Creamy Low-Carb Keto Ice Cream Recipes for Guilt-Free Treats

This keto ice cream is an easy dairy-free, sugar-free, low-carb frozen dessert that everyone can enjoy—whether or not you follow a ketogenic diet.

The best keto ice cream recipe

This creamy keto ice cream tastes rich and indulgent while remaining low in carbs and free of refined sugar. It’s simple to make, versatile, and perfect for serving in bowls, cones, or atop a slice of keto cheesecake.

With just four basic ingredients—full-fat canned coconut milk, a sugar-free sweetener, pure vanilla, and a pinch of salt—this recipe creates a silky, scoopable frozen dessert. It’s naturally dairy-free and can be adapted to many flavors by adding cocoa, extracts, fruit, or mix-ins.

Chocolate Keto Ice Cream Recipe in a vitamix blender

Vanilla or chocolate keto ice cream

The base recipe below is for vanilla. Use pure vanilla extract, vanilla bean paste, or scrape a vanilla bean for extra depth. To make chocolate, simply whisk in 1/4 cup unsweetened cocoa powder with the other ingredients before churning or freezing.

Beyond those two classics, the recipe adapts easily to recreate many favorite flavors. Try diced strawberries for strawberry ice cream, toasted coconut for coconut, a pinch of instant coffee for mocha, butter extract and pecans for butter pecan, or peppermint extract with chopped dark chocolate for mint chocolate chip. Different extracts and add-ins make it easy to tailor the dessert to your taste.

Sugar-free ice cream recipe video

Watch the step-by-step video above to see how simple the process is.

Keto ice cream ingredients

You only need four pantry staples: 2 cups full-fat canned coconut milk, 1/3 cup granulated erythritol or xylitol (or another sweetener of your choice), 1 1/2 teaspoons pure vanilla extract (or vanilla bean/seeds), and 1/8 teaspoon salt. For chocolate, add 1/4 cup unsweetened cocoa powder.

Make sure to use full-fat canned coconut milk rather than the low-fat or carton-style coconut beverages. These provide the fat and texture that create a creamy, scoopable ice cream. If you aren’t avoiding sugar, you can substitute sugar, honey, or maple syrup, though those will change the carb count.

How to make keto ice cream

Combine the canned coconut milk, sweetener, salt, and vanilla in a bowl and whisk until smooth. If making chocolate, whisk in the cocoa powder at this stage.

If you own an ice cream maker, chill and operate the machine according to the manufacturer’s instructions and churn the mixture until it reaches a soft-serve consistency—most home machines take roughly 15–20 minutes. Transfer to a container and freeze for an hour or more to firm it up if you prefer a firmer scoop.

For a no-churn method, pour the mixture into ice cube trays and freeze solid. Blend the frozen cubes in a high-speed blender (for example, a Vitamix) or pulse in a food processor until creamy. You can also let the cubes soften slightly and blend in a regular blender. Serve immediately for a soft-serve texture or freeze briefly for firmer ice cream.

Because this recipe contains no stabilizers or preservatives, it’s best enjoyed the day you make it. Leftovers can be frozen for up to a month; thaw briefly before scooping to restore a scoopable texture.

This homemade keto ice cream is dairy-free, vegan-friendly, egg-free, paleo-approachable, soy-free, gluten-free, low-carb, and sugar-free when you use a sugar-free sweetener. If you want a lower-fat frozen treat instead, try a banana-based “nice cream” or a refreshing lemon sorbet.

How to Make Keto Ice Cream (Chocolate or Vanilla)

4.98 from 383 votes

Keto Ice Cream

By Katie Higgins

A dairy-free, low-carb keto ice cream recipe that’s simple, creamy, and enjoyable for everyone.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 – 5 servings

Ingredients

2 cups full-fat canned coconut milk
1/3 cup erythritol, xylitol, or sweetener of choice
1/8 tsp salt
1 1/2 tsp pure vanilla extract or vanilla bean paste
Optional: add-ins for flavor (cocoa powder, fruit, extracts, nuts, chocolate chips)

Instructions

Use full-fat canned coconut milk. In a bowl, whisk together the coconut milk, sweetener, salt, and vanilla until smooth. If making chocolate, whisk in the cocoa powder now. Chill the mixture briefly if desired.
If using an ice cream maker, churn according to the manufacturer’s directions until you reach a soft-serve consistency, then transfer to a container and freeze until firm if desired.
For a no-churn method, pour into ice cube trays and freeze solid. Blend the frozen cubes in a high-speed blender or food processor until creamy, or let them soften slightly and blend in a regular blender. Serve immediately or freeze an hour for a firmer texture.
Because there are no stabilizers, the ice cream is best the day it’s made; leftovers can be stored in the freezer for up to a month.