15 Keto Ice Cream Recipes

Sticking to a keto diet doesn’t mean you have to say goodbye to your favorite desserts. Keto ice cream recipes are the perfect way to indulge in a creamy, sweet treat without exceeding your carb limit.

Made with rich, high-fat ingredients and natural sweeteners, these ice creams allow you to enjoy the decadence of traditional ice cream while staying on track with your keto goals.

From chocolate and vanilla to fruity and nutty options, there’s something for everyone. These recipes are not only delicious but are also easy to make, so you can enjoy homemade, keto-friendly ice cream in no time.

Here are the first five keto ice cream recipes to get you started on your frozen dessert journey!

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1. Keto Vanilla Bean Ice Cream

This classic keto vanilla bean ice cream is creamy, rich, and bursting with real vanilla flavor. With minimal carbs and maximum taste, it’s a perfect keto-friendly treat.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 vanilla bean (or 2 tsp vanilla extract)
• 4 egg yolks

Instructions:

1. In a saucepan, heat almond milk and heavy cream over medium heat until warm (not boiling).
2. Split the vanilla bean and scrape out the seeds, adding them to the milk mixture. Stir in the erythritol.
3. In a separate bowl, whisk the egg yolks, then slowly pour the warm cream mixture into the yolks while whisking constantly.
4. Return the mixture to the saucepan and cook on low heat until it thickens, about 5-7 minutes.
5. Let the mixture cool, then pour it into an ice cream maker and churn according to the manufacturer’s instructions. Freeze for at least 4 hours before serving.

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2. Keto Chocolate Peanut Butter Ice Cream

This rich and creamy keto chocolate peanut butter ice cream is a dream for peanut butter lovers. The combination of chocolate and peanut butter is both indulgent and satisfying, all while staying keto-friendly.

Ingredients:

• 2 cups heavy cream
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup cocoa powder
• 1/2 cup erythritol
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and cocoa powder. Heat on medium until well combined and warm.
2. Stir in peanut butter and erythritol, mixing until the peanut butter is fully dissolved.
3. Remove from heat and add vanilla extract. Let the mixture cool completely.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4-6 hours before serving for a creamy, decadent dessert.

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3. Keto Coconut Lime Sorbet

This refreshing coconut lime sorbet is a zesty, low-carb treat that’s both cooling and delicious. The coconut adds a creamy texture, while the lime gives it a tangy twist.

Ingredients:

• 1 can coconut milk (full-fat)
• 1/4 cup lime juice
• 1/2 cup erythritol (or preferred sweetener)
• Zest of 1 lime

Instructions:

1. In a bowl, mix together the coconut milk, lime juice, erythritol, and lime zest.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Transfer to a container and freeze for at least 3 hours.
4. Serve chilled with additional lime zest or coconut flakes on top if desired.

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4. Keto Strawberry Cheesecake Ice Cream

This keto strawberry cheesecake ice cream combines the rich, creamy flavor of cheesecake with the freshness of strawberries. It’s a perfect dessert for anyone craving something sweet and tangy while staying within their keto goals.

Ingredients:

• 2 cups heavy cream
• 1/2 cup cream cheese (softened)
• 1 cup strawberries (pureed)
• 1/4 cup erythritol
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine strawberries, cream cheese, erythritol, and vanilla extract, blending until smooth.
2. In a saucepan, heat the heavy cream until warm, then mix it with the strawberry mixture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-5 hours until firm and serve for a tangy, creamy treat.

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5. Keto Coffee Ice Cream

For coffee lovers, this keto coffee ice cream is the perfect blend of rich coffee flavor and creamy texture. It’s the ideal low-carb dessert to enjoy with a cup of coffee or on its own.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• 1/2 cup erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat almond milk and heavy cream on medium heat until warm. Stir in the instant coffee granules and erythritol, mixing until the coffee is dissolved.
2. Remove from heat and add vanilla extract. Let the mixture cool completely.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-6 hours until the ice cream is firm. Serve and enjoy!

6. Keto Mint Chocolate Chip Ice Cream

This keto mint chocolate chip ice cream combines the refreshing flavor of mint with crunchy, sugar-free chocolate chips. It’s a cool, creamy, and guilt-free dessert that’s perfect for mint lovers.

Ingredients:

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

Instructions:

1. In a bowl, whisk together heavy cream, almond milk, erythritol, and peppermint extract until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, add sugar-free chocolate chips.
4. Transfer the ice cream to a container and freeze for 4-6 hours before serving.

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7. Keto Pistachio Ice Cream

This keto pistachio ice cream is a creamy and nutty treat that’s both rich in flavor and low in carbs. The smooth texture and toasted pistachios make this ice cream a true indulgence.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol
• 1/2 cup pistachios (unsalted, toasted, and chopped)
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat. Stir in erythritol until dissolved.
2. Add toasted, chopped pistachios and vanilla extract to the mixture, then let it cool completely.
3. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-6 hours until the ice cream is firm, then serve.

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8. Keto Chocolate Fudge Swirl Ice Cream

This keto chocolate fudge swirl ice cream is a rich, indulgent dessert that combines creamy vanilla ice cream with swirls of low-carb chocolate fudge. It’s the perfect dessert for chocolate lovers.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup erythritol
• 2 tbsp unsweetened cocoa powder
• 1/4 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat. Stir in erythritol and cocoa powder until fully dissolved.
2. Add the vanilla extract and let the mixture cool completely.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, melt the sugar-free chocolate chips and swirl the fudge into the ice cream.
5. Transfer to a container and freeze for 4-6 hours before serving.

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9. Keto Lemon Cheesecake Ice Cream

This refreshing and tangy keto lemon cheesecake ice cream combines the creamy texture of cheesecake with the zesty taste of lemon. It’s a perfect low-carb dessert for citrus lovers.

Ingredients:

• 2 cups heavy cream
• 1/2 cup cream cheese (softened)
• 1/2 cup erythritol
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. In a bowl, combine heavy cream, softened cream cheese, erythritol, lemon juice, lemon zest, and vanilla extract.
2. Blend the mixture until smooth and well combined.
3. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-6 hours until firm. Serve chilled and enjoy!

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10. Keto Blackberry Ice Cream

This keto blackberry ice cream is fruity and refreshing, with the rich creaminess of coconut milk. The sweet-tart blackberries make for a delicious low-carb dessert.

Ingredients:

• 2 cups coconut milk (full-fat)
• 1 cup blackberries (fresh or frozen)
• 1/4 cup erythritol
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine coconut milk, blackberries, erythritol, and vanilla extract.
2. Blend until smooth, then pour the mixture into an ice cream maker.
3. Churn according to the manufacturer’s instructions.
4. Freeze for 4 hours until the ice cream is firm. Serve and enjoy!

11. Keto Salted Caramel Ice Cream

This creamy and rich salted caramel ice cream is the perfect blend of sweet and salty flavors. Made with sugar-free caramel sauce, it’s a keto-friendly indulgence.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol
• 1/4 cup keto caramel sauce (homemade or store-bought)
• 1/2 tsp sea salt
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat. Stir in erythritol until dissolved.
2. Add the keto caramel sauce, sea salt, and vanilla extract, mixing well.
3. Let the mixture cool completely, then pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-6 hours until firm before serving.

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12. Keto Butter Pecan Ice Cream

This keto butter pecan ice cream has a smooth, buttery texture with crunchy toasted pecans. It’s a delicious, nutty treat perfect for any occasion.

Ingredients:

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

Instructions:

1. In a skillet, melt butter over medium heat and toast the pecans for 2-3 minutes. Set aside.
2. In a saucepan, heat the almond milk and heavy cream over medium heat. Stir in erythritol until dissolved.
3. Remove from heat, stir in vanilla extract and cooled toasted pecans. Let the mixture cool completely.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4-6 hours before serving.

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13. Keto Cinnamon Roll Ice Cream

This keto cinnamon roll ice cream is packed with warm cinnamon flavor and swirls of sugar-free caramel, making it a unique and indulgent dessert.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp sugar-free caramel sauce

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat. Stir in erythritol, cinnamon, and vanilla extract.
2. Once warmed, let the mixture cool completely before pouring it into an ice cream maker.
3. Churn according to the manufacturer’s instructions. In the last few minutes, swirl in the sugar-free caramel sauce.
4. Freeze for 4-6 hours before serving.

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14. Keto Matcha Ice Cream

This keto matcha ice cream is creamy and packed with antioxidants. The earthy green tea flavor pairs perfectly with the smooth, rich texture.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol
• 2 tbsp matcha powder
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the almond milk and heavy cream over medium heat. Stir in erythritol and matcha powder until well combined.
2. Remove from heat and stir in vanilla extract. Let the mixture cool completely.
3. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-6 hours before serving.

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15. Keto Blueberry Cheesecake Ice Cream

This blueberry cheesecake ice cream is a creamy and fruity keto dessert with real blueberry puree and hints of cheesecake flavor.

Ingredients:

• 2 cups heavy cream
• 1/2 cup cream cheese (softened)
• 1/2 cup blueberries (fresh or frozen)
• 1/4 cup erythritol
• 1 tsp vanilla extract

Instructions:

1. In a blender, blend blueberries, cream cheese, erythritol, and vanilla extract until smooth.
2. In a saucepan, heat heavy cream over medium heat, then mix it with the blueberry cheesecake mixture.
3. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Freeze for 4-6 hours before serving.