Keto Coffee Ice Cream

Name: Easy Low Carb Coffee Ice Cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup heavy cream; 1/2 cup powdered erythritol; 2 egg yolks; 1 egg; 1 tbsp instant coffee; 1/2 vanilla bean

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.2g

Protein
4.8g

Fat
23.0g

Kcal.
236

Carbs

2.2g

Protein

4.8g

Fat

23.0g

Kcal.

236

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Iced coffee is a must for coffee lovers during the summer, but it can get boring after a while.

This sugar-free low carb coffee ice cream will mix things up and the best thing is: you can enjoy it completely guilt-free even on a keto diet as one scoop only adds 2.2g net carbs to your carb count!

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Ingredients

Servings:

ml heavy cream
g powdered erythritol
egg yolks
egg
tbsp instant coffee
vanilla bean

fl oz heavy cream
oz powdered erythritol
egg yolks
egg
tbsp instant coffee
vanilla bean

cup heavy cream
cup powdered erythritol
egg yolks
egg
tbsp instant coffee
vanilla bean

Step 1

ml heavy cream, tbsp instant coffee, vanilla bean

fl oz heavy cream, tbsp instant coffee, vanilla bean

cup heavy cream, tbsp instant coffee, vanilla bean

Add the heavy cream, instant coffee, vanilla pulp and the scraped out vanilla bean into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Don’t forget to remove the scraped out vanilla bean from the pot once the mixture has cooled down a bit.

Step 2

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy-cream-mixture.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-coffee-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 6 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 6 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 7

Serve the keto coffee ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb coffee ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.