18 Creamy Keto Ice Cream Recipes Delicious

Who says keto means giving up ice cream? Not us! Dive into these 18 irresistibly creamy keto ice cream recipes that prove low-carb can still mean big flavor. Whether you’re craving classic vanilla, rich chocolate, or something fruity and fresh, we’ve got a scoop (or two) for every craving. Get ready to churn up guilt-free indulgence—your sweet tooth will thank you!

Rich Chocolate Avocado Keto Ice Cream

This creamy, dreamy ice cream is secretly packed with nutrient-rich avocado—no one will guess it’s keto-friendly!

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol (or keto-friendly sweetener of choice)
• 1 cup full-fat coconut milk
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1/2 cup sugar-free dark chocolate chips (optional, for texture)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, powdered erythritol, coconut milk, vanilla extract, and sea salt. Blend until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a loaf pan or freezer-safe container. Fold in the chocolate chips (if using) for a decadent crunch.
3. Freeze for at least 4 hours, or until firm. Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.

The avocado adds a velvety richness that’s downright indulgent—perfect for satisfying chocolate cravings without the sugar crash.

Tip: For an extra-fluffy texture, churn the mixture in an ice cream maker for 20 minutes before freezing.

Vanilla Bean Keto Ice Cream with Almond Milk

Vanilla Bean Keto Ice Cream with Almond Milk

This creamy, dreamy keto ice cream is sweetened just right and packed with real vanilla bean flavor—no sugar crash required!

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 1/4 tsp xanthan gum (for creaminess)
• Pinch of salt

Instructions:

1. In a medium saucepan over low heat, whisk together almond milk, heavy cream, erythritol, vanilla bean seeds (or extract), xanthan gum, and salt until sweetener dissolves completely (about 3–4 minutes). Do not boil.
2. Remove from heat and let cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight) until thoroughly chilled.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

The xanthan gum gives this keto ice cream an irresistibly smooth texture—no icy crystals here! Scoop straight from the freezer for a treat that tastes indulgent but keeps carbs in check.

Tip: For extra richness, swap 1/2 cup almond milk with full-fat coconut milk.

Strawberry Swirl Keto Ice Cream

This creamy, dreamy keto ice cream is studded with a vibrant strawberry swirl—no sugar spikes, just pure berry bliss!

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (for creaminess)
• 1/2 cup fresh strawberries, finely chopped
• 1 tbsp granulated erythritol (for strawberries)

Instructions:

1. In a small bowl, toss the chopped strawberries with 1 tbsp granulated erythritol and set aside to macerate for 10 minutes.
2. In a blender, combine heavy whipping cream, almond milk, 1/3 cup powdered erythritol, vanilla extract, and xanthan gum. Blend until smooth and slightly thickened, about 30 seconds.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. Once churned, layer the ice cream into a loaf pan, alternating with spoonfuls of the macerated strawberries. Use a knife to gently swirl.
5. Freeze for at least 4 hours, or until firm. Let sit at room temperature for 5 minutes before scooping.

The xanthan gum gives this keto treat an irresistibly smooth texture, while the fresh strawberry swirl adds a burst of summery flavor. No one will guess it’s sugar-free!

Tip: For extra richness, swap almond milk with full-fat coconut milk.

Peanut Butter Fudge Keto Ice Cream

This dreamy, no-churn ice cream is rich with peanut butter swirls and a fudgy ribbon—all without a speck of sugar!

Ingredients:

• 2 cups heavy whipping cream
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• ¼ cup natural peanut butter (no sugar added)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp coconut oil, melted
• Pinch of sea salt

Instructions:

1. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes. Gently fold in the coconut milk, erythritol, and vanilla extract until fully combined.
2. In a small microwave-safe bowl, melt the peanut butter and coconut oil in 15-second bursts, stirring until smooth. Pour half the peanut butter mixture into the cream base and swirl lightly with a knife.
3. Mix the cocoa powder and sea salt into the remaining peanut butter mixture to create a fudge sauce. Drizzle over the ice cream base and swirl again.
4. Transfer to a loaf pan, cover with parchment paper, and freeze for at least 6 hours (or overnight) until firm.

The magic here? The coconut milk keeps it scoopably soft straight from the freezer—no icy chunks!

Tip: For extra crunch, sprinkle chopped sugar-free dark chocolate on top before freezing.

Mint Chocolate Chip Keto Ice Cream

This creamy, dreamy keto ice cream tastes like a frosty scoop of nostalgia—minus the sugar crash! Fresh mint and dark chocolate make it irresistibly refreshing.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp pure peppermint extract
• 3 drops green food coloring (optional)
• 1/2 cup sugar-free dark chocolate chips (85% cacao or higher), chopped
• Pinch of sea salt

Instructions:

1. In a blender, combine heavy cream, almond milk, erythritol, peppermint extract, food coloring (if using), and sea salt. Blend until smooth, about 30 seconds.
2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
3. During the last 2 minutes of churning, add chopped chocolate chips and let them mix evenly.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic here? The peppermint extract gives a bright, natural flavor—no artificial aftertaste—while the chopped chocolate adds satisfying crunch.

Tip: For extra freshness, steep 1/4 cup fresh mint leaves in the warm cream mixture for 30 minutes before blending (strain leaves out first).

Coconut Lime Keto Ice Cream

This creamy, tropical-inspired ice cream is a dreamy keto treat—no sugar, no guilt, just bright lime and rich coconut flavors.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp lime zest
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, powdered erythritol, lime juice, lime zest, vanilla extract, and salt. Blend until smooth, about 30 seconds.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
3. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The zest adds a fragrant punch, while the coconut milk keeps it luxuriously smooth—no icy crystals here!

Tip: For extra coconut flavor, toast 1/4 cup unsweetened shredded coconut and sprinkle on top before serving.

Espresso Chip Keto Ice Cream

Rich, creamy, and packed with a caffeine kick, this keto-friendly ice cream is a dreamy treat that won’t derail your low-carb lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup powdered erythritol (or preferred keto sweetener)
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (for creaminess)
• 1/2 cup sugar-free dark chocolate chips

Instructions:

1. In a blender, combine heavy cream, almond milk, powdered erythritol, espresso powder, vanilla extract, and xanthan gum. Blend on high for 30 seconds until fully smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
3. When the ice cream reaches a soft-serve consistency, fold in sugar-free chocolate chips by hand.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The xanthan gum gives this ice cream an ultra-smooth texture, while the espresso powder balances the sweetness with a bold, coffee-forward flavor. Perfect for an afternoon pick-me-up!

Tip: For extra crunch, toast 1/4 cup chopped almonds and sprinkle them over each scoop before serving.

Blueberry Cheesecake Keto Ice Cream

This creamy, dreamy ice cream combines tangy blueberries and rich cheesecake flavor—all without the carbs! Perfect for a guilt-free summer treat.

Ingredients:

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol (or keto-friendly sweetener of choice)
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup crushed keto-friendly graham crackers (optional, for topping)

Instructions:

1. In a blender, combine heavy cream, cream cheese, powdered erythritol, and vanilla extract. Blend until smooth and fluffy, about 1 minute.
2. Gently fold in blueberries with a spatula, leaving some streaks for a marbled effect.
3. Pour the mixture into a loaf pan or freezer-safe container. Sprinkle with crushed graham crackers (if using).
4. Freeze for at least 4 hours, or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The magic here? The cream cheese adds a luscious cheesecake tang while keeping the texture scoopable straight from the freezer—no icy chunks!

Tip: For extra blueberry swirls, mash half the berries before folding them in.

Pumpkin Spice Keto Ice Cream

This creamy, dreamy ice cream delivers all the cozy flavors of pumpkin pie without the sugar crash—perfect for satisfying your autumn cravings guilt-free.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup heavy whipping cream
• ½ cup pumpkin puree
• ⅓ cup powdered erythritol (or keto sweetener of choice)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ¼ tsp salt

Instructions:

1. In a blender, combine the coconut milk, heavy whipping cream, pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, and salt. Blend until completely smooth, about 30 seconds.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
3. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop.

The magic here? Coconut milk adds a luscious texture while keeping it dairy-optional—ideal for sharing with friends who avoid heavy cream.

Tip: For extra richness, toast 2 tbsp chopped pecans and fold them in before freezing!

Lemon Poppy Seed Keto Ice Cream

Bright, creamy, and just a little crunchy, this keto-friendly ice cream tastes like sunshine in a bowl—no guilt required.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for extra creaminess)

Instructions:

1. In a blender, combine heavy cream, almond milk, powdered erythritol, lemon juice, lemon zest, vanilla extract, and xanthan gum (if using). Blend on low for 30 seconds until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
3. During the last 2 minutes of churning, sprinkle in poppy seeds and let them distribute evenly.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic here? The poppy seeds add a subtle crunch that plays perfectly against the velvety lemon cream—like a keto twist on your favorite muffin.

Tip: For extra tang, swirl in a tablespoon of sugar-free lemon curd before freezing.

Cookies and Cream Keto Ice Cream

This creamy, dreamy keto ice cream is packed with rich vanilla flavor and chunks of sugar-free chocolate cookies—no one will guess it’s low-carb!

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 1 tbsp pure vanilla extract
• 1/4 tsp xanthan gum (for creaminess)
• 1/4 tsp salt
• 1 cup sugar-free chocolate sandwich cookies, roughly chopped (like Oreo® alternatives)

Instructions:

1. In a blender, combine heavy whipping cream, almond milk, powdered erythritol, vanilla extract, xanthan gum, and salt. Blend on high for 30 seconds until smooth and slightly thickened.
2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until soft-serve consistency.
3. Gently fold in chopped sugar-free cookies until evenly distributed.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The xanthan gum gives this ice cream an ultra-smooth texture, while the cookie chunks add a satisfying crunch—perfect for sneaky keto indulgence!

Tip: For extra cookie flavor, reserve a few crumbs and sprinkle them on top before serving.

Caramel Pecan Keto Ice Cream

This rich, creamy keto ice cream is studded with buttery pecans and swirled with sugar-free caramel—indulgence without the guilt!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (for creaminess)
• 1/4 tsp sea salt
• 1/2 cup chopped pecans, toasted
• 1/4 cup sugar-free caramel sauce (store-bought or homemade)

Instructions:

1. In a blender, combine heavy cream, almond milk, powdered erythritol, vanilla extract, xanthan gum, and sea salt. Blend on low for 30 seconds until smooth and slightly thickened.
2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes, until soft-serve consistency).
3. Gently fold in toasted pecans and drizzle in sugar-free caramel sauce, swirling lightly—don’t overmix to maintain ribbons.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The xanthan gum gives this ice cream an ultra-smooth texture, while the salty-sweet caramel and crunchy pecans make every bite irresistible.

Tip: For extra depth, toast the pecans in a dry skillet over medium heat for 3–4 minutes before chopping.

Matcha Green Tea Keto Ice Cream

This creamy, sugar-free ice cream is packed with earthy matcha flavor and comes together in just 10 minutes—no churning required!

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup powdered erythritol
• 2 tbsp high-quality matcha powder
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the coconut milk, 1/2 cup powdered erythritol, 2 tbsp matcha powder, 1 tsp vanilla extract, and a pinch of sea salt. Blend on high for 30 seconds until smooth and vibrant green.
2. Pour the mixture into a shallow freezer-safe container (a loaf pan works great). Freeze for 4–6 hours, stirring once halfway through to prevent ice crystals.
3. Let sit at room temperature for 5 minutes before scooping. Serve with extra matcha dusted on top if desired.

The coconut milk gives this keto treat an ultra-silky texture, while the matcha adds a subtle caffeine kick—perfect for an afternoon pick-me-up!

Tip: For a stronger matcha flavor, use ceremonial-grade powder and increase to 3 tbsp.

Raspberry Ripple Keto Ice Cream

This dreamy, sugar-free ice cream is bursting with tart raspberry swirls and creamy vanilla richness—no one will guess it’s keto!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (for creaminess)
• Pinch of salt
• 1/2 cup fresh raspberries
• 1 tbsp granulated erythritol (for raspberry swirl)

Instructions:

1. In a blender, combine heavy cream, almond milk, powdered erythritol, vanilla extract, xanthan gum, and salt. Blend until smooth, about 30 seconds.
2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
3. While ice cream churns, mash raspberries and 1 tbsp granulated erythritol in a small bowl until saucy but slightly chunky.
4. Transfer churned ice cream to a loaf pan. Dollop raspberry mixture on top and gently swirl with a knife. Freeze for 2–3 hours until firm.

The xanthan gum gives this ice cream a luxuriously smooth texture, while the raspberry ripple adds a vibrant pop of flavor that cuts through the richness.

Tip: For extra creaminess, let the ice cream sit at room temperature for 5 minutes before scooping.

Banana Walnut Keto Ice Cream

This creamy, dreamy keto ice cream tastes like banana bread in frozen form—minus the guilt! With just a handful of pantry staples, it’s a low-carb treat that’ll satisfy your sweet tooth.

Ingredients:

• 2 medium ripe bananas (peeled and frozen overnight)
• 1 cup heavy cream
• 1/4 cup unsweetened almond milk
• 2 tbsp powdered erythritol (or keto sweetener of choice)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 cup chopped walnuts, toasted
• Pinch of salt

Instructions:

1. In a blender, combine frozen bananas, heavy cream, almond milk, erythritol, vanilla extract, cinnamon, and salt. Blend until smooth, scraping down the sides as needed (about 2–3 minutes).
2. Pour the mixture into a loaf pan or freezer-safe container. Fold in toasted walnuts.
3. Freeze for at least 4 hours, or until firm. Let it sit at room temperature for 5–10 minutes before scooping.

The magic here? Frozen bananas create a luscious, custard-like texture without added sugar—while the toasted walnuts add a cozy crunch.

Tip: For extra banana flavor, drizzle with sugar-free caramel sauce before serving.

Orange Creamsicle Keto Ice Cream

This dreamy, sugar-free ice cream tastes just like the nostalgic creamsicle pops you loved as a kid—but with a keto-friendly twist!

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 2 tsp pure vanilla extract
• 1 tbsp orange zest (from about 1 large orange)
• 1/4 cup fresh orange juice (strained)
• Pinch of salt

Instructions:

1. In a blender, combine the heavy whipping cream, almond milk, powdered erythritol, vanilla extract, orange zest, orange juice, and salt. Blend on low for 30 seconds until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
3. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop.

The secret here? Fresh orange zest amps up the citrusy brightness while keeping carbs low—no artificial flavors needed!

Tip: For extra creaminess, let the ice cream sit at room temperature for 5 minutes before scooping.

Cherry Almond Keto Ice Cream

This Cherry Almond Keto Ice Cream is a dreamy, sugar-free treat that’s rich, creamy, and packed with fruity flavor—no churn required!

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum (for creaminess)
• 1/4 tsp salt
• 1/2 cup sugar-free cherry preserves (or chopped frozen cherries, thawed)
• 1/4 cup sliced almonds, toasted

1. In a blender, combine the heavy cream, almond milk, powdered erythritol, almond extract, vanilla extract, xanthan gum, and salt. Blend on high for 30 seconds until smooth and slightly thickened.
2. Pour the mixture into a loaf pan or freezer-safe container. Drizzle the cherry preserves over the top and use a knife to gently swirl it in.
3. Sprinkle the toasted sliced almonds evenly over the surface. Cover with parchment paper pressed directly onto the mixture to prevent ice crystals.
4. Freeze for at least 6 hours, or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The almond extract and cherry swirl create a nostalgic “cherry-almond bliss” flavor, while the xanthan gum keeps it scoopably soft straight from the freezer.

Tip: For extra crunch, fold in an extra handful of toasted almonds right before freezing!

Chocolate Hazelnut Keto Ice Cream

This rich, creamy ice cream tastes indulgent but stays low-carb, thanks to a dreamy blend of cocoa and toasted hazelnuts.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 1/3 cup unsweetened cocoa powder
• 1/4 cup toasted hazelnuts, finely chopped
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a blender, combine heavy cream, almond milk, powdered erythritol, cocoa powder, vanilla extract, and salt. Blend until smooth, about 30 seconds.
2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
3. Fold in chopped hazelnuts during the last 2 minutes of churning.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The toasted hazelnuts add a satisfying crunch to every spoonful, while the cocoa gives it deep, fudgy flavor without the sugar rush.

Tip: For extra nutty flavor, swap 1/4 cup of almond milk with sugar-free hazelnut syrup.

Conclusion

With 18 luscious keto ice cream recipes, there’s a creamy dream for every craving! Whether you’re new to keto or a seasoned pro, these treats prove healthy can still be indulgent. Try one (or all!), then let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next sweet adventure. Happy scooping!