15 Keto Ice Cream Recipe Ideas for Summer Treats

Did you know that you can enjoy a delicious ice cream treat without breaking your keto diet? As the summer heat settles in, nothing beats indulging in a creamy dessert that’s also low in carbs! In this blog, we’ve curated 15 mouthwatering keto ice cream recipe ideas that will keep you cool and satisfied, from Chocolate Avocado Keto Ice Cream to Tropical Green Keto Smoothie Ice Cream. Get ready to discover your new favorite guilt-free summer treats!

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Chocolate Avocado Keto Ice Cream

Indulge in creamy, decadent Chocolate Avocado Keto Ice Cream that delights your taste buds without the carbs. The rich flavors of chocolate combined with the smoothness of avocado make this treat a guilt-free pleasure!

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup unsweetened almond milk
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.

2. Add the unsweetened cocoa powder, almond milk, erythritol, vanilla extract, and sea salt to the blender.

3. Blend the mixture on high until it is smooth and creamy, scraping down the sides as necessary.

4. Taste the mixture and adjust the sweetness if needed by adding more erythritol.

5. Pour the blended mixture into an airtight container and freeze for at least 4 hours or until firm.

6. When ready to serve, let the ice cream sit at room temperature for a few minutes before scooping.

Tips:

• For a creamier texture, use full-fat coconut milk instead of almond milk.
• Make sure the avocados are perfectly ripe for the best flavor and creaminess.
• You can add unsweetened chocolate chips or nuts for extra texture if desired.

Coconut Almond Bliss Keto Ice Cream

Indulge in the creamy delight of Coconut Almond Bliss Keto Ice Cream, where rich coconut and crunchy almonds unite for a guilt-free treat. This low-carb dessert is perfect for satisfying your sweet tooth while staying true to your keto lifestyle.

Ingredients:

• 2 cups unsweetened coconut milk
• 1/2 cup almond butter
• 1/4 cup erythritol sweetener
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup chopped almonds
• 1/4 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes plus freezing time

Instructions:

1. In a mixing bowl, combine the unsweetened coconut milk, almond butter, erythritol, vanilla extract, almond extract, and salt. Whisk until smooth.

2. Fold in the chopped almonds, ensuring they are evenly distributed throughout the mixture.

3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.

4. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

5. Scoop and serve the Coconut Almond Bliss Keto Ice Cream, garnishing with additional chopped almonds if desired.

Tips:

• For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
• Store any leftovers in an airtight container in the freezer for up to two weeks.
• Experiment by adding other nuts or sugar-free chocolate chips for additional flavor and texture.

Vanilla Bean Keto Ice Cream with MCT Oil

Indulge in a creamy and rich Vanilla Bean Keto Ice Cream made with MCT Oil that perfectly balances flavor and health. This guilt-free dessert is packed with vanilla goodness, making it a delightful treat for keto enthusiasts.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol
• 2 tablespoons MCT oil
• 1 tablespoon pure vanilla extract
• 1 vanilla bean, split and scraped
• 1/4 teaspoon sea salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, combine the heavy cream, almond milk, powdered erythritol, MCT oil, vanilla extract, vanilla bean seeds, and sea salt.

2. Whisk the mixture thoroughly until all ingredients are well incorporated and the erythritol is fully dissolved.

3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

4. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up further.

5. Serve and enjoy your delicious Vanilla Bean Keto Ice Cream with a sprinkle of sea salt or a drizzle of MCT oil on top!

Tips:

• For a smoother texture, let the ice cream sit at room temperature for a few minutes before serving.
• Try adding a few keto-friendly toppings like chopped nuts or dark chocolate shavings for extra flavor.
• Store leftovers in an airtight container in the freezer for up to a week.

Strawberry Basil Keto Sorbet

This Strawberry Basil Keto Sorbet is a refreshing and unique dessert that harmoniously blends the sweetness of strawberries with the aromatic touch of fresh basil. Perfect for those on a keto diet, it delivers a guilt-free indulgence that’s both flavorful and delightful.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup erythritol or any keto-friendly sweetener
• 1 tablespoon lemon juice
• 1 cup coconut milk or almond milk

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender, combine the chopped strawberries, basil leaves, erythritol, and lemon juice. Blend until smooth.

2. Add the coconut milk or almond milk to the blender and pulse to mix well.

3. Pour the mixture into a shallow dish and place it in the freezer for about 2 hours, or until it starts to firm up.

4. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it is fully frozen and has a sorbet-like texture.

5. Once frozen to your liking, scoop into serving bowls and enjoy!

Tips:

• For a smoother texture, consider using an ice cream maker.
• Feel free to adjust the sweetness according to your taste preference.
• Use fresh basil for the best flavor, but you can substitute with dried basil if necessary.

Peanut Butter Cup Keto Ice Cream

This Peanut Butter Cup Keto Ice Cream is a delightful blend of creamy peanut butter and rich chocolate, making it a perfect low-carb treat for those craving something indulgent while staying true to their keto lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup peanut butter, creamy
• 1/2 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar-free chocolate chips

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large mixing bowl, combine the heavy cream, almond milk, peanut butter, erythritol, vanilla extract, and cocoa powder. Whisk until the mixture is smooth and well combined.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

3. Gently fold in the sugar-free chocolate chips.

4. Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.

5. Scoop and serve your delicious Peanut Butter Cup Keto Ice Cream, topping with extra chocolate chips if desired.

Tips:

• For a richer flavor, let the mixture chill in the fridge for an hour before churning.
• Experiment with different nut butters for unique flavors!
• Make sure to fully blend the ingredients for a creamy texture.

Mint Chocolate Chip Keto Delight

Indulge in the rich and refreshing flavors of mint and chocolate while staying true to your keto lifestyle with this Mint Chocolate Chip Keto Delight. This creamy dessert is not only low in carbs but also bursting with invigorating minty goodness.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1 cup erythritol sweetener
• 1 teaspoon peppermint extract
• 1/2 cup sugar-free chocolate chips
• 3 large egg yolks
• 1/4 teaspoon sea salt

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a saucepan, combine the heavy whipping cream, almond milk, and erythritol. Heat over medium until the mixture is warm but not boiling.

2. In a separate bowl, whisk the egg yolks and then slowly add a small amount of the warm cream mixture to temper the yolks.

3. Gradually stir the tempered yolks back into the saucepan with the cream. Cook on low for about 5 minutes, stirring constantly until slightly thickened.

4. Remove from heat, stir in the peppermint extract, sea salt, and sugar-free chocolate chips. Mix well.

5. Allow the mixture to cool before transferring it to an ice cream maker. Follow the manufacturer’s instructions to churn the mixture until it reaches a soft-serve consistency.

6. Transfer the ice cream to a container and freeze for at least 2 hours for a firmer texture.

Tips:

• Let the mint chocolate chip keto delight sit at room temperature for a few minutes before scooping for easier serving.
• For a stronger mint flavor, adjust the peppermint extract to taste.
• Store any leftovers in an airtight container in the freezer for up to 2 weeks.

Raspberry Coconut Keto Cream

This Raspberry Coconut Keto Cream is a delightful, low-carb treat that brings together the tangy sweetness of raspberries and the creamy richness of coconut. Perfect for satisfying your dessert cravings while staying true to your keto lifestyle!

Ingredients:

• 1 cup fresh raspberries
• 1 cup coconut cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or any keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender, combine the fresh raspberries, coconut cream, almond milk, erythritol, vanilla extract, and salt. Blend until smooth.

2. Taste the mixture and adjust sweetness if necessary by adding more erythritol.

3. Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

4. Transfer the keto cream to an airtight container and freeze for at least 2-3 hours for a firmer texture.

5. Scoop and serve, garnishing with extra raspberries if desired.

Tips:

• For an even creamier texture, whip the coconut cream before mixing it with the other ingredients.
• Feel free to substitute other berries for different flavor variations.
• Store any leftovers in the freezer, but allow it to soften for a few minutes at room temperature before serving.

Salted Caramel Pecan Keto Ice Cream

Indulge in the rich and creamy flavors of salted caramel and crunchy pecans with this delightful Keto Ice Cream recipe. Perfect for those following a low-carb lifestyle, it offers a sweet treat without the guilt!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 cup pecans, chopped
• 1/2 cup sugar-free caramel sauce

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, combine heavy cream, almond milk, erythritol sweetener, vanilla extract, and sea salt. Whisk until well blended.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

3. Gently fold in the chopped pecans and sugar-free caramel sauce.

4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

5. Scoop and serve, drizzling with additional sugar-free caramel sauce if desired.

Tips:

• Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
• Feel free to add more nuts or chocolate chips for added texture.
• For a creamier texture, use a high-fat content almond milk.

Lemon Zest Keto Ice Cream

Indulge in the refreshing and zesty experience of our Lemon Zest Keto Ice Cream, a deliciously creamy dessert that is low in carbs yet bursting with bright lemon flavors. Perfect for those following a keto lifestyle, this ice cream is a guilt-free treat for any occasion!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup granulated erythritol
• 1 tablespoon pure vanilla extract
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes (plus freezing time)

Instructions:

1. In a large mixing bowl, combine the heavy cream, almond milk, erythritol, vanilla extract, lemon juice, lemon zest, and salt.

2. Whisk the mixture until the erythritol is completely dissolved and all ingredients are well combined.

3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Tips:

• For a smoother texture, let the ice cream sit at room temperature for a few minutes before scooping.
• Experiment with different extracts like almond or coconut for a unique flavor twist.
• Store any leftovers in an airtight container to maintain freshness.

Chocolate Hazelnut Keto Spread Ice Cream

Indulge in the rich and creamy taste of Chocolate Hazelnut Keto Spread Ice Cream, a delightful treat that combines the irresistible flavors of chocolate and hazelnuts while keeping your carb count in check. This keto-friendly dessert promises satisfaction without the guilt!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup sugar-free chocolate hazelnut spread
• 1/2 cup erythritol sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (includes freezing time)

Instructions:

1. In a large mixing bowl, combine heavy cream, almond milk, chocolate hazelnut spread, erythritol, vanilla extract, and sea salt. Whisk until smooth and fully combined.

2. Taste the mixture and adjust sweetness if needed by adding more erythritol.

3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

4. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up.

5. Before serving, let the ice cream sit at room temperature for about 5-10 minutes for easier scooping.

Tips:

• For a creamier texture, stir the ice cream once every hour for the first 3 hours of freezing.
• Feel free to add chopped hazelnuts or sugar-free chocolate chips for extra texture.
• This ice cream can be stored in the freezer for up to two weeks.

Espresso Chip Keto Ice Cream

This Espresso Chip Keto Ice Cream is a delightful treat that combines rich espresso flavor with creamy goodness, perfect for satisfying your sweet tooth without the carbs. With espresso and chocolate chips mingling together, this dessert is both indulgent and keto-friendly.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup erythritol
• 2 tablespoons instant espresso powder
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1/2 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes plus chilling time

Instructions:

1. In a large mixing bowl, combine the heavy cream, almond milk, erythritol, instant espresso powder, vanilla extract, and salt. Whisk until the erythritol and espresso powder are fully dissolved.

2. Stir in the sugar-free chocolate chips until evenly distributed throughout the mixture.

3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Tips:

• For a thicker texture, allow the ice cream to freeze overnight.
• Feel free to adjust the sweetness by adding more or less erythritol to your taste.
• Serve with a sprinkle of additional coffee grounds or cocoa powder for an extra flavor kick.

Blackberry Lime Keto Sorbet

Keto Ice Cream

This Blackberry Lime Keto Sorbet is a refreshing delight that perfectly balances the tartness of lime with the sweetness of blackberries, making it a guilt-free treat you’ll crave.

Ingredients:

• 2 cups fresh blackberries
• 1/2 cup lime juice
• 1/4 cup erythritol or preferred keto sweetener
• 1 cup water
• 1 teaspoon lime zest
• 1/2 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender, combine the blackberries, lime juice, erythritol, water, lime zest, and vanilla extract. Blend until smooth.

2. Taste the mixture and adjust sweetness if necessary by adding more erythritol.

3. Pour the mixture into a shallow dish and place it in the freezer.

4. After 1 hour, stir the sorbet with a fork to break up any ice crystals.

5. Repeat stirring every 30 minutes for about 3 hours, or until the sorbet reaches your desired consistency.

6. Serve in bowls and enjoy your delicious and refreshing sorbet!

Tips:

• Ensure the blackberries are ripe for the best flavor.
• You can make this sorbet a couple of days in advance; just let it sit at room temperature for a few minutes before serving for easier scooping.
• For a garnish, consider adding fresh mint leaves or a slice of lime.

Cookies and Cream Keto Ice Cream

This Cookies and Cream Keto Ice Cream recipe is a delightful low-carb treat that brings the classic flavors of creamy vanilla and crunchy chocolate cookies together. Perfect for satisfying your sweet tooth without the guilt!

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3/4 cup powdered erythritol
• 1 tablespoon vanilla extract
• 1/2 cup crushed keto-friendly chocolate cookies
• 1/2 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes + freezing time

Instructions:

1. In a large mixing bowl, combine the heavy cream, almond milk, erythritol, vanilla extract, and salt. Whisk until well blended.

2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

3. Once the ice cream reaches a soft-serve consistency, gently fold in the crushed keto-friendly chocolate cookies.

4. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.

5. When ready to serve, allow the ice cream to soften for a few minutes before scooping.

Tips:

• For extra creaminess, use a higher fat content cream.
• You can use different keto-friendly cookies for a flavor variation.
• Store the ice cream in an airtight container to prevent freezer burn.

Cinnamon Roll Keto Ice Cream

Cinnamon Roll Keto Ice Cream combines the warm, spicy flavors of cinnamon with a creamy, dreamy ice cream base, perfect for satisfying your sweet tooth while sticking to your keto lifestyle.

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1 cup erythritol
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup crushed walnuts or pecans (optional)
• 1 tablespoon sugar-free maple syrup (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes + freezing time

Instructions:

1. In a large mixing bowl, whisk together the heavy cream, almond milk, erythritol, vanilla extract, ground cinnamon, and sea salt until well combined.

2. If using, fold in the crushed walnuts or pecans for added texture.

3. Pour the mixture into an ice cream maker, and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

4. Transfer the ice cream to a freezer-safe container, and drizzle the sugar-free maple syrup on top if desired.

5. Freeze for at least 4 hours to harden before serving.

Tips:

• For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
• Store in an airtight container in the freezer for up to 2 weeks.
• Experiment with other nuts or toppings for added flavor and texture variations.

Tropical Green Keto Smoothie Ice Cream

Indulge in a delightful and healthy treat with this Tropical Green Keto Smoothie Ice Cream, featuring vibrant flavors of pineapple and spinach that are perfectly balanced for a guilt-free dessert.

Ingredients:

• 1 cup frozen spinach
• 1 cup frozen pineapple chunks
• 1 ripe avocado
• 1 cup unsweetened almond milk
• 2 tablespoons keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender, combine the frozen spinach, frozen pineapple chunks, ripe avocado, almond milk, sweetener, vanilla extract, and chia seeds.

2. Blend until smooth and creamy, ensuring that all ingredients are well combined.

3. Taste the mixture and adjust sweetness if necessary, blending again to incorporate.

4. Pour the mixture into a freezer-safe container and spread it evenly.

5. Freeze for at least 2 hours, or until solid.

6. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.

Tips:

• For a creamier texture, ensure your avocado is ripe.
• You can add a handful of other frozen fruits like mango or coconut for extra flavor.
• Store any leftovers in an airtight container to maintain freshness.
• Consider adding a touch of lime juice for a zesty twist!