The Best 50 Low-Carb, Sugar Free Southern Ice Cream Recipes

Southern ice cream has a way of tasting like home. Think porch-swing summers, church suppers, and flavors that lean rich, fruity, and a little nostalgic. The only problem is that classic recipes often come with a sugar rush you don’t want. This post rounds up Low-Carb, Sugar Free Southern Ice Cream Recipes that still scoop creamy and taste like the real thing. You’ll get 50 options, from churned custards to no-churn pints, plus a few frozen treats that fit right in, like sherbets, ice pops, and milkshake-style blends.

“Southern” here means the flavors you’d expect to see at a backyard cookout or in a small-town diner. You’ll find butter pecan, peach, key lime, banana pudding, praline, and bourbon-spiked batches, along with fun nods like Cheerwine-inspired cherry vanilla. The vibe stays classic, even when the ingredients change.

To keep carbs down without losing texture, these recipes rely on simple swaps you can actually use. Expect sugar-free sweeteners, full-fat dairy, and smart add-ins like toasted nuts, citrus zest, cocoa, and berries. Each recipe also includes clear, low-fuss steps, so you can get from craving to freezer fast.

A quick note on numbers: any macros you see are estimates, because brands and portion sizes vary. Also, alcohol flavors are optional, and you can skip them without losing the Southern feel. Finally, if a recipe uses eggs, treat it like you would any custard, use pasteurized eggs or choose a cooked base if you’re avoiding raw eggs, especially for kids, pregnant people, or anyone with a higher food-safety risk.

What makes an ice cream recipe truly low-carb and sugar-free (and still taste Southern)

A low-carb, sugar-free ice cream recipe is more than “swap sugar for a packet sweetener.” Sugar does three big jobs: it sweetens, it keeps ice crystals small, and it helps ice cream stay scoopable. When you remove it, you have to replace those jobs on purpose, or you get an icy brick.

The Southern part is easier than people think. Southern ice cream tastes rich, dairy-forward, and familiar, like vanilla bean, butter pecan, peach, lemon, and key lime. You keep that feeling with the right dairy, smart thickening, and mix-ins that taste like dessert, not diet food.

A few basics will help you read any recipe in this roundup and know why it works:

Net carbs usually mean total carbs - fiber - sugar alcohols (if you track that way). Check the label, because brands vary.
Serving size matters because ice cream is dense. A “½ cup” can mean different weights depending on air and mix-ins.
For quick macros, do a simple add-up: total grams of carbs, fat, and protein for the whole batch, then divide by servings. Most tracking apps make this fast once you enter ingredients.

Before you start, it helps to have the right tools and storage habits. Here’s the short list that covers both churned and no-churn:

Equipment: ice cream maker (optional but best for texture), blender or hand mixer, fine-mesh strainer (for custard), loaf pan or pint containers, spatula, instant-read thermometer (helpful for custard).
Storage tips: press parchment or plastic wrap onto the surface, seal in an airtight container, and freeze level. For serving, set it on the counter 10 minutes to soften.

If your ice cream freezes too hard, it’s almost never your freezer. It’s usually the sweetener choice, not enough fat, or not enough solids.

Sweeteners that freeze well: the scoopability cheat sheet

Some sweeteners “freeze wrong” because they like to crystallize. Sugar alcohols (especially erythritol) can form crunchy crystals as the pint sits. That gritty feel is more likely when the mix has lots of water (like milk-heavy bases or fruit). In contrast, some sweeteners lower the freezing point better, which keeps texture smooth.

Allulose is the top choice for low-carb ice cream when you want that classic scoop. It behaves more like sugar in the freezer, so the pint stays softer and less icy. It also plays well with fruit flavors and custards. If you can use only one sweetener for this whole post, make it allulose.

Next best for most people are monk fruit blends, especially ones blended with allulose or a small amount of erythritol. Monk fruit alone is very strong and can taste sharp, so blends usually taste more “normal.”

Here’s a simple swap guide for 1 cup sugar equivalent. Always check your brand label, since sweetness levels vary.

Sweetener	Typical swap for 1 cup sugar	Freezer texture	Taste notes
Allulose (granulated)	1 1/3 cups allulose	Soft, scoopable	Clean sweetness, least “cooling”
Monk fruit + allulose blend	Follow label (often 1:1)	Very good	Mild, balanced
Monk fruit + erythritol blend	Follow label (often 1:1)	Can get firm	Slight “cooling,” may crystallize
Erythritol (alone)	About 1 cup (but varies)	Often hard, icy	Strong cooling, higher grit risk

A practical “taste and adjust” method works better than chasing perfection on paper. Mix your base, then taste it a bit sweeter than you want before freezing. Cold mutes sweetness, so a base that tastes barely sweet at room temp usually tastes flat once frozen.

If you’re sensitive to sugar alcohols, keep it simple: choose allulose-forward recipes or use a monk fruit blend that’s mostly allulose. If you avoid sugar alcohols completely, skip erythritol-heavy blends and don’t use maltitol (it spikes blood sugar for many people).

To reduce iciness even more, you can add small helpers that don’t change flavor much:

A little fiber (like a spoon of inulin or acacia fiber) can improve body in some recipes.
A tiny splash of alcohol (like bourbon or rum) softens texture, but too much makes it slushy.
Vegetable glycerin is optional (some people use 1 to 2 teaspoons per quart). It can help softness, but it’s not required if you use allulose.

Custard base vs no-churn: picking the right method for your schedule

Your method controls two things: how “Southern” the texture feels, and how fast you get to the freezer. Most classic Southern scoops come from a custard base, while weeknight cravings often call for Philadelphia style or no-churn.

Here’s how they compare:

Cooked custard (egg yolks): This is the old-school, diner-style base. Yolks add richness and help bind water, which means fewer ice crystals and a fuller mouthfeel. It’s also forgiving with low-carb sweeteners, because the base already has structure.
Philadelphia style (no eggs): This is simpler and clean-tasting. You heat it just enough to dissolve sweetener and bloom flavors (like cocoa or coffee), then chill and churn. It can freeze a bit firmer, so sweetener choice matters more.
No-churn: Usually whipped cream plus a “condensed milk” swap. For low-carb, that swap is often a thick, sweetened base made from heavy cream, butter, and allulose (or a store-bought sugar-free condensed milk if you trust the ingredients). It’s the fastest path for beginners because you skip the machine, but you still need enough solids so it doesn’t turn icy.

Food safety is simple when you keep a few rules in mind:

If you use eggs and don’t cook the base, choose pasteurized eggs.
For cooked custard, heat gently and don’t rush. You want it hot enough to thicken, but not scramble. An instant-read thermometer helps.
Chill the base fast, then keep it cold until you churn or freeze. Cold base equals better texture.

For most beginners, the fastest reliable path is Philadelphia style in an ice cream maker. You avoid egg tempering, yet you still get air whipped in, which makes ice cream lighter and easier to scoop. If you don’t own a machine, choose a no-churn recipe that uses allulose and a thickener (like a touch of gelatin), because that combo fights iciness.

No matter the method, you can fine-tune texture with smart thickeners:

Egg yolks: best “natural” thickener, very Southern.
Xanthan gum: use a tiny pinch, too much turns gummy fast.
Gelatin: great for no-churn and fruit bases, since it reduces ice crystals without changing flavor much.

Southern mix-ins without the carbs: cookies, crusts, and candy swaps

Mix-ins are where Southern ice cream shows its personality. Think butter pecan crunch, praline pieces, cookie crumbles, and chocolate ribbons. The trick is choosing add-ins that taste right, then keeping them pleasant to bite once frozen.

First, a quick note: crushed pork rinds aren’t a good sweet swap here. They can work in savory coatings, but in ice cream they read as salty and odd, even under sweetener.

Better low-carb mix-ins that still feel like a proper dessert include:

Toasted pecans (or walnuts) with a pinch of salt, because Southern flavors love that sweet-salty edge.
Keto shortbread bits made with almond flour and butter. Keep pieces small, so they don’t freeze into jawbreakers.
Sugar-free chocolate (chips, chunks, or shaved bar). Look for ones sweetened with allulose or monk fruit for better texture.
Low-carb granola with nuts and seeds, used lightly for crunch.
Almond flour streusel (buttery crumbs) for “pie crust” vibes in peach, pumpkin spice, or pecan flavors.
Chia jam for a fruit swirl, since chia adds body and reduces iciness.
Berry compote sweetened with allulose, cooked down until thick, then cooled before swirling.

Mix-ins often get rock hard because they’re dry, large, or added at the wrong time. A few small habits fix that:

Coat crunchy pieces with fat: toss nuts or cookie bits in a teaspoon of melted butter or coconut oil. It protects them from moisture, so they stay snappy instead of icy.
Add mix-ins late: fold them in after churning, or during the last minute, so they don’t sink or soften too much.
Keep pieces small: tiny bits freeze better and feel more like “sprinkles” than frozen boulders.

If you want a candy-style crunch (like brittle or praline), use an allulose-based caramel or a low-carb praline recipe. Allulose browns and melts more like sugar, so you get that familiar Southern caramel note without a sugar spike.

Fruit flavors the low-sugar way: peach, berry, lemon, and key lime

Fruit is classic Southern ice cream, but it can quietly push carbs up fast. The good news is you don’t need a lot of fruit to get big flavor. Think of fruit like perfume. A little in the right place goes a long way.

For peach, aim for a “peaches and cream” feel without a full cup of puree. Use a small measured amount of peach, then support it with peach extract and a pinch of salt. A spoon of lemon juice makes peach taste riper, even when you use less.

For berries, you’re already in a better spot because they’re usually lower in sugar than tropical fruit. Cook berries down into a thick compote with allulose, then cool it completely. If you want a smoother base, strain out seeds before chilling. That gives you a clean, scoop-shop texture.

For lemon and key lime, the flavor comes more from zest and juice than from sugar. Use fresh zest, because it carries the oils that make citrus pop. Then balance tartness with a creamy base, like heavy cream plus a bit of half-and-half. A small amount of buttermilk can also add that tangy “Southern pie” note without needing much sweetener.

A few rules keep fruit flavors low-sugar and still bold:

Use measured portions of fruit, and let extracts and zest do the heavy lifting.
Cook fruit down to remove water and concentrate flavor. Less water means less ice.
Strain when needed for smoothness, especially with raspberries or blackberries.
Choose frozen fruit when fresh isn’t great. Frozen berries are often picked ripe, and they cook down well.
Pick lower-sugar fruits more often, like strawberries, raspberries, blackberries, and blueberries. Save mango and pineapple for rare treats.

Finally, don’t forget the dairy choice, because it changes how fruit reads on your tongue. Heavy cream makes fruit taste like a dessert. Whole milk makes it lighter but can freeze icier. Coconut milk works well in key lime and berry flavors, especially when you want a dairy-free option. Meanwhile, buttermilk brings that pie-shop tang that screams Southern, even in a low-carb pint.

The best 50 low-carb, sugar-free Southern ice cream recipes (with ingredients, steps, and macros)

These recipes keep the Southern comfort you want, while staying low-carb and sugar-free. Each batch aims for a creamy, scoopable finish, so you get real ice cream texture, not an icy block.

Unless a recipe says otherwise, each one makes about 1 quart (6 servings, 1/2 cup each). For best texture, chill your base well, churn (or freeze), then let it sit on the counter 8 to 10 minutes before scooping.

Classic and creamy Southern favorites (low-carb and sugar-free)

vanilla-bean-ice-cream-preparation-steps-0fcdf9c7 - Keto Sugar Free

Custard-Base Vanilla Bean
A true scoop-shop vanilla with a rich custard body. Clean, creamy, and perfect with any topping.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 5 large
Vanilla bean paste, 1 tbsp
Fine salt, 1/4 tsp
Directions:
Whisk yolks with allulose until glossy.
Warm cream, almond milk, and salt until steaming.
Temper yolks, then cook, stirring, until it coats a spoon.
Strain, stir in vanilla, then chill 4 hours.
Churn, then freeze 2 to 4 hours to firm.
Macros per serving (estimated): 285 calories, 2g net carbs, 4g protein, 29g fat.

butter-pecan-ice-cream-recipe-process-d8452625 - Keto Sugar Free

Butter Pecan
Buttery toasted pecans in a vanilla-forward base, just like the classic diner tub. A pinch of salt makes it pop.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Vanilla extract, 2 tsp
Pecans, 3/4 cup
Butter, 2 tbsp
Fine salt, 1/4 tsp
Directions:
Toast pecans in butter and salt until fragrant, then cool.
Make custard base (warm dairy, temper yolks, cook to thicken).
Chill base 4 hours, then churn.
Fold in pecans at the end.
Freeze 2 to 4 hours before serving.
Macros per serving (estimated): 330 calories, 3g net carbs, 4g protein, 34g fat.

buttery-cane-syrup-pecan-ice-cream-process-31414859 - Keto Sugar Free

Buttery Cane Syrup and Pecan
This gives you that cane syrup vibe without the sugar. Use sugar-free cane syrup, or a tiny molasses touch plus allulose.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 2/3 cup
Sugar-free cane syrup, 3 tbsp (or molasses, 1 tsp, plus extra allulose, 2 tbsp)
Egg yolks, 4 large
Vanilla extract, 1 tsp
Pecans, 2/3 cup, toasted
Fine salt, 1/4 tsp
Directions:
Warm dairy, allulose, and salt until steaming.
Whisk yolks, temper, then cook until slightly thick.
Stir in cane syrup (or molasses mixture) and vanilla.
Chill 4 hours, churn, then fold in pecans.
Freeze 3 hours to firm.
Macros per serving (estimated): 325 calories, 4g net carbs, 4g protein, 33g fat.

keto-banana-pudding-ice-cream-recipe-c4847d8a - Keto Sugar Free

Banana Pudding (with keto vanilla wafer pieces)
All the banana pudding comfort, but the carbs stay controlled. Banana extract does the heavy lifting, and wafer bits bring the nostalgia.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Banana extract, 1 tsp
Vanilla extract, 1 tsp
Keto vanilla wafer cookies, 3/4 cup, crushed
Fine salt, 1/4 tsp
Directions:
Make a custard base with dairy, allulose, salt, and yolks.
Stir in banana and vanilla extracts, then chill 4 hours.
Churn until thick and airy.
Fold in wafer pieces right at the end.
Freeze 2 to 4 hours before scooping.
Macros per serving (estimated): 305 calories, 4g net carbs, 4g protein, 31g fat.

Bourbon Ice Cream with Bourbon Caramel Swirl (optional alcohol)
Warm bourbon notes, plus a caramel ribbon that tastes like a Southern dessert menu. Skip the bourbon if you want, it still tastes like caramel heaven.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Vanilla extract, 2 tsp
Bourbon, 2 tbsp (optional)
Sugar-free caramel sauce, 1/3 cup
Fine salt, 1/4 tsp
Directions:
Cook custard base, then remove from heat.
Stir in vanilla and bourbon (if using).
Chill 4 hours, then churn.
Layer into a container with caramel sauce, then swirl gently.
Freeze 3 to 4 hours to set.
Macros per serving (estimated): 305 calories, 3g net carbs, 4g protein, 31g fat.
Creamy Chocolate Icebox Pie Ice Cream
Think chocolate pie filling meets ice cream. It’s silky, deeply cocoa, and tastes great with whipped cream.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Unsweetened cocoa powder, 1/2 cup
Espresso powder, 1 tsp (optional)
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Whisk cocoa and allulose into warm dairy until smooth.
Temper yolks, then cook until it thickens slightly.
Stir in vanilla and espresso powder, then strain.
Chill 4 hours, churn, then freeze 2 to 4 hours.
Macros per serving (estimated): 300 calories, 4g net carbs, 5g protein, 30g fat.
Butterscotch Ice Cream
Butterscotch flavor, minus the sugar crash. Allulose browns nicely, so you still get that cooked-sugar taste.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 1 cup
Butter, 3 tbsp
Egg yolks, 4 large
Vanilla extract, 1 tsp
Molasses, 1/2 tsp (optional, for depth)
Fine salt, 1/4 tsp
Directions:
Melt butter, add allulose, and cook 2 minutes until amber-smelling.
Whisk in dairy carefully, then warm until steaming.
Temper yolks, cook until it coats a spoon, then strain.
Stir in vanilla (and molasses), chill 4 hours.
Churn, then freeze 3 hours to firm.
Macros per serving (estimated): 315 calories, 4g net carbs, 4g protein, 32g fat.
French Silk Style Chocolate
Ultra-smooth and rich, like a French silk pie filling in frozen form. A little butter helps that silky mouthfeel.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Unsweetened cocoa powder, 1/2 cup
Butter, 2 tbsp
Vanilla extract, 2 tsp
Fine salt, 1/4 tsp
Directions:
Warm dairy, allulose, cocoa, butter, and salt until smooth.
Temper yolks, then cook gently until thickened.
Strain, stir in vanilla, then chill 4 hours.
Churn until soft-serve thick.
Freeze 2 to 4 hours before serving.
Macros per serving (estimated): 315 calories, 4g net carbs, 5g protein, 32g fat.
Marshmallow Swirl (use sugar-free marshmallow creme or homemade)
Vanilla ice cream with a fluffy marshmallow ribbon, like the best sundae base. Keep the swirl thick so it doesn’t disappear.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Vanilla extract, 2 tsp
Sugar-free marshmallow creme, 1/2 cup
Fine salt, 1/4 tsp
Directions:
Cook custard base, then chill 4 hours.
Churn until thick.
Layer into container, spooning marshmallow creme between layers.
Swirl lightly with a knife tip.
Freeze 3 to 4 hours to set.
Macros per serving (estimated): 295 calories, 3g net carbs, 4g protein, 30g fat.
Honey Style Ice Cream (use honey extract plus allulose)
You get the smell and taste of honey without real honey sugar. It’s sweet, floral, and surprisingly convincing.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Honey extract, 1 tsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Make custard base with dairy, allulose, salt, and yolks.
Remove from heat, then stir in honey extract and vanilla.
Chill 4 hours, then churn.
Freeze 2 to 4 hours until scoopable.
Macros per serving (estimated): 285 calories, 2g net carbs, 4g protein, 29g fat.
Praline Pecan (Charleston-inspired)
Sweet, buttery pecan praline pieces in a creamy base. It tastes like a candy shop wrapped in a scoop.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Vanilla extract, 2 tsp
Praline pecan crumble (sugar-free), 1/2 cup
Fine salt, 1/4 tsp
Directions:
Cook custard base, then chill 4 hours.
Churn until thick.
Fold in praline crumble at the end.
Freeze 3 hours to firm up.
Macros per serving (estimated): 320 calories, 4g net carbs, 4g protein, 33g fat.
Coffee and Chicory Cream
New Orleans-style coffee flavor, deeper and a little toasty. Chicory gives that diner-coffee edge.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Instant espresso powder, 2 tbsp
Chicory root powder, 1 tsp (or chicory coffee crystals, 2 tsp)
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Warm dairy, allulose, espresso, chicory, and salt until dissolved.
Temper yolks, then cook until slightly thick.
Strain, stir in vanilla, chill 4 hours.
Churn, then freeze 2 to 4 hours.
Macros per serving (estimated): 290 calories, 3g net carbs, 4g protein, 30g fat.
Peanut Butter Cup (sugar-free cups)
Creamy peanut butter base with chopped sugar-free cups. It’s rich, salty-sweet, and hard to stop eating.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 2/3 cup
Egg yolks, 4 large
Natural peanut butter, 1/2 cup
Vanilla extract, 1 tsp
Sugar-free peanut butter cups, 6 mini, chopped
Fine salt, 1/4 tsp
Directions:
Warm dairy, allulose, peanut butter, and salt until smooth.
Temper yolks, then cook until slightly thick.
Strain, stir in vanilla, chill 4 hours.
Churn, fold in chopped cups, then freeze 3 hours.
Macros per serving (estimated): 360 calories, 4g net carbs, 7g protein, 36g fat.
Toasted Coconut Cream
Toasty coconut flavor with a Southern pie feel. Coconut flakes add chew, while the base stays extra creamy.
Ingredients:
Heavy cream, 2 cups
Unsweetened coconut milk beverage, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Coconut extract, 1 tsp
Unsweetened shredded coconut, 1/2 cup, toasted
Fine salt, 1/4 tsp
Directions:
Toast coconut until golden, then cool completely.
Cook custard base with dairy, allulose, salt, and yolks.
Stir in coconut extract, chill 4 hours, then churn.
Fold in toasted coconut, then freeze 3 hours.
Macros per serving (estimated): 320 calories, 3g net carbs, 4g protein, 33g fat.
Cinnamon Roll Ice Cream (keto cinnamon swirl and bite pieces)
Cinnamon ice cream with a buttery swirl and soft “roll” bites. It scratches the bakery itch without the sugar.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Ground cinnamon, 2 tsp
Vanilla extract, 1 tsp
Keto cinnamon swirl (allulose caramel + cinnamon), 1/3 cup
Keto cinnamon bite pieces, 1/2 cup
Fine salt, 1/4 tsp
Directions:
Warm dairy, allulose, cinnamon, and salt, then temper yolks.
Cook until slightly thick, then stir in vanilla and chill 4 hours.
Churn until thick.
Layer with cinnamon swirl and bite pieces, then freeze 3 hours.
Macros per serving (estimated): 325 calories, 4g net carbs, 4g protein, 34g fat.

Fruity, refreshing, and porch-swing perfect

Old-Fashioned Peach (use peach extract plus measured peach)
A peaches-and-cream taste without loading the base with fruit sugar. The extract makes it taste ripe and sunny.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Peach extract, 1 tsp
Diced peach, 1/2 cup (about 80 g)
Lemon juice, 1 tsp
Fine salt, 1/4 tsp
Directions:
Cook custard base, then chill 4 hours.
Toss diced peach with lemon juice, then pat dry.
Churn base until thick.
Fold in peach pieces, then freeze 3 hours.
Macros per serving (estimated): 295 calories, 5g net carbs, 4g protein, 30g fat.
Peach Cobbler (low-carb crumble bits)
Creamy peach base with buttery crumble bits, like cobbler a la mode in one scoop. Keep the crumble small for easy chewing.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Peach extract, 1 tsp
Diced peach, 1/3 cup (about 55 g)
Low-carb crumble bits, 2/3 cup
Ground cinnamon, 1/2 tsp
Fine salt, 1/4 tsp
Directions:
Cook custard base with cinnamon and salt, then chill 4 hours.
Churn until thick.
Fold in peaches and crumble bits.
Freeze 3 to 4 hours before scooping.
Macros per serving (estimated): 310 calories, 6g net carbs, 5g protein, 31g fat.
Strawberry Buttermilk
Tangy buttermilk makes strawberry taste brighter. It’s like a creamy frozen strawberry “shortcake” vibe without the cake.
Ingredients:
Heavy cream, 1 1/2 cups
Buttermilk, 1 cup
Unsweetened almond milk, 1/2 cup
Allulose, 3/4 cup
Strawberries, 1 cup (about 150 g)
Lemon zest, 1 tsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Blend strawberries with allulose until smooth, then strain (optional).
Whisk in dairy, zest, vanilla, and salt.
Chill 4 hours, then churn.
Freeze 2 to 4 hours to firm.
Macros per serving (estimated): 215 calories, 6g net carbs, 3g protein, 21g fat.
Lemon Curd Style (sugar-free lemon curd)
Bold lemon curd flavor with a creamy finish, like lemon pie filling turned into ice cream. Use a thick, chilled curd for the best swirl.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 2/3 cup
Egg yolks, 4 large
Lemon zest, 2 tsp
Lemon juice, 2 tbsp
Sugar-free lemon curd, 1/3 cup, chilled
Fine salt, 1/4 tsp
Directions:
Cook custard base with zest and salt, then chill 4 hours.
Add lemon juice after chilling, then churn.
Layer with lemon curd and swirl gently.
Freeze 3 hours before serving.
Macros per serving (estimated): 285 calories, 4g net carbs, 4g protein, 29g fat.
Key Lime Pie
Tart key lime with a creamy “pie” feel. A little zest makes it taste like the real thing.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Key lime zest, 2 tsp
Key lime juice, 3 tbsp
Vanilla extract, 1 tsp
Keto graham crumbs, 1/2 cup (optional)
Fine salt, 1/4 tsp
Directions:
Cook custard base with allulose and salt, then chill 4 hours.
Stir in zest, juice, and vanilla, then churn.
Fold in keto graham crumbs (optional).
Freeze 3 hours to set.
Macros per serving (estimated): 295 calories, 5g net carbs, 4g protein, 30g fat.
Double Berry (blueberry strawberry)
A mixed-berry scoop that tastes like summer in a bowl. Cooking the berries first keeps the texture smoother.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Strawberries, 3/4 cup (about 110 g)
Blueberries, 1/2 cup (about 75 g)
Lemon juice, 1 tsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Simmer berries, allulose, and lemon juice 5 minutes, then cool.
Blend berry mixture until smooth, then whisk in dairy and salt.
Chill 4 hours, churn, then freeze 2 to 4 hours.
Macros per serving (estimated): 240 calories, 7g net carbs, 3g protein, 23g fat.
Lemon Blackberry Swirl
Creamy lemon base with a dark blackberry ribbon, sweet-tart like a porch-swing treat. Keep the swirl thick so it stays defined.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Lemon zest, 2 tsp
Lemon juice, 2 tbsp
Blackberries, 1 cup (about 140 g)
Extra allulose, 2 tbsp
Fine salt, 1/4 tsp
Directions:
Simmer blackberries with extra allulose 6 minutes, then mash and cool.
Whisk dairy, allulose, zest, juice, and salt, then chill 4 hours.
Churn lemon base.
Layer with blackberry swirl, then freeze 3 hours.
Macros per serving (estimated): 250 calories, 7g net carbs, 3g protein, 24g fat.
Garden Mint Pineapple (use pineapple extract plus small pineapple)
You get that minty fruit sparkle without a full pineapple load. A little real fruit keeps it tasting honest.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Pineapple extract, 1 tsp
Diced pineapple, 1/4 cup (about 40 g), very small
Fresh mint, 1/4 cup, lightly packed
Lime juice, 1 tbsp
Fine salt, 1/4 tsp
Directions:
Warm dairy with mint until steaming, then steep 15 minutes.
Strain, whisk in allulose and salt, then chill 4 hours.
Stir in pineapple extract and lime juice, then churn.
Fold in pineapple, then freeze 3 hours.
Macros per serving (estimated): 285 calories, 5g net carbs, 3g protein, 29g fat.
Watermelon Cantaloupe Ice Pops (low-carb, electrolytes optional)
Light, refreshing, and easy on hot days. These are lower fat, so they freeze fast and eat like a slushy pop.
Ingredients:
Seedless watermelon, 1 cup (about 150 g)
Cantaloupe, 1 cup (about 160 g)
Allulose, 1/4 cup
Lime juice, 2 tbsp
Fine salt, 1/8 tsp
Electrolyte powder, 1 serving (optional, unflavored)
Directions:
Blend everything until completely smooth.
Taste, then add a little more allulose if needed.
Pour into 8 pop molds (about 1/3 cup each).
Freeze 6 hours, or overnight, until solid.
Macros per pop (estimated, makes 8): 35 calories, 4g net carbs, 0g protein, 0g fat.
Cherry Vanilla (low-sugar cherries, portioned)
Cherry and vanilla tastes like an old soda fountain order. Use a measured portion of cherries, then boost with vanilla.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Egg yolks, 4 large
Vanilla extract, 2 tsp
Cherries, pitted and chopped, 1/2 cup (about 75 g)
Lemon juice, 1 tsp
Fine salt, 1/4 tsp
Directions:
Cook custard base, then chill 4 hours.
Toss cherries with lemon juice, then pat dry.
Churn base, fold in cherries, then freeze 3 hours.
Macros per serving (estimated): 295 calories, 6g net carbs, 4g protein, 30g fat.
Blackberry Cobbler
Blackberries bring the tang, and crumble bits bring the cobbler comfort. It’s like a warm dessert turned cold.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Blackberries, 1 1/4 cups (about 175 g)
Lemon zest, 1 tsp
Low-carb crumble bits, 2/3 cup
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Simmer blackberries with allulose 6 minutes, then cool.
Blend, then strain seeds (optional).
Whisk in dairy, zest, vanilla, and salt, then chill 4 hours.
Churn, fold in crumble bits, then freeze 3 hours.
Macros per serving (estimated): 265 calories, 8g net carbs, 4g protein, 25g fat.
Creamy Orange Creamsicle (no sugar)
Bright orange and creamy vanilla, like the freezer truck classic. A little zest makes it taste fresh, not fake.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Orange zest, 2 tsp
Orange extract, 1 tsp
Vanilla extract, 2 tsp
Fine salt, 1/4 tsp
Directions:
Warm dairy with allulose and salt until fully dissolved.
Chill 4 hours, then stir in zest and extracts.
Churn until thick, then freeze 2 to 4 hours.
Macros per serving (estimated): 270 calories, 3g net carbs, 3g protein, 28g fat.
Raspberry Cheesecake
Cream cheese adds body, while raspberries keep it bright. It tastes like a slice of cheesecake in scoop form.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Cream cheese, 4 oz, softened
Raspberries, 1 cup (about 125 g)
Lemon juice, 1 tsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Blend raspberries with lemon juice, then strain seeds (optional).
Blend cream cheese with a splash of dairy until smooth.
Whisk everything with allulose and salt, then chill 4 hours.
Churn, then freeze 2 to 4 hours.
Macros per serving (estimated): 295 calories, 6g net carbs, 4g protein, 30g fat.
Spiced Apple Butter (use chayote or zucchini option for lower carbs)
Apple butter flavor, even if you keep the fruit super low. For the lowest carbs, use chayote or zucchini as the “apple” base (it soaks up spice well).
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Apple extract, 1 tsp
Chayote or zucchini, peeled and diced small, 1 cup (about 130 g)
Butter, 1 tbsp
Ground cinnamon, 1 1/2 tsp
Ground nutmeg, 1/8 tsp
Fine salt, 1/4 tsp
Directions:
Cook chayote or zucchini with butter, 2 tbsp allulose, and spices until jammy, then cool.
Warm dairy with remaining allulose and salt, then chill 4 hours.
Stir in apple extract, churn, then fold in “apple butter.”
Freeze 3 hours before serving.
Macros per serving (estimated): 285 calories, 5g net carbs, 3g protein, 29g fat.
Sweet Tea and Lemon Frozen Yogurt
This one eats lighter, like a tangy Southern treat after a big meal. Black tea adds that familiar sweet tea note without syrupy sugar.
Ingredients:
Plain Greek yogurt (full-fat), 2 cups
Heavy cream, 1 cup
Allulose, 1/2 cup
Strong black tea, cooled, 1/2 cup
Lemon zest, 1 tsp
Lemon juice, 2 tbsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Whisk all ingredients until very smooth.
Chill 2 to 4 hours until cold.
Churn until thick, then freeze 2 hours for a firmer scoop.
Macros per serving (estimated): 190 calories, 6g net carbs, 7g protein, 15g fat.

Fun no-churn, novelty treats, and Southern soda shop flavors

Brenda Gantt Style Chocolate Frosty (inspired, low-carb)
Thick, spoonable, and milkshake-adjacent, like a church-cookbook frosty. It’s quick, chocolatey, and kid-friendly.
Ingredients:
Heavy cream, 1 1/2 cups
Unsweetened almond milk, 1 1/2 cups
Allulose, 1/2 cup
Unsweetened cocoa powder, 1/3 cup
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Xanthan gum, 1/8 tsp (optional, for thickness)
Directions:
Blend everything 30 seconds until smooth and slightly foamy.
Chill 2 hours.
Freeze in a loaf pan, stirring every 45 minutes, 3 times.
Freeze 2 more hours until thick and frosty.
Macros per serving (estimated): 210 calories, 4g net carbs, 3g protein, 22g fat.
Candy Bar Ice Cream (sugar-free candy mix-ins)
A fun “everything” pint that still tastes clean. Keep candy pieces small so they’re easy to bite when frozen.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Vanilla extract, 2 tsp
Fine salt, 1/4 tsp
Sugar-free chocolate candy pieces, 3/4 cup, chopped
Directions:
Warm dairy with allulose and salt until dissolved, then chill 4 hours.
Churn until thick.
Fold in chopped candy.
Freeze 3 hours to firm.
Macros per serving (estimated): 320 calories, 5g net carbs, 4g protein, 33g fat.
MoonPie Ice Cream Cake (keto cake layers or cookies)
This is a freezer cake with big Southern snack-cake energy. Use a 9-inch loaf pan or an 8-inch square pan for neat slices.
Ingredients:
Vanilla ice cream base (any from this list), 1 quart, softened
Keto chocolate cake slices or keto chocolate cookies, 2 cups
Sugar-free marshmallow creme, 1/2 cup
Sugar-free chocolate sauce, 1/3 cup
Directions:
Line a 9 x 5-inch loaf pan with parchment.
Layer cake or cookies, marshmallow, and ice cream, then repeat.
Drizzle chocolate sauce, then swirl lightly.
Cover and freeze at least 8 hours, then slice.
Macros per serving (estimated): 300 calories, 6g net carbs, 4g protein, 29g fat.
No-Churn Hummingbird (banana extract, pineapple extract, pecans)
All the hummingbird cake flavor, but frozen. Extracts keep carbs down, while pecans bring that Southern crunch.
Ingredients:
Heavy cream, 2 cups
Cream cheese, 4 oz, softened
Allulose powder, 3/4 cup
Banana extract, 1 tsp
Pineapple extract, 1 tsp
Toasted pecans, 1/2 cup, chopped
Fine salt, 1/4 tsp
Directions:
Whip heavy cream to soft peaks.
Beat cream cheese, allulose, salt, and extracts until smooth.
Fold whipped cream into cream cheese mixture gently.
Fold in pecans, spread in a loaf pan, and cover.
Freeze 6 to 8 hours until scoopable.
Macros per serving (estimated): 335 calories, 4g net carbs, 5g protein, 34g fat.
Creamed Corn and Cornbread (use corn extract plus small corn, keto cornbread cubes)
This sounds odd until you taste it, sweet corn and cream belong together. Corn extract gives the aroma, and cornbread cubes sell the idea.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 2/3 cup
Corn extract, 1 tsp
Corn kernels, 1/3 cup (about 55 g)
Keto cornbread, 1 cup, cubed small
Fine salt, 1/4 tsp
Directions:
Simmer corn kernels in dairy 5 minutes, then blend and strain (optional).
Whisk in allulose, corn extract, and salt, then chill 4 hours.
Churn until thick.
Fold in cornbread cubes, then freeze 3 to 4 hours.
Macros per serving (estimated): 310 calories, 6g net carbs, 5g protein, 31g fat.
Cheerwine Inspired Cherry Soda Ice Cream (use diet cherry soda, cherry extract)
A soda-shop scoop with that cherry-vanilla vibe. Using diet soda keeps it light, while cream keeps it rich.
Ingredients:
Heavy cream, 2 cups
Diet cherry soda, 1 cup, flat (stir to remove bubbles)
Allulose, 2/3 cup
Cherry extract, 1/2 tsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Warm heavy cream with allulose and salt until dissolved.
Chill 4 hours, then whisk in flat soda and extracts.
Churn until thick.
Freeze 2 to 4 hours to firm.
Macros per serving (estimated): 260 calories, 2g net carbs, 2g protein, 28g fat.
Coffee Caramel Swirl
Bitter coffee meets sweet caramel, like a Southern diner dessert case. Keep the caramel cold and thick for the cleanest swirl.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Instant espresso powder, 2 tbsp
Vanilla extract, 1 tsp
Sugar-free caramel sauce, 1/3 cup
Fine salt, 1/4 tsp
Directions:
Warm dairy with allulose, espresso, and salt until dissolved.
Chill 4 hours, then churn.
Layer into container with caramel sauce, then swirl.
Freeze 3 hours before serving.
Macros per serving (estimated): 280 calories, 4g net carbs, 3g protein, 29g fat.
Marlee Style Layered Ice Cream Bars (9 x 13, low-carb crust)
These are slice-and-serve bars with layers, like potluck dessert bars from the church fridge. Use a 9 x 13-inch pan for clean squares.
Ingredients:
Keto crust (almond flour, 1 1/2 cups, butter, 6 tbsp, allulose, 1/4 cup, salt, pinch)
Vanilla ice cream base, 1 quart, softened
Sugar-free chocolate sauce, 1/2 cup
Whipped cream (unsweetened), 2 cups
Chopped toasted pecans, 1/2 cup (optional)
Directions:
Press crust into a lined 9 x 13-inch pan, then chill 20 minutes.
Spread softened ice cream over crust, then freeze 2 hours.
Spread chocolate sauce, then freeze 30 minutes.
Spread whipped cream, sprinkle pecans, cover, then freeze 6 hours.
Slice into 18 bars.
Macros per bar (estimated, 18 bars): 210 calories, 3g net carbs, 3g protein, 21g fat.
No-Churn Avocado Lime Coconut
Avocado makes this extra smooth, and lime keeps it bright. Coconut brings a tropical note that still feels at home in the South.
Ingredients:
Ripe avocado, 1 large (about 200 g flesh)
Heavy cream, 2 cups
Allulose powder, 3/4 cup
Lime zest, 2 tsp
Lime juice, 3 tbsp
Coconut extract, 1/2 tsp
Fine salt, 1/4 tsp
Directions:
Blend avocado, allulose, lime zest, lime juice, and salt until silky.
Whip heavy cream to soft peaks.
Fold avocado mixture into whipped cream, then add coconut extract.
Spread in a loaf pan, cover, and freeze 6 to 8 hours.
Macros per serving (estimated): 320 calories, 4g net carbs, 3g protein, 33g fat.
Peppermint Mocha Chip
Chocolate-coffee base with peppermint and chip crunch. It tastes like winter holidays, even if it’s 95 degrees outside.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Unsweetened cocoa powder, 1/3 cup
Instant espresso powder, 1 tbsp
Peppermint extract, 1/2 tsp
Sugar-free chocolate chips, 1/2 cup
Fine salt, 1/4 tsp
Directions:
Warm dairy with allulose, cocoa, espresso, and salt until smooth.
Chill 4 hours, then stir in peppermint extract.
Churn until thick, add chips in the last minute.
Freeze 3 hours to firm.
Macros per serving (estimated): 300 calories, 4g net carbs, 4g protein, 31g fat.
Salted Caramel Praline Pecan
Salty-sweet caramel ice cream with praline pecans, like a fancy scoop shop flavor done Southern. Don’t skip the salt, it keeps it from tasting flat.
Ingredients:
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 3/4 cup
Vanilla extract, 1 tsp
Flaky salt, 1/2 tsp
Sugar-free caramel sauce, 1/3 cup
Praline pecan crumble (sugar-free), 1/2 cup
Directions:
Warm dairy with allulose and salt until dissolved, then chill 4 hours.
Churn until thick.
Fold in praline crumble.
Layer with caramel sauce, swirl, then freeze 3 hours.
Macros per serving (estimated): 315 calories, 5g net carbs, 4g protein, 33g fat.
Cereal Milk Style Cinnamon Toast Crunch (use keto cereal)
Sweet cinnamon “cereal milk” flavor, without the sugar bomb. Steeping cereal in cream gives you that real cereal-aftertaste.
Ingredients:
Keto cinnamon cereal, 2 cups
Heavy cream, 2 cups
Unsweetened almond milk, 1 cup
Allulose, 2/3 cup
Ground cinnamon, 1 tsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Extra keto cereal, 1/2 cup, for mix-in
Directions:
Warm dairy, add 2 cups cereal, then steep 20 minutes off heat.
Strain, whisk in allulose, cinnamon, and salt, then chill 4 hours.
Churn, then fold in extra cereal quickly.
Freeze 2 to 3 hours, then scoop.
Macros per serving (estimated): 290 calories, 5g net carbs, 4g protein, 30g fat.
Grahamwich Ice Cream Sandwiches (keto graham)
A backyard-friendly handheld dessert. Make them small, because low-carb cookies freeze firm.
Ingredients:
Keto graham crackers, 12 squares
Vanilla ice cream base, 3 cups, softened
Sugar-free chocolate chips, 1/3 cup (optional)
Directions:
Line a sheet pan with parchment.
Spread softened ice cream 1/2-inch thick, then freeze 45 minutes.
Cut ice cream into 6 rectangles.
Sandwich between grahams, then freeze 3 hours.
Wrap individually and freeze up to 2 weeks.
Macros per sandwich (estimated): 260 calories, 6g net carbs, 4g protein, 26g fat.
Chocolate Dipped Frozen Cheesecake Bars
Creamy cheesecake bars with a chocolate shell snap. Use a silicone bar mold or an 8-inch square pan and cut after freezing.
Ingredients:
Cream cheese, 16 oz, softened
Heavy cream, 1 cup
Allulose powder, 3/4 cup
Vanilla extract, 2 tsp
Lemon juice, 1 tsp
Sugar-free chocolate, 8 oz
Coconut oil, 1 tbsp
Directions:
Beat cream cheese, allulose, vanilla, and lemon juice until smooth.
Whip cream to soft peaks, then fold in.
Spread in an 8-inch lined pan, freeze 6 hours, then cut 12 bars.
Melt chocolate with coconut oil, dip bars, then freeze 20 minutes.
Macros per bar (estimated, 12 bars): 260 calories, 4g net carbs, 4g protein, 26g fat.
Strawberry Shortcake Ice Cream Pops (keto shortcake bits)
Creamy strawberry pops with cake bits, like the ice cream truck treat. Use pop molds, and keep bits tiny so they release cleanly.
Ingredients:
Heavy cream, 1 1/2 cups
Unsweetened almond milk, 1 cup
Allulose, 1/2 cup
Strawberries, 1 cup (about 150 g)
Vanilla extract, 1 tsp
Keto shortcake bits, 1/2 cup, very small
Fine salt, 1/4 tsp
Directions:
Blend strawberries with allulose until smooth, then strain (optional).
Whisk in dairy, vanilla, and salt.
Stir in shortcake bits.
Pour into 8 pop molds, insert sticks, then freeze 8 hours.
Macros per pop (estimated, makes 8): 140 calories, 5g net carbs, 2g protein, 13g fat.

Five quick toppings and mix-ins that make any batch taste like a Southern sundae

These toppings turn a plain pint into something you’d expect at a fish-fry dessert table. To keep carbs low, a good rule is 2 to 4 tablespoons of topping per pint (total), especially for sauces.

If your sauce makes ice cream hard, warm the sauce slightly, then drizzle. Cold sauce can “shock” a scoop and make it feel firmer.

Walnuts in “brown sugar” syrup (allulose plus butter)
Ingredients:
Chopped walnuts, 1 cup
Butter, 4 tbsp
Allulose, 1/2 cup
Heavy cream, 2 tbsp
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Melt butter in a skillet over medium heat.
Stir in allulose and salt, then simmer 2 minutes until glossy.
Add cream and vanilla, then simmer 1 minute.
Stir in walnuts, coat well, then cool completely.
Storage life: 10 days refrigerated, airtight.
Macros per tbsp (estimated): 55 calories, 0.5g net carbs, 1g protein, 5g fat.
How much per pint: Use 2 to 3 tbsp total, spooned over scoops, not mixed in.
Hot fudge sauce (sugar-free)
Ingredients:
Heavy cream, 1/2 cup
Butter, 2 tbsp
Unsweetened cocoa powder, 1/3 cup
Allulose, 1/3 cup
Vanilla extract, 1 tsp
Fine salt, 1/8 tsp
Directions:
Warm cream and butter in a small saucepan over low heat.
Whisk in cocoa, allulose, and salt until smooth.
Simmer 2 minutes, whisking often.
Remove from heat, stir in vanilla, then cool to thicken.
Storage life: 2 weeks refrigerated, airtight.
Macros per tbsp (estimated): 45 calories, 1g net carbs, 0.5g protein, 4g fat.
How much per pint: Use 2 to 4 tbsp total, drizzle right before serving.
Bourbon pecan sauce (optional alcohol)
Ingredients:
Butter, 3 tbsp
Allulose, 1/2 cup
Heavy cream, 1/3 cup
Bourbon, 1 tbsp (optional)
Toasted pecans, 3/4 cup, chopped
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Melt butter, then whisk in allulose and salt.
Add cream, simmer 3 minutes until slightly thick.
Stir in bourbon (optional) and vanilla.
Fold in pecans, then cool until spoonable.
Storage life: 10 days refrigerated, airtight.
Macros per tbsp (estimated): 60 calories, 0.5g net carbs, 1g protein, 6g fat.
How much per pint: Use 2 to 3 tbsp total, because nuts add up fast.
Low-carb caramel sauce (allulose-based)
Ingredients:
Allulose, 1 cup
Butter, 4 tbsp
Heavy cream, 1/2 cup
Vanilla extract, 1 tsp
Fine salt, 1/4 tsp
Directions:
Melt allulose in a saucepan over medium heat, stirring, 3 to 5 minutes.
Whisk in butter until smooth.
Slowly whisk in cream, then simmer 2 minutes.
Remove from heat, stir in vanilla and salt, then cool.
Storage life: 2 weeks refrigerated, airtight.
Macros per tbsp (estimated): 55 calories, 1g net carbs, 0g protein, 5g fat.
How much per pint: Use 2 to 4 tbsp total, swirl lightly to avoid over-softening.
Toasted pecan praline crumble (sugar-free)
Ingredients:
Chopped pecans, 1 1/2 cups
Allulose, 1/2 cup
Butter, 2 tbsp
Cinnamon, 1/4 tsp (optional)
Fine salt, 1/4 tsp
Directions:
Toast pecans in a skillet 3 minutes, then push to the side.
Melt butter, add allulose and salt, then cook until bubbling and sticky.
Stir pecans into caramel, spread on parchment, then cool hard.
Chop into crumble pieces once fully cooled.
Storage life: 2 weeks airtight at room temp, or 1 month refrigerated.
Macros per tbsp (estimated): 50 calories, 0.5g net carbs, 1g protein, 5g fat.
How much per pint: Use 2 tbsp mixed in max, or 3 tbsp sprinkled on top.

Troubleshooting: how to get creamy, scoopable low-carb ice cream every time

Low-carb, sugar-free ice cream can be every bit as creamy as the old-school kind, but it follows different rules. Sugar normally keeps ice cream soft, smooth, and easy to scoop. When you remove it, you have to replace its “texture job” on purpose, or you’ll get icy crystals, gritty sweetener, or a pint that could double as a doorstop.

A few habits prevent most problems before they start. First, chill the base until it’s truly cold before churning (at least 4 hours). Even better, rest it overnight so the sweetener dissolves fully and the fats firm up. Also, add a pinch of salt and vanilla at the end (after cooking, off heat) to keep flavors bright.

If it freezes like a brick: quick fixes and better ratios next batch

Hard-freezing is the number one complaint with low-carb ice cream, and it’s usually a freezing-point issue. In plain terms, your base doesn’t have enough ingredients that stay a little “liquid” when frozen.

Here’s what actually helps:

Allulose: This is the closest thing to sugar for scoopable texture. It lowers the freezing point better than erythritol, so the pint stays softer. If your recipe allows it, increase allulose slightly next batch (small bumps work better than big swings).
Alcohol (vodka, bourbon, rum): Alcohol also lowers the freezing point. For adult batches, add 1 to 2 tablespoons vodka per quart of base. Vodka works because it softens without changing flavor much. Keep it modest, because too much turns the center slushy.
Vegetable glycerin (optional): Glycerin binds water and helps softness. If you use it, keep it small (many people like 1 to 2 teaspoons per quart). Too much can taste slick.
Fat (cream, egg yolks, cream cheese): Fat doesn’t “sweeten,” but it improves body and reduces iciness. If your base is milk-heavy, it will freeze firmer.

A simple ratio rule that’s easy to remember: if it’s too hard, raise one softener (allulose, a splash of alcohol, or a touch more fat), not all three at once.

For the next batch, use one of these easy adjustments:

Nudge allulose up by 2 to 4 tablespoons per quart (then taste, because sweetness rises too).
Add 1 to 2 tablespoons vodka for adult-only pints.
Swap part of the milk for cream, for example replace 1/2 cup milk with 1/2 cup heavy cream.

If your ice cream is already frozen solid, soften it safely without melting it into soup:

Move the container to the fridge for 20 to 30 minutes.
Let it sit on the counter 5 to 10 minutes.
Warm your scoop under hot water, then wipe it dry and scoop.

Avoid microwaving the whole pint. It melts the edges first, then you refreeze with bigger ice crystals.

Two more “brick” causes to watch for:

Gritty sweetener (often erythritol) can make the texture feel harder. If you keep getting crunch, switch to allulose or an allulose-forward blend.
Freezer burn makes the surface icy and stubborn. Press parchment or plastic wrap directly on the ice cream’s surface, then seal with a tight lid.

Quick check: If it scoops nicely on day one but turns rock-hard by day three, your freezer is fine. Your sweetener and water balance needs a tweak.

If it tastes less sweet after freezing: how to balance flavors

Cold dulls sweetness. That’s why soda tastes flat with too much ice, and it’s why your ice cream base can taste perfect warm, then bland once frozen. Low-carb sweeteners can also mute faster in the cold, especially in dairy-heavy bases.

The fix starts before you churn. Taste the base cold, not warm, because warm dairy makes sweeteners seem louder. If it tastes right from the fridge, it will usually taste right when frozen.

Use this approach:

Aim slightly sweeter than “perfect” before freezing. Not candy-sweet, just a small bump so it doesn’t go quiet in the freezer.
Add a pinch of salt. Salt doesn’t make it salty, it makes flavors read clearer.
Stir in vanilla at the end (off heat for cooked bases). Vanilla can flatten if it cooks too long.
Use extracts and zest to keep flavors strong without adding carbs. Citrus zest is especially helpful in peach, berry, and key lime styles.

Chocolate and coffee flavors often need extra intensity after freezing because cold mutes bitterness and aroma.

For chocolate, increase cocoa slightly, or add a small pinch of espresso powder to boost depth (it won’t make it taste like coffee).
For coffee, use a stronger concentrate than you think you need. Instant espresso dissolves cleanly and holds up well in the freezer.

If a batch tastes “sweet but empty,” it usually needs aroma, not more sweetener. Try one of these quick add-ins next time:

A little butter extract in butter pecan.
Toasted nuts (toast brings aroma, raw nuts taste dull when frozen).
Citrus zest to lift fruit bases.

Also, keep mix-ins from sinking, because a “top-heavy” pint tastes uneven. Chill your churned ice cream until it’s thick like soft-serve, then fold in mix-ins. If they still sink, chop smaller and use slightly thicker base (more cream, or a bit of egg yolk or cream cheese).

If your custard turns lumpy: how to save it fast

Lumpy custard happens when eggs cook too fast. It looks scary, but you can often rescue it and still get a smooth, creamy finish.

Save it in minutes:

Pull the pot off the heat right away. Don’t keep stirring on the burner.
Blend it with an immersion blender until it looks smooth. A standard blender works too, but vent the lid and start low.
Strain through a fine-mesh strainer into a clean bowl. This removes any cooked egg bits.
Chill quickly. Set the bowl in an ice bath for 15 to 20 minutes, then cover and refrigerate until very cold (overnight is best).
Once cold, taste and adjust with a pinch of salt and vanilla. Then churn.

If the custard curdled badly and looks separated, don’t toss it yet. Blending while it’s still warm often re-emulsifies it enough to churn smoothly.

Prevent lumps next time with a few steady habits:

Keep the heat low to medium-low. Custard likes patience.
Stir constantly, and scrape the corners of the pot.
Temper the eggs: whisk hot dairy into yolks slowly, then pour the yolk mix back into the pot.
Stop cooking when it coats the back of a spoon and you can draw a line through it. If you use a thermometer, many custards thicken around 170 to 175°F.

Finally, protect your finished ice cream from ice crystals during storage. Use a smaller container that fits the batch, press wrap onto the surface, and keep the freezer temperature steady. Every extra thaw and refreeze cycle turns smooth ice cream into a crunchy one.

Enjoy!

These 50 low-carb, sugar-free Southern ice cream recipes prove you don’t have to give up porch-swing flavors to keep carbs in check. You’ve got the full spread, from custard-base classics (vanilla bean, butter pecan, praline, banana pudding) to bright fruit scoops (peach, strawberry-buttermilk, lemon, key lime) and soda-shop fun like Cheerwine-inspired cherry-vanilla. On top of that, the topping list makes it easy to turn any pint into a sundae without piling on sugar.

If you want the smoothest start, begin with the vanilla custard, it sets the texture standard and works with any swirl. On the other hand, if you want zero fuss, go with the no-churn avocado-lime coconut for an extra creamy finish. Then branch out based on what you crave, peach cobbler for nostalgia, butter pecan for a diner-style scoop, key lime pie for tang, or the Cheerwine-inspired batch for something playful.

Customization stays simple, too. For nut-free needs, skip pecans and use a swirl (caramel, lemon curd, or hot fudge) for texture. For dairy-free, lean on coconut-forward options and choose plant-based milks that are unsweetened. Also, keep tracking honest by checking labels, because sweeteners, chocolate, and “sugar-free” mix-ins can vary a lot by brand.

Most importantly, focus on scoopability. Chill your base well, use allulose when you can, and store pints airtight with the surface covered.

Save this list, pick one recipe, and make it this week. Then come back and share which Southern flavor you want next.