Ice cream can be a delicious treat without the extra carbs.
With the right ingredients and techniques, you can enjoy creamy, flavorful desserts while sticking to a low-carb lifestyle.
These 15 low carb ice cream recipes offer a variety of flavors, from rich chocolate and vanilla to fruity sorbets.
Each recipe uses natural sweeteners and wholesome ingredients to keep sugar and carbs low while maximizing taste.
Whether you’re following a keto diet, managing your sugar intake, or simply seeking healthier dessert options, these recipes make indulgence guilt-free and satisfying.
15 Delicious Low Carb Ice Cream Recipes You’ll Love
Low carb ice cream proves that indulgence doesn’t have to compromise your diet.
These 15 low carb ice cream recipes provide creamy, flavorful options for every palate.
Each recipe balances taste and nutrition, making it easy to enjoy dessert guilt-free.
Experiment with flavors, mix-ins, and toppings to create your perfect ice cream.
These recipes show that you can have the rich, indulgent experience of ice cream without the added carbs.
Enjoy sweet, creamy treats while staying true to your low-carb lifestyle.
Vanilla Almond Low-Carb Ice Cream
Vanilla Almond Low-Carb Ice Cream is creamy, smooth, and subtly nutty.
It’s naturally sweetened, keto-friendly, and perfect for a guilt-free dessert on hot days.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or preferred low-carb sweetener
- 2 tsp pure vanilla extract
- ½ cup finely chopped almonds
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol.
- Heat over medium-low heat, stirring frequently until sweetener is dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- In the last 5 minutes, fold in chopped almonds.
- Transfer ice cream to a container and freeze for at least 2 hours before serving.
This vanilla almond low-carb ice cream is rich, creamy, and slightly nutty.
It’s perfect for a satisfying keto dessert without the sugar.
Chocolate Hazelnut Low-Carb Ice Cream
Chocolate Hazelnut Low-Carb Ice Cream is decadent, creamy, and full of chocolatey goodness.
It’s naturally sweetened, keto-friendly, and ideal for chocolate lovers.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ½ cup unsweetened cocoa powder
- ¾ cup erythritol
- ½ cup finely chopped toasted hazelnuts
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, whisk together cream, almond milk, cocoa powder, and erythritol over medium heat.
- Stir continuously until cocoa powder is fully dissolved.
- Remove from heat and stir in vanilla extract, salt, and toasted hazelnuts.
- Let the mixture cool to room temperature and then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This chocolate hazelnut low-carb ice cream is creamy, rich, and chocolatey.
It’s a decadent, guilt-free treat for chocolate enthusiasts.
Strawberry Coconut Low-Carb Ice Cream
Strawberry Coconut Low-Carb Ice Cream is fruity, creamy, and lightly sweetened.
It’s perfect for a refreshing, guilt-free dessert in summer or any season.
Ingredients
- 2 cups coconut milk (full fat)
- 1 cup heavy cream
- ½ cup erythritol
- 1 tsp vanilla extract
- 1 cup chopped fresh strawberries
- Pinch of salt
Instructions
- In a medium saucepan, combine coconut milk, heavy cream, and erythritol over medium heat.
- Stir frequently until the sweetener dissolves completely.
- Remove from heat and stir in vanilla extract and salt.
- Cool to room temperature and refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Add chopped strawberries during the last 5 minutes of churning.
- Transfer to a container and freeze for at least 2 hours before serving.
This strawberry coconut low-carb ice cream is creamy, fruity, and slightly tropical.
It’s a refreshing keto-friendly dessert that satisfies sweet cravings.
Peanut Butter Low-Carb Ice Cream
Peanut Butter Low-Carb Ice Cream is rich, creamy, and packed with peanut flavor.
It’s naturally sweetened, keto-friendly, and perfect for nut butter lovers.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ½ cup natural peanut butter
- ¾ cup erythritol
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir continuously until sweetener dissolves completely.
- Remove from heat and whisk in peanut butter, vanilla extract, and a pinch of salt until smooth.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This peanut butter low-carb ice cream is creamy, nutty, and indulgent.
It’s perfect for a keto-friendly dessert that satisfies nut butter cravings.
Mint Chocolate Chip Low-Carb Ice Cream
Mint Chocolate Chip Low-Carb Ice Cream is refreshing, creamy, and lightly chocolatey.
It’s naturally sweetened, keto-friendly, and ideal for a cooling dessert.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- 1 tsp peppermint extract
- ½ cup sugar-free chocolate chips
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir frequently until sweetener dissolves completely.
- Remove from heat and stir in peppermint extract and a pinch of salt.
- Cool mixture to room temperature and refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Add chocolate chips in the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This mint chocolate chip low-carb ice cream is creamy, refreshing, and chocolatey.
It’s perfect for a keto dessert that’s both cool and flavorful
Keto Coffee Ice Cream
Keto Coffee Ice Cream is rich, creamy, and full of bold coffee flavor.
It’s naturally sweetened, low-carb, and perfect for a refreshing, energizing dessert.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol or preferred low-carb sweetener
- 2 tbsp instant coffee granules
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir continuously until sweetener is fully dissolved.
- Add instant coffee granules and stir until completely dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This keto coffee ice cream is rich, smooth, and packed with coffee flavor.
It’s perfect for a low-carb, energizing dessert anytime.
Low-Carb Chocolate Fudge Ice Cream
Low-Carb Chocolate Fudge Ice Cream is decadent, creamy, and deeply chocolatey.
It’s naturally sweetened, keto-friendly, and ideal for chocolate lovers.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ½ cup unsweetened cocoa powder
- ¾ cup erythritol
- ½ cup sugar-free chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, whisk together heavy cream, almond milk, cocoa powder, and erythritol over medium heat.
- Stir frequently until cocoa powder and sweetener are fully dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Cool the mixture to room temperature, then refrigerate for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Add chocolate chips in the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This low-carb chocolate fudge ice cream is creamy, rich, and indulgent.
It’s perfect for satisfying chocolate cravings on a keto diet.
Pistachio Low-Carb Ice Cream
Pistachio Low-Carb Ice Cream is nutty, creamy, and naturally sweetened.
It’s low-carb, keto-friendly, and perfect for nut lovers seeking a healthy dessert.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- ½ cup finely chopped pistachios
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir frequently until sweetener is fully dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Fold in chopped pistachios in the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This pistachio low-carb ice cream is creamy, nutty, and satisfying.
It’s perfect for a keto-friendly dessert or snack.
Salted Caramel Low-Carb Ice Cream
Salted Caramel Low-Carb Ice Cream is creamy, rich, and has a perfect balance of sweet and salty flavors.
It’s naturally sweetened and ideal for indulgent, guilt-free desserts.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- 2 tbsp sugar-free caramel syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir constantly until sweetener is fully dissolved.
- Remove from heat and stir in caramel syrup, vanilla extract, and sea salt.
- Cool the mixture to room temperature and refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This salted caramel low-carb ice cream is creamy, sweet, and perfectly balanced.
It’s ideal for a decadent, guilt-free dessert experience.
Lemon Blueberry Low-Carb Ice Cream
Lemon Blueberry Low-Carb Ice Cream is refreshing, fruity, and creamy with a subtle tang.
It’s perfect for a light, low-carb dessert during warm days or any season.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- 1 tsp lemon zest
- ½ cup fresh blueberries
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir frequently until sweetener is fully dissolved.
- Remove from heat and stir in lemon zest, vanilla extract, and a pinch of salt.
- Cool the mixture to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Fold in blueberries in the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This lemon blueberry low-carb ice cream is creamy, fruity, and refreshing.
It’s perfect for a light and satisfying keto-friendly dessert
Keto Cookies and Cream Ice Cream
Keto Cookies and Cream Ice Cream is creamy, crunchy, and chocolatey.
It’s low-carb, naturally sweetened, and perfect for cookie lovers looking for a guilt-free dessert.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- 1 tsp vanilla extract
- ½ cup crushed low-carb chocolate cookies
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir constantly until sweetener is fully dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Cool the mixture to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Fold in crushed cookies in the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This keto cookies and cream ice cream is creamy, crunchy, and indulgent.
It’s perfect for a satisfying, low-carb dessert.
Mocha Low-Carb Ice Cream
Mocha Low-Carb Ice Cream is rich, creamy, and has a perfect coffee-chocolate flavor.
It’s naturally sweetened, low-carb, and ideal for dessert or an afternoon treat.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- 1 tbsp instant coffee granules
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, erythritol, coffee granules, and cocoa powder over medium heat.
- Stir constantly until sweetener and powders are fully dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Cool the mixture to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This mocha low-carb ice cream is creamy, chocolatey, and rich with coffee flavor.
It’s perfect for a keto-friendly dessert with a caffeinated kick.
Coconut Chocolate Chip Low-Carb Ice Cream
Coconut Chocolate Chip Low-Carb Ice Cream is creamy, tropical, and slightly chocolatey.
It’s low-carb, naturally sweetened, and perfect for coconut lovers.
Ingredients
- 2 cups heavy cream
- 1 cup coconut milk (full fat)
- ¾ cup erythritol
- ½ cup sugar-free chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, coconut milk, and erythritol over medium heat.
- Stir constantly until sweetener is fully dissolved.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Cool the mixture to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Fold in chocolate chips during the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This coconut chocolate chip low-carb ice cream is creamy, tropical, and lightly chocolatey.
It’s perfect for a refreshing, guilt-free dessert.
Peanut Butter Chocolate Swirl Low-Carb Ice Cream
Peanut Butter Chocolate Swirl Low-Carb Ice Cream is rich, creamy, and indulgent with nutty and chocolatey flavors.
It’s keto-friendly, naturally sweetened, and perfect for peanut butter lovers.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ½ cup natural peanut butter
- ¾ cup erythritol
- 2 tbsp sugar-free chocolate syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir constantly until sweetener is fully dissolved.
- Remove from heat and whisk in peanut butter, vanilla extract, and a pinch of salt until smooth.
- Cool mixture to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Drizzle in chocolate syrup during the last 5 minutes of churning to create swirls.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This peanut butter chocolate swirl low-carb ice cream is creamy, rich, and nutty.
It’s perfect for a decadent, keto-friendly dessert.
Matcha Green Tea Low-Carb Ice Cream
Matcha Green Tea Low-Carb Ice Cream is creamy, earthy, and lightly sweetened.
It’s low-carb, keto-friendly, and perfect for a refreshing, sophisticated dessert.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- ¾ cup erythritol
- 1 tbsp matcha green tea powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine heavy cream, almond milk, and erythritol over medium heat.
- Stir constantly until sweetener is fully dissolved.
- Remove from heat and whisk in matcha powder, vanilla extract, and a pinch of salt until smooth.
- Cool mixture to room temperature, then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer ice cream to a container and freeze for 2–3 hours before serving.
This matcha green tea low-carb ice cream is creamy, earthy, and subtly sweet.
It’s perfect for a light, keto-friendly dessert with a unique flavor.
