I scream. You scream. You know the rest. And there’s a good reason why we scream for ice cream. It’s darn sweet and cool and smooth going down. Who can resist? But for those on a keto diet, you should consider this your new favorite list of ice cream flavors. And you can make them at home. No need for a road trip. Best of all: no one will know you’re on a special diet at all with these swoon-worthy recipes. Some don’t require an ice cream maker; some speed up the process with an ice cream maker. It’s a small investment in your kitchen equipment that’ll pay off big time, every time you decide to indulge in one of these ice cream recipes that offer you low-carb, keto-worthy benefits.

Chocolate Ice Cream á la Mason Jar

Low-carb Keto Ice cream - chocolate

No ice cream machine, no problem. This one’s an easy fix for a chocolate keto dream.


  • 1 cup heavy cream
  • 2 tablespoons granulated Swerve sweetener
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar-free chocolate chips, optional


  1. Combine all ingredients in a wide mouth pint sized mason jar. Screw the lid on and shake vigorously for 5 minutes. The liquid inside should double in volume, filling the mason jar.
  2. Freeze for 3 hours up to 24 hours.


Strawberry Rhubarb Ice Cream

Low-carb Keto Ice cream - strawberry

A perfect summer confection or anytime you can get your hands on some luscious rhubarb.


  • Strawberry Rhubarb Ice Cream
  • 5 egg yolks
  • ½ cup Swerve (or to desired sweetness)
  • 1 cup heavy whipping cream
  • 1 cup unsweetened vanilla almond milk
  • ½ cup diced rhubarb
  • 2 teaspoons strawberry extract
  • ¼ teaspoon fine grain sea salt


  1. Place all of the ingredients in a blender and puree until smooth. Taste and adjust sweetness and strawberry flavoring to your liking.
  2. Place into your ice cream machine for about 10 minutes or according to your ice cream maker’s directions. Freeze until set.


Malted Milk Ice Cream

Low-carb Keto Ice cream - malted milk

Take yourself back in time to that malted milk sensation of yesteryear.


  • 5 egg yolks
  • ½ cup Swerve confectioners (or to desired sweetness)
  • 1 cup heavy whipping cream
  • 1 cup unsweetened cashew milk (or almond milk)
  • 2-3 tablespoons MACA powder
  • ¼ tsp Celtic sea salt


  1. In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream.
  2. OPTIONAL (can skip if want): to cook the custard, if you don’t want to use raw egg: Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat.
  3. Stir in the almond milk, MACA powder, and salt. Let cool completely.
  4. Place into your ice cream machine for about 10 minutes or according to your ice cream maker’s directions. Freeze until set.


Chocolate Toffee Bacon Ice Cream, Oh My!

Low-carb Keto Ice cream - toffee

Worth the steps to ice cream heaven.


  • 1 cup granulated sugar substitute
  • 3 large eggs
  • 1 cup premium cocoa powder
  • 1 cup almond milk (unsweetened vanilla)
  • 1 ½ cups heavy whipping cream
  • pinch of salt
  • ½ tsp cornstarch
  • 4 squares 90% chocolate, such as Lindt
  • 2 Tbsp heavy whipping cream
  • ¼ cup crispy bacon, chopped
  • 3 squares sugar-free toffee, chopped


  1. Combine the sugar substitute, eggs, cocoa powder, cornstarch, and almond milk in a blender and blend until smooth.
  2. Pour into a microwave-safe bowl and microwave on high for one minute. Stir.
  3. Microwave for 30 seconds. Stir.
  4. Microwave for another 30 seconds. Stir.
  5. If the mixture hasn’t thickened slightly, repeat for 30 seconds one more time. Stir.
  6. If you end up with a few lumps you can stir vigorously or run through a strainer to remove them.
  7. Whisk in the heavy whipping cream and a pinch of salt.
  8. Chill in the refrigerator overnight.
  9. Meanwhile, melt the chocolate with the 2 Tbsp whipping cream, then stir in the bacon.
  10. Spread out the mixture on parchment or wax paper and chill until hardened.
  11. Once hardened, chop and set aside.
  12. When the ice cream mixture is fully chilled, run it through an ice cream maker according to the directions.
  13. In the final minute or two, stir in the bacon and toffee. Serve immediately or freeze until firm.
  14. If serving out of the freezer, defrost for 15 minutes at room temperature to soften before eating.


Coconut Ice Cream

Low-carb Keto Ice cream - coconut

A sugar-free delight and a keeper for a keto dessert that is both refreshing and sophisticated.


  • 5 egg yolks
  • 16 oz. coconut cream, full fat
  • 8 oz. double/heavy cream
  • 4 tbsp Swerve sweetener, or to your taste
  • 1 oz. desiccated/shredded coconut, unsweetened and toasted (optional)
  • 1 tsp vanilla


  1. Whisk the egg yolks in a large heatproof bowl. Set aside.
  2. In a saucepan, add the coconut cream, cream and sweetener. Gently heat on the stove top stirring constantly to dissolve the sweetener. Remove from the heat as soon as you notice it is bubbling around the edges.
  3. Start gently whisking the egg yolks again, and very gradually add a spoon at a time of the warm cream to the egg yolks. Continue until all the cream has been incorporated.
  4. Stir in the vanilla then pour back into the saucepan and heat again whilst stirring, to thicken to a custard consistency.
  5. Remove from the heat and allow to cool completely. Stir in the toasted coconut (optional), reserving 2 tablespoons to garnish the finished ice cream when serving.

Using an ice cream maker

  1. Cool the ice cream mixture in the fridge then use your ice cream maker as per manufacturer’s instructions. Store in the freezer once made.

Without an ice cream maker

  1. Once cooled, pour in a shallow large dish and pop in the freezer. Stir through each hour to break up any ice crystals until it is completely frozen.


Coffee Ice Cream

Low-carb Keto Ice cream - coffee

Coffee isn’t just for breakfast. Take it to the desserts. You’ll become the hero of the night.


  • 2 cups organic heavy whipping cream
  • ½ cup almond milk (vanilla, unsweetened)
  • ¼ cup good quality coffee beans
  • ½ tsp vanilla extract
  • 4 egg yolks
  • ¼ cup granulated sugar substitute, such as Swerve
  • ¼ tsp cornstarch or xanthan gum
  • ⅛ tsp salt


  1. Combine the coffee beans, heavy cream and almond milk in a medium bowl.
  2. Soak for 2 hours, or overnight if you want a stronger flavor.
  3. Heat the cream, milk and coffee beans in the microwave for 2 minutes.
  4. Strain out the beans.
  5. Return the cream mixture to the bowl and add the Swerve, vanilla, salt, xanthan gum (or cornstarch, if using) and egg yolks – stir well.
  6. Microwave for 30 seconds, stir.
  7. Microwave for another 30 seconds, stir.
  8. Microwave for another 30 seconds, stir.
  9. At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
  10. When the custard is chilled, run it through an ice cream maker following the manufacturer’s instructions. If you don’t have an ice cream maker, try the ziplock bag method (using ice and salt) to freeze your custard mixture.


Chocolate Peanut Butter Ice Cream

Low-carb Keto Ice cream - peanut butter

A perfect pairing, if ever I do say so myself. There’s nothing better than chocolate and peanut butter swirled together.


  • ¾ cup plus 2 tbs coconut oil (organic butter if not dairy sensitive)
  • 4 tbs oil, such as a blend of MCT and organic extra virgin coconut oil and olive oil *needed to create a smooth ice cream
  • ½ cup unsweetened almond milk or water
  • 4 whole eggs
  • 4 egg yolks
  • 1 vanilla bean, scraped clean or 2 tsp vanilla
  • 1/4 cup Swerve confectioners (or 1 tsp stevia glycerite): to desired sweetness
  • ½ tsp salt *helps keep ice cream soft
  • ¼ cup unsweetened cocoa powder


Peanut Butter Swirl

  • ½ cup natural peanut butter, softened
  • ¼ cup coconut oil, melted
  • ¼ cup Swerve sweetener, or to desired sweetness


  1. In a blender, place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and follow manufacturer’s instructions.
  2. Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.
  3. Swirl into the ice cream maker for the last 30 seconds.
  4. Turn off ice cream maker. Store in airtight container in the freezer.

Low-carb Keto Ice cream - Pinterest


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