This Salted Caramel Pecan Ice Cream is one of my all-time favorites because it hits the ultimate sweet spot: sweet and salty, creamy and nutty, rich but not heavy. Just deeply satisfying.

We started with my cream cheese ice cream base, which already delivers that rich, cheesecake-style indulgence. Then we layered in a keto red velvet thin sponge cake, designed specifically for ice cream — soft, tender, and deeply chocolatey with just enough tang to balance the creaminess.

This lemon cheesecake ice cream was inspired by our trip to Italy, where we spent time along the Amalfi Coast and tasted some of the most unforgettable gelato of our lives. If you’ve ever been there, you know exactly what I mean: those famous Amalfi lemons are intensely fragrant, bright, and nothing like the lemons we’re used to back home.

If you love rich, chocolatey ice cream with a subtle mocha twist, this recipe is going to be your new favorite.

Instead of traditional graham crackers (which are loaded with sugar, seed oils, and preservatives), this version uses Simple Mills Sweet Thins, real butter, and a touch of Swerve. The result?A golden, crunchy, buttery crumble that tastes like cheesecake crust — without the insulin spike.

There’s something magical about blueberry cheesecake. The tart pop of blueberries, the silky cream cheese, the nostalgic “New York cheesecake” flavor… it all just works. And when we began eating a low-carb, real-food lifestyle, one thing became clear: we didn’t want to give up treats that brought us joy, we just wanted to make them healthier, cleaner, and made with real ingredients.

If there’s one flavor that instantly reminds me of warm Mediterranean evenings, it’s pistachio. There’s something about the delicate nuttiness, the creamy richness, and that soft, subtle sweetness that just feels luxurious — yet simple and earthy.

This vanilla bean ice cream became my foundation recipe. Every flavor I’ve created since — from pistachio to chocolate and strawberry cheesecake— grew from this simple base. Rich, creamy, and endlessly adaptable, it’s the perfect starting point for anyone who loves ice cream but wants to keep it smart, clean, and healthy.

There are few things more comforting than a scoop of Rocky Road ice cream — that mix of rich chocolate, crunchy almonds, and pillowy marshmallows just hits the spot. But if you’ve ever tried to make a low-carb version at home, you know how tricky it can be to get that same creamy, scoopable texture without sugar or eggs.

This no-cook Mint Chocolate Chip ice cream delivers old-fashioned ice cream shop flavor — without the sugar or complicated prep. It’s made with real cream, half & half, allulose for natural sweetness, and a splash of vodka for that perfect soft-scoop texture. The result? A lusciously smooth, mint-infused ice cream with just the right amount of chocolatey crunch in every bite. It’s nostalgic, simple, and made from ingredients you actually recognize.

If you love rich, creamy ice cream with a tangy twist, this Natilla Dream Ice Cream is your new favorite treat. Inspired by Costa Rica’s beloved natilla (a silky sour cream used on just about everything), this recipe transforms everyday ingredients into a refreshing dessert that’s low-carb, sugar-free, and wellness-friendly.

Is there anything more comforting than the flavor of strawberry cheesecake… in ice cream form? This luscious, low-carb treat is a dreamy blend of tangy cream cheese, sweet strawberries, and creamy goodness — without the sugar crash.

A creamy, keto-friendly ice cream made with collagen peptides for an extra protein boost and silky texture.

Of all the sweet treats Laith and I love most, ice cream ranks at the top. Having eliminated sugar from our lifestyle doesn't mean we can't have our beloved treat, we just needed to swap out sugar with an alternative sweetener. I have a base recipe that can be adapted to any flavor: vanilla, chocolate, mocha, cherry garcia, strawberry etc. Keto Ice Cream Base Ingredients 1 cup half and half 2 cups heavy whipping cream 1/2 cup sugar substitute (Allulose is best for ice cream,