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Keto Coffee Ice Cream

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Rich and creamy Keto Coffee Ice Cream combines bold espresso flavor with a smooth low-carb base and no traditional added sugar. Allulose helps keep the frozen dessert softer and scoopable while vanilla and cream balance the intense coffee flavor.

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup unsweetened almond milk
  • 3/4 cup powdered allulose or another keto-friendly sweetener suitable for freezing
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 teaspoon xanthan gum, optional

Instructions

  1. Combine the heavy whipping cream and unsweetened almond milk in a saucepan over medium-low heat.
  2. Add the keto-friendly sweetener, instant espresso powder, and salt. Whisk gently until the sweetener and espresso powder have completely dissolved.
  3. Warm the mixture without allowing it to boil. Once smooth and combined, remove the saucepan from the heat.
  4. Stir in the vanilla extract. If using xanthan gum, sprinkle it gradually into the mixture while whisking continuously to prevent lumps.
  5. Let the mixture cool slightly, then cover and refrigerate for at least 2 hours or overnight until thoroughly chilled.
  6. Pour the completely chilled mixture into an ice cream maker.
  7. Churn according to the manufacturer’s instructions, usually for 20–30 minutes, until the ice cream reaches a thick, soft-serve consistency.
  8. Transfer the churned ice cream to a shallow freezer-safe container and smooth the top.
  9. Cover and freeze for 3–4 hours, or until the ice cream reaches the desired consistency.
  10. Let the ice cream stand at room temperature for 5–15 minutes before scooping if it becomes very firm.

Notes

  • Powdered allulose works particularly well because it dissolves easily and helps create a softer frozen texture.
  • For Keto Mocha Ice Cream, whisk unsweetened cocoa powder into the warm cream mixture.
  • For a vanilla latte variation, reduce the espresso powder and increase the vanilla extract.
  • Chopped pecans, walnuts, or sugar-free dark chocolate can be folded into the ice cream near the end of churning.
  • For caramel coffee ice cream, layer keto-friendly caramel sauce through the churned ice cream before freezing.
  • Increase the espresso powder slightly for a stronger coffee flavor without adding extra liquid.
  • Without an ice cream maker, freeze the chilled mixture in a shallow container and stir thoroughly every 30–45 minutes during the first few hours.
  • Store in an airtight freezer-safe container for 1–2 weeks for the best flavor and texture.
  • Press parchment paper directly against the surface before sealing the container to help limit ice crystal formation.
  • Avoid repeatedly melting and refreezing the ice cream because this can produce a noticeably icier texture.

Nutrition

Find it online: https://thefamilycooking.com/keto-coffee-ice-cream/