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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This ice cream is delicious!
Hi there! First off I absolutely love your recipes! I have a question regarding the coffee ice cream. I made it yesterday and went to check it this morning and it is still in a soft serve state and is very sweet. I can deal with texture but is there a way to tame the sweetness? Not sure what I did wrong to make it so sweet and would love to fix it if possible. It’s delicious but way too sweet. Any suggestions would be greatly appreciated. Thank you in advance!
What sweetener did you use?
I used swerve and allulose
So it’s likely the allulose making it too soft… it will firm up but could take a bit longer. but as for it being too sweet, I can’t say why that would be. This takes very little sweetener compared to most ice creams. Have you had that issue with other desserts? Is there any chance you might have mismeasured?
It’s entirely possible lol is there a way to mess with it to make it less sweet without ruining it? More whipped cream w/o additional sweetener?
Yes, I think so! That’s the only fix I can think of.
Thank you so much Carolyn! I’m going to try that and hopefully it works! Outside the sweetness the coffee flavor is fantastic!
Good luck!
Want to try this weekend. Can you use monkfruit regular and powdered if you have it instead of whats listed?
Is your monk fruit sweetener mostly erythritol? Then it can only replace the Swerve… it won’t work for the BochaSweet.
Can you use a electric churn ice cream machine that has a built in compressor to freeze the ice cream? I got one at Christmas and yet to use it . Would like to make your coffee ice cream maybe add dark chocolate chunks . My husband’s favorite flavor and he has sugar issues too .
I was going to try this today in my ice cream maker. Di you try it? How did it go?
Did it work?
Would it be possible to use coconut cream or canned coconut milk instead of heavy cream? I can’t have dairy but would love to make this ice cream. Thanks!
Yes but… in my experience, it will freeze a lot more solid than heavy cream, no matter what sweeteners you use. Just know you will need to take it out of the freezer 10 minutes in advance to soften.
I sort of cheated and put the mixture in my nutrabullet with the heavy cream and then blended. I got the lightest creamiest mixture, which if I froze I’m sure would have been amazing…..instead I decided since I had an ice cream maker why not use it. Unfortunately, the mixture broke and separated like chocolate can do. It’s disappointing but I learned for next time. I still froze it and I’m sure it will still be delicious even if the texture is off.????
I subbed plain Erythritol for all of the sweeter and it seemed to work fine. Powdered Swerve has a funny taste to me. ????
OMG I made this yesterday and just trying it now. It is MARVELOUS! It has a caramel flavor that is just to die for. I added some no sugar chocolate chips also. but really not necessary as it is so awesome. This may be a new addiction for me. Not sharing with my husband LOL
I haven’t tried this one yet, but the many other recipes of yours that I’ve tried are more than 5 star! Please, I have a question. First, I agree with you coffee is the best flavor! Coffee and French vanilla creamer, nectar of the gods! My question is, can I make this recipe incorporating sugar free French vanilla creamer, for that coffee with French vanilla creamer flavor? If that’s possible, would I replace some of the milk and cream? Or just replace all of it with French vanilla creamer? And thank you for all the great recipes! You’ve made it possible to feed my honeys sweet tooth and cook interesting and very tasty meals for him. We’ve impressed and pleased his dietitian and his docs with how we’ve lowered his blood sugar. Many thanks!
Yes, I would add it to the milk/cream mixture.
I made the maple walnuts one and it is delicious. This one is my next one. First no-churn ice cream that actually turns out to be no-churn. The Bocha is the key. I have tried before with other recipes and they all came out as a blco of cement after you return it to the freezer. This one is fantastic! Thank you very much for sharing.
Hello, I am confused as to where I used the condensed milk I made. The recipe doesn’t mention it.
thank you
The condensed milk was already built into the recipe so unfortunately, you did it incorrectly.
I was just coming here to ask the same question, or to see if there was an answer.
Just made this and its frozen and ready to go after 3 hours. I don’t normally leave reviews but this ice cream is so freakin’ good I had to come back to this page and comment! Definitely worth the time to make… thank you!
So glad to hear that!
Yummy! This ice cream was such a hit here! My daughter and hubby absolutely love coffee and they definitely loved this flavor! We will be making this again very soon!
YUM! Every recipe of yours that I make is absolutely delicious. LOVED this coffee ice cream. Perfect for summer. Just wish I had thought of this recipe last week when Portland had record-breaking heat. This would have cooled everything and soothed my soul. Thanks!
Oh my goodness! I love coffee flavored ice cream!
Your instructions prior to the Coffee No-churn Ice Cream recipe say to use your sweetened condensed milk recipe, but the recipe that follows does not mention any condensed milk at all.
Where and how much sweetened condensed milk goes in the recipe?
It’s built into this recipe already. The first few steps, you are making the condensed milk…
Any suggestion and conversion to replace the suggested Bochasweet?
please read the tips section as I discuss that.
What needs to be done different if I wanted to make this in the ice cream maker? Not use the condensed milk?
I wanted to know that too. I’m sorry you’ve not had a reply. Not use xanthan gum, I suspect.
They did not get a reply because the question has already been asked and answered in previous comments…