once the base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, swirl in the raspberry puree to create a beautiful marbled effect. Optionally, add in sugar-free dark chocolate chips for extra richness.
8. Transfer to a freezer-safe container and freeze for 2-3 hours until firm.

This chocolate raspberry truffle keto ice cream is a luxurious dessert that combines rich chocolate with the tartness of fresh raspberries, creating a perfect balance of flavors. The raspberry swirl gives each bite a burst of fruitiness, while the chocolate keeps it creamy and decadent. It’s an excellent dessert for any celebration or a cozy treat to enjoy on a Saturday evening.

Chocolate Hazelnut Keto Ice Cream

This chocolate hazelnut keto ice cream is a decadent treat for anyone who loves the rich, nutty flavor of hazelnuts paired with smooth, velvety chocolate. It’s perfect for satisfying your sweet tooth while keeping things low-carb. The combination of chocolate and hazelnuts in this ice cream creates a rich and luxurious dessert experience. It’s ideal for special occasions or just a Saturday indulgence after a long week.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol or keto sweetener of choice
• 2 large egg yolks
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/2 cup hazelnuts, toasted and chopped
• 2 oz sugar-free dark chocolate, chopped

Instructions

1. In a saucepan, whisk together the heavy cream, almond milk, cocoa powder, and sweetener. Heat over medium heat until smooth and steaming.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in a small amount of the hot cream mixture to temper the yolks, whisking constantly.
3. Pour the tempered egg mixture back into the saucepan and cook on low heat, stirring continuously until thickened.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add in the toasted hazelnuts and chopped sugar-free dark chocolate.
7. Transfer to a freezer-safe container and freeze for 2-3 hours until firm.

This chocolate hazelnut keto ice cream is a rich, indulgent dessert that blends creamy chocolate with the warm, nutty flavor of hazelnuts. It’s the perfect keto-friendly treat for any chocolate lover. The addition of chopped hazelnuts adds a delightful crunch, and the sugar-free dark chocolate intensifies the flavor, making each spoonful a luxurious experience.

Maple Pecan Keto Ice Cream

If you love the flavor of maple syrup and crunchy pecans, this maple pecan keto ice cream is an irresistible choice. It has the rich, sweet flavor of maple without the carbs, and the toasted pecans give it a perfect crunchy texture that contrasts with the creamy base. It’s the ideal fall-inspired treat, but delicious any time of the year for those who want a sweet, nutty, and satisfying dessert.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp maple extract
• 2 large egg yolks
• 1/4 tsp xanthan gum
• 1/2 cup toasted pecans, chopped

Instructions

1. In a saucepan, combine the heavy cream, almond milk, sweetener, and maple extract. Heat over medium heat until steaming, but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the hot cream mixture to the yolks to temper them, whisking constantly.
3. Pour the tempered egg yolks back into the saucepan and cook over low heat, stirring until the mixture thickens.
4. Remove from heat and stir in the xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add in the toasted pecans.
7. Transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

Maple pecan keto ice cream is a wonderful dessert that brings together the classic, comforting flavor of maple syrup and the crunch of pecans in a creamy, low-carb treat. The toasted pecans add a satisfying texture, and the maple extract gives this ice cream a warm, sweet flavor that is perfect for anyone craving a nutty dessert without the carbs. This ice cream will quickly become a favorite, especially for those who love fall flavors year-round.

Strawberry Almond Joy Keto Ice Cream

This strawberry almond joy keto ice cream combines the sweetness of ripe strawberries with the crunch of almonds and the richness of chocolate, offering a delightful mix of flavors and textures. It’s a perfect treat for anyone who enjoys the combination of chocolate, fruit, and nuts. The creamy base pairs perfectly with the strawberry puree, making each bite indulgent yet light and refreshing.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or your favorite keto sweetener
• 2 large egg yolks
• 1 cup fresh strawberries, pureed
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/4 cup chopped almonds, toasted
• 2 oz sugar-free dark chocolate, chopped

Instructions

1. In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat, stirring occasionally, until the mixture begins to steam.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the warm cream mixture to the yolks to temper them, whisking constantly.
3. Pour the tempered yolks back into the saucepan and cook over low heat until the mixture thickens slightly.
4. Remove from heat and stir in the vanilla extract and xanthan gum. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Puree the strawberries in a blender or food processor until smooth. Set aside.
6. Once the base is chilled, pour it into the ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the strawberry puree, toasted almonds, and chopped chocolate.
8. Transfer to a freezer-safe container and freeze for 2-3 hours to firm up.

Strawberry almond joy keto ice cream is a delightful, flavorful dessert that combines the fresh taste of strawberries with the rich creaminess of chocolate and the crunch of almonds. This ice cream offers the best of both worlds with its refreshing fruit and indulgent chocolate components. It’s a great option for anyone craving a sweet, nutty, and fruity treat that satisfies both the sweet tooth and the keto diet.

Note: More recipes are coming soon!