If you’re a coffee lover like me, chances are that it’s also one of your favorite flavors of ice cream. That magical combination of creamy coldness with the heavenly aroma of roasted coffee beans… what’s not to love? This no-churn keto ice cream is your shortcut to frozen happiness. It’s easy to make with no special equipment – the hardest part is waiting for it to freeze!
❤️ If you love coffee-flavored desserts, be sure to try Keto Tiramisu or Keto Coffee Cheesecake next!
I own a ridiculous amount of kitchen gadgetry, including a very good ice cream maker. But I love experimenting with different techniques, and when I started seeing no-churn recipes all over the internet, I had to give it a try. It was so simple! All I had to do was modify my Keto Condensed Milk recipe slightly, whisk in some coffee, and fold in the whipped cream.
This recipe has quickly become one of my favorite ways to make keto ice cream. And I’ve used it to make other wonderful treats like Keto Ice Cream Cake. The best part is that it stays scoopable, even after days in the freezer!
What readers are saying…
“Fantastic! So creamy and flavorful! Added in some chopped Lily’s sugar-free dark chocolate chips because, well, why not. We loved the recipe, you make keto so fun. Next up, your Maple Walnut ice cream… Thank you, Carolyn!!! Oxox” — Dianne
Ingredients and Substitutions
- Heavy whipping cream: Some is used in the first step, to create low carb condensed milk. The other portion is whipped and folded in to create a consistency similar to churned ice cream.
- Low carb milk: I use nut milk like almond or macadamia. But any low carb milk works here, including coconut milk or hemp milk.
- Sweetener: A combination of both erythritol and allulose gives this ice cream a scoopable consistency. If allulose is not available to you, you can use xylitol instead.
- Xanthan gum: This ingredient is important for two reasons. It thickens the milk/cream mixture properly, but it also inhibits the formation of ice crystals. You can try other thickeners like glucomannan but it may affect the texture of the ice cream.
- Instant coffee: You can use espresso powder, Via packs, or regular instant coffee. If using regular coffee, you will want about 1 tablespoon. I usually use decaf Via packs.
- Pantry staple: Vanilla extract and salt.
How to Make Keto Coffee Ice Cream
- Prepare the “condensed milk: Over medium heat, combine some of the heavy cream and the almond milk. Whisk in the sweeteners and bring to a boil. Reduce the heat and simmer 30 minutes
- Add the thickeners: Sprinkle the surface with xanthan gum and whisk vigorously to combine.
- Add the flavor: Whisk in the instant coffee, vanilla extract, and salt. Let cool to room temperature.
- Whip the cream: In another bowl, whip the remaining whipping cream until it holds stiff peaks. Gently fold in the cooled coffee mixture until well combined.
- Freeze: Transfer to a container and freeze until firm.
Carolyn’s Tips for Success
Prepare the cream/milk mixture in advance so it cools completely. If you attempt to proceed while it’s still warm, the whipped cream will become a liquidy mess and the ice cream won’t set properly.
How much coffee you add depends on how strong you want the flavor to be. I like mine fairly strong, but I also use decaf so that it doesn’t keep me up at night.
You can also adjust the sweetness to taste. Keep in mind that frozen treats often taste less sweet than they do when they are room temperature.
Do note that no-churn ice cream takes longer to firm up and freeze properly. Be patient and consider making it the day prior to when you want to eat it.
Best Sweeteners for Keto Ice Cream
I have made a lot of keto ice cream in my day and I believe I have achieved the perfect creamy consistency. Much of that is due to the correct combination of sweeteners.
For this recipe, I like to use a combination of an erythritol-based sweetener, such as this one from Impact Sweeteners, and an allulose-based sweetener. Using them in equal parts allows the ice cream to firm up properly while also remaining scoopable straight out of the freezer.
Using erythritol sweeteners alone will cause the ice cream to freeze rock hard. And I find that allulose sweeteners alone make the ice cream too soft and it melts far too quickly. But together, they balance each other out for a firm but creamy smooth consistency.
Of course, you are free to experiment and use different amounts or other sweeteners. Just be aware that it can affect the end results.
Keto Coffee Ice Cream Recipe
Ingredients
- 2 1/4 cups (532.32 ml) heavy whipping cream, divided
- 1/2 cup (118.29 ml) unsweetened almond milk, (or hemp milk for nut-free)
- 1/3 cup (63.33 g) erythritol-based sweetener
- 1/3 cup (66.67 g) allulose, or xylitol
- 1/4 tsp xanthan gum
- 1 to 1 1/2 tsp espresso powder, (I use decaf!)
- 3/4 tsp vanilla extract
- Pinch salt
Instructions
- In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Whisk in the sweeteners. Bring to a boil, then reduce the heat and simmer 30 minutes, whisking occasionally.
- Remove from heat. Sprinkle the surface with xanthan gum while simultaneously whisking in to combine well.
- Whisk in the instant coffee, vanilla extract, and salt, until the coffee has dissolved. Let cool to room temperature.
- Whip the remaining 1 1/4 cups whipping cream until it just holds stiff peaks. Gently fold in the cooled coffee mixture until well combined.
- Transfer to a container and freeze until firm, about 5 or 6 hours.
Notes
Nutrition
Frequently Asked Questions
Unfortunately, I have not had much luck making this keto coffee ice cream with ingredients like coconut milk or coconut cream. It always freezes very hard and has an icy texture. So I do not have a good dairy-free equivalent.
Once your ice cream has set, store it in an airtight container in the freezer for up to 3 months.
This keto coffee ice cream recipe has 2.2g of carbs per half cup serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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OMG! SO easy to make and it is YUMMMMMYYYYYYYYY!!! This will become a regular in my home! Thank you so much for this!
Well I tried this And it froze well and tasted great. Except for the butterfat from the heavy cream. It stuck to the top of my dentures , like I’d smeared butter all over the roof of my mouth. l o l
Carolyn , I was considering, next time, using half and half instead. What is your suggestion? thanks.
This looks so creamy and a must try😊
Dairy Free: my family loves the many ice creams I make dairy free using Aroy-d coconut milk
I buy it in a six pack of 1 liter boxes on Amazon though some local Asian grocery store may have it
thanks Carolyn!❤️
I’m trying to get back on the keto wagon. maybe this icecream is a good start to wean of regular icecream ;). here’s hoping!
I didn’t see anything in the post about switching out the xanthan gum for glucomannan. Would it work?
Thank you for a(nother) great recipe!
I have all of your printed cookbooks and only keep your recipes now!
They ALWAYS work if the directions and tips are followed correctly.
This is now in my freezer firming up. It is so creamy and delicious already!! Thanks for sharing such an easy and delicious recipe! There’s a few steps, but nothing difficult or messy!
My stomach can not handle erythritol.
Should I try with monk fruit/stevia or would that just be a waste. ?
Thanks.
It will work but it will freeze very hard. Can you use a little xylitol or allulose to help keep it softer?
Delicious!! thanks for all your hard work Carolyn!!
I have a question. I’m sure you know a lot about the keto sugars. Are all the keto sugars like swerve and bochasweet good for you? Do they mess with your gut if you eat them regularly? I’ve heard some bad press about them.
thanks.
Bonita
Carolyn, does it work to churn the no-churn recipes? Any changes in the recipe if churning? Also, I made your perfect keto churned recipe and it is super-delish but I’m wondering, is there a purpose for the butter? The first time the butter adhered to the side of the churn and froze like a rock wall. The second time, it just left a coating on the roof of my mouth. Would it adversely affect it to leave it out entirely? Hoping you happen to already know these answers because the ingredients are too costly to experiment with.
Thanks for all the experimenting you have done and the hits you’ve taken for us all, along the way. Yours is the only site I use. When you’ve found the best, why look any further?
Hugs and prayers, Lori 😘
I am really confused as to why the butter would “stick to the side” when it’s emulsified into the sweetened condensed milk. I think perhaps you are doing something wrong with the condensed milk but I can’t say exactly what without seeing what you are doing.
can I use full fat coconut milk instead of almond milk?
Yes, that should be fine.