Keto coffee ice cream without an ice cream maker? It’s not a dream, I promise And this is the richest, creamiest, keto no churn ice cream recipe. What a way to beat the heat!
I first created this no-churn coffee ice cream back in 2015, and I am so excited to give it a new update. It’s better than ever before, and it stays perfectly scoopable, even after weeks in the freezer. If you manage to get it to last that long!
Read on to get all the best tips for this keto coffee ice cream recipe.
Keto ice cream for the coffee lover
I make no secret of the fact that I am a coffee addict. And like many addicts, I have no desire to quit my drug of choice.
But while I do love the energy I get from the caffeine, there’s much more to it than that. It’s about the flavor, the aroma, the hot bitter liquid on my tongue every morning. The slow sipping and savoring in the stillness of my quiet house, before the kids are awake.
I love coffee and I love everything about coffee. And I adore coffee flavored desserts – especially coffee ice cream.
There’s a magic that happens somewhere in there, when coffee comes together with cream and sweetener. It’s a heavenly combination and even many non-coffee drinkers enjoy coffee ice cream.
So when I make a keto coffee ice cream, you can bet it’s rich and creamy and full of deep coffee flavor. When you love that dark liquid brew as much as I do, you can’t mess around!
No ice cream maker required
I love my ice cream maker and I use it frequently. But a few years ago, I started to see all of these no churn ice cream recipes popping up all over the internet, and I was intrigued. I didn’t even know such a thing was possible.
After a little reading and investigation, I realized just how simple and brilliant the method was, and I was eager to try my hand at a keto no-churn ice cream recipe.
Conventional no churn ice cream recipes usually use sweetened condensed milk, which is then folded into some whipped cream. It makes a lot of sense when you think about it. An ice cream machine serves much the same purpose, churning air into a cream-based mixture to increase the volume.
I thought it might be possible to use the exact same approach with my keto sugar-free condensed milk. And so keto no-churn ice cream was born!
Of course, having to make the sweetened condensed milk from scratch means it’s not quite so simple as the sugary version, but it really is a great option for those of you without ice cream makers.
And now that I’ve improved my keto condensed milk recipe, this keto ice cream stays scoopable for days, even straight out of the freezer!
Tips for making keto coffee ice cream
A few tips for getting the most out of this delicious no-churn recipe:
- Make the condensed milk in advance and let it cool properly. If you attempt to proceed while it’s still warm, the whipped cream will melt and become liquid again, and your ice cream will never set properly.
- Both Swerve and BochaSweet are critical to this recipe, so that the ice cream firms up but stays scoopable.
- The only thing you can replace the Swerve with is another erythritol based sweetener (Lakanto, Sukrin, etc.).
- The only things you can replace the BochaSweet with are xylitol or allulose.
- The xanthan gum is important for thickening the condensed milk properly but it also inhibits ice crystals in the ice cream. If you must skip it, that’s fine but do realize that the texture of your ice cream may suffer somewhat.
- How much coffee you add is up to you. I like mine with a strong flavor but I also use decaf instant coffee so it doesn’t keep me up at night. You can use any instant coffee and even the Starbucks Via packs work well (I add two when I am using those).
- No churn ice cream takes longer to firm up and freeze properly so be patient and consider making it the day prior to when you want to eat it.
Ready to try your hand at this delicious Keto Coffee Ice Cream?
More great keto coffee desserts
- Keto Double Espresso Brownies
- Low Carb Mocha Chip Biscotti
- Keto Tiramisu
- Coffee Creme Mousse
- Keto Espresso Chocolate Cheesecake Bars
- Sugar-Free Coffee Creme Brûlée
No Churn Coffee Ice Cream
Ingredients
- 2 ¼ cups heavy whipping cream divided
- ½ cup unsweetened almond milk (or hemp milk for nut-free)
- ½ cup powdered Swerve Sweetener divided
- ¼ cup BochaSweet
- 2 tablespoon butter
- ¼ teaspoon xanthan gum
- 1 to 1 ½ tablespoon instant coffee (I use decaf!)
- ¾ teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Whisk in ¼ cup of the Swerve and the BochaSweet. Bring to a boil, then reduce the heat and simmer 40 minutes, whisking occasionally.
- Remove from heat and add the butter. Whisk to combine, until the butter is melted. Then sprinkle the surface with xanthan gum and whisk vigorously to combine.
- Whisk in the instant coffee and vanilla extract, until the coffee granules have dissolved. Let cool to room temperature.
- Whip remaining 1 ¼ cups whipping cream with the remaining Swerve sweetener 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.
Wenchypoo says
Can a liquid sweetener be used (such as stevia) in place of the Swerve—will it affect the texture? Swerve raises my husband’s blood sugar.
Carolyn says
Sure, you should be able to do that.
Carolyn says
Why Stevie? I don’t like the aftertaste. But i love swerve. Why do you need to add Stevia?
Carolyn says
You don’t have to.
Liz @ The Lemon Bowl says
I love coffee ice cream so much – love this healthier version!!
Diane says
This ice cream sounds soo good and really simple to do! I will be making a batch TODAY!! And I love those cones. My outdoor entertaining tip is to dress up the space! Whether it be with lighting, colorful table clothes or napkins, plants or rugs o add pops of color!
Susan says
My best outdoor entertaining tip is to have something for the kids to do. For example, you can have them make ice cream by tossing sealed bags with the makings of ice cream inside. It’s fun and brings them into the day/night in a fun way.
Mary says
Awesome! My best outdoor dining advice is pick recipes that can be made well in advance (gazpacho, ceviche, coleslaw, fruit salad, etc.) so you can set the table without having to run around like a mad woman/man trying to avoid things getting soggy, cold, hot, mushy…
peasmom says
Would this recipe work the same if fresh milk is used instead of almond milk?
Carolyn says
Yes, but it adds carbs.
Carolyn D says
I’m glad to see you’ve modified the condensed milk recipe. This looks easier, and should lessen the recrystallizationn of the erythritol, I think.
Carolyn says
It helped this time, for sure.
allison says
For me keeping it simple and make ahead is easiest.
Julie @ Willow Bird Baking says
I LOVE coffee ice cream! And the bamboo wraps are so cute! I think my favorite tip for outdoor entertaining is to spruce up your space. I buy a few things every year to make the decor outside look purposeful and it really brightens my mood!
Nutmeg Nanny says
I hate using my ice cream maker because I never remember to freeze the bowl. This no-churn version looks great AND it’s low carb! Also, how cute are those bamboo leaf cones! I want!
Jan says
Outdorr entertaining tip: Use a fan or two to keep the mosquitos away – they aren’t strong fliers so a stiff breeze won’t let them near you.
Autumn says
I’ve totally already jumped on the why-bother-churning bandwagon!
I used your original heavy whipping cream sweetened condensed milk recipe to make a no churn cheesecake ice cream pie from here:
http://smittenkitchen.com/blog/2015/06/strawberry-cheesecake-ice-cream-pie/
And it turned out fantastic, I used some crushed pecans mixed with sweetener, almond flour and melted butter for the crust and omitted the sauce in favor of some fresh strawberries from the garden, sliced and with a bit of sweetener to make them give a little juice.
And now you’ve got me craving a coffee flavored version…
Carolyn says
Very cool!
Susan Nishimura says
I use tea tree to keep the flies away – they can really ruin a wonderful outdoor party!
Susan says
My best entertaining tip is to prepare ahead of time and then just relax and enjoy your time with your guests!
melissa says
the bamboo items would look great at our place !!!!
Kristin Goodson says
I would say to use paper plates or cute plastic plates! Don’t want any breakable dishes outside! I also get bug repellent products at Home Depot and set them outside to keep mosquitoes and flies away.
Paula says
Love those bamboo plates and going to run try the ice cream. All of my family loves coffee ice cream!
Amber H says
How fun!!! Love the bamboo items! 🙂 My best entertaining tip is to focus on only a couple of areas that you want to spend the most time and energy really snazzing up and making amazing- whether that be the food, the dessert or décor, etc and let the things that are less important to you be kept simple! 🙂
Meg says
thank you so much for this recipe! coffee ice cream is one of my all time favorites, and I think adding some sugar free chocolate chips would be an added little bonus! I love the cones and actually didn’t realize they weren’t edible. I came back to double check if I missed the recipe for them, and then I took a closer look. I’ve never seen anything like them before. thanks so much for all your wonderful recipes and showing off those cute cones, might just go and pick up a few!
edna weddell says
omg I went and bought an ice cream maker well actually told my husband that I wanted one for mother’s day and would give up my meal out to get one………got both…..hahahaha …….. anyways now you are coming out with ice cream made without……….super cool……….I am really really got to try this one…….love my coffee and anything with coffee in it……just may sprinkle in a few choco chips as chocolate and coffee is as good as peanut butter and chocolate………thanks for this great recipe……keep them coming carolyn