There’s so much YUM in this Coffee Ice Cream Recipe!
Do you love coffee and ice cream? Of course you do! Wouldn’t it be great to combine both of these delicious flavors into one recipe? This yummy Coffee Ice Cream recipe is exactly what your low carb dreams are made of! The bold flavor of coffee combined with the smooth hint of vanilla sweetness is the kind of thing that your taste buds need. Let’s make it happen!
Ice cream is always a great solution when you’re searching for a delicious dessert. You don’t have to bake anything and this frozen treat is absolutely refreshing! Plus, the coffee offers just the right amount of a pick-me-up! It’s a terrific snack anytime, but especially during those sweltering summer days. If you’re looking for a refreshing dessert that tastes great AND happens to align with the ketogenic diet then look no further than this recipe.
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If you’ve never made ice cream before, you may feel like it’s a hard dish to master. However, you’ll quickly learn that it’s actually pretty simple to make all on your own. The hardest part is waiting for the end product, but it’s definitely worth the time investment. You will absolutely adore this sugar-free option for a delicious treat loaded with amazing flavor. And, you could also create a new tradition of ice cream-making in your family. We can all agree that homemade ice cream has a bit of nostalgia and a good memory to share with your family and friends.
Cookouts, birthdays, or just because–Coffee Ice Cream is a delicious treat that can make any occasion just a little bit better. You should definitely whip up your very own batch and see how quickly it disappears. Keep in mind, this is low carb-friendly and perfect for people who stick to a sugar-free diet.
If you’re a fan of coffee-flavored recipes such as this one, try this amazing keto coffee cake from Simply So Healthy!
| Servings: |
- 1 cup unsweetened almond milk
- 2 1/2 cups heavy cream divided
- 1/2 cup So Nourished powdered erythritol sweetener
- 1 tablespoon coconut oil
- 1/4 teaspoon xanthan gum
- 2 tablespoons instant coffee powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon liquid stevia extract or to taste
- Combine the almond milk and 1 cup heavy cream in a saucepan over medium heat.
- Bring to a boil then reduce heat and simmer on low, stirring often, until the mixture reduces by half – about 1 to 1 ½ hours.
- Remove from heat and whisk in the erythritol and coconut oil until smooth and well combined.
- Sprinkle with xanthan gum and whisk in the coffee, vanilla, and liquid stevia extract.
- Cool the mixture to room temperature then beat the remaining cream on high speed until stiff peaks form.
- Fold the whipped cream into the cooled mixture and transfer to a container.
- Freeze until the ice cream is solid then defrost for 10 minutes before scooping to serve.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Sheree – made the ice cream last night and it was great. Went back to look closer at the ingredients. You say there are 8 servings in this batch and 1.5 net carbs / serving. Erythritol has 4 net carbs / tsp so 1/2 cup has 56 net carbs (won’t mention the one net carb for milk). This suggest 7 net carbs / serving. What gives?
Les Berenson MD
Hi Les, erythritol has 0 net carbs, actually 🙂
Would it be possible to use Xylitol instead of Erythritol?
If you prefer it, yes, go for it 🙂
This may sound like a dumb question, but how do you get coffee powder? Do you make it by grinding down coffee beans to a powder?
Kimberly, I think it means instant coffee. 🙂 We keep one jar of regular and one jar of decaf in the pantry for these types of recipes. Never for drinking, though… ugh. =P Hope that helps!
I love coffee ice cream. However, I would never wait for 1 1/2 hr to cook down the liquids. Wouldn’t it be possible to use the top coconut cream from canned coconut milk that is already thick??
Thanks!
Delicious and easy to make. The hardest bit was waiting for the cream to cook down. I gave my kitchen a good clean while I waited. I froze 8 in cupcake cases so they are single servings. They are too good! Just hoping it doesn’t throw me out of ketosis like all delicious keto recipes I try.
Is there anything else I can use instead of xantham gum?
You can try guar gum, arrowroot powder, or if you’re not too strictly keto – a bit of cornstarch. You can also omit it, but the result won’t be exactly the same.
I can think of so many people that would love this. I mean, coffee and ice cream is such a great combination of treats.
It says it makes 8 servings but how big are the servings are they like a 1/2 Cup for each serving?
Yep, standard ice cream scoops! However, we split it up into 8ths because the recipe yield will always be a bit different since it all depends on how much air is whipped into the dessert. It’s more accurate to go by 1/8th of your entire recipe yield (nutritionally speaking).