22 Delicious Keto Non-Dairy Ice Cream Recipes To Try

Who says you need dairy to enjoy creamy, decadent ice cream?

If you’re following a keto diet or simply avoiding dairy, there’s no reason to miss out on this beloved frozen treat.

Keto non-dairy ice cream combines low-carb ingredients like coconut milk, almond milk, avocado, and natural sweeteners to deliver rich, satisfying flavors while keeping your carb count low.

In this article, we’ve curated 22 keto non-dairy ice cream recipes that range from fruity and refreshing to rich and indulgent.

From chocolate avocado and coconut vanilla to matcha, pistachio, and even carrot cake-inspired flavors, there’s a recipe for every craving.

Each one is easy to make at home, keto-friendly, and completely dairy-free.

Whether you’re looking for a quick dessert or a treat to impress friends and family, these recipes will keep your keto journey exciting and delicious.

22 Delicious Keto Non-Dairy Ice Cream Recipes To Try

Keto doesn’t have to mean sacrificing flavor or indulgence. With these 22 keto non-dairy ice cream recipes, you can enjoy creamy, satisfying desserts without the carbs or dairy.

From classic flavors like chocolate and vanilla to creative combinations like chai spice, black sesame, and key lime, there’s something for everyone.

These recipes prove that dairy-free, keto-friendly ice cream can be just as decadent, rich, and enjoyable as traditional options.

Try a few recipes today and discover your new favorite low-carb, non-dairy frozen treats!

Chocolate Avocado Keto Ice Cream

This rich and creamy chocolate avocado ice cream is a decadent keto-friendly treat that skips dairy without sacrificing flavor.

The avocado provides natural creaminess, while unsweetened cocoa and a touch of low-carb sweetener give it the deep chocolate taste you crave. Perfect for a guilt-free dessert or snack.

Ingredients:

• 2 ripe avocados
• 1 cup unsweetened almond milk
• ½ cup erythritol or preferred keto sweetener
• ½ cup unsweetened cocoa powder
• 1 tsp pure vanilla extract
• Pinch of sea salt

Instructions:

1. Cut the avocados in half, remove the pit, and scoop the flesh into a blender.
2. Add almond milk, erythritol, cocoa powder, vanilla extract, and a pinch of salt to the blender.
3. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20–25 minutes.
5. Transfer the churned ice cream to a freezer-safe container and freeze for 2–3 hours to firm up.
6. Serve straight from the freezer, allowing it to soften for 5 minutes at room temperature for the perfect scoopable texture.

This chocolate avocado keto ice cream is luscious, rich, and completely dairy-free, proving that indulgence doesn’t have to come with carbs.

Its smooth, velvety texture will satisfy chocolate lovers while keeping your keto goals intact.

Coconut Vanilla Keto Ice Cream

This coconut vanilla ice cream is a simple, tropical-inspired keto dessert that’s entirely non-dairy.

Creamy coconut milk is naturally high in healthy fats, making it ideal for a keto-friendly frozen treat.

Subtle vanilla notes make it a versatile dessert on its own or paired with keto-friendly toppings.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• ½ cup powdered erythritol
• 2 tsp pure vanilla extract
• Pinch of salt
• Optional: 1 tbsp unsweetened shredded coconut for texture

Instructions:

1. Chill the cans of coconut milk in the fridge overnight. This helps separate the thick cream from the liquid.
2. Scoop out the thick coconut cream into a mixing bowl, leaving the liquid behind for another use.
3. Whisk in powdered erythritol, vanilla extract, and a pinch of salt until fully combined. If desired, stir in shredded coconut for added texture.
4. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy and smooth.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Remove from freezer a few minutes before serving to allow easy scooping.

This coconut vanilla keto ice cream is silky, subtly sweet, and perfectly satisfying without any dairy.

Its tropical flavor and creamy consistency make it a delightful keto treat for any occasion.

Strawberry Almond Keto Ice Cream

Bursting with fruity freshness, this strawberry almond keto ice cream is a delicious dairy-free option for a low-carb dessert.

Almond milk keeps it light and creamy, while the strawberries provide natural flavor and color, complemented by a hint of vanilla.

Ingredients:

• 2 cups fresh or frozen strawberries
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp pure vanilla extract
• 1 tsp lemon juice
• Optional: 1–2 tbsp chopped almonds for garnish

Instructions:

1. If using frozen strawberries, thaw them slightly. Blend strawberries, almond milk, erythritol, vanilla extract, and lemon juice in a high-speed blender until smooth.
2. Taste and adjust sweetness as needed. For a chunkier ice cream, pulse a few strawberry pieces in at the end.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20 minutes.
4. Transfer to a freezer-safe container and freeze for 2–3 hours to reach a scoopable consistency.
5. Sprinkle with chopped almonds before serving for added crunch and flavor.

Strawberry almond keto ice cream is fresh, fruity, and creamy without using any dairy.

It’s a light yet indulgent treat that satisfies your sweet cravings while staying low-carb and keto-friendly.

Matcha Coconut Keto Ice Cream

This matcha coconut keto ice cream combines the earthy, slightly bitter flavor of Japanese green tea with creamy coconut milk for a sophisticated, dairy-free dessert.

Naturally low in carbs and full of antioxidants, it’s perfect for a refreshing keto treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2–3 tsp matcha green tea powder (adjust to taste)
• ½ cup powdered erythritol
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Chill the coconut milk cans in the refrigerator overnight to separate the cream from the liquid.
2. Scoop out the thick coconut cream into a mixing bowl. Discard or save the remaining liquid for smoothies.
3. Whisk in matcha powder, powdered erythritol, vanilla extract, and a pinch of salt until fully combined and smooth.
4. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy and slightly thickened.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm enough to scoop.
6. Serve as is, or garnish with a sprinkle of matcha powder for a vibrant, elegant presentation.

This matcha coconut keto ice cream is smooth, lightly sweetened, and has a delightful green tea flavor that’s both calming and energizing.

A refined keto dessert that’s completely dairy-free.

Peanut Butter Chocolate Keto Ice Cream

This indulgent peanut butter chocolate keto ice cream satisfies sweet and salty cravings while staying low-carb and dairy-free.

Creamy almond milk and natural peanut butter create a luscious base, with cocoa adding rich chocolatey depth.

Ingredients:

• 1 cup unsweetened almond milk
• ½ cup natural peanut butter (unsweetened, no additives)
• ¼ cup unsweetened cocoa powder
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine almond milk, peanut butter, cocoa powder, erythritol, vanilla extract, and salt. Blend until smooth and creamy.
2. Taste and adjust sweetness if needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until thick and creamy.
4. Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours to firm up.
5. For extra texture, fold in sugar-free chocolate chips before freezing completely.

Peanut butter chocolate keto ice cream is a rich, creamy, and satisfying dessert that hits all the right flavor notes.

Perfect for a low-carb indulgence without any dairy.

Blueberry Lemon Keto Ice Cream

This blueberry lemon keto ice cream is a refreshing, fruity dessert with a subtle tartness from lemon.

Using coconut milk and almond milk, it’s smooth, creamy, and completely dairy-free while staying keto-friendly.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup unsweetened coconut milk
• ½ cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Blend blueberries, coconut milk, almond milk, erythritol, lemon zest, lemon juice, and vanilla extract until smooth.
2. Taste and adjust sweetness or lemon flavor as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy and slightly thickened.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until scoopable.
5. Serve with fresh blueberries or a sprinkle of lemon zest for a bright, summery presentation.

Blueberry lemon keto ice cream is light, fruity, and tangy with a creamy, dairy-free texture.

It’s a perfect refreshing dessert for summer or any time you crave a fruity keto treat.

Salted Caramel Coconut Keto Ice Cream

Indulge in this rich salted caramel keto ice cream without any dairy.

Using coconut milk as a creamy base and a homemade keto-friendly caramel, it’s the perfect combination of sweet and salty for a decadent, low-carb treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• ½ cup powdered erythritol
• 2 tbsp unsweetened almond butter
• 1 tsp vanilla extract
• ½ tsp sea salt
• 1–2 tbsp water (if needed for smoothness)

Instructions:

1. Chill the coconut milk overnight in the fridge. Scoop out the thick cream into a mixing bowl.
2. In a small saucepan, combine erythritol and almond butter over low heat to create a smooth caramel. Add water if needed.
3. Whisk the caramel into the coconut cream along with vanilla extract and sea salt.
4. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve with a sprinkle of sea salt for extra flavor contrast.

This salted caramel coconut keto ice cream is luscious, sweet, and perfectly balanced with a hint of saltiness, delivering a true indulgence while staying dairy-free and low-carb.

Mocha Almond Keto Ice Cream

Wake up your taste buds with this mocha almond keto ice cream.

The combination of strong coffee, rich cocoa, and creamy almond milk creates a bold, sophisticated dessert that’s completely dairy-free and low-carb.

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup full-fat coconut milk
• ½ cup powdered erythritol
• 2 tsp instant coffee or espresso powder
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Optional: 1–2 tbsp chopped almonds

Instructions:

1. In a mixing bowl, whisk together almond milk, coconut milk, erythritol, coffee, cocoa powder, and vanilla extract until smooth.
2. Taste and adjust sweetness or coffee intensity as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until thick and creamy.
4. Fold in chopped almonds if desired.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until scoopable.

Mocha almond keto ice cream is a bold, energizing dessert that combines chocolate, coffee, and nuts for an irresistible keto-friendly treat.

Pistachio Coconut Keto Ice Cream

This pistachio coconut keto ice cream is a creamy, nutty delight.

Using coconut milk and natural pistachio butter, it delivers a luxurious dairy-free ice cream that’s perfect for keto diets.

Ingredients:

• 2 cups full-fat coconut milk
• ½ cup powdered erythritol
• ½ cup pistachio butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Whisk together coconut milk, erythritol, pistachio butter, vanilla extract, and a pinch of salt until smooth.
2. Taste and adjust sweetness as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until thickened.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until scoopable.
5. Optionally, sprinkle chopped pistachios on top before serving.

Pistachio coconut keto ice cream is rich, nutty, and perfectly creamy without dairy.

Its natural pistachio flavor makes it a sophisticated, indulgent low-carb dessert.

Lemon Raspberry Keto Ice Cream

Bright, tangy, and fruity, this lemon raspberry keto ice cream is a refreshing summer dessert.

Coconut and almond milk create a smooth, creamy base, while fresh raspberries and lemon zest add vibrancy and flavor.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Blend raspberries, coconut milk, almond milk, erythritol, lemon zest, lemon juice, and vanilla until smooth.
2. Taste and adjust sweetness or tartness as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Garnish with fresh raspberries before serving.

Lemon raspberry keto ice cream is light, tangy, and fruity, making it a refreshing dairy-free option that’s both keto-friendly and indulgent.

Cinnamon Walnut Keto Ice Cream

This cinnamon walnut keto ice cream offers warm, cozy flavors perfect for fall or winter.

Coconut milk provides creaminess, while cinnamon and chopped walnuts give it a delightful spice and crunch.

Ingredients:

• 2 cups full-fat coconut milk
• ½ cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Whisk together coconut milk, almond milk, erythritol, cinnamon, and vanilla until smooth.
2. Pour into an ice cream maker and churn for 20–25 minutes until thickened.
3. Fold in chopped walnuts.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until scoopable.

Cinnamon walnut keto ice cream is aromatic, creamy, and full of texture.

It’s a comforting dairy-free dessert that keeps carbs low while delivering cozy flavor.

Tropical Mango Coconut Keto Ice Cream

This tropical mango coconut keto ice cream transports you to a sunny beach with every bite.

Using mango puree and coconut milk, it’s naturally creamy, sweet, and completely non-dairy while remaining keto-friendly.

Ingredients:

• 1 cup fresh or frozen mango chunks
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup powdered erythritol
• 1 tsp lime juice
• 1 tsp vanilla extract

Instructions:

1. Blend mango chunks, coconut milk, erythritol, lime juice, and vanilla until smooth.
2. Taste and adjust sweetness as needed.
3. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

Tropical mango coconut keto ice cream is bright, fruity, and creamy, making it a perfect dairy-free treat for summer or any time you want a tropical escape.

Chai Spice Coconut Keto Ice Cream

This chai spice coconut keto ice cream brings the warm, aromatic flavors of chai tea into a creamy, dairy-free dessert.

Cinnamon, cardamom, ginger, and cloves combine perfectly with coconut milk to create a comforting keto treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• ½ cup powdered erythritol
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. Chill the coconut milk overnight in the fridge. Scoop out the thick cream into a mixing bowl.
2. Whisk in erythritol, cinnamon, cardamom, ginger, cloves, and vanilla until fully combined.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until thick and creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.
5. Serve with a sprinkle of cinnamon on top for extra aroma.

Chai spice coconut keto ice cream is warm, fragrant, and indulgent, offering all the cozy flavors of chai in a low-carb, dairy-free dessert.

Black Sesame Keto Ice Cream

This black sesame keto ice cream delivers a nutty, slightly sweet flavor with an elegant dark hue.

Using black sesame paste and coconut milk, it’s creamy, dairy-free, and completely keto-friendly.

Ingredients:

• 2 cups full-fat coconut milk
• ½ cup unsweetened almond milk
• ¼ cup black sesame paste
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, whisk together coconut milk, almond milk, black sesame paste, erythritol, vanilla extract, and salt until smooth.
2. Taste and adjust sweetness as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until scoopable.

Black sesame keto ice cream is nutty, creamy, and subtly sweet—a sophisticated, dairy-free dessert perfect for adventurous palates.

Keto Tiramisu Non-Dairy Ice Cream

Enjoy the classic flavors of tiramisu in a keto-friendly, dairy-free ice cream.

Coffee, cocoa, and coconut cream combine for a rich, indulgent dessert without the carbs.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup brewed strong coffee, cooled
• ½ cup powdered erythritol
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Scoop the thick coconut cream into a mixing bowl and whisk until smooth.
2. Add cooled coffee, erythritol, cocoa powder, and vanilla extract, whisking until fully combined.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Optional: Dust with additional cocoa powder before serving.

Keto tiramisu non-dairy ice cream captures the classic coffee and cocoa flavors of tiramisu in a creamy, low-carb dessert, perfect for keto enthusiasts.

Raspberry Chocolate Chip Keto Ice Cream

This raspberry chocolate chip keto ice cream is fruity, creamy, and indulgent.

Fresh raspberries provide tartness while dairy-free chocolate chips add sweetness, all in a keto-friendly base.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• ½ cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Blend raspberries, coconut milk, almond milk, erythritol, and vanilla until smooth.
2. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
3. Fold in sugar-free chocolate chips.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until scoopable.

Raspberry chocolate chip keto ice cream is fruity, chocolatey, and creamy—a perfectly balanced dairy-free dessert for keto diets.

Peanut Butter Matcha Keto Ice Cream

This unique peanut butter matcha keto ice cream combines the nutty flavor of peanut butter with the earthy notes of matcha.

Coconut milk keeps it smooth and dairy-free while maintaining low-carb integrity.

Ingredients:

• 1 cup full-fat coconut milk
• 1 cup unsweetened almond milk
• ¼ cup natural peanut butter
• 2 tsp matcha green tea powder
• ½ cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine coconut milk, almond milk, peanut butter, matcha powder, erythritol, and vanilla. Blend until smooth.
2. Taste and adjust sweetness or matcha intensity.
3. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

Peanut butter matcha keto ice cream is a creative, creamy, and slightly nutty dessert that’s completely dairy-free and low-carb, offering a sophisticated flavor combination.

Key Lime Coconut Keto Ice Cream

This key lime coconut keto ice cream is zesty, tangy, and creamy.

Lime juice and zest bring a refreshing flavor, while coconut milk provides a smooth, dairy-free base perfect for keto dessert lovers.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract

Instructions:

1. Whisk together coconut milk, almond milk, erythritol, lime juice, lime zest, and vanilla extract until smooth.
2. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
3. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
4. Serve with lime zest garnish for a refreshing presentation.

Key lime coconut keto ice cream is tangy, creamy, and refreshing, making it a perfect dairy-free, low-carb dessert that’s bright and flavorful.

Chocolate Mint Keto Ice Cream

This chocolate mint keto ice cream is a refreshing and indulgent dessert.

The combination of cocoa and peppermint extract creates a cool, chocolatey flavor while keeping it completely dairy-free and keto-friendly.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup unsweetened cocoa powder
• ½ cup powdered erythritol
• 1 tsp peppermint extract
• Pinch of salt
• Optional: ¼ cup sugar-free chocolate chips

Instructions:

1. In a mixing bowl, whisk together coconut milk, almond milk, cocoa powder, erythritol, peppermint extract, and salt until smooth.
2. Taste and adjust sweetness or mint flavor as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
4. Fold in sugar-free chocolate chips if desired.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

Chocolate mint keto ice cream is creamy, refreshing, and indulgent.

It’s the perfect dairy-free, low-carb dessert for mint chocolate lovers.

Vanilla Almond Keto Ice Cream

This vanilla almond keto ice cream is a simple yet decadent dessert.

Using almond milk and coconut milk, it’s creamy, smooth, and perfectly dairy-free, with the subtle flavor of vanilla and almonds shining through.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• ¼ cup sliced almonds (optional, for garnish)

Instructions:

1. Whisk together coconut milk, almond milk, erythritol, and vanilla extract until fully combined.
2. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
3. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
4. Garnish with sliced almonds before serving if desired.

Vanilla almond keto ice cream is a creamy, subtly nutty dessert that’s low-carb and dairy-free.

Its simplicity makes it versatile for pairing with other keto treats or enjoying on its own.

Carrot Cake Keto Ice Cream

This carrot cake keto ice cream brings the flavors of a classic carrot cake into a creamy, dairy-free frozen dessert.

Coconut milk and almond milk create the base, while cinnamon, nutmeg, and shredded carrot add warmth and sweetness.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 cup finely grated carrot
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• Optional: ¼ cup chopped walnuts or pecans

Instructions:

1. In a mixing bowl, whisk together coconut milk, almond milk, erythritol, cinnamon, nutmeg, and vanilla.
2. Stir in grated carrot and optional nuts.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

Carrot cake keto ice cream is rich, spiced, and slightly sweet, perfectly capturing the flavor of carrot cake without dairy or excess carbs.

Lemon Blueberry Cheesecake Keto Ice Cream

This lemon blueberry cheesecake keto ice cream is creamy, tangy, and fruity.

Using coconut milk and almond milk as a dairy-free base, it delivers all the flavor of cheesecake in a low-carb, frozen dessert.

Ingredients:

• 1 cup full-fat coconut milk
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• ½ cup fresh or frozen blueberries
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Blend coconut milk, almond milk, erythritol, lemon juice, lemon zest, and vanilla until smooth.
2. Fold in blueberries, leaving some whole for texture.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

Lemon blueberry cheesecake keto ice cream is fruity, tangy, and creamy without any dairy.

It’s a refreshing, indulgent keto dessert with all the flavors of cheesecake in a frozen form.