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!
Course Dessert
Cuisine American
Keyword keto coffee ice cream, no churn coffee ice cream
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Freezing Time 6 hourshours
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Calories 265kcal
Ingredients
2 ¼cupsheavy whipping creamdivided
½cupunsweetened almond milk(or hemp milk for nut-free)
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.
Nutrition
Serving: 1serving = approximately ½ cup | Calories: 265kcal | Carbohydrates: 2.3g | Protein: 1.5g | Fat: 26.3g | Fiber: 0.1g