19 Delicious Keto Ice Cream Recipes Healthy

Zesty, creamy, and utterly indulgent—who said keto can’t include ice cream? Dive into our roundup of 19 Delicious Keto Ice Cream Recipes that prove healthy eating doesn’t mean sacrificing your sweet tooth. From classic vanilla to adventurous avocado lime, these guilt-free treats are perfect for satisfying cravings any day of the week. Ready to scoop up some happiness? Let’s get churning!

Vanilla Bean Keto Ice Cream

Let’s dive into making a creamy, dreamy Vanilla Bean Keto Ice Cream that’s surprisingly simple and utterly delicious.

Ingredients

• 2 cups heavy cream (cold, for that perfect whip)
• 1 cup unsweetened almond milk (I find it blends smoother than coconut milk)
• 1/2 cup powdered erythritol (measure precisely for the right sweetness)
• 1 vanilla bean, split and scraped (or 1 tbsp pure vanilla extract in a pinch)
• 1/4 tsp xanthan gum (this little guy prevents ice crystals)
• Pinch of salt (just a dash to balance the flavors)

Instructions

1. In a large bowl, whisk together the heavy cream and almond milk until just combined.
2. Add the powdered erythritol, vanilla bean seeds, xanthan gum, and salt. Whisk vigorously for 2 minutes to ensure everything is fully dissolved.
3. Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container. Cover with parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm.
5. Tip: For extra creaminess, let the ice cream sit at room temperature for 5 minutes before scooping.
6. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until set, about 3-4 hours.
7. Tip: Always use cold ingredients to speed up the churning process and achieve a smoother texture.

You’ll love the rich, velvety texture and the bold vanilla flavor that shines through. Try serving it with a drizzle of sugar-free chocolate sauce or fresh berries for an extra special treat.

Chocolate Avocado Keto Ice Cream

Deliciously creamy and surprisingly healthy, this Chocolate Avocado Keto Ice Cream is a game-changer for dessert lovers. Dark, rich, and satisfying, it’s perfect for those on a keto diet or anyone looking for a guilt-free treat.

Ingredients

• 2 ripe avocados – the creamier, the better.
• 1/2 cup unsweetened cocoa powder – for that deep chocolate flavor.
• 1/2 cup almond milk – my favorite for its subtle nuttiness.
• 1/3 cup erythritol – a keto-friendly sweetener that doesn’t spike blood sugar.
• 1 tsp vanilla extract – pure extract makes all the difference.
• A pinch of salt – to enhance all the flavors.

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, almond milk, erythritol, vanilla extract, and salt to the blender.
3. Blend on high speed for 1-2 minutes, until the mixture is completely smooth and creamy. Tip: Scrape down the sides of the blender halfway through to ensure everything is well incorporated.
4. Pour the mixture into a loaf pan or a shallow container. Tip: Lining the pan with parchment paper makes removal easier.
5. Freeze for at least 4 hours, or until firm. Tip: For a softer texture, let it sit at room temperature for 5 minutes before serving.

Enjoy the velvety texture and rich chocolate flavor of this ice cream. Try serving it with a sprinkle of sea salt or a drizzle of almond butter for an extra decadent touch.

Strawberry Cheesecake Keto Ice Cream

Just when you thought keto desserts couldn’t get any better, this Strawberry Cheesecake Keto Ice Cream proves otherwise. It’s creamy, tangy, and perfectly sweet without the guilt.

Ingredients

– 2 cups heavy cream (cold for best whipping results)
– 1 cup fresh strawberries (hulled and sliced, plus extra for garnish)
– 8 oz cream cheese (softened to room temperature for smooth blending)
– 1/2 cup powdered erythritol (my favorite keto-friendly sweetener)
– 1 tsp vanilla extract (pure for the best flavor)
– 1/4 tsp salt (to balance the sweetness)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters for quicker whipping.
2. In a separate bowl, beat the cream cheese until smooth, about 2 minutes.
3. Gradually add the powdered erythritol, vanilla extract, and salt to the cream cheese, beating until fully incorporated.
4. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
5. Add the sliced strawberries and fold lightly to distribute throughout the mixture.
6. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
7. Freeze for at least 6 hours, or until firm. Tip: Cover with parchment paper before freezing to prevent ice crystals.
8. Before serving, let the ice cream sit at room temperature for 5-10 minutes for easier scooping. Tip: Garnish with fresh strawberry slices for a pop of color and freshness.
Out of this world creamy with a delightful strawberry cheesecake flavor, this ice cream is a game-changer. Serve it in chilled bowls or between keto cookies for an ice cream sandwich twist.

Peanut Butter Chocolate Chip Keto Ice Cream

Unbelievably creamy and satisfying, this keto-friendly ice cream combines rich peanut butter with decadent chocolate chips for a guilt-free treat.

Ingredients

• 2 cups heavy cream (the richer, the better for that creamy texture)
• 1 cup unsweetened almond milk (I find it blends smoother than coconut milk)
• 1/2 cup natural peanut butter (creamy works best, but chunky adds nice texture)
• 1/3 cup powdered erythritol (this is my sweetener of choice for zero carbs)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup sugar-free chocolate chips (because every bite needs a bit of chocolate)

Instructions

1. In a large bowl, whisk together heavy cream, almond milk, peanut butter, erythritol, and vanilla extract until smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Five minutes before the churning ends, add the chocolate chips to ensure they’re evenly distributed without breaking too much.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Cover the surface with parchment paper to prevent ice crystals.
5. Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving. Tip: Warm your scoop under hot water for perfect scoops every time.

Now you’ve got a dessert that’s not only keto-friendly but also packed with flavor and texture. Serve it with a drizzle of melted peanut butter or extra chocolate chips on top for an extra treat.

Mint Chocolate Chip Keto Ice Cream

Looking for a refreshing keto-friendly dessert? This Mint Chocolate Chip Keto Ice Cream is creamy, dreamy, and guilt-free.

Ingredients

• 2 cups heavy cream (the richer, the better)
• 1 cup unsweetened almond milk (I find it gives the perfect consistency)
• 1/2 cup powdered erythritol (my sweetener of choice for zero carbs)
• 1 tsp peppermint extract (go for pure extract for the best flavor)
• 1/2 tsp vanilla extract (a dash enhances the mint)
• 1/2 cup sugar-free chocolate chips (I like Lily’s for their melt-in-your-mouth quality)
• Green food coloring (optional, but it makes it look like the real deal)

Instructions

1. In a large bowl, whisk together heavy cream, almond milk, and powdered erythritol until sweetener dissolves completely.
2. Add peppermint and vanilla extracts, stirring to combine. Tip: Taste the mixture now to adjust sweetness or mintiness.
3. If using, add green food coloring one drop at a time until desired shade is reached.
4. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t overchurn; it should be thick but not solid.
5. In the last 5 minutes of churning, add sugar-free chocolate chips. Tip: Chop the chips for finer distribution if preferred.
6. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

Zesty mint meets rich chocolate in every scoop. Serve with a sprinkle of extra chocolate chips for crunch or a drizzle of sugar-free chocolate sauce for extra decadence.

Coconut Milk Keto Ice Cream

Ready to dive into a creamy, dreamy keto treat? This Coconut Milk Keto Ice Cream is your guilt-free ticket to dessert heaven.

Ingredients

• 2 cups full-fat coconut milk (the thicker, the creamier)
• 1/2 cup powdered erythritol (my sweetener of choice for zero carbs)
• 1 tsp pure vanilla extract (splurge on the good stuff)
• 1/4 tsp xanthan gum (for that perfect scoopable texture)
• Pinch of sea salt (balances the sweetness)

Instructions

1. In a medium bowl, whisk together coconut milk and powdered erythritol until sweetener is fully dissolved.
2. Add vanilla extract, xanthan gum, and sea salt to the bowl. Whisk vigorously for 2 minutes to ensure no lumps.
3. Pour the mixture into your ice cream maker. Churn according to manufacturer’s instructions, usually about 20-25 minutes.
4. Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours, or until firm.
5. Tip: For extra creaminess, let the ice cream sit at room temperature for 5 minutes before scooping.
6. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 4 hours.
7. Tip: Add unsweetened shredded coconut or dark chocolate chips in the last 5 minutes of churning for texture.

Here’s the scoop: this ice cream is luxuriously smooth with a subtle coconut flavor. Serve it with a drizzle of sugar-free chocolate sauce for an extra decadent touch.

Blueberry Almond Keto Ice Cream

Fancy a creamy, dreamy treat that’s both keto-friendly and bursting with flavor? This Blueberry Almond Keto Ice Cream is your answer. It’s simple, satisfying, and just sweet enough.

Ingredients

– 2 cups heavy cream (the richer, the better)
– 1 cup unsweetened almond milk (I love the subtle nuttiness it adds)
– 1/2 cup fresh blueberries (frozen works in a pinch, but fresh is king)
– 1/4 cup erythritol (or your favorite keto-friendly sweetener)
– 1 tsp almond extract (for that unmistakable aroma)
– 1/4 tsp xanthan gum (trust me, it’s the secret to creaminess)
– Pinch of salt (balances the sweetness perfectly)

Instructions

1. In a blender, combine heavy cream, almond milk, blueberries, erythritol, almond extract, xanthan gum, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Transfer the churned ice cream to a freezer-safe container. Cover with parchment paper directly on the surface to prevent ice crystals.
4. Freeze for at least 4 hours, or until firm.
5. Tip: For extra creaminess, let the ice cream sit at room temperature for 5 minutes before scooping.
6. Tip: If you don’t have an ice cream maker, freeze the blended mixture in a shallow dish, stirring every 30 minutes until desired consistency is reached.
7. Tip: Garnish with fresh blueberries and slivered almonds for a beautiful presentation.
A scoop of this ice cream reveals a velvety texture with pops of juicy blueberries. The almond extract adds a delightful depth, making it a standout dessert. Try serving it between two keto cookies for an irresistible sandwich.

Pumpkin Spice Keto Ice Cream

Everyone loves a creamy dessert that fits their keto lifestyle, especially when it’s packed with the cozy flavors of pumpkin spice.

Ingredients

• 2 cups heavy cream (the richer, the better for that creamy texture)
• 1 cup unsweetened almond milk (I find it gives the perfect lightness)
• 1/2 cup pumpkin puree (make sure it’s pure pumpkin, not pie mix)
• 1/4 cup powdered erythritol (my sweetener of choice for no aftertaste)
• 1 tbsp pumpkin pie spice (homemade blend beats store-bought every time)
• 1 tsp vanilla extract (pure extract makes all the difference)
• Pinch of salt (just a pinch to balance the sweetness)

Instructions

1. In a large bowl, whisk together heavy cream and almond milk until well combined.
2. Add pumpkin puree, powdered erythritol, pumpkin pie spice, vanilla extract, and salt to the bowl.
3. Use an electric mixer to blend everything until smooth, about 2 minutes. Tip: Scrape the sides of the bowl halfway through to ensure even mixing.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The mixture should thicken noticeably but not be solid.
5. Transfer the churned ice cream to a freezer-safe container. Cover with parchment paper directly on the surface to prevent ice crystals. Tip: This step is crucial for that smooth, creamy texture.
6. Freeze for at least 4 hours, or until firm.

You’ll love the velvety texture and the perfect balance of sweet and spice. Try serving it with a sprinkle of cinnamon or a dollop of whipped cream for an extra treat.

Lemon Curd Keto Ice Cream

Fancy a creamy, tangy treat that fits your keto lifestyle? This Lemon Curd Keto Ice Cream is your answer. It’s refreshingly simple to make and irresistibly delicious.

Ingredients

– 2 cups heavy cream (cold, for best whip)
– 1/2 cup powdered erythritol (my sweetener of choice for no aftertaste)
– 1/4 cup lemon juice (freshly squeezed, please)
– 1 tbsp lemon zest (brightens the flavor)
– 1 tsp vanilla extract (pure, for depth)
– 4 egg yolks (room temp, they blend smoother)
– 1/4 tsp xanthan gum (keeps it creamy, not icy)

Instructions

1. In a medium bowl, whisk together egg yolks and erythritol until pale and slightly thickened.
2. Gradually mix in lemon juice, zest, and vanilla extract until fully incorporated.
3. Slowly pour in heavy cream while continuously whisking to avoid clumps.
4. Sprinkle xanthan gum over the mixture and whisk vigorously for 1 minute to ensure no lumps.
5. Transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.
6. Once churned, scrape into a loaf pan, smooth the top, and freeze for at least 4 hours.
7. Tip: For extra creaminess, let it sit at room temp for 5 minutes before scooping.
8. Tip: If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes for 4 hours.
9. Tip: Garnish with extra lemon zest for a vibrant look and flavor boost.

Great texture meets bold flavor in this ice cream. The lemon curd base is perfectly balanced—not too sweet, not too tart. Serve it with a sprinkle of crushed nuts for a delightful crunch.

Raspberry Swirl Keto Ice Cream

Delight in a creamy, dreamy dessert that’s as easy to make as it is delicious. This Raspberry Swirl Keto Ice Cream is a guilt-free indulgence that’ll satisfy your sweet tooth without the carbs.

Ingredients

• 2 cups heavy cream (the richer, the better for that creamy texture)
• 1 cup unsweetened almond milk (I find it gives the perfect lightness)
• 1/2 cup powdered erythritol (for that sweet kick without the sugar spike)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup fresh raspberries (frozen works too, but fresh gives a brighter flavor)
• 1 tbsp lemon juice (just a splash to brighten up the raspberries)

Instructions

1. In a blender, combine heavy cream, almond milk, powdered erythritol, and vanilla extract. Blend until smooth, about 30 seconds.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20 minutes, until thick and creamy.
3. While the ice cream churns, mash the raspberries with lemon juice in a small bowl until you achieve a chunky sauce.
4. Once the ice cream is ready, layer it in a loaf pan with dollops of the raspberry sauce. Use a knife to swirl the sauce through the ice cream.
5. Freeze for at least 4 hours, or until firm. Tip: Cover the surface with parchment paper to prevent ice crystals.

Serve this ice cream straight from the freezer for a firm texture, or let it sit for 5 minutes for a softer scoop. The raspberry swirl adds a tangy contrast to the sweet, creamy base, making every bite a delightful surprise. Try serving it with a sprinkle of crushed nuts for an extra crunch.

Matcha Green Tea Keto Ice Cream

Fancy a cool, creamy treat that’s both keto-friendly and packed with antioxidants? This Matcha Green Tea Keto Ice Cream is your go-to for a guilt-free dessert. It’s simple, satisfying, and subtly sweet.

Ingredients

– 2 cups heavy cream (cold for best whip)
– 1 cup unsweetened almond milk (I find almond milk gives the creamiest texture)
– 1/2 cup powdered erythritol (for that perfect sweetness without the carbs)
– 2 tbsp matcha green tea powder (go for ceremonial grade if you can)
– 1 tsp vanilla extract (pure extract makes all the difference)
– 1/4 tsp xanthan gum (this little guy prevents ice crystals)

Instructions

1. In a large bowl, whisk together the heavy cream and almond milk until well combined.
2. Sift in the powdered erythritol and matcha green tea powder to avoid lumps.
3. Add the vanilla extract and xanthan gum, whisking vigorously for 2 minutes to ensure everything is fully incorporated.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Once churned, transfer the ice cream to a freezer-safe container. Cover with parchment paper directly on the surface to prevent ice crystals.
6. Freeze for at least 4 hours, or until firm.

You’ll love the smooth, velvety texture and the vibrant matcha flavor that’s not too overpowering. Try serving it with a sprinkle of extra matcha powder or some keto-friendly dark chocolate shavings for an extra treat.

Salted Caramel Keto Ice Cream

Must-try for anyone craving a sweet treat without the guilt. This salted caramel keto ice cream is creamy, dreamy, and surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream (the richer, the better for that velvety texture)
• 1 cup unsweetened almond milk (I find it gives the perfect lightness)
• 1/2 cup powdered erythritol (my sweetener of choice for zero carbs)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 tsp sea salt (flaky salt adds a nice crunch and enhances the caramel flavor)
• 1/4 cup sugar-free caramel syrup (look for one with natural ingredients)

Instructions

1. In a large bowl, whisk together heavy cream and almond milk until well combined.
2. Add powdered erythritol, vanilla extract, and sea salt to the bowl. Whisk until the sweetener is fully dissolved. Tip: Taste the mixture now to adjust sweetness or saltiness to your liking.
3. Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t have an ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes until desired consistency is reached.
4. Once the ice cream is almost set, drizzle in the sugar-free caramel syrup during the last few minutes of churning for a ripple effect. Tip: For a stronger caramel flavor, warm the syrup slightly before adding.
5. Transfer the ice cream to a freezer-safe container. Freeze for at least 2 hours before serving to firm up.

Yields a decadent dessert with a perfect balance of sweet and salty. Serve with a sprinkle of flaky sea salt on top for an extra flavor punch or alongside a warm keto brownie for the ultimate treat.

Blackberry Cobbler Keto Ice Cream

Must-try summer dessert alert: This Blackberry Cobbler Keto Ice Cream blends juicy berries with a crunchy topping, all without the guilt.

Ingredients

• 2 cups fresh blackberries (frozen works too, but fresh gives a brighter flavor)
• 1 cup heavy cream (the richer, the creamier the ice cream)
• 1/2 cup almond flour (for that cobbler-like crunch)
• 1/4 cup erythritol (my sweetener of choice for keto recipes)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/2 tsp cinnamon (adds a warm spice note)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Spread almond flour on a baking sheet. Toast for 5 minutes, stirring once, until golden. Cool completely.
2. In a blender, puree blackberries until smooth. Strain through a sieve to remove seeds, if desired.
3. In a large bowl, whisk heavy cream, erythritol, vanilla, cinnamon, and salt until soft peaks form. Tip: Chill your bowl and whisk for faster whipping.
4. Gently fold in blackberry puree until just combined. Avoid overmixing to keep the mixture light.
5. Sprinkle toasted almond flour over the top. Freeze in an airtight container for at least 4 hours. Tip: Cover with parchment paper pressed directly on the surface to prevent ice crystals.
6. Serve scoops of the ice cream in bowls. Tip: For extra crunch, sprinkle additional toasted almond flour on top before serving.

Perfectly creamy with bursts of berry flavor and a satisfying crunch from the almond flour. Try layering it with extra blackberries for a parfait effect.

Espresso Chip Keto Ice Cream

Forget the carbs but keep the flavor with this Espresso Chip Keto Ice Cream. It’s rich, creamy, and packed with a caffeine kick.

Ingredients

• 2 cups heavy cream (the thicker, the creamier)
• 1 cup unsweetened almond milk (I find it blends smoother than coconut)
• 1/2 cup powdered erythritol (trust me, it dissolves better)
• 1 tbsp instant espresso powder (for that bold coffee punch)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup sugar-free dark chocolate chips (because chunks are better)

Instructions

1. In a large bowl, whisk together heavy cream, almond milk, erythritol, and espresso powder until fully combined.
2. Stir in vanilla extract for a subtle depth of flavor.
3. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
4. Halfway through churning, add chocolate chips to ensure even distribution.
5. Once churned, transfer to a freezer-safe container and freeze for at least 4 hours to firm up.

Whipping this up gives you a velvety texture with a robust coffee flavor. Serve with a sprinkle of cocoa powder or alongside a shot of espresso for the ultimate coffee lover’s dessert.

Banana Nut Keto Ice Cream

Got a craving for something sweet but keeping it keto? This Banana Nut Keto Ice Cream is your guilt-free ticket to dessert heaven.

Ingredients

• 2 ripe bananas (the spottier, the sweeter)
• 1 cup heavy cream (cold for best whipping)
• 1/2 cup almond milk (unsweetened, my pantry staple)
• 1/4 cup erythritol (granulated, blends smoother)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup walnuts (toasted, for that crunch)
• Pinch of salt (balances the sweetness)

Instructions

1. Peel bananas and slice into 1-inch pieces. Freeze for 2 hours until solid.
2. In a blender, combine frozen bananas, heavy cream, almond milk, erythritol, vanilla extract, and salt. Blend on high until smooth, about 1 minute.
3. Chop walnuts into small pieces. Toast in a dry skillet over medium heat for 3 minutes, stirring often, until fragrant.
4. Pour ice cream mixture into a loaf pan. Stir in toasted walnuts.
5. Cover with plastic wrap, pressing directly onto the surface of the ice cream. Freeze for 4 hours or until firm.
6. Let sit at room temperature for 5 minutes before scooping. This makes it easier to serve.

Just like that, you’ve got a creamy, nutty treat that’s surprisingly low-carb. The walnuts add a delightful crunch against the smooth banana base. Try serving it with a drizzle of sugar-free chocolate sauce for an extra decadent touch.

Cherry Garcia Keto Ice Cream

Fans of Cherry Garcia, rejoice! This keto-friendly ice cream brings all the flavor without the guilt. Perfect for a hot July day like today.

Ingredients

– 2 cups heavy cream (I always go for organic, it makes a difference)
– 1 cup unsweetened almond milk (vanilla flavored adds a nice touch)
– 1/2 cup powdered erythritol (this is my sweetener of choice for keto recipes)
– 1 tsp vanilla extract (pure extract, not imitation)
– 1/2 cup chopped dark chocolate (85% cocoa or higher for that deep flavor)
– 1/2 cup chopped cherries (fresh or frozen, but pat them dry if using frozen)

Instructions

1. In a large bowl, whisk together heavy cream, almond milk, powdered erythritol, and vanilla extract until the sweetener is fully dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. While the ice cream is churning, chop the dark chocolate and cherries into small pieces.
4. Once the ice cream reaches a soft-serve consistency, gently fold in the chopped chocolate and cherries.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

You’ll love the creamy texture and the bursts of cherry and chocolate in every bite. Try serving it with a drizzle of sugar-free chocolate syrup for an extra decadent treat.

Tiramisu Keto Ice Cream

Whip up a dessert that satisfies your sweet tooth without the guilt. This Tiramisu Keto Ice Cream blends rich flavors with a low-carb twist, perfect for summer nights.

Ingredients

– 2 cups heavy cream (chilled for best results)
– 1/2 cup powdered erythritol (my sweetener of choice for zero carbs)
– 1/4 cup unsweetened cocoa powder (Dutch-processed adds depth)
– 1 tbsp instant espresso powder (a little goes a long way)
– 1 tsp vanilla extract (pure, not imitation)
– 4 large egg yolks (room temp blends smoother)
– 1/4 tsp salt (enhances all flavors)

Instructions

1. In a medium bowl, whisk egg yolks and erythritol until pale and thick, about 3 minutes.
2. Heat heavy cream in a saucepan over medium heat until it just begins to simmer, then remove from heat.
3. Slowly pour hot cream into yolk mixture, whisking constantly to temper the eggs.
4. Return mixture to saucepan; cook over low heat, stirring, until it coats the back of a spoon, about 5 minutes.
5. Remove from heat; whisk in cocoa, espresso powder, vanilla, and salt until smooth.
6. Chill mixture in refrigerator for at least 4 hours, or overnight for deeper flavor.
7. Pour into ice cream maker; churn according to manufacturer’s instructions, about 20 minutes.
8. Transfer to a freezer-safe container; freeze until firm, about 2 hours.
Oozing with creamy texture and bold coffee-chocolate notes, this ice cream is a dream. Serve with a dusting of cocoa or a shot of espresso for an extra kick.

Pistachio Keto Ice Cream

Great for those sweltering summer days, this Pistachio Keto Ice Cream is a creamy, dreamy treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream (the richer, the better for that velvety texture)
• 1 cup unsweetened almond milk (I find it blends smoother than coconut milk)
• 1/2 cup powdered erythritol (for that perfect sweetness without the carbs)
• 1/2 cup shelled pistachios, finely chopped (toast them lightly for an extra flavor kick)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/4 tsp xanthan gum (this little guy prevents ice crystals)

Instructions

1. In a large bowl, whisk together heavy cream, almond milk, and powdered erythritol until the sweetener is fully dissolved.
2. Stir in vanilla extract and xanthan gum, ensuring no clumps remain for a smooth base.
3. Fold in finely chopped pistachios, reserving a handful for garnish.
4. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
5. Transfer the ice cream to a loaf pan, sprinkle reserved pistachios on top, and freeze for at least 4 hours to firm up.

Velvety with a satisfying crunch from the pistachios, this ice cream is a keto dream. Serve it in a chilled bowl or atop a warm brownie for a decadent contrast.

Orange Creamsicle Keto Ice Cream

Lusciously creamy and nostalgically sweet, this Orange Creamsicle Keto Ice Cream is a guilt-free twist on the classic summer treat.

Ingredients

• 2 cups heavy cream (I always opt for organic for the best flavor)
• 1 cup unsweetened almond milk (a splash more if you like it softer)
• 1/2 cup powdered erythritol (this is my sweetener of choice for keto recipes)
• 1 tbsp pure vanilla extract (the real deal makes all the difference)
• 1 tbsp orange zest (freshly grated for that bright, citrusy punch)
• 1/4 tsp xanthan gum (just a pinch to keep it smooth)

Instructions

1. In a large bowl, whisk together heavy cream and almond milk until well combined.
2. Add powdered erythritol, vanilla extract, and orange zest to the bowl. Whisk vigorously for 2 minutes to dissolve the sweetener.
3. Sprinkle xanthan gum over the mixture while whisking continuously to prevent clumps.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Transfer the churned ice cream to a freezer-safe container. Cover with parchment paper pressed directly on the surface to prevent ice crystals.
6. Freeze for at least 4 hours, or until firm.

The texture is luxuriously smooth, with a vibrant orange flavor that’s perfectly balanced by the creamy vanilla base. Serve it in a chilled glass for an extra refreshing experience.

Conclusion

Outstanding options await in our roundup of 19 Delicious Keto Ice Cream Recipes! Whether you’re craving something creamy, fruity, or chocolatey, there’s a healthy, low-carb treat here for you. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love (and the recipes) on Pinterest for fellow keto enthusiasts to discover!