30+ Must-Try Spring Ice Cream Recipes to Savor the Season

Spring is the season of renewal, and what better way to celebrate than with a scoop (or two) of homemade ice cream? As the weather warms up and flowers begin to bloom, it’s the perfect time to indulge in refreshing and creative flavors inspired by the season. From fruity delights to floral-infused creations, these spring-inspired ice cream recipes are guaranteed to brighten your day. Whether you’re planning a picnic, hosting a garden party, or just craving a cool treat, our collection of over 30 recipes offers something for everyone. Let’s dive into the world of springtime sweetness!

30+ Must-Try Spring Ice Cream Recipes to Savor the Season

As spring sweeps in with its vibrant colors and fresh flavors, it’s time to bring those same qualities to your dessert table.

These 30+ spring ice cream recipes are not just treats but a celebration of the season itself.

Whether you choose to experiment with lavender honey, strawberry basil, or classic lemon sorbet, you’ll find that each recipe captures the essence of spring in its own unique way.

So, grab your ice cream maker and let your culinary creativity blossom.

Here’s to sweet, sunny days ahead—one scoop at a time!

Creamy Avocado Lime Ice Cream

This low-carb, keto-friendly ice cream combines the smoothness of avocado with the zesty brightness of lime. Perfect for spring, this dessert is refreshing, guilt-free, and packed with healthy fats to keep you satisfied. It’s an ideal treat for anyone looking to indulge in something sweet while staying on track with their keto goals.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened almond milk
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol (or sweetener of choice, adjust to taste)
• Zest and juice of 2 limes
• 1/2 tsp vanilla extract

Instructions

1. Blend the avocado, almond milk, lime juice, zest, vanilla extract, and sweetener in a food processor or blender until smooth.
2. Whip the heavy cream in a separate bowl until soft peaks form.
3. Fold the avocado mixture into the whipped cream until well combined.
4. Pour the mixture into a freezer-safe container and freeze for 4–6 hours, stirring every hour to prevent ice crystals.
5. Scoop and serve with lime zest or unsweetened shredded coconut on top.

This creamy avocado lime ice cream is a deliciously unique way to welcome spring. Its smooth texture and tangy lime flavor make it a perfect dessert for warm days. With only a few ingredients, it’s simple, low-carb, and full of wholesome fats to energize your day.

Strawberry Basil Coconut Milk Ice Cream

Springtime calls for bright, fruity flavors, and this strawberry basil coconut milk ice cream is just the ticket. This low-carb treat combines sweet strawberries and fragrant basil for a sophisticated twist on a classic flavor. Creamy coconut milk keeps it dairy-free while maintaining that luscious texture.

Ingredients

• 1 cup fresh strawberries, hulled and chopped
• 1/2 cup full-fat coconut milk
• 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
• 5 fresh basil leaves, finely chopped
• 1/2 tsp lemon juice

Instructions

1. In a small saucepan, heat the strawberries, sweetener, and lemon juice over medium heat until the strawberries break down and create a sauce (about 5 minutes). Let it cool.
2. Blend the cooled strawberry mixture with coconut milk and basil leaves until smooth.
3. Transfer to an ice cream maker and churn according to the manufacturer’s instructions.
4. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, freeze for 4–6 hours, and stir every hour.
5. Serve garnished with a fresh basil leaf or a few chopped strawberries.

he combination of sweet strawberries and aromatic basil makes this ice cream a true springtime delight. It’s keto-friendly, easy to prepare, and perfect for impressing guests with its gourmet flair.

Lemon Cheesecake Ice Cream

This lemon cheesecake ice cream combines the tartness of lemon with the creamy richness of cheesecake, making it an irresistible low-carb dessert. With its bright and zesty flavor, it’s a perfect match for spring days when you’re craving something indulgent yet refreshing.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup heavy whipping cream
• 1/3 cup powdered erythritol
• Zest and juice of 2 lemons
• 1/2 tsp vanilla extract

Instructions

1. Beat the cream cheese, sweetener, lemon zest, and juice in a mixing bowl until smooth and creamy.
2. In another bowl, whip the heavy cream until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Transfer to a freezer-safe container and freeze for 4–6 hours, stirring every hour.
5. Scoop and serve with a sprinkle of lemon zest or a dollop of keto-friendly whipped cream.

This lemon cheesecake ice cream is a decadent way to enjoy spring’s bright and tangy flavors. With its creamy texture and bold lemon taste, it satisfies dessert cravings without compromising your low-carb lifestyle. Pair it with fresh berries for an extra touch of spring freshness!

Matcha Coconut Ice Cream

oconut ice cream brings together the earthy flavors of matcha green tea with the creamy richness of coconut milk. Packed with antioxidants and healthy fats, this refreshing dessert is perfect for spring afternoons and will delight keto enthusiasts with its low-carb profile.

Ingredients

• 1 cup full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1 tbsp matcha powder
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. In a small saucepan, heat the coconut milk and almond milk over low heat until warm (do not boil).
2. Whisk in the matcha powder, erythritol, and vanilla extract until smooth.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, or freeze in a container for 4–6 hours, stirring occasionally.
5. Serve with a sprinkle of matcha powder or unsweetened coconut flakes.

This matcha coconut ice cream is a creamy, antioxidant-packed treat that perfectly complements spring’s vibrant vibe. Its unique flavor and keto-friendly ingredients make it a standout dessert for green tea lovers.

Blueberry Lemon Swirl Ice Cream

Blueberries and lemons are a match made in heaven, and this keto-friendly blueberry lemon swirl ice cream celebrates that partnership. This light, fruity dessert is bursting with natural flavors and bright colors, perfect for spring gatherings or a solo indulgence.

Ingredients

• 1/2 cup fresh blueberries
• 1/4 cup powdered erythritol
• Zest and juice of 1 lemon
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions

1. In a small saucepan, simmer blueberries, lemon juice, and half of the erythritol over low heat until the blueberries soften and release their juices. Set aside to cool.
2. In a separate bowl, whip the heavy cream with the remaining erythritol until soft peaks form.
3. Gently fold in the almond milk, vanilla extract, and lemon zest.
4. Pour half of the cream mixture into a container, then add half of the blueberry mixture. Repeat the layers and swirl lightly with a spoon.
5. Freeze for 4–6 hours and serve.

With its tangy lemon and sweet blueberry flavors, this ice cream is a vibrant and refreshing way to celebrate spring. The swirled presentation adds an elegant touch, making it as beautiful as it is delicious.

Salted Caramel Pecan Ice Cream

For a decadent, nutty twist, this salted caramel pecan ice cream is a low-carb indulgence with the perfect balance of salty and sweet. The roasted pecans add crunch, while the caramel flavor makes it irresistibly creamy.

Ingredients

• 1/2 cup heavy cream
• 1/2 cup almond milk
• 1/4 cup powdered erythritol
• 2 tbsp unsalted butter
• 1/4 tsp sea salt
• 1/3 cup roasted pecans

Instructions

1. Heat the butter in a saucepan over medium heat until browned and fragrant. Add erythritol and whisk until dissolved.
2. Stir in heavy cream, almond milk, and sea salt, simmering until thickened. Let the mixture cool.
3. Add the cooled caramel mixture to an ice cream maker or freeze in a container.
4. Stir in roasted pecans before freezing completely.

This salted caramel pecan ice cream is a luxurious treat with layers of texture and flavor. It’s an excellent way to indulge your sweet tooth while staying true to your keto lifestyle.

Raspberry Dark Chocolate Chunk Ice Cream

Tangy raspberries and rich dark chocolate chunks combine to create this indulgent yet keto-friendly ice cream. It’s a decadent dessert that feels like a cheat meal but is fully low-carb and perfect for spring’s berry season.

Ingredients

• 1 cup fresh raspberries
• 1/4 cup powdered erythritol
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup sugar-free dark chocolate chunks

Instructions

1. Mash the raspberries with erythritol until well combined.
2. Whisk together the cream, almond milk, and raspberry mixture.
3. Pour into an ice cream maker and churn or freeze, stirring every hour.
4. Fold in chocolate chunks before the final freeze.

This raspberry dark chocolate chunk ice cream is a fruity, indulgent dessert that balances tart and sweet flavors perfectly. Enjoy this keto treat for a sophisticated end to your spring meals.

Cucumber Mint Ice Cream

This cucumber mint ice cream is as refreshing as a spring breeze. Light, herbaceous, and low in carbs, it’s an ideal palate cleanser and a deliciously unique dessert for keto dieters.

Ingredients

• 1 cucumber, peeled and chopped
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1/4 cup unsweetened almond milk
• 5 fresh mint leaves

Instructions

1. Blend the cucumber, mint leaves, and almond milk until smooth.
2. Whisk in the cream and erythritol.

The cooling cucumber and fragrant mint make this ice cream a unique and refreshing dessert for spring. It’s a light, flavorful way to end any keto meal.

Chocolate Peanut Butter Ice Cream

This rich chocolate peanut butter ice cream is a dream come true for keto chocolate lovers. With a creamy texture and indulgent flavor, it’s a satisfying dessert that will have you coming back for more.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 2 tbsp natural peanut butter

Instructions

1. Whisk the cocoa powder, erythritol, and almond milk until smooth.
2. Stir in the cream and peanut butter.
3. Freeze in a container, stirring every hour.

This chocolate peanut butter ice cream is decadently rich yet keto-friendly, combining two classic flavors in perfect harmony. It’s a creamy, satisfying treat that’s hard to resist!

Vanilla Bean Lavender Ice Cream

This vanilla bean lavender ice cream is a luxurious and calming dessert, perfect for spring evenings. The subtle floral notes of avender blend beautifully with the richness of vanilla, creating a sophisticated low-carb treat.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1 tsp dried culinary lavender

Instructions

1. Heat the cream, almond milk, and erythritol in a saucepan over low heat.
2. Scrape the vanilla bean seeds into the mixture and add the pod. Add the dried lavender.
3. Simmer for 5 minutes, then strain out the lavender and vanilla pod.
4. Chill the mixture, then churn in an ice cream maker or freeze for 4–6 hours, stirring occasionally.

This vanilla bean lavender ice cream is both elegant and keto-friendly, making it a delightful way to enjoy spring’s gentle, floral essence.

Pistachio Almond Ice Cream

Rich and nutty, this pistachio almond ice cream is a keto-friendly homage to classic flavors. With the creamy texture of blended nuts and hints of almond, it’s a perfect springtime indulgence that feels both wholesome and decadent.

Ingredients

• 1/2 cup shelled pistachios (unsalted)
• 1/4 cup almond butter
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol

Instructions

1. Blend the pistachios and almond butter with almond milk until smooth.
2. Whisk the mixture with heavy cream and erythritol.
3. Churn in an ice cream maker or freeze for 4–6 hours, stirring every hour.

The nutty flavors in this pistachio almond ice cream are a delightful treat for spring. It’s a creamy, protein-packed dessert that perfectly balances indulgence and keto-consciousness.

Lemon Poppy Seed Ice Cream

Inspired by the classic lemon poppy seed muffin, this ice cream offers a bright and zesty flavor with a delightful crunch. It’s the

ingredients

• Zest and juice of 2 lemons
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tbsp poppy seeds

Instructions

1. Whisk together the lemon juice, zest, erythritol, cream, and almond milk.
2. Stir in the poppy seeds.
3. Freeze in a container for 4–6 hours, stirring every hour.

This lemon poppy seed ice cream is a refreshing and tangy dessert that celebrates the flavors of spring while staying low-carb and keto-friendly.

Coconut Lime Sorbet

This coconut lime sorbet is light, refreshing, and perfect for spring’s warmer days. With its tropical notes and creamy texture, it’s a simple, dairy-free, keto-friendly dessert.

Ingredients

• 1 cup full-fat coconut milk
• Zest and juice of 2 limes
• 1/4 cup powdered erythritol
• 1/4 tsp xanthan gum (optional, for creaminess)

Instructions

1. Blend the coconut milk, lime juice, zest, erythritol, and xanthan gum until smooth.
2. Pour into an ice cream maker or freeze for 4–6 hours, stirring occasionally.

This coconut lime sorbet is a bright and tangy dessert that perfectly captures the essence of spring while keeping it keto-friendly and light.

Mango Passionfruit Cream Ice Cream

njoy tropical spring flavors with this mango passionfruit cream ice cream. While staying low-carb, this recipe uses fresh flavors and keto-friendly sweeteners for a luscious dessert.

Ingredients

• 1/2 cup diced frozen mango (low-carb variety, adjust for macros)
• 1/4 cup passionfruit pulp (sugar-free)
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol

Instructions

1. Blend the mango, passionfruit, cream, and almond milk until smooth.
2. Stir in erythritol and freeze in a container for 4–6 hours, stirring every hour.

This mango passionfruit cream ice cream delivers tropical vibes in every bite while staying keto-compliant. It’s a refreshing and indulgent spring dessert.

Mint Chocolate Chip Ice Cream

classic mint chocolate chip ice cream gets a keto-friendly makeover. The refreshing mint and rich dark chocolate chips make it a crowd-pleasing dessert perfect for spring gatherings.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 tsp peppermint extract
• 1/4 cup sugar-free dark chocolate chips

Instructions

1. Whisk the cream, almond milk, erythritol, and peppermint extract until combined.
2. Freeze the mixture, stirring every hour. Add chocolate chips during the final stir.

This mint chocolate chip ice cream is a refreshing and indulgent treat that satisfies cravings without compromising your keto goals. It’s a must-have dessert for springtime celebrations!

Chocolate Hazelnut Ice Cream

This chocolate hazelnut ice cream combines rich cocoa with the earthy crunch of hazelnuts. It’s a luxurious, keto-friendly dessert that’s perfect for those who love the decadent flavor of Nutella but want to keep it low-carb.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1/2 cup toasted hazelnuts, chopped

Instructions

1. Whisk together the cocoa powder, cream, almond milk, and erythritol until smooth.
2. Heat the mixture over low heat, stirring constantly until well combined. Let it cool.
3. Freeze the mixture in an ice cream maker, or pour into a container and freeze, stirring every hour.

The rich, nutty flavor of chocolate hazelnut ice cream is perfect for anyone craving a decadent treat without the carbs. With the crunch of toasted hazelnuts, this keto dessert is both indulgent and satisfying.

Cherry Almond Ice Cream

This cherry almond ice cream combines the sweetness of fresh cherries with the delicate flavor of almonds. It’s a bright, low-carb treat that’s perfect for spring, especially when fresh cherries are in season.

Ingredients

• 1 cup fresh cherries, pitted and chopped
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp almond extract

Instructions

1. Blend the cherries with erythritol and set aside to macerate for 30 minutes.
2. Whisk together the cream, almond milk, and almond extract.
3. Combine the cherry mixture with the cream mixture and churn in an ice cream maker.
4. Freeze for 4–6 hours, stirring every hour.

Cherry almond ice cream brings together the tartness of cherries with the comforting warmth of almonds, making it a perfect spring treat. It’s a refreshing, fruity dessert that is both low in carbs and rich in flavor.

Cantaloupe Mint Ice Cream

Cantaloupe’s light, sweet flavor pairs beautifully with fresh mint in this keto-friendly ice cream. The combination is refreshing and light, ideal for a spring afternoon when you want something both sweet and cool.

Ingredients

• 1 cup fresh cantaloupe, chopped
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 5 fresh mint leaves, chopped

Instructions

1. Blend the cantaloupe, mint, almond milk, and erythritol until smooth.
2. Whisk in the heavy cream until well combined.
3. Freeze in an ice cream maker, or pour into a container and freeze, stirring every hour.

The sweetness of cantaloupe combined with refreshing mint makes for a delightful and low-carb ice cream. This treat is a fantastic way to cool off on warm spring days while keeping it keto-friendly.

Ginger Peach Ice Cream

peach ice cream offers a spicy, sweet combination that feels like a luxurious treat for spring. The ginger provides a zesty kick, perfectly complementing the sweet, juicy flavor of peaches—ideal for a refreshing low-carb dessert.

Ingredients

• 1 cup fresh peaches, peeled and chopped
• 1/2 tsp grated fresh ginger
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol

Instructions

1. Blend the peaches, ginger, almond milk, and erythritol until smooth.
2. Stir in the heavy cream.
3. Freeze the mixture in an ice cream maker, or pour it into a container and freeze, stirring every hour.

Ginger peach ice cream is a vibrant, zesty dessert that will transport you to the heart of spring. The combination of spicy ginger and sweet peaches creates a flavorful treat that’s both refreshing and satisfying.

Coconut Raspberry Ice Cream

This coconut raspberry ice cream is a creamy, tangy treat that brings together the tropical flavors of coconut with the tartness of fresh raspberries. It’s a refreshing dessert that’s perfect for a light spring indulgence.

Ingredients

• 1/2 cup coconut milk
• 1/2 cup heavy cream
• 1/2 cup fresh raspberries
• 1/4 cup powdered erythritol
• 1/4 tsp vanilla extract

Instructions

1. Blend the raspberries with erythritol until smooth, then strain out the seeds.
2. Whisk together the coconut milk, heavy cream, and vanilla extract.
3. Combine the raspberry puree with the cream mixture and freeze in an ice cream maker.
4. Freeze for 4–6 hours, stirring occasionally.

This coconut raspberry ice cream is a creamy, tropical, and tangy dessert that captures the essence of spring. Its refreshing flavor and smooth texture make it the perfect low-carb treat to enjoy on sunny days.

Rhubarb Lemon Ice Cream

Rhubarb and lemon make a tart, yet sweet, combination that’s both refreshing and unique. This keto-friendly ice cream is a great way to enjoy rhubarb, which is often in season during the early spring months.

Ingredients

• 1 cup fresh rhubarb, chopped
• Zest and juice of 1 lemon
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol

Instructions

1. Cook the rhubarb with erythritol and lemon juice over low heat until the rhubarb softens and breaks down. Let it cool.
2. Whisk together the cream, almond milk, and lemon zest.
3. Blend the cooled rhubarb mixture with the cream mixture and freeze in an ice cream maker.
4. Freeze for 4–6 hours, stirring every hour.

Rhubarb lemon ice cream offers a tangy, citrusy twist on traditional spring desserts. The combination of tart rhubarb and bright lemon makes it a refreshing and unique keto treat that’s perfect for those seeking something a little different this spring.

Note: More recipes are coming soon