Food

7 Keto Ice Cream Recipes That Will Make Your Summer Ketogenic and Delicious

7 Keto Ice Cream Recipes That Will Make Your Summer Ketogenic and Delicious

Although often portrayed as an unhealthy junk food, ice cream can actually be good for you when homemade and low-carb. As you’ll see in this article, choosing a keto ice cream recipe makes for a particularly healthful and refreshing summer dessert. And what’s really great is that there’s no shortage of low-carb ice cream flavors. From classic vanilla and chocolate to pumpkin-pecan creamy goodness and a posh mocha-flavored ice cream, there’s a recipe for everyone’s palate, and all that without sugar!


Can I Have Ice Cream on a Keto Diet?

Of course! But only provided that it’s made with low-carb ingredients and is free of nutritive sweeteners. You may come across low-carb and sugar-free ice cream brands, but most are still fairly high in carbohydrates. That’s why it’s best to make keto-friendly at home. Many can be make with basic equipment and take just a couple of minutes to whip up. Others are more elaborate and will require an ice cream maker. But given how healthy these ice creams are, they should definitely become a part of your weekly keto meal plan.


7 Keto Ice Cream Recipes That Will Make Your Summer Cool

When the weather gets hot, it’s time to cool down with refreshing, low-carb ice creams. We’ve come up with 7 keto ice cream recipes for you to choose from. Most take less than 20 minutes active time to prepare and all have fewer than 6g net carbs per serving.


vanilla-ice-cream-with-mint-in-bowl

1. Keto Vanilla Ice Cream

The key to making this vanilla ice cream perfect is making sure to gently fold in the whites into the heavy cream. This adds air to the mixture, creating a light and creamy texture. Classic vanilla ice cream is good on its own, but feel free to use it with keto waffles and berry salads or top it with sugar-free syrups or keto nuts.

Preparation time:

Serves: 6


Ingredients:

  • 4 large eggs separated
  • ¼ cup powdered Swerve
  • 2 teaspoons vanilla extract, sugar-free
  • ¼ teaspoon cream of tartar
  • 1 ½ cups heavy whipping cream

Instructions:

  1. Separate the eggs between two bowls.
  2. Add the cream of tartar to the egg whites and beat them with a mixer until soft peaks form.
  3. Slowly add the Swerve and beat for another minute.
  4. In a separate bowl, beat the heavy cream until soft peaks form.
  5. In a third bowl, whisk the yolks with the vanilla until the yolks becomes slightly pale.
  6. Fold in the egg whites into the heavy cream using a flipping motion (do not stir).
  7. Lastly, fold in the egg yolk mixture.
  8. Pour the mixture into a freezer-friendly container and freeze for at least 2 hours.
  9. Remove from freezer 15 minutes before serving.

Recipe Macros (per serving)

Calories 156; Total fat 14.4gNet carbs 4.7gProtein 4.8g


2. Keto Chocolate Ice Cream

Another simple and quick ice cream recipe for your weekly keto meal plan is this one made with dark chocolate, eggs, and heavy cream. If you find that this ice cream turns out too hard, then consider adding a teaspoon of brandy to it. It won’t affect the flavor too much and will help the ice cream remain creamy since alcohol doesn’t freeze at freezer temperatures.

Preparation time:

Serves: 8


Ingredients:

  • 5oz. quality Dark Keto Chocolate
  • 1.5oz. cocoa butter
  • 4 large eggs separated
  • ¼ teaspoon cream of tartar
  • ½ tablespoon vanilla paste, sugar-free
  • ½ cup powdered erythritol
  • 1 ½ cups heavy cream

Instructions:

  1. Melt the keto chocolate and cocoa butter in a double boiler.
  2. Stir to combine and place aside to cool down.
  3. In the meantime, beat the egg whites with the cream of tartar until soft peaks form.
  4. Gradually add the powdered erythritol and beat a minute or two more.
  5. In separate bowls, beat the egg yolks and vanilla until smooth  and the heavy cream until firm peaks form.
  6. Incorporate the egg yolks into the melted chocolate and butter.
  7. Fold ¼ of the egg whites into the chocolate mixture and stir until combined. Add the remaining of the egg whites and stir until fully incorporated.
  8. Finally, add the heavy cream to get a rich, mousse-like consistency.
  9. Transfer to a deep baking dish lined with parchment paper.
  10. Freeze the ice cream for at least 4-6 hours.
  11. Remove from the freezer for 15 minutes before serving.

Recipe Macros (per serving)

Calories 233Total fat 24.2gNet carbs 0.9gProtein 3.6g


3. Keto Strawberry Swirl Ice Cream

Swirl desserts are always fun to make and never fail to impress. This strawberry-based frozen dessert provides a tad of tanginess and intensity thanks to the added balsamic vinegar. As with every dessert calling for raw eggs, make sure to use pasteurized eggs in this and other ice cream recipes just for extra caution.

Preparation time:

Cooking time:

Serves: 8


Ingredients:

  • 1 cup strawberries
  • ½ tablespoon balsamic vinegar
  • ¼ cup powdered erythritol
  • 1 tablespoon vanilla extract, sugar-free + 1 teaspoon
  • 4 large eggs, separated
  • 1 ½ cups heavy cream
  • ¼ teaspoon cream of tartar

Instructions:

  1. Preheat oven to 350 F.
  2. Halve the strawberries and toss them with balsamic vinegar and 1 teaspoon erythritol. Add the strawberries to a parchment-lined baking sheet.
  3. Roast the strawberries for 20 minutes.
  4. Cool the strawberries on a wire rack and transfer to a food blender. Add 1 teaspoon of vanilla and blend until smooth.
  5. Separate the egg whites from the egg yolks.
  6. Beat the egg whites with the cream of tartar until soft peaks form. Gradually fold in the powdered erythritol and beat a minute or two more.
  7. In a separate bowl, beat the heavy cream until stiff peaks form.
  8. In a third bowl, whisk the egg yolks with the remaining vanilla.
  9. Slowly fold the egg whites into the heavy cream. Then, fold in the egg yolks and stir until well incorporated.
  10. Place alternate spoonfuls of the ice cream mixture and the strawberry puree into an ice cream container or deep baking dish lined with parchment paper. Swirl with a spoon to create a pattern of your liking.
  11. Freeze the ice cream for at least 4-6 hours.
  12. Scoop and serve.

Recipe Macros (per serving)

Calories 124Total fat 10.9gNet carbs 2.1gProtein 3.7g


scoop-of-pumpkin-ice-cream-in-white-bowl

4. Pumpkin Pecan Pie Ice Cream

If you have an ice cream machine lying around somewhere, then definitely put it to good use by making this low-carb pumpkin and pecan-flavored ice cream. This recipe calls for two types of cheeses and coconut milk to help create a perfectly creamy texture with less lactose. And, as is always the case, pumpkin and pecans pair wonderfully here for a truly comforting ice cream dessert.

Preparation time:

Cooking time:

Serves: 8


Ingredients:

  • 1 cup pumpkin puree, sugar-free
  • 1 cup ricotta cheese
  • ¼ cup cream cheese
  • 4 cups unsweetened coconut milk
  • 2 teaspoons pumpkin pie spice
  • ¼ cup salted butter
  • 1 cup toasted chopped pecans
  • 6 egg yolks
  • 2/3 cup powdered erythritol
  • 2 teaspoons vanilla-bourbon extract

Instructions:

  1. Combine all of the ingredients except for the pecans, the butter, and vanilla-bourbon extract in a large bowl.
  2. Blend well with an immersion blender.
  3. Transfer the ice cream mixture into an ice cream making machine and churn according to manufacturer directions.
  4. In the meantime, melt the butter in a skillet.
  5. Reduce heat to low and add the pecans and vanilla-bourbon extract.
  6. Simmer until the butter has browned.
  7. Place the pecans into the ice cream machine and continue churning.
  8. Scoop the ice cream and serve immediately.

Recipe Macros (per serving)

Calories 248Total fat 23.2gNet carbs 3.5gProtein 6.1g


5. Keto Cookies & Cream Ice Cream

Follow this recipe if you want to make a cookies ice cream from scratch. Instead of condensed milk, this recipe calls for homemade coconut cream as well as cookies from scratch. If you want to shorten the process for a quicker snack, then feel free to use canned coconut cream and any keto cookies you can find in stores or online.

Preparation time:

Cooking time:

Serves: 12


Ingredients:

Condensed milk:

  • 2 14oz. cans coconut milk
  • ½ cup powdered erythritol

Cookies:

  • ½ cup almond flour
  • ¼ cup powdered erythritol
  • 3 tablespoons cocoa powder
  • 1 large egg
  • 1 tablespoon coconut oil
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla powder
  • 1 pinch ground cardamom

For the ice cream:

  • 2 ½ cups heavy cream

Instructions:

  1. Start by making the condensed milk by adding coconut milk to a saucepot and bringing to a simmer.
  2. Reduce heat to low and cook for 50 minutes or until the milk has reduced by half. Remove from heat and stir in the powdered erythritol.
  3. Start making the cookies. Preheat oven to 350 F and line a baking sheet with parchment paper.
  4. Combine all cookie ingredients in a food blender. Blend until a dough comes together.
  5. Shape the dough into one large cookie or a few smaller ones. Transfer the cookie onto a baking sheet and bake in a preheated oven for 15 minutes. Place the cookie to cool completely before crumbling.
  6. To make the ice cream, whip the heavy cream in a large bowl until soft peaks form.
  7. Fold in the condensed milk and transfer the mixture into a deep baking dish, lined with heavy-duty parchment paper.
  8. Sprinkle the ice cream with half of the cookie crumbles and stir gently. Sprinkle with the remaining crumbs and freeze for 4-6 hours.
  9. Remove the ice cream 15 minutes before serving.
  10. Scoop and serve.

Recipe Macros (per serving)

Calories 116Total fat 11.9gNet carbs 1.6gProtein 1.5g


coffee-ice-cream-on-white-serving-plate

6. Keto Mocha Ice Cream

A low-carb ice cream recipe that’s also vegan is always welcomed. This one takes less than 15 minutes to prepare and requires only a handful of ingredients that you probably already have in your fridge and pantry. If you want to make this ice cream less hard and more on the creamier side, consider adding a bit of brandy or xanthan gum to the mixture. Alternatively, you can replace the erythritol with xylitol, which also helps create a softer ice cream.

Preparation time:

Serves: 10


Ingredients:

  • 2 cups freshly brewed strong coffee
  • 3 cups coconut milk
  • ¾ cup granulated erythritol
  • 10oz. Quality Dark chocolate bar
  • 2 tablespoons raw cocoa powder

Instructions:

  1. Combine the coffee, coconut milk, and erythritol in a saucepot.
  2. Heat until the sweetener is dissolved.
  3. Chop the chocolate and place into large mixing bowl. Add in the cocoa powder and the hot coffee.
  4. Stir to combine until the chocolate has melted.
  5. Transfer the mixture into a freezer-friendly container.
  6. Freeze until firm (around 3-4 hours) and take out of the freezer 10 minutes before serving.
  7. Scoop and serve.

Recipe Macros (per serving)

Calories 176Total fat 17.5gNet carbs 3.4gProtein 2.5g


7. Keto Avocado Ice Cream

This is another vegan ice cream on the list but that’s made with an ice cream maker. This minty dessert is high fat and loaded with fiber. It’s also a great source of antioxidants from the avocados, mint, and dark chocolate. If you don’t have an ice cream machine, blend the avocado with coconut cream and freeze. The added MCT oil will help create a soft ice cream with additional ketogenic benefits.

Preparation time:

Serves: 6


Ingredients:

  • 2 small ripe avocados, peeled, pitted
  • 1 cup coconut milk
  • 2 tablespoons MCT oil
  • ¼ cup mint leaves
  • 1 tablespoons Swerve
  • 1oz. shaved Quality dark keto chocolate

Instructions:

  1. Put the avocado in a food blender along with the coconut milk, MCT oil, mint leaves, and Swerve.
  2. Blend until smooth.
  3. Pour the mixture into an ice cream maker and run until frozen.
  4. Serve immediately, sprinkled with the chocolate shavings.

Recipe Macros (per serving)

Calories 158Total Fat 16.3gNet Carbs 2.5gProtein 1.2g

Summary

Most commercial and even homemade ice creams are high in carbohydrates from the milk and added sugars. This makes them bad on a keto diet, or any other diet for that matter. Luckily, making ice cream at home is easy with a couple of high-fat, low-carb ingredients like coconut milk, heavy cream, or cocoa butter.   

If you like a softer texture to your ice cream, then consider adding a teaspoon or two of spirits, xylitol, MCT oil, or xanthan gum. These work as stabilizers in ice cream recipes, helping prevent ice crystals from forming and contributing to a rock-hard texture. If you encounter this problem while making any type of low-carb ice cream, feel free to do the suggested tweaking.

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