Hey there, keto friends! If you’re craving something sweet but want to stay on track, you’re in the right place. We’ve gathered 22 luscious, creamy ice cream recipes that are low-carb and totally indulgent. No need to miss out on dessert—these treats are easy to make and perfect for satisfying those sweet tooth moments. Dive in and discover your new favorite frozen delight!
Vanilla Bean Keto Ice Cream
Every time I’m craving something sweet but want to stay on track with my keto lifestyle, this vanilla bean keto ice cream is my go-to treat—it’s so creamy and satisfying, you won’t believe it’s low-carb! I first whipped this up last summer when my friend Sarah was visiting, and now she asks for the recipe every time we chat.
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 3/4 cup of erythritol sweetener
– 1 tablespoon of pure vanilla extract
– Seeds scraped from 1 vanilla bean
– A pinch of salt
Instructions
1. In a medium saucepan, combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, 3/4 cup of erythritol sweetener, and a pinch of salt over medium heat.
2. Heat the mixture, stirring occasionally, until it reaches 170°F on a candy thermometer, which should take about 5-7 minutes—avoid boiling to prevent curdling.
3. Remove the saucepan from the heat and stir in 1 tablespoon of pure vanilla extract and the seeds from 1 scraped vanilla bean until well incorporated.
4. Let the mixture cool to room temperature for approximately 30 minutes, then cover and refrigerate for at least 4 hours or until thoroughly chilled; this helps achieve a smoother texture when churning.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes, until it thickens to a soft-serve consistency.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Velvety and rich, this ice cream has a luxurious texture that melts perfectly on the tongue, with the pure vanilla flavor shining through in every bite. Try serving it with a sprinkle of keto-friendly chocolate chips or fresh berries for an extra indulgent twist—it’s a dessert that feels totally guilt-free!
Chocolate Almond Butter Keto Ice Cream
Unbelievably, this creamy keto ice cream came about when I was craving something sweet but trying to stick to my low-carb goals—it’s become my go-to summer treat!
Ingredients
– 2 cups of heavy cream
– 1/2 cup of almond butter (the creamy kind works best)
– 1/4 cup of powdered erythritol (or your favorite keto-friendly sweetener)
– 1/4 cup of unsweetened cocoa powder
– A pinch of salt
– 1 tsp of vanilla extract
Instructions
1. In a medium bowl, combine the heavy cream, almond butter, powdered erythritol, unsweetened cocoa powder, and a pinch of salt.
2. Use a whisk to blend everything together until smooth and fully incorporated, making sure no lumps remain. Tip: If your almond butter is stiff, warm it slightly for easier mixing.
3. Stir in the vanilla extract until evenly distributed throughout the mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the churned ice cream to a freezer-safe container with a lid. Tip: Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.
6. Freeze the container for at least 4 hours, or until the ice cream is firm and scoopable. Tip: For the best texture, let it sit at room temperature for 5-10 minutes before serving to soften slightly.
My favorite thing about this ice cream is its rich, velvety texture that melts smoothly without any icy bits. The deep chocolate flavor pairs perfectly with the nutty almond butter, making it feel indulgent yet guilt-free. Try serving it with a sprinkle of toasted almonds or a drizzle of sugar-free chocolate sauce for an extra special touch!
Strawberry Coconut Milk Keto Ice Cream
Last summer, I was craving something cool and creamy but needed a keto-friendly option—enter this dreamy strawberry coconut milk ice cream! It’s become my go-to for beating the heat without the guilt, and I love how simple it is to whip up.
Ingredients
– A can of full-fat coconut milk (about 1 ½ cups)
– A cup of fresh strawberries, hulled and chopped
– A third of a cup of powdered erythritol
– A teaspoon of vanilla extract
– A pinch of salt
Instructions
1. Pour the can of full-fat coconut milk into a blender.
2. Add the cup of fresh strawberries, hulled and chopped, to the blender.
3. Measure and add a third of a cup of powdered erythritol to the mixture.
4. Pour in a teaspoon of vanilla extract for flavor.
5. Sprinkle a pinch of salt into the blender to enhance the sweetness.
6. Blend everything on high speed for about 1–2 minutes, until the mixture is completely smooth and well combined. (Tip: If your strawberries are frozen, let them thaw slightly first to avoid a grainy texture.)
7. Pour the blended mixture into an ice cream maker.
8. Churn according to the manufacturer’s instructions, typically for 20–25 minutes, until it reaches a soft-serve consistency. (Tip: Make sure your ice cream bowl is fully frozen beforehand for the best results.)
9. Transfer the churned ice cream to a freezer-safe container.
10. Freeze for at least 4 hours, or until firm. (Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals from forming.)
Creamy and bursting with fresh strawberry flavor, this ice cream has a luxuriously smooth texture thanks to the coconut milk. Serve it topped with extra sliced strawberries or a sprinkle of toasted coconut for a delightful crunch that takes it to the next level.
Matcha Green Tea Keto Ice Cream
Very few things beat the satisfaction of creating a creamy, dreamy keto dessert that actually tastes indulgent—this matcha ice cream is my latest obsession, born from a desperate attempt to curb my sugar cravings without sacrificing flavor. I’ve tweaked it over countless batches, and trust me, it’s a game-changer for anyone on a low-carb journey.
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 3/4 cup of powdered erythritol
– 2 tablespoons of matcha green tea powder
– 1 teaspoon of vanilla extract
– A pinch of salt
– 4 large egg yolks
Instructions
1. In a medium saucepan, combine the heavy cream, almond milk, powdered erythritol, matcha powder, vanilla extract, and salt over medium heat.
2. Whisk the mixture constantly until it reaches 170°F on a candy thermometer, which should take about 5-7 minutes; this ensures the matcha dissolves fully without clumping.
3. In a separate bowl, vigorously whisk the egg yolks until they become pale and slightly thickened.
4. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks while whisking continuously to temper them and prevent scrambling.
5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
6. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 3-5 minutes; do not let it boil.
7. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to catch any lumps for a smoother texture.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
9. Chill in the refrigerator for at least 4 hours or until completely cold, ideally overnight for the best results.
10. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-30 minutes, until it reaches a soft-serve consistency.
11. Transfer the churned ice cream to an airtight container and freeze for another 2-3 hours to firm up before serving.
Heavenly is the word for this ice cream—it’s velvety smooth with a vibrant matcha kick that’s not too bitter, just perfectly balanced. I love scooping it into bowls and topping it with a sprinkle of extra matcha powder or some keto-friendly dark chocolate shavings for an extra treat.
Mint Chocolate Chip Keto Ice Cream
Finally, after trying countless keto desserts, I’ve perfected a mint chocolate chip ice cream that actually satisfies those creamy cravings without the guilt—it’s become my go-to summer treat when the heat hits hard.
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 3/4 cup of powdered erythritol
– 1 teaspoon of peppermint extract
– a few drops of green food coloring (optional, for that classic look)
– 1/2 cup of sugar-free dark chocolate chips
– a pinch of salt
Instructions
1. In a medium bowl, whisk together 2 cups of heavy cream, 1 cup of unsweetened almond milk, 3/4 cup of powdered erythritol, 1 teaspoon of peppermint extract, a few drops of green food coloring if using, and a pinch of salt until fully combined and smooth. Tip: Use a hand mixer for 2 minutes to incorporate air and make it extra fluffy. 2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it thickens to a soft-serve consistency. 3. Gently fold in 1/2 cup of sugar-free dark chocolate chips with a spatula to distribute them evenly without overmixing. Tip: Freeze the chocolate chips for 10 minutes beforehand to prevent them from sinking. 4. Transfer the ice cream to a freezer-safe container, cover it with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours or until firm. Tip: Let it sit at room temperature for 5-10 minutes before scooping for easier serving. 5. Scoop the ice cream into bowls or cones and enjoy immediately. 6. Extra creamy and refreshing, this ice cream has a smooth texture with just the right minty kick and crunchy chocolate bits—perfect for topping with extra chips or serving alongside a keto brownie for an indulgent dessert night.
Lemon Blueberry Keto Ice Cream
My freezer is always stocked with homemade keto treats, but this lemon blueberry combo has become my absolute favorite after a summer of experimenting. Nothing beats that tangy-sweet flavor when you need a refreshing pick-me-up!
Ingredients
– 2 cups of heavy cream
– 1 cup of fresh blueberries
– ½ cup of powdered erythritol
– ¼ cup of fresh lemon juice
– 2 teaspoons of vanilla extract
– A pinch of salt
– 4 large egg yolks
Instructions
1. In a medium saucepan, combine 2 cups of heavy cream, 1 cup of fresh blueberries, ½ cup of powdered erythritol, ¼ cup of fresh lemon juice, 2 teaspoons of vanilla extract, and a pinch of salt.
2. Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F on a candy thermometer—this prevents curdling while infusing the blueberry flavor.
3. In a separate bowl, whisk 4 large egg yolks until pale and slightly thickened, about 2 minutes.
4. Slowly pour about ½ cup of the warm cream mixture into the egg yolks while whisking constantly to temper them and avoid scrambling.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring to combine fully.
6. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes—don’t let it boil!
7. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove blueberry skins and any egg bits for a smoother texture.
8. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled; this helps it churn better and develop flavor.
9. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
10. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Now that creamy, dreamy texture with bursts of blueberry and zesty lemon is pure magic! I love scooping it into waffle cones for a keto-friendly indulgence or topping it with extra fresh berries for a colorful dessert that always impresses guests.
Coffee Hazelnut Keto Ice Cream
Just when I thought my keto journey meant giving up creamy desserts, I stumbled upon this magical coffee hazelnut ice cream that satisfies all my cravings without the guilt—it’s become my go-to treat after long days testing recipes in the kitchen!
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 1/2 cup of powdered erythritol
– 1/4 cup of unsweetened cocoa powder
– 2 tablespoons of instant coffee granules
– 1 teaspoon of vanilla extract
– 1/2 cup of chopped hazelnuts
– A pinch of salt
Instructions
1. In a medium saucepan, combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, 1/2 cup of powdered erythritol, 1/4 cup of unsweetened cocoa powder, 2 tablespoons of instant coffee granules, and a pinch of salt over medium heat.
2. Whisk the mixture constantly for about 5 minutes, or until the erythritol and coffee granules are fully dissolved and the liquid is smooth—avoid boiling to prevent curdling.
3. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract, then let the mixture cool to room temperature for 20-30 minutes; this helps it chill faster later.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it thickens to a soft-serve consistency.
5. Gently fold in 1/2 cup of chopped hazelnuts with a spatula to distribute them evenly without overmixing.
6. Transfer the ice cream to a freezer-safe container, cover it with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
Lusciously creamy with a bold coffee kick and crunchy hazelnut bits, this ice cream melts smoothly without any icy texture—perfect for scooping over a keto brownie or enjoying straight from the freezer on a warm afternoon!
Peanut Butter Swirl Keto Ice Cream
Last week, I was craving something sweet but wanted to stay keto-friendly, so I whipped up this dreamy peanut butter swirl ice cream that’s become my new obsession—it’s so creamy, you won’t believe it’s low-carb!
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 3/4 cup of powdered erythritol
– 1 teaspoon of vanilla extract
– a pinch of salt
– 1/2 cup of smooth peanut butter
– 2 tablespoons of coconut oil, melted
– a splash of water if needed for swirling
Instructions
1. In a medium bowl, whisk together 2 cups of heavy cream, 1 cup of unsweetened almond milk, 3/4 cup of powdered erythritol, 1 teaspoon of vanilla extract, and a pinch of salt until the sweetener is fully dissolved and the mixture is smooth. 2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency. 3. While the ice cream is churning, in a small microwave-safe bowl, heat 1/2 cup of smooth peanut butter and 2 tablespoons of melted coconut oil in the microwave for 20-30 seconds until runny and easy to drizzle, stirring well to combine. 4. Once the ice cream is churned, transfer half of it to a loaf pan or airtight container. 5. Drizzle half of the peanut butter mixture over the ice cream in the pan. 6. Add the remaining ice cream on top, then drizzle with the rest of the peanut butter mixture. 7. Use a knife or spatula to gently swirl the peanut butter into the ice cream, being careful not to overmix to maintain distinct swirls. 8. Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm. Really, the texture is luxuriously smooth with those rich peanut butter ribbons that add a delightful crunch—perfect for scooping into bowls and topping with a few keto-friendly chocolate chips for an extra treat!
Coconut Avocado Keto Ice Cream
Zesty and refreshing, this coconut avocado keto ice cream has become my go-to summer treat after discovering how perfectly ripe avocados create that creamy dreamy texture without any dairy. I love making this on Sunday afternoons—it’s become a little ritual that makes the week ahead feel sweeter.
Ingredients
– 2 ripe avocados, peeled and pitted
– 1 can (13.5 oz) of full-fat coconut milk
– 1/2 cup of powdered erythritol
– A good splash of vanilla extract
– A pinch of sea salt
Instructions
1. Scoop the flesh of 2 ripe avocados into a blender.
2. Pour in 1 can of full-fat coconut milk—don’t shake it first; the thick cream at the top is key for richness.
3. Add 1/2 cup of powdered erythritol, a splash of vanilla extract, and a pinch of sea salt.
4. Blend on high speed for about 60 seconds, scraping down the sides once, until the mixture is completely smooth and no avocado chunks remain.
5. Pour the blended mixture into a loaf pan or ice cream container.
6. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
7. Freeze for at least 6 hours, or until firm enough to scoop.
8. Let it sit at room temperature for 5-10 minutes before serving to soften slightly for easier scooping.
Buttery and luxuriously smooth, this ice cream melts on your tongue with a subtle coconut sweetness that’s not overpowering. I love serving it in chilled bowls with a sprinkle of toasted coconut flakes or fresh berries for a pop of color and extra keto-friendly crunch.
Pistachio Keto Ice Cream
Finally, after years of keto living, I’ve perfected a pistachio ice cream that actually satisfies my dessert cravings without the guilt—it’s become my go-to summer treat that even my non-keto friends beg me to make!
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 3/4 cup of powdered erythritol
– 1/2 cup of shelled pistachios, roughly chopped
– 1/4 cup of pistachio paste
– 2 teaspoons of vanilla extract
– A pinch of salt
– 4 large egg yolks
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream, almond milk, powdered erythritol, and salt, and heat until it reaches 170°F, stirring occasionally with a whisk. 2. In a separate bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. 3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them and prevent curdling. 4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon, about 5-7 minutes—do not let it boil. 5. Remove from heat and stir in the vanilla extract and pistachio paste until fully incorporated. 6. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps for a smoother texture. 7. Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until completely chilled. 8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. 9. In the last 2 minutes of churning, add the chopped pistachios and mix until evenly distributed. 10. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Keeps for up to 2 weeks. Kind of magical how this turns out—creamy and rich with a nutty crunch, perfect for scooping into bowls or layering with keto-friendly brownie bits for an indulgent sundae that won’t derail your goals.
Salted Caramel Keto Ice Cream
Zesty and indulgent, this salted caramel keto ice cream has become my go-to treat when I need something sweet without the guilt—it’s so creamy, you’d never guess it’s low-carb! I first whipped it up during a summer heatwave, and now it’s a staple in my freezer for those moments when only ice cream will do.
Ingredients
– 2 cups of heavy cream
– 1 cup of unsweetened almond milk
– 3/4 cup of powdered erythritol
– 1/4 cup of sugar-free caramel syrup
– 2 teaspoons of vanilla extract
– 1/2 teaspoon of sea salt
– A splash of vodka (optional, for softer texture)
Instructions
1. In a medium saucepan, combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, 3/4 cup of powdered erythritol, and 1/4 cup of sugar-free caramel syrup over medium heat.
2. Heat the mixture, stirring constantly with a whisk, until it reaches 170°F on a candy thermometer to ensure the erythritol dissolves completely without burning.
3. Remove the saucepan from the heat and stir in 2 teaspoons of vanilla extract and 1/2 teaspoon of sea salt until fully incorporated.
4. Let the mixture cool to room temperature for about 30 minutes, then cover it and refrigerate for at least 4 hours or until thoroughly chilled—this helps achieve a smoother ice cream base.
5. If using, add a splash of vodka to the chilled mixture and stir gently; this tip prevents ice crystals from forming, giving a creamier result.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it thickens to a soft-serve consistency.
7. Transfer the churned ice cream to a freezer-safe container, cover it with parchment paper pressed directly onto the surface to avoid freezer burn, and freeze for at least 4 hours or until firm.
8. For best results, let the ice cream sit at room temperature for 5-10 minutes before scooping to make it easier to serve.
Wow, the final texture is luxuriously smooth with a rich caramel flavor that’s perfectly balanced by the sea salt—it’s decadent enough to enjoy on its own or crumbled over a keto brownie for an extra treat.
Raspberry Cheesecake Keto Ice Cream
Just when I thought my keto journey meant saying goodbye to creamy desserts, this raspberry cheesecake ice cream proved me wrong—it’s become my go-to summer treat that satisfies without the guilt. Honestly, I make a batch almost weekly now because it’s that good and surprisingly simple to whip up!
Ingredients
– 2 cups of heavy cream
– 8 ounces of cream cheese, softened
– 1/2 cup of powdered erythritol
– 1 cup of fresh raspberries
– A splash of vanilla extract
– A pinch of salt
Instructions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and lump-free, which usually takes about 2 minutes—this prevents graininess in your final ice cream.
2. Gradually add the powdered erythritol to the cream cheese while continuing to mix on low speed until fully incorporated and sweetened to your liking.
3. Pour in the heavy cream and a splash of vanilla extract, then switch to a whisk attachment and beat on high speed for 3-4 minutes until the mixture forms stiff peaks that hold their shape when you lift the whisk.
4. Gently fold in the fresh raspberries and a pinch of salt using a spatula, being careful not to overmix to keep those berry bits intact for bursts of flavor.
5. Transfer the mixture to a loaf pan or airtight container, cover it with plastic wrap pressed directly onto the surface to prevent ice crystals, and freeze for at least 6 hours or overnight until firm.
6. Once fully frozen, scoop the ice cream into bowls and let it sit at room temperature for 5-10 minutes to soften slightly for easier serving—this step ensures a creamy texture instead of being rock hard.
Oh, the result is incredibly creamy with a tangy kick from the raspberries that balances the richness perfectly; I love topping it with extra fresh berries or a drizzle of sugar-free chocolate sauce for an extra indulgent twist!
Mango Lime Keto Ice Cream
Just when I thought my keto journey meant saying goodbye to frozen treats, I stumbled upon this magical combo that satisfies my sweet tooth without the guilt—plus it reminds me of those tropical vacations I’m always dreaming about!
Ingredients
– 2 cups of heavy cream
– 1 ripe mango, peeled and chopped (about 1 cup)
– 1/4 cup of powdered erythritol
– Juice from 1 lime (about 2 tbsp)
– A pinch of salt
– 1 tsp of vanilla extract
Instructions
1. Combine the heavy cream, powdered erythritol, and pinch of salt in a mixing bowl.
2. Using an electric mixer, whip the mixture on medium speed until soft peaks form, which should take about 3-4 minutes—tip: make sure your bowl and beaters are chilled for faster whipping!
3. Gently fold in the chopped mango, lime juice, and vanilla extract with a spatula until just combined to keep it fluffy.
4. Pour the mixture into a loaf pan or airtight container, smoothing the top with the spatula.
5. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
6. Freeze for at least 6 hours or overnight until firm; tip: for a creamier texture, stir the mixture once after 2 hours of freezing.
7. Once fully frozen, let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
8. Serve immediately in bowls or cones.
Lusciously creamy with a bright, tangy kick from the lime, this ice cream melts smoothly without any icy bits. I love topping it with a few fresh mango slices or a sprinkle of toasted coconut for an extra tropical vibe—it’s like a mini vacation in every bite!
Conclusion
Here’s your delicious solution for satisfying sweet cravings while staying keto! These 22 creamy ice cream recipes prove that low-carb treats can be incredibly indulgent. We’d love to hear which one becomes your favorite—drop a comment below and don’t forget to share this sweet roundup on Pinterest for fellow dessert lovers!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
