Keto Coffee Ice Cream
User Reviews
4.5
Keto Coffee Ice Cream
Description
Keto Coffee Ice Cream combines dairy and flavor ingredients carefully to form a smooth and creamy frozen treat. Heavy cream and egg yolks provide richness and body, while beef gelatin aids texture stability. Instant coffee and cinnamon give the ice cream a distinct coffee flavor accented by warm spice notes and vanilla. Sweetener without sugar is used to keep it keto-compliant.
The base is heated gently to incorporate ingredients and partially cook the eggs without boiling, then chilled thoroughly. Churning in an ice cream maker introduces air and freezes the mixture into a thickened, creamy consistency. It can be eaten immediately for a soft-serve style or frozen further to firm up. Without an ice cream maker, the base can be frozen directly with occasional stirring to reduce ice crystals.
Adjustments such as replacing heavy cream with whole milk or half & half are possible to reduce fat and alter carb content. The amount of sweetener can be tailored to personal taste. This recipe delivers a low-carb dessert option with pronounced coffee flavor and creamy texture.
Ingredients
- 4 cups heavy whipping cream see note*
- 3 egg yolk
- 4 tsp beef gelatin Vital Proteins brand
- 1/4 cup instant coffee
- 1 Tbsp vanilla extract pure
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt sea salt
- 1 cup sweetener to taste, see note, zero-sugar
Instructions
- Place the bowl of your ice cream maker in the freezer and freeze overnight. Note: if you don't own an ice cream maker, no big deal! You can still make this recipe.
- Add all ingredients to a medium-sized saucepan and whisk well.
- Place the saucepan on the stove top and heat to medium. Cook, whisking consistently until mixture is beginning to steam but does not reach a full boil. Remove from heat and allow mixture to cool before transferring it to a sealable container. Refrigerate at least 2 hours, or until completely chilled.
- Stir the ice cream base well (it will be thick!!) and pour it into your ice cream maker. Turn ice cream maker on and churn until very thick and creamy. Serve immediately for soft serve consistency or for an ice cream consistency, transfer to a sealable container and freeze for at least 2 hours (Note: if you don't own an ice cream maker, simply transfer the base to a freezer-safe container and freeze 4 hours or until completely frozen. If possible, stir a couple of times during the freezing process).
- Allow ice cream to thaw 10 minutes before scooping and serving.
Notes
- Swap heavy cream for half & half or whole milk to reduce fat and slightly increase carbs if desired.
- Choose your preferred zero-sugar sweetener and adjust quantity based on sweetness preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 304kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 32g | 49% |
| Sodium | 35mg | 1% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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