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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Okay, if I wanted to use the ice cream maker would I just pour it in it at the end instead of sticking it in the freezer?
I can’t understand why when I try to print this recipe all of the fabcebook, instagram etc icons all present themselves right over the ingredients list!!! I tried to adjust everything but nothing works. What a waste of paper!
Sorry about that. Not sure what’s happening there but I will look into it.
I cut and paste into a word file
Know of alternatives to xanthan gum? It wreaks havoc with my digestion.
Does guar gum also upset your stomach? You can use that but only use half the amount.
Most gums are problematic for everyone really. May try some corn starch, accepting the little bit of carbs that adds.
Will this recipe work with using half & half instead of a combo of the HWC and the milk product? (I know substitution questions are annoying, but I ask because I got a half-gallon of organic half & half at Costco and won’t be able to use it up without a recipe that calls for a good amount of the stuff…I realize that 1 cup of half & half has 10 g carbs vs. 1 cup of HWC with 7 g carbs…but since that’s divided out over the ice cream servings, I can let it slide in the interest of not wasting the H&H…) Thanks in advance for your thoughts!
It should be good that way.
Can you use powdered erythritol instead of swerve? I don’t have any on hand and wanted to know if I could substitute
Yes, I think that should work.
How much cooled condensed milk do you use? I apologize if it is there sometimes I miss things that are right in front of me (I’m just so excited to try this)!!
Just make the recipe as written, the condensed milk part is all written into the instructions because I changed it a bit to avoid re-crystallization.
Do you think this recipe would work for making ice cream bars?
Absolutely!
Made this tonight and it was really rich and good. Thanks for posting!
Relax and have fun, cooking and being outside is fun and informal the way summer should be!!
I usually just set things up as a buffet and let my guests pick and choose from the table, grab a cold drink from the coolers below the table, and throw the trash in the buckets provided nearby. All I do is cook!
Close pins to pinch on the corners will keep that tablecloth in place 🙂
My best outdoor entertaining tip is to have the party inside in the air conditioning! lol It can get pretty hot and humid in Illinois! Coming in a close second though, is that you can never have too much ice! Love the bamboo products – and I love using bamboo cooking utensils because they are so durable!
Freeze water in ziplock bags and place under foods to keep chilled on hot days!
How smart!!
I do have a recipe for sunscreen that is equivalent to an SPF of 30. It is as follows:
1/2 c jojoba oil
1/4 c coconut oil
1/8 c shea butter
1/4 c beeswax
3/8 c zinc oxide powder
1 tsp Vitamin E oil
Combine the first 4 ingredients in a glass container (I use a Pyrex measuring cup) in a pan of water on the stove. Heat on low and stir occasionally until the beeswax melts. After you’ve removed it from the heat, gradually stir in the zinc oxide. Keep stirring while it cools, adding the Vitamin E oil as a preservative before it is completely cooled. You can use a mixer to make it creamier after it has cooled a bit and started to thicken on the sides.
I have a question about the “condensed milk” you made. Have you tried freezing this? I might like to have some on hand, because I may have to buy a larger amount of cream that I don’t want to go bad.
Mix the
Very cool, thanks for sharing. I have not tried freezing the condensed milk. I have refrigerated it without problems.
Love your recipes! My tip is make your own sunscreen, no chemicals!
Oh, do you have a recipe for that???
My best tip is to except all the outdoor invitations your schedules will allow and always take a Low Carb dish to share. A hostess gift is a must! Maybe a gift basket of some of these Bamboo products. Not all of us have backyards or patios for entertaining….