25+ Delicious Saturday Keto Ice Cream Recipes to Warm Your Heart

When it comes to enjoying a satisfying dessert on a Saturday, few things are as universally loved as ice cream.

But if you’re following a keto lifestyle, you might think that ice cream is off the table. Fortunately, that’s not the case!

With the right ingredients and a little creativity, you can indulge in all the creamy, dreamy goodness of ice cream without the guilt.

This blog post features over 25 keto ice cream recipes, perfect for enjoying on a Saturday afternoon or evening.

Whether you’re craving rich chocolate, fruity flavors, or nutty treats, these keto ice cream recipes are low in carbs, high in flavor, and sure to satisfy your sweet tooth.

So grab your ice cream maker and get ready to cool down with these delicious, keto-friendly options!

25+ Delicious Saturday Keto Ice Cream Recipes to Warm Your Heart

With these 25+ keto ice cream recipes, you can enjoy the creamy, indulgent treats you love while staying true to your low-carb lifestyle.

From rich chocolate flavors to refreshing fruity options, there’s a recipe for every taste and craving.

These ice creams are the perfect way to treat yourself this Saturday, whether you’re spending a quiet afternoon at home or serving them up at your next get-together.

The best part? You can indulge without worrying about derailing your keto diet.

So, next time you’re in the mood for a sweet, cool dessert, turn to these keto-friendly ice cream recipes for a guilt-free and delicious treat.

Creamy Vanilla Bean Keto Ice Cream

This luxurious Creamy Vanilla Bean Keto Ice Cream is perfect for your low-carb indulgence. Its rich, velvety texture and aromatic vanilla flavor make it a crowd-pleaser. Whether you’re enjoying it on a sunny Saturday afternoon or serving it as a dessert after dinner, this keto-friendly treat is bound to satisfy your sweet cravings while keeping you on track.

Ingredients:

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

Instructions:

1. Prepare the vanilla bean: Slice the vanilla bean lengthwise and scrape out the seeds. Set aside.
2. Heat the base: In a saucepan, combine heavy cream, almond milk, erythritol, and vanilla seeds (or extract). Heat over medium heat until the mixture is warm but not boiling.
3. Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the warm cream mixture while whisking constantly.
4. Combine and thicken: Return the tempered egg mixture to the saucepan. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
5. Cool and churn: Remove from heat, stir in the xanthan gum, and let the mixture cool. Transfer to an ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze: Transfer to a freezer-safe container and freeze for 2-4 hours for a firmer texture.

Creamy Vanilla Bean Keto Ice Cream is a classic dessert reimagined for keto lovers. Its natural sweetness and rich texture make it an elegant choice for any occasion. Enjoy it on its own or pair it with your favorite keto brownies or berries for an indulgent Saturday treat.

Chocolate Peanut Butter Swirl Keto Ice Cream

Indulge in the decadent combination of chocolate and peanut butter with this keto-friendly ice cream recipe. Each bite is a heavenly mix of creamy chocolate and nutty peanut butter swirls, offering a delightful treat for your weekend. It’s a must-have for anyone seeking a low-carb dessert that doesn’t compromise on flavor.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 3 large egg yolks
• 2 tbsp unsweetened peanut butter (softened)
• 1/4 tsp xanthan gum

Instructions:

1. Mix the chocolate base: In a saucepan, whisk together heavy cream, almond milk, erythritol, and cocoa powder. Heat over medium heat until warm.
2. Temper the eggs: Whisk the egg yolks in a separate bowl. Slowly add 1/2 cup of the warm chocolate mixture, whisking constantly.
3. Cook to thicken: Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring until the mixture thickens. Remove from heat and stir in xanthan gum.
4. Cool and churn: Let the mixture cool completely before churning it in an ice cream maker according to the manufacturer’s instructions.
5. Add peanut butter swirl: Once churned, layer the ice cream in a container, drizzling softened peanut butter between layers. Use a knife to gently swirl the peanut butter through the ice cream.
6. Freeze: Freeze for 2-4 hours before serving.

Chocolate Peanut Butter Swirl Keto Ice Cream is a decadent dessert that feels like a guilty pleasure without the guilt. Perfect for chocolate and peanut butter enthusiasts, this creamy creation will become a staple in your weekend dessert rotation.

Lemon Coconut Keto Ice Cream

Bright and refreshing, Lemon Coconut Keto Ice Cream is the perfect way to cool down on a warm Saturday. This zesty dessert combines the tangy flavor of lemon with the tropical sweetness of coconut, creating a unique and satisfying treat that’s low in carbs but big on flavor.

Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum

Instructions:

1. Combine ingredients: In a blender, combine coconut cream, heavy cream, erythritol, lemon juice, lemon zest, and vanilla extract. Blend until smooth.
2. Chill the mixture: Transfer the mixture to a bowl and refrigerate for 1-2 hours.
3. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze: Transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

Lemon Coconut Keto Ice Cream is a light and refreshing dessert that’s perfect for summer weekends. Its citrusy brightness and creamy texture make it an excellent palate cleanser or standalone treat, proving that keto desserts can be both delicious and nutritious.

Enjoy your Saturday with these mouthwatering keto ice creams!

Strawberry Cheesecake Keto Ice Cream

This Strawberry Cheesecake Keto Ice Cream blends the creamy, tangy goodness of cheesecake with the sweetness of fresh strawberries, all while staying low-carb. It’s a delightful, indulgent dessert that feels like a summer treat but is suitable for anyone following a keto diet. The combination of rich cream cheese and sweet strawberry puree gives it a decadent, satisfying flavor perfect for your Saturday ice cream cravings.

Ingredients:

• 2 cups heavy cream
• 1 cup cream cheese (softened)
• 1/2 cup powdered erythritol
• 1 cup fresh strawberries, pureed
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum

Instructions:

1. Prepare the strawberry puree: Blend fresh strawberries into a smooth puree. Set aside.
2. Mix the cream cheese base: In a large bowl, beat the cream cheese and powdered erythritol until smooth. Add heavy cream, vanilla extract, and xanthan gum, mixing until well combined.
3. Incorporate the strawberry puree: Gently fold the strawberry puree into the cream cheese mixture, creating a marbled effect.
4. Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze: Transfer the churned ice cream to a container and freeze for 2-4 hours until firm.

Strawberry Cheesecake Keto Ice Cream is an irresistible dessert that offers the best of both worlds—cheesecake and ice cream! With the tangy, creamy texture and the refreshing strawberry flavor, this is a must-try recipe for your weekend treat. You can also top it with crushed almonds or a sprinkle of shredded coconut for extra texture.

Mint Chocolate Chip Keto Ice Cream

Refresh yourself with a cool and creamy Mint Chocolate Chip Keto Ice Cream that combines refreshing mint with the irresistible crunch of chocolate chips. This low-carb dessert is not only delicious but also easy to make, making it an ideal treat for your Saturday afternoon. The combination of fresh mint and sugar-free chocolate chips creates a flavor profile that’s both satisfying and guilt-free.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp pure peppermint extract
• 1/4 tsp xanthan gum
• 1/3 cup sugar-free chocolate chips

Instructions:

1. Combine the cream base: In a saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat until warm, stirring occasionally.
2. Add peppermint extract: Stir in the peppermint extract and let the mixture cool.
3. Thicken with xanthan gum: Slowly add xanthan gum to the mixture while stirring to ensure it thickens smoothly.
4. Churn: Once the mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. Add chocolate chips: In the last few minutes of churning, add the sugar-free chocolate chips to the ice cream.
6. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 2-4 hours to firm up.

Mint Chocolate Chip Keto Ice Cream is a refreshing and satisfying dessert that’s perfect for those who love minty treats. The sugar-free chocolate chips add a delightful crunch, and the mint flavor keeps the ice cream light and refreshing. This keto version ensures you can indulge without worrying about the carbs. It’s the ideal way to enjoy a classic dessert while staying true to your keto lifestyle.

Salted Caramel Pecan Keto Ice Cream

For those who love the combination of sweet and salty, this Salted Caramel Pecan Keto Ice Cream is a dream come true. The rich, buttery caramel flavor paired with crunchy, toasted pecans and a hint of salt makes this ice cream a truly indulgent treat. With a creamy base and a decadent caramel swirl, it’s the perfect dessert to enjoy on a Saturday evening or any time you’re craving something both sweet and savory.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/4 cup butter
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted)
• 1/4 tsp sea salt
• 1/4 tsp xanthan gum

Instructions:

1. Prepare the caramel: In a saucepan, melt the butter over medium heat. Add the powdered erythritol and stir until it melts and combines with the butter, creating a caramel-like consistency.
2. Mix the cream base: In another saucepan, combine heavy cream, almond milk, and vanilla extract. Heat until warm but not boiling.
3. Combine and thicken: Slowly pour the warm cream mixture into the caramel, stirring constantly to blend. Add xanthan gum and sea salt to thicken and enhance flavor.
4. Cool and churn: Let the mixture cool completely before churning it in an ice cream maker according to the manufacturer’s instructions.
5. Add pecans: Once churned, gently fold in the toasted pecans.
6. Freeze: Transfer the ice cream to a container and freeze for 3-4 hours until firm.

Salted Caramel Pecan Keto Ice Cream is an irresistible dessert that combines the richness of caramel with the savory crunch of pecans. The touch of sea salt enhances the sweetness, creating a well-rounded flavor profile. This ice cream is not only keto-friendly but also satisfies the need for a gourmet, indulgent treat. Perfect for a special weekend dessert or a treat anytime you want to pamper yourself.

Coffee Hazelnut Keto Ice Cream

For coffee lovers, this Coffee Hazelnut Keto Ice Cream is a must-try! The deep, rich flavor of freshly brewed coffee blends perfectly with the earthy crunch of roasted hazelnuts, creating a luxurious treat that’s both refreshing and indulgent. With its creamy texture and bold flavor, this ice cream is ideal for an afternoon pick-me-up or a satisfying dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 2 tbsp instant coffee granules (or brewed espresso)
• 1/2 cup roasted hazelnuts, chopped
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum

Instructions:

1. Dissolve the coffee: In a small bowl, dissolve the instant coffee granules in 2 tablespoons of hot water (or use brewed espresso) until completely dissolved.
2. Combine cream base: In a saucepan, combine heavy cream, almond milk, erythritol, and coffee mixture. Heat over medium heat until warm, stirring occasionally.
3. Add flavoring: Stir in the vanilla extract and let the mixture cool slightly.
4. Thicken with xanthan gum: Sprinkle in xanthan gum and whisk to ensure it thickens smoothly.
5. Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Add hazelnuts: Once the ice cream is churned, gently fold in the chopped roasted hazelnuts.
7. Freeze: Transfer to a freezer-safe container and freeze for 2-4 hours for the best texture.

Coffee Hazelnut Keto Ice Cream is an elegant dessert that delivers a unique and rich flavor profile, perfect for those who enjoy a combination of bitter and nutty flavors. The creaminess of the ice cream and the crunch of hazelnuts make it a delightful treat to enjoy any time, especially on a Saturday afternoon. This keto ice cream provides all the comfort of a classic coffee dessert without the carbs, making it a perfect weekend indulgence.

Coconut Almond Joy Keto Ice Cream

If you love the famous Almond Joy candy, this Coconut Almond Joy Keto Ice Cream will be your new favorite treat. With a rich coconut base, toasted almonds, and a hint of chocolate, this keto-friendly ice cream is packed with flavor and texture, offering everything you love about the classic candy bar. It’s creamy, crunchy, and utterly satisfying, perfect for a sweet and savory weekend treat.

Ingredients:

• 2 cups unsweetened coconut cream
• 1 cup heavy cream
• 1/4 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut (toasted)
• 1/3 cup sugar-free chocolate chips
• 1/2 cup chopped almonds (toasted)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum

Instructions:

1. Prepare the coconut cream base: In a saucepan, combine coconut cream, heavy cream, and erythritol. Heat over medium heat until the mixture is warm but not boiling.
2. Add vanilla and xanthan gum: Stir in vanilla extract and sprinkle in xanthan gum. Whisk until the mixture thickens.
3. Chill the mixture: Let the mixture cool to room temperature, then refrigerate it for about 1-2 hours.
4. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Add coconut, chocolate, and almonds: In the last few minutes of churning, add the toasted shredded coconut, chocolate chips, and toasted chopped almonds.
6. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 2-4 hours to achieve a firmer consistency.

Coconut Almond Joy Keto Ice Cream brings all the indulgence of your favorite candy bar into a low-carb, keto-friendly dessert. The combination of creamy coconut, toasted almonds, and sugar-free chocolate offers a rich and satisfying flavor that will satisfy your sweet tooth. This recipe is perfect for any occasion, especially when you’re craving something both crunchy and creamy!

Raspberry Cheesecake Keto Ice Cream

If you’re looking for a fruity and creamy dessert, Raspberry Cheesecake Keto Ice Cream is a refreshing and decadent choice. The creamy base of cheesecake paired with the sweet-tart flavor of raspberries makes for a perfect balance of flavors. This low-carb ice cream is a great option for those who want to enjoy a dessert that feels indulgent without derailing their keto lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup cream cheese (softened)
• 1/2 cup powdered erythritol
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/2 tsp lemon juice

Instructions:

1. Prepare the raspberry puree: Blend fresh raspberries into a smooth puree. Strain the mixture through a fine mesh sieve to remove the seeds if desired.
2. Mix the cream cheese base: In a large bowl, beat the cream cheese and erythritol until smooth. Add heavy cream, vanilla extract, and lemon juice, mixing until well combined.
3. Incorporate the raspberry puree: Gently fold the raspberry puree into the cream cheese mixture, creating a marbled effect.
4. Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 2-4 hours until firm.

Raspberry Cheesecake Keto Ice Cream is a delightful and refreshing dessert that combines the tanginess of cheesecake with the sweetness of fresh raspberries. The creamy texture and fruity flavor make it a perfect treat for anyone following a keto diet, offering a balance of sweetness and tartness that’s hard to resist. It’s a great choice for weekend dessert gatherings or for enjoying on a relaxing afternoon.

Pumpkin Spice Keto Ice Cream

Embrace the flavors of fall all year round with this Pumpkin Spice Keto Ice Cream. Featuring the warm, comforting spices of cinnamon, nutmeg, and cloves, along with the rich creaminess of pumpkin, this ice cream is a perfect low-carb alternative to traditional pumpkin pie. Whether you’re enjoying it on a crisp Saturday afternoon or as a festive holiday treat, this ice cream is sure to delight your taste buds with its cozy and sweet flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp xanthan gum

Instructions:

1. Prepare the pumpkin mixture: In a saucepan, combine heavy cream, almond milk, pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and cloves. Heat over medium heat, stirring constantly, until the mixture is warm and well combined.
2. Thicken with xanthan gum: Slowly whisk in xanthan gum to the mixture, ensuring that it thickens evenly.
3. Chill: Let the pumpkin base cool to room temperature, then refrigerate it for 1-2 hours.
4. Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze: Transfer the churned ice cream to a container and freeze for 3-4 hours until firm.

Pumpkin Spice Keto Ice Cream is a perfect treat for those who love the flavors of fall but want to stay keto-friendly. The combination of pumpkin and warming spices makes for a rich, comforting dessert that’s great for any occasion, whether it’s a weekend treat or a holiday indulgence. Enjoy this creamy delight without the carbs!

Chocolate Raspberry Keto Ice Cream

If you love the classic combination of chocolate and raspberry, this Chocolate Raspberry Keto Ice Cream will be your new favorite. The creamy chocolate base is complemented by the tartness of fresh raspberries, creating a perfectly balanced dessert that’s indulgent yet low in carbs. This ice cream is rich in flavor and ideal for those seeking a refreshing treat with a hint of decadence.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/3 cup unsweetened cocoa powder
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum

Instructions:

1. Make the chocolate base: In a saucepan, combine heavy cream, almond milk, erythritol, and cocoa powder. Heat over medium heat, whisking constantly, until the mixture is smooth and warm.
2. Thicken the mixture: Slowly whisk in xanthan gum to the mixture and cook until it thickens slightly.
3. Add vanilla: Stir in vanilla extract and remove from heat. Let it cool to room temperature.
4. Prepare the raspberry puree: Blend the raspberries into a smooth puree and strain to remove the seeds if desired.
5. Churn: Once the chocolate mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Layer the raspberry puree: When the ice cream has thickened, gently swirl in the raspberry puree to create a marbled effect.
7. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 2-4 hours.

Chocolate Raspberry Keto Ice Cream is a luscious, flavorful treat that brings together the richness of chocolate and the bright, tart flavor of raspberries. The creamy texture of the chocolate base and the fresh raspberry swirl offer the perfect balance of sweet and tangy, making this dessert a keto-friendly indulgence you’ll crave again and again.

Butter Pecan Keto Ice Cream

This Butter Pecan Keto Ice Cream combines the rich, buttery flavor of roasted pecans with a creamy, smooth ice cream base, creating a delectable dessert that’s perfect for anyone following a low-carb diet. The toasted pecans add a delightful crunch, while the buttery base offers a sweet, indulgent treat without the carbs. This ice cream is sure to become a weekend favorite with its nutty flavor and creamy texture.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/2 cup butter
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted)
• 1/4 tsp xanthan gum

Instructions:

1. Prepare the buttery base: In a saucepan, melt butter over medium heat. Add the powdered erythritol and stir until the mixture is smooth.
2. Combine with cream: Add the heavy cream, almond milk, and vanilla extract to the butter mixture, heating it gently while stirring until combined and warm.
3. Thicken with xanthan gum: Whisk in xanthan gum to thicken the mixture slightly.
4. Cool the mixture: Let the base cool to room temperature, then refrigerate for 1-2 hours to chill.
5. Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Add toasted pecans: In the last few minutes of churning, add the toasted chopped pecans to the ice cream.
7. Freeze: Transfer the ice cream to a container and freeze for 2-4 hours until firm.

Butter Pecan Keto Ice Cream is a rich and creamy treat that’s sure to satisfy your cravings for something sweet and nutty. The combination of toasted pecans and buttery ice cream makes this dessert feel like a luxurious indulgence, but it’s completely keto-friendly. Perfect for a weekend treat or a special occasion, this ice cream will be a hit with anyone who loves nutty, creamy desserts.

Lemon Blueberry Keto Ice Cream

This Lemon Blueberry Keto Ice Cream combines the tartness of lemon with the sweetness of fresh blueberries, resulting in a refreshing and vibrant dessert. The creamy texture of the ice cream pairs perfectly with the zesty lemon and juicy blueberries, making this a light and delicious treat perfect for a summer day or any weekend indulgence. It’s a keto-friendly option that is both flavorful and satisfying, with a tangy twist to delight your taste buds.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/2 cup fresh blueberries
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 tsp xanthan gum
• 1 tsp vanilla extract

Instructions:

1. Prepare the blueberry puree: Blend fresh blueberries into a smooth puree, then strain it to remove the seeds for a smoother texture.
2. Mix the cream base: In a saucepan, combine heavy cream, almond milk, erythritol, lemon zest, lemon juice, and vanilla extract. Heat the mixture over medium heat, stirring occasionally.
3. Thicken with xanthan gum: Once the mixture is warm, whisk in the xanthan gum to help thicken the base.
4. Chill the mixture: Remove the saucepan from the heat and allow the mixture to cool to room temperature, then refrigerate it for 1-2 hours.
5. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Add the blueberry puree: In the final minutes of churning, add the blueberry puree and let it swirl through the mixture.
7. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours until firm.

Lemon Blueberry Keto Ice Cream is a refreshing and light dessert that offers the perfect balance of tart and sweet. The blueberry puree adds a burst of flavor, while the creamy base keeps the texture rich and indulgent. It’s a wonderful treat to enjoy on a warm weekend afternoon, and it’s perfect for anyone looking to enjoy a fruit-forward dessert without the carbs.

Chocolate Peanut Butter Keto Ice Cream

For chocolate and peanut butter lovers, this Chocolate Peanut Butter Keto Ice Cream is an absolute must-try. The rich, velvety chocolate base is paired with a swirl of creamy peanut butter, creating a dessert that’s indulgent, creamy, and full of flavor. This ice cream is keto-friendly, low-carb, and gives you all the satisfaction of your favorite candy combination, but without the guilt.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/3 cup unsweetened cocoa powder
• 1/4 cup natural peanut butter
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum

Instructions:

1. Make the chocolate base: In a saucepan, combine heavy cream, almond milk, erythritol, and cocoa powder. Heat over medium heat, stirring constantly until the mixture is smooth and combined.
2. Thicken with xanthan gum: Once the chocolate mixture is warm, slowly whisk in xanthan gum to thicken it.
3. Add peanut butter and vanilla: Stir in the peanut butter and vanilla extract, mixing until the peanut butter is fully incorporated.
4. Cool the mixture: Let the chocolate-peanut butter base cool to room temperature, then refrigerate for 1-2 hours.
5. Churn: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions.
6. Swirl peanut butter: As the ice cream begins to thicken, gently swirl in additional peanut butter to create ribbons of peanut butter throughout the ice cream.
7. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours to firm up.

Chocolate Peanut Butter Keto Ice Cream is a rich and satisfying dessert that captures the perfect balance of chocolate and peanut butter in a creamy, low-carb ice cream. The swirls of peanut butter create a delightful texture, making each bite a delicious experience. It’s the ultimate indulgence for anyone following a keto diet but still craving those classic flavor combinations.

Cinnamon Roll Keto Ice Cream

This Cinnamon Roll Keto Ice Cream brings the warm, comforting flavors of cinnamon rolls into a creamy, low-carb dessert. With swirls of cinnamon spice, a buttery base, and a smooth, rich texture, it’s like enjoying a cinnamon roll but in ice cream form. This ice cream is perfect for anyone looking for a sweet treat with a touch of spice and a lot of flavor, all while staying true to a keto lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/4 cup butter (melted)

Instructions:

1. Make the cinnamon base: In a saucepan, combine heavy cream, almond milk, erythritol, cinnamon, and nutmeg. Heat over medium heat, stirring constantly, until the mixture is well combined and warm.
2. Thicken with xanthan gum: Slowly whisk in xanthan gum to the mixture to help it thicken.
3. Add butter and vanilla: Stir in the melted butter and vanilla extract, mixing until smooth.
4. Cool the mixture: Allow the base to cool to room temperature, then refrigerate for 1-2 hours to chill.
5. Churn: Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours to firm up.

Cinnamon Roll Keto Ice Cream is a perfect dessert for anyone who loves the warm, comforting taste of cinnamon rolls. The smooth, creamy texture with a burst of cinnamon and spice makes it an indulgent treat without the carbs. It’s a great option for weekend dessert or a special treat when you want to enjoy the flavors of a classic pastry in ice cream form.

Note: More recipes are coming soon!