Keto Coffee Ice Cream Recipe
Rich and creamy, with bold coffee flavor, Keto Coffee Ice Cream is the ultimate dessert for coffee lovers. This easy no-churn recipe will quickly become your favorite summer treat.
Servings 8 servings
Calories 241kcal
Ingredients
- 2 1/4 cups heavy whipping cream divided
- 1/2 cup unsweetened almond milk (or hemp milk for nut-free)
- 1/3 cup erythritol-based sweetener
- 1/3 cup 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
Storage Information: Store the ice cream in a covered container in the freezer for up to 3 months.
Nutrition
Serving: 0.5cups | Calories: 241kcal | Carbohydrates: 2.2g | Protein: 1.6g | Fat: 23.8g | Saturated Fat: 15.4g