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Keto & Low-Carb Friendly

Keto Ice Cream Without the Compromise

Keto ice cream is almost impossible to buy in India — and when you find it, it's imported and expensive. Making it at home is the practical answer: a base of cream, coconut milk or almond milk, sweetened with stevia or erythritol, gives you a dessert with a fraction of the carbs of regular ice cream.

CONIVO Scooper is built for exactly these dense, low-carb bases. Because it processes a hard-frozen pint instead of churning, high-fat keto bases come out silky rather than greasy or icy. Start with the recipes below — each adapts to keto by using the cream-heavy option and skipping fruit sugars.

Low CarbHigh Fat, Silky TextureZero Added SugarCream & Nut-Milk Bases
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How CONIVO Scooper works

1

Blend it

Mix your base — milk, protein, fruit, sweetener — and pour it into the CONIVO pint.

2

Freeze it

Freeze flat for 24 hours in your normal freezer. No churning, no rock salt.

3

Scoop it

One button. From frozen block to creamy scoop in 2–5 minutes.

Recipes from the CONIVO book

Every CONIVO Scooper ships with 100+ recipes. Here are 6 from this collection — full ingredients and method included.

Keto adaptation: replace toned milk with 60:40 cream + unsweetened almond or coconut milk, and use erythritol or stevia. This drops most recipes to roughly 6–10g net carbs per pint depending on your base.

Before You Start

  1. Do not exceed the MAX FILL line.
  2. Freeze the pint on a level surface for approximately 24 hours, until completely solid.
  3. If the first spin looks crumbly or powdery, press RE-SPIN. If it remains dry, add a small splash of milk or another liquid suitable for the recipe, then press RE-SPIN again.

Sugar-Free Elaichi Malai

Ingredients

  • 300 ml milk
  • 80 ml cream
  • ¼ tsp xanthan gum
  • ¼ tsp cardamom
  • vanilla
  • stevia to taste

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Simple base for elderly customers.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Sugar-Free Chocolate Fudge

Ingredients

  • 300 ml milk
  • 1.5 tbsp cocoa
  • 60 ml cream
  • ¼ tsp xanthan gum
  • ¼ tsp vanilla
  • erythritol/stevia

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Use Dutch cocoa for premium taste.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Sugar-Free Coffee Almond

Ingredients

  • 300 ml milk
  • 1.5 tsp instant coffee
  • 10 g almond powder
  • 60 ml cream
  • ¼ tsp xanthan gum
  • stevia

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Cafe style without sugar.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Sugar-Free Coconut Kulfi

Ingredients

  • 250 ml coconut milk
  • 80 ml cream
  • 20 g tender coconut malai
  • ¼ tsp xanthan gum
  • cardamom
  • stevia

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Low sugar coastal flavour.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Sugar-Free Badam Milk

Ingredients

  • 300 ml milk
  • 15 g almond powder
  • ¼ tsp xanthan gum
  • saffron
  • cardamom
  • stevia

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Indian household comfort flavour.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Sugar-Free Chai Latte

Ingredients

  • 280 ml milk
  • 30 ml strong masala chai decoction
  • 60 ml cream
  • ¼ tsp xanthan gum
  • stevia

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Works well for winter campaign.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Common questions

How many carbs does homemade keto ice cream have?

Using a cream + almond-milk base with erythritol, most recipes land around 6–10g net carbs for the entire pint. Regular ice cream has 60–90g per pint. You control the exact number because you choose every ingredient.

What base should I use for keto ice cream?

A 60:40 mix of fresh cream and unsweetened almond or coconut milk is the sweet spot — enough fat for creaminess, minimal carbs. Pure cream works but is very rich; pure nut milk freezes icier and may need a RE-SPIN.

Can I make keto kulfi?

Yes — the Sugar-Free Coconut Kulfi and Elaichi Malai recipes adapt perfectly. Cardamom, saffron and pistachio are all keto-friendly flavours.

Why not just buy keto ice cream?

In India keto ice cream is rare, mostly imported, and ₹500+ per small tub. A homemade keto pint costs ₹80–150 in ingredients and tastes fresher.

More ways to use CONIVO

Sugar-Free Ice Cream the Whole Family Can Enjoy →Low-Calorie Ice Cream You Can Eat by the Pint →Protein Ice Cream, Made Fresh at Home →

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