Ice cream lovers on a low-carb diet don’t have to miss out on creamy, delicious desserts.
With the help of an ice cream maker, you can easily craft frozen treats that fit your lifestyle—without the sugar spike.
By using ingredients like heavy cream, almond milk, coconut milk, and keto-friendly sweeteners, you can create indulgent flavors guilt-free.
These 15 low carb ice cream maker recipes are smooth, rich, and satisfying, offering everything from classic vanilla to bold chocolate and refreshing berry blends.
Enjoy a scoop (or two) without breaking your diet!
15 Easy Low Carb Ice Cream Maker Recipes for Busy Days
Low carb ice cream proves that healthy eating can still be indulgent and fun.
These 15 ice cream maker recipes deliver creamy texture and rich flavor without unnecessary sugars or carbs.
Perfect for keto, diabetic-friendly, or simply mindful eaters, these recipes make dessert time effortless and enjoyable.
Experiment with mix-ins, toppings, and flavors for your perfect scoop.
Whether you crave something fruity, nutty, or chocolatey, these low carb ice cream maker recipes will satisfy your sweet tooth—minus the guilt.
Stay cool, refreshed, and on track with every bite!
Vanilla Bean Keto Ice Cream
This vanilla bean keto ice cream is creamy, smooth, and perfectly low in carbs.
Made with heavy cream, egg yolks, and erythritol, it delivers classic vanilla flavor without sugar.
The real vanilla bean enhances the aroma and taste, making it luxurious yet guilt-free.
A true low-carb indulgence for any dessert lover.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup erythritol or monk fruit sweetener.
- 4 egg yolks.
- 1 vanilla bean, split and scraped.
- 1 tsp vanilla extract.
Instructions:
- In a saucepan, heat heavy cream, almond milk, and vanilla bean seeds until warm.
- In a separate bowl, whisk egg yolks and sweetener until pale.
- Slowly pour warm cream into yolk mixture while whisking constantly.
- Return to saucepan and cook until it coats the back of a spoon.
- Remove from heat, stir in vanilla extract, and cool completely.
- Pour into an ice cream maker and churn until thick and creamy.
- Freeze for at least 3 hours before serving.
This vanilla bean keto ice cream is elegant, silky, and satisfying.
It captures the true essence of vanilla without added sugar.
Each bite is smooth and full of flavor, yet perfectly low carb.
A must-try dessert that’s rich but guilt-free.
Chocolate Avocado Ice Cream
This chocolate avocado ice cream is luxuriously rich and low in carbs.
The avocado gives a naturally creamy texture without dairy overload.
Cocoa powder and erythritol create a deep, chocolatey flavor that satisfies cravings.
It’s healthy, decadent, and keto-friendly in every way.
Ingredients:
- 2 ripe avocados, peeled and pitted.
- 1 1/2 cups unsweetened almond milk.
- 1/2 cup unsweetened cocoa powder.
- 1/2 cup erythritol or stevia.
- 1 tsp vanilla extract.
- Pinch of salt.
Instructions:
- Blend avocados, almond milk, cocoa powder, sweetener, vanilla, and salt until silky smooth.
- Chill mixture for 1–2 hours.
- Pour into an ice cream maker and churn for 20–25 minutes.
- Transfer to a container and freeze for 3 hours or until firm.
- Scoop and enjoy with sugar-free chocolate shavings if desired.
This chocolate avocado ice cream is rich, velvety, and full of nutrition.
It’s packed with healthy fats and deep chocolate flavor.
Each spoonful is indulgent yet completely low carb.
Perfect for chocolate lovers who want to stay keto.
Strawberry Cheesecake Ice Cream
This strawberry cheesecake ice cream blends tangy cream cheese with fresh strawberries.
It’s low in carbs yet irresistibly creamy and fruity.
Every scoop has a swirl of sweet strawberry sauce balanced by smooth cheesecake flavor.
A delightful keto treat that feels like dessert heaven.
Ingredients:
- 2 cups heavy cream.
- 4 oz cream cheese, softened.
- 1/2 cup erythritol.
- 1/2 cup strawberries, pureed.
- 1 tsp vanilla extract.
- 1 tbsp lemon juice.
Instructions:
- Blend cream cheese, heavy cream, erythritol, vanilla, and lemon juice until smooth.
- Chill mixture for 1 hour.
- Pour into an ice cream maker and churn until thick and creamy.
- During the last 5 minutes, swirl in strawberry puree.
- Freeze for 3 hours before serving.
- Garnish with fresh strawberry slices if desired.
This strawberry cheesecake ice cream is luscious and perfectly balanced.
It has the tang of cheesecake and the freshness of strawberries.
Completely low carb and keto-friendly, it’s a true summer delight.
A creamy, fruity indulgence you’ll crave again.
Peanut Butter Chocolate Chip Ice Cream
This peanut butter chocolate chip ice cream is nutty, smooth, and keto-approved.
The blend of creamy peanut butter and sugar-free chocolate chips makes it irresistibly good.
Each bite combines salty, sweet, and crunchy notes.
A decadent frozen dessert with no sugar crash.
Ingredients:
- 2 cups heavy cream.
- 1/2 cup natural unsweetened peanut butter.
- 1/3 cup erythritol.
- 1 tsp vanilla extract.
- 1/4 cup sugar-free chocolate chips.
Instructions:
- Heat heavy cream and peanut butter in a saucepan until smooth.
- Stir in erythritol and vanilla, whisking until fully dissolved.
- Cool mixture completely in the refrigerator for 2 hours.
- Pour into an ice cream maker and churn until thick.
- Fold in sugar-free chocolate chips.
- Freeze for 2–3 hours before serving.
This peanut butter chocolate chip ice cream is creamy and rich.
The peanut butter flavor shines beautifully with crunchy chocolate bits.
It’s sugar-free, low carb, and perfectly balanced.
A delicious comfort dessert for keto enthusiasts.
Mint Chocolate Chip Ice Cream
This mint chocolate chip ice cream is refreshing, creamy, and low carb.
It combines the coolness of peppermint with sugar-free chocolate chips.
The texture is smooth and light, making it an ideal keto dessert.
Each spoonful feels cool, crisp, and indulgent.
Ingredients:
- 1 1/2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup erythritol.
- 1 tsp peppermint extract.
- 1/4 cup sugar-free chocolate chips.
- Few drops natural green food coloring (optional).
Instructions:
- Whisk heavy cream, almond milk, erythritol, peppermint extract, and coloring until smooth.
- Chill mixture for 1 hour.
- Pour into an ice cream maker and churn until creamy.
- Fold in sugar-free chocolate chips.
- Freeze for 3 hours or until firm.
This mint chocolate chip ice cream is light, fresh, and satisfying.
It’s low carb and has a perfect balance of cool mint and rich chocolate.
A refreshing dessert that’s both energizing and guilt-free.
Perfect for any keto or diabetic-friendly meal
Salted Caramel Pecan Ice Cream
This salted caramel pecan ice cream is smooth, buttery, and perfectly keto-friendly.
It combines creamy vanilla base with sugar-free caramel swirls and crunchy pecans.
The touch of sea salt enhances the richness of caramel, creating a perfectly balanced flavor.
It’s indulgent yet low in carbs, ideal for guilt-free dessert enjoyment.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup erythritol.
- 1 tsp vanilla extract.
- 1/3 cup sugar-free caramel sauce.
- 1/3 cup chopped pecans.
- Pinch of sea salt.
Instructions:
- In a saucepan, combine heavy cream, almond milk, erythritol, and vanilla extract.
- Heat gently until the sweetener dissolves, then cool completely.
- Pour mixture into an ice cream maker and churn until thick and creamy.
- Fold in caramel sauce and chopped pecans during the final minutes.
- Sprinkle with sea salt and freeze for 3–4 hours before serving.
This salted caramel pecan ice cream is decadent yet wholesome.
It has the perfect balance of sweetness, saltiness, and crunch.
Every bite melts smoothly while offering nutty richness.
A comforting keto dessert you’ll love again and again.
Coconut Lime Ice Cream
This coconut lime ice cream is tropical, tangy, and dairy-free.
It’s made with creamy coconut milk, lime zest, and a hint of sweetener.
Refreshing yet rich, it delivers a bright citrus flavor with smooth texture.
Perfect for hot days when you crave something light but satisfying.
Ingredients:
- 2 cups full-fat coconut milk.
- 1/3 cup erythritol or monk fruit sweetener.
- 1 tbsp lime zest.
- 2 tbsp lime juice.
- 1/2 tsp vanilla extract.
- Pinch of salt.
Instructions:
- Whisk together coconut milk, lime zest, lime juice, vanilla, sweetener, and salt until smooth.
- Chill the mixture in the refrigerator for 1–2 hours.
- Pour into an ice cream maker and churn until creamy.
- Transfer to a container and freeze for 3 hours.
- Scoop and serve with a sprinkle of extra lime zest.
This coconut lime ice cream is light, refreshing, and vibrant.
It delivers tropical flavor in every spoonful.
Low-carb and dairy-free, it’s a perfect keto-friendly dessert.
Ideal for summer gatherings or healthy sweet cravings.
Espresso Swirl Ice Cream
This espresso swirl ice cream combines bold coffee flavor with a creamy base.
It’s low carb and energizing, with deep espresso notes and smooth texture.
The gentle caffeine boost makes it perfect for after-dinner enjoyment.
Rich and aromatic, it satisfies both dessert and coffee cravings.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 2 tbsp instant espresso powder.
- 1/2 cup erythritol.
- 1 tsp vanilla extract.
- 1 tbsp sugar-free chocolate syrup (optional).
Instructions:
- In a saucepan, heat almond milk and dissolve espresso powder and erythritol.
- Add heavy cream and vanilla extract, stirring gently.
- Let mixture cool completely in the refrigerator.
- Pour into ice cream maker and churn until thick and creamy.
- Swirl in chocolate syrup before freezing for 3 hours.
This espresso swirl ice cream is smooth, bold, and creamy.
It delivers coffeehouse flavor in a keto-friendly form.
A sophisticated dessert that’s both energizing and indulgent.
Perfect for coffee lovers watching carbs.
Blueberry Cheesecake Ice Cream
This blueberry cheesecake ice cream blends the tang of cream cheese with the sweetness of berries.
It’s low-carb, creamy, and bursting with fruity freshness.
Each bite feels like frozen cheesecake in a bowl.
Perfectly balanced between tart and sweet, it’s a must-try keto delight.
Ingredients:
- 2 cups heavy cream.
- 4 oz cream cheese, softened.
- 1/2 cup erythritol.
- 1/2 cup blueberry puree.
- 1 tsp lemon juice.
- 1 tsp vanilla extract.
Instructions:
- Blend cream cheese, heavy cream, erythritol, vanilla, and lemon juice until smooth.
- Chill mixture for 1 hour.
- Pour into an ice cream maker and churn until creamy.
- Swirl in blueberry puree during the last few minutes.
- Freeze for at least 3 hours before serving.
This blueberry cheesecake ice cream is creamy, fruity, and luxurious.
It’s sweetened naturally for a diabetic-friendly indulgence.
The rich cheesecake base perfectly complements the berries.
A truly elegant keto dessert for any occasion.
Toasted Almond Fudge Ice Cream
This toasted almond fudge ice cream is rich, nutty, and deeply satisfying.
It’s made with creamy chocolate base and crunchy toasted almonds.
Each spoonful melts smoothly with a delightful texture contrast.
Completely sugar-free, it’s indulgent without breaking your low-carb goals.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup unsweetened cocoa powder.
- 1/2 cup erythritol.
- 1/3 cup chopped toasted almonds.
- 1 tsp vanilla extract.
Instructions:
- Whisk together heavy cream, almond milk, cocoa powder, and erythritol in a saucepan.
- Heat gently until mixture thickens slightly.
- Cool completely and stir in vanilla extract.
- Pour into an ice cream maker and churn until creamy.
- Fold in toasted almonds before freezing for 3–4 hours.
This toasted almond fudge ice cream is indulgent and crunchy.
It combines smooth chocolate cream with nutty perfection.
Every bite satisfies sweet cravings without sugar.
A heavenly keto dessert that feels like luxury in a bowl.
Mocha Swirl Ice Cream
This mocha swirl ice cream is the perfect fusion of chocolate and coffee.
It’s rich, velvety, and keto-friendly with no added sugar.
The smooth espresso flavor meets deep cocoa notes, creating a beautifully balanced frozen treat.
Each spoonful offers the perfect creamy indulgence for low-carb dessert lovers.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 2 tbsp unsweetened cocoa powder.
- 2 tbsp instant coffee or espresso powder.
- 1/2 cup erythritol.
- 1 tsp vanilla extract.
- 1 tbsp sugar-free chocolate syrup (optional).
Instructions:
- In a saucepan, warm almond milk, cocoa powder, coffee, and erythritol until combined.
- Stir until the mixture thickens slightly, then remove from heat.
- Whisk in heavy cream and vanilla extract.
- Chill completely for 1–2 hours.
- Pour into an ice cream maker and churn until thick and creamy.
- Swirl in chocolate syrup before freezing for 3 hours.
This mocha swirl ice cream is smooth, creamy, and caffeine-kissed.
It’s perfect for satisfying coffee and chocolate cravings at once.
Each spoonful feels indulgent yet low-carb.
An elegant keto dessert for true mocha lovers.
Lemon Coconut Ice Cream
This lemon coconut ice cream is light, refreshing, and creamy.
It blends the tropical richness of coconut milk with the tang of lemon.
Perfectly smooth, sugar-free, and dairy-free, it’s a sunny dessert for all seasons.
Each spoonful brightens your day with citrus bliss.
Ingredients:
- 2 cups full-fat coconut milk.
- 1/3 cup erythritol or monk fruit sweetener.
- 2 tbsp lemon juice.
- 1 tbsp lemon zest.
- 1/2 tsp vanilla extract.
- Pinch of salt.
Instructions:
- Whisk coconut milk, lemon juice, lemon zest, sweetener, vanilla, and salt in a bowl.
- Chill mixture for 1 hour.
- Pour into an ice cream maker and churn until smooth and thick.
- Transfer to a freezer-safe container and freeze for 3–4 hours.
- Serve with a light sprinkle of lemon zest on top.
This lemon coconut ice cream is bright, creamy, and refreshing.
It’s dairy-free, keto-friendly, and naturally tangy.
A tropical dessert that cools and delights every bite.
Perfect for warm afternoons or light sweet cravings.
Cinnamon Roll Ice Cream
This cinnamon roll ice cream delivers classic bakery flavor in a keto form.
It’s creamy, sweet, and swirled with cinnamon spice and vanilla.
Each bite melts with comforting warmth and smooth texture.
It feels like eating a frozen cinnamon roll—without the carbs.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup erythritol.
- 1 tsp vanilla extract.
- 2 tsp ground cinnamon.
- 1 tbsp melted butter.
Instructions:
- Combine cream, almond milk, erythritol, and vanilla in a saucepan.
- Warm until sweetener dissolves, then stir in cinnamon and butter.
- Cool the mixture completely in the refrigerator.
- Pour into an ice cream maker and churn until thick.
- Freeze for at least 3 hours before serving.
This cinnamon roll ice cream is rich, spiced, and comforting.
It tastes like a dessert straight from a bakery.
Low in carbs and high in flavor, it’s truly indulgent.
Perfect for cozy evenings or guilt-free treats.
Pistachio Cream Ice Cream
This pistachio cream ice cream is nutty, silky, and elegant.
Made with real pistachios and keto-friendly ingredients, it’s a luxurious dessert.
Its rich texture and earthy sweetness make it unforgettable.
A refined treat that’s both nutritious and indulgent.
Ingredients:
- 1 1/2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup shelled pistachios.
- 1/3 cup erythritol.
- 1 tsp vanilla extract.
- Pinch of salt.
Instructions:
- Blend pistachios and almond milk until smooth.
- Strain the mixture if desired for a finer texture.
- In a saucepan, combine pistachio milk, heavy cream, erythritol, and salt.
- Heat gently until well combined, then cool completely.
- Add vanilla extract and churn in ice cream maker until creamy.
- Freeze for 3 hours before serving.
This pistachio cream ice cream is rich, nutty, and smooth.
Each scoop feels luxurious and full of depth.
Completely sugar-free yet decadent, it’s ideal for keto diets.
A gourmet treat for nut lovers.
Raspberry Ripple Ice Cream
This raspberry ripple ice cream is fruity, creamy, and sugar-free.
The tangy raspberry sauce swirls beautifully through a rich vanilla base.
It’s low-carb, refreshing, and visually stunning.
A dessert that balances tartness with luscious creaminess.
Ingredients:
- 2 cups heavy cream.
- 1 cup unsweetened almond milk.
- 1/2 cup erythritol.
- 1 tsp vanilla extract.
- 1/2 cup raspberries (fresh or frozen).
- 1 tbsp lemon juice.
Instructions:
- In a small pan, cook raspberries and lemon juice until thickened.
- Mash and strain to make a smooth raspberry sauce.
- In another bowl, whisk cream, almond milk, erythritol, and vanilla.
- Chill the mixture, then churn in an ice cream maker.
- Swirl raspberry sauce through before freezing for 3–4 hours.
This raspberry ripple ice cream is creamy, tangy, and light.
It’s low carb and bursting with natural berry flavor.
Each scoop is a perfect mix of sweet and tart.
A refreshing keto dessert for any season.
