Keto Coffee Ice Cream
Nutrition facts per serving
Carbs = Net carbs
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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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.
g powdered erythritol, egg yolks, whole egg
oz powdered erythritol, egg yolks, whole egg
cup powdered erythritol, egg yolks, whole egg
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.
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.
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 6 – With ice cream maker
Step 6 – Without ice cream maker
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.
Serve the keto coffee ice cream with a 2.2″ ice cream scoop.
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.
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