Low Carb Ice Cream in Under 5 Minutes


low carb ice cream recipe

You know those ice cream freezer bag recipes that are floating all over social media? The ones where they tell you to pour all your ingredients into a large freezer bag and shake, shake, shake. Well, this is faster and minus the possibility of ice cream covered walls.

The idea of shaking a freezer bag with creamy goodness frightens this girl. I mean, what if after cleaning my kitchen from top to bottom this thing bursts and splatters all over? That would not be cool. In fact, that would be really, really terrible.

I am sure it’s a great concept and people all over are shaking away with glee, but it’s not worth the risk for me. Besides, what about all the ice cream that stays clinging to the bag? That’s just sad.

Now, what if I told you I discovered how to make a low carb ice cream in less than 5 minutes that was dairy-free and single-serve? What if I told you it required no fancy equipment and had only three ingredients? Sounds impossible right? Well I am believer in the impossible, so that wasn’t a factor in creating this recipe.

This was probably the fastest recipe I’ve ever come up with, and it made me feel like a kid working on a science project. A little peek into my science lab. “Ok, so if it’s going to be dairy-free, I will need coconut milk, no not the one from container Hilda, get the full-fat one from the can. “Yes, yes that would freeze faster because fat solidifies at cold temperatures.”

So I grabbed my full-fat coconut milk, some frozen blueberries, and a teaspoon of Swerve (it’s an erythritol & stevia combo). I tossed all the ingredients into my cup and began to stir. What happened next took me by surprise, in a happy dance around the kitchen kind of way.

You see my little concoction immediately began to freeze. What I had not accounted for was how the berries would help my ice cream freeze faster. “Oh wow, how cool is this?”  I placed it in the freezer and few minutes later my ice cream was ready. At that point all I had to do was stir and enjoy.

Just like that I had created a single-serve, no ice cream maker, low carb, dairy free, three ingredient ice cream for you to enjoy. Can you tell how excited I am to share this recipe with you? I feel it addresses so many needs. Too often when we start eating a low carb plan we need something to help us transition from our former high carb ways to this now healthier plan. After all you may just be learning your way around a low carb  ketogenic kitchen and what you need is something quick, easy and delicious. This little number will do just that.

I really hope you give this recipe a try. If you do can you please share? Let’s leave the ice cream in a freezer bag for the kids to enjoy at grandma’s instead, wink, wink.


½ cup of full fat coconut milk (I used the kind that comes in a can)

¼ cup of frozen berries (I used blue berries but any sliced unsweetened berry would work)

1 teaspoon of Swerve (sugar-substitute)


  1. Grab your ingredients.
  2. Toss in a cup
  3. Mix
  4. Place in freezer for 4-5 minutes
  5. Stir and enjoy in good health!

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10 thoughts on “Low Carb Ice Cream in Under 5 Minutes

  1. deborahcrocker says:

    This one I’m definitely going to try. I have lots of frozen blueberries. Just need cocoanut milk. I’m sharing,
    Thanks for all your glorious recipes.
    You do know about peanut butter cookies? Right? You may already have that , but if not let me know and I’ll send it to ya

    Liked by 1 person

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