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.
Hoa says
Oh my goodness, this ice cream is crazily addictive! I just made it last night with your exact recipe and just tried a spoon this morning and wow wow wow. Credit to you Carolyn — and thank you!!. Two weeks ago, I made the strawberry ice cream version with your exact proportion of ingredients and somehow it was still icy despite the volka. But this coffee ice cream with your version of the condensed milk is just amazing!
Susan T says
Could you use the ice cream maker if you wanted to with this recipe? If so, would there be any changes/alterations?
Carolyn says
You can… just don’t whip the added cream, put it in liquid and then churn.
Laura says
Can’t wait to try this!
Glory says
Wow super excited to try this recipe- as soon as I make an ingredient run lol. I have liquid allulose, what do you think about subbing that for the bocha sweet? Or would it be too liquidy? Will definitely be adding to my fave summer ice café. ( ice coffee+ ice cream)
Carolyn says
I haven’t used it but I think it will work.
joy s says
i’ll give that a try – thank you for your quick response!
Joy S says
carolyn,
this was OUTSTANDING!! i’ve been on thr keto journey for a few short weeks and am having a BLAST (& success) with it because of your INCREDIBLE recipes!! thank you so
much for sharing the deliciousness! you are making a major
impact!
question: i have a odd & strong aversion to instant coffee. is there any chance this could be made with brewed coffe (chilled before, of course)?
Carolyn says
It throws off the liquid content. Can you do espresso powder or the Starbucks via packs?
Ariadni says
Hi Carolyn!
What to put instead of bocha sweet, because in Europe can not find it?
Thanks.
Carolyn says
Xylitol… Please make sure you’re reading the blog post because I answer questions like these.
Katy LaForge says
Can I use Monkfruit? Zero carbs and it’s granulated like sugar.
Carolyn says
So what you’re asking me really, is can you use a monk fruit BLEND. Real monk fruit is a extremely concentrated sweetener like stevia. So if your monk fruit is blended with erythritol, as most of them are, then it can replace the Swerve, but it’s not a good replacement for the BochaSweet.
Theresa Jackson says
I love that you share so many tips and facts about the low carb/keto way of cooking! Even being a cook/baker for many years things can be so different ie. textures, consistency, etc. Your tips and input makes this all so much easier and well worth the try. In the end you will get a delicious meal/dessert! Watching videos is a BONUS for sure!! Thank you so much for ALL YOU DO!!
Carolyn says
Glad you like that! 🙂
Amy says
Hi Carolyn,
I have a question about how you post carbs in nutritional facts. I’ve noticed that you, at least tend to, list Carbs and then Fiber. I know you don’t bother listing sugar alcohol, but is the fiber already subtracted too, or not. Are you listing net carbs?
Carolyn says
No, the carbs are total (not counting any erythritol) and the fiber would be subtracted if you wanted to count net carbs.
Judy says
Thank you for the recipe! It turned out great but one caveat is that for the most part, all of your ice cream recipes have been a tad too sweet for my personal taste. Can we reduce the amount of BochaSweet or Swerve or butter in the recipe? If so, do you have any particular guidance?
Carolyn says
Please understand that everyone experiences these sweeteners differently. The amount of sweetener is about half of what the amount of sugar would be in an ice cream recipe of this size. So yes, you can adjust… I would leave out the sweetener that gets added in step 4.
Judy says
Ok perfect thank you!!
LowCarbLolly says
Really creamy and delicious. We loved this recipe and everybody requested it again!
Judy says
How can we update the recipe to add eggs?
Julie says
Carolyn,
Thanks for the recipe. I made it today and perhaps I let my condensed milk get too cool as it firmed up and was/is a sort of taffy consistency. It was difficult to add by hand to the whippped cream so I put it in my Kitchenaid mixer. It didn’t seem to incorporate all that well. The flavor, however, is terrific. Any ideas for solving my problem.
Thanks again.
Julie
Carolyn says
Sounds to me like the condensed milk cooked for too long (or you were a bit heavy handed with the xanthan?). Let it come to room temp, then whisk in the additional cream. Then you may need to cool it a bit again before adding to your ice cream maker.
Amber Garcia says
Hello! I was wondering does the lakanto have to be powered?
Carolyn says
It most certainly does, or it will be very gritty in your ice cream.
Carol Wiebe says
Is there a difference between regular Swerve and the powdered swerve, or is it nothing except the powdered aspect?
Carol Wiebe says
I also want to know if it is necessary to use baking Swerve for baking. It is quite a bit more expensive.
Erica B says
Hi Carol, there are three different kinds of Swerve: granular, confectioners (powdered), and brown. There is no baking/non-baking distinction, all three are suitable for baking. As far as I know, all three measure the same as sugar, and there is no difference between the granular and confectioners except the texture. (Obviously, you don’t want to use granular when powdered is necessary, such as for frostings and glazes.) I think you can buy 3-lb. bags of granular and confectioners Swerve on Amazon, and it’s a slightly lower cost per ounce that way.
Erica B says
I see part of my comment, in which I recommended a different sweetener brand, has been removed. Point taken.
Debbie Hornsby says
Carolyn,
This looks amazing! Coffee is my favorite flavor of ice cream! 2 BIG questions:
1)Can I sub a coconut milk or cream for the whipping cream since I’m non-dairy;
2)Can I put it in my ice cream maker with good results?
Carolyn says
You can do the coconut cream but it’s thinner and I find that the resulting ice cream is a bit more icy and freezes pretty solidly.
debbie says
Thank you. I’ll have to try it…but I cannot have dairy. Perhaps in the ice cream freezer it might work better. Thanks!!
A.J. says
Hi Carolyn. I made your condensed milk just the day before I read this ice cream recipe… which means I have completed steps 1&2. How do I take it from there? How much condensed milk should I use to proceed with the recipe? Looking forward to your reply. Thank you.
Carolyn says
You use the whole batch. So I would warm it up again a bit and add the coffee, and proceed from there.
Tiffany Fletcher says
Could you use an ice cream maker for this? If so, how do the instructions change? Thanks!
Carolyn says
You can! Just don’t whip the cream… the maker will churn in the required air so just add the cream to the condensed milk mixture, along with a little more sweetener. Chill the mixture before adding it to your ice cream maker.
Tiffany Fletcher says
Thank you!!
Ellyn says
Is the BochaSweet necessary? Every time I want to try a recipe there is something else I have to order. I have Swerve and Lakanto classic.
Carolyn says
Please read the tips section, as I am very explicit about this.