As promised, I’m finally posting the low carb coffee ice cream recipe from the Bacon Chocolate Mocha Ice Cream Cake (winner of Movita Beaucoup’s Bake My Cake 2013 competition).
In my frenzy to get the IBIH Summer Recipes 2013 e-zine published, I haven’t posted much here on the blog in the past couple of weeks. The first issue of the IBIH e-zine is finally out, and so far it’s doing great! Have you gotten your copy yet? Well? HAVE YOU???? ;)
Anyway, now that it’s done, I’m just starting to get caught up on other things. Like this delicious coffee ice cream recipe – I hope you’ll think it was worth the wait!
I have been obsessed with iced coffee lately. It’s refreshing, and delicious, and loaded with caffeine, so it’s gotten me through some LOOONG days in the last few weeks. #iknowimusingcoffeeasacrutchidontcare #donttrytotakemycoffeeawayorillhurtyou #coffeeitswhatsfordinner
Anyhoo, this ice cream is like the best iced coffee ever, but thicker…and creamier….and with less caffeine which is good when you’ve already had like three giant iced coffees in one day and you are super hyper and a little crazy and it makes you type really long run on sentences like this and that’s pretty much how I talk after having that much coffee too except for it’s a lot faster than you are probably actually reading this which is a good thing because then I’m super productive and awesome until I pass out from lack of oxygen because I forget to breathe and…..
Hey, what happened?
#iknowidrinktomuchcoffeegetoffmybackaboutit
Of course, if you enjoyed flavored coffee, you could enhance this ice cream with all sorts of sugar free flavored syrups, like chocolate, hazelnut, cinnamon, vanilla, even coconut! YUM! But it’s just as good simply flavored with coffee beans.
I will say this, use a decent coffee to start with, and the flavor of your ice cream will be that much better.
Now, for a behind the scenes look at how things work over here at the IBIH studios (read: my kitchen).
Let me start by saying that taking pictures of ice cream is HARD, people. Now I know why food stylists cheat and use mashed potatoes instead of the real thing for ice cream photographs. The window between one or two seductive drips down the side, to a hot mess of melted sludge is really, REALLY small!
It doesn’t help that my five year old son has horrible timing when it comes to interrupting me with VERY IMPORTANT matters that require my immediate attention.
Him: (rushes in from outside) “MOM! I need you!!!”
Me: (looks up, quick scan to ensure no bleeding, goes back to taking photos)Â “What’s going on?”
him: “I’m digging for gold outside and I need a HUGE box to put all of my gold in!!!”
Me: (distractedly) “Really? A huge box?”
him: “Yeah, HUGE! I’m going to find a LOT of gold and have a LOT of money!!!”
(Now the ice cream is already starting to melt all over the place, and I’m weighing my options: Crushing the kids dream of striking it rich and telling him I’m busy, or getting him a box so he’ll go outside and start mining, hopefully resulting in more uninterrupted time for me to finish the photos. And possibly he’ll actually find a ton of gold so I can hire a maid and a nanny. What? It could happen…)
Me: *sigh* “Ok, let me find you something.”
Him: “I also need a big drill, Dad’s is too small. I’m going to go on the computer and order one.”
Me: “No you aren’t, use a shovel from the shed.”
Him: *sighs* “Fine, I guess I could use a shovel…”
Me: “Here’s a container to put your gold in.”
Him: “That’s WAY too small Mom. I’m going to find LOTS of gold and then I’m going to buy LOTS of legos!”
Me: “Way to dream big, kid.”
Him: *disgustedly* “This isn’t a DREEEAAM, MOM, it’s for REAL!”
Me: “Uh huh, here ya go.”
Him: *takes huge box, goes outside*
(2 minutes pass)
Him: *wanders back inside* “Gold mining is hard. And very, VERY dangerous. I’m going to pretend the pool is the Atlantic ocean instead, so I can explore THE DEEP.”
Me: “Sounds like a plan”
Him: “But first, can I have some ice cream?”
Me: “Sure, here…”
Him: “Ewwwww… how come it’s all melted and gross looking?”
Me: “Gee, I don’t know.” *rolls eyes, bangs head on table repeatedly* “Here’s a straw, now pretend it’s a shake…”
True story.
Low Carb Coffee Ice Cream
- Yield: 6 servings 1x
Description
A decadent low carb, keto and sugar free coffee ice cream recipe!
Ingredients
- 2 cups organic heavy whipping cream
- 1/2 cup almond milk (vanilla, unsweetened)
- 1/4 cup good quality coffee beans
- 1/2 tsp vanilla extract
- 4 egg yolks
- 1/4 cup granulated sugar substitute
- 1/4 tsp xanthan gum (optional but helps consistency)
- 1/8 tsp salt
Instructions
- Combine the coffee beans, heavy cream and almond milk in a medium bowl.
- Soak for 2 hours, or overnight if you want a stronger flavor.
- Heat the cream, milk and coffee beans in the microwave for 2 minutes.
- Strain out the beans.
- Return the cream mixture to the bowl and add the splenda, vanilla, salt, xanthan gum (if using) and egg yolks – stir well.
- Microwave for 30 seconds, stir.
- Microwave for another 30 seconds, stir.
- Microwave for another 30 seconds, stir.
- At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
- When the custard is chilled, run it through an ice cream maker following the manufacturer’s instructions. If you don’t have an ice cream maker, try this method using zip lock bags, ice, and salt to freeze your custard mixture.
Notes
Using organic Heavy Whipping Cream when you can find it will greatly decrease the amount of carbs in this recipe. Not all HWC are created equal – some contain starches to thicken them, which results in higher carbs so be sure to read your labels!
Nutrition
- Serving Size: 1/2 cup
- Calories: 359
- Fat: 35g
- Carbohydrates: 1g net
- Protein: 2g
So there you have it – low carb coffee ice cream! It’s almost impossible to find a true low carb ice cream on the market – and the ones that are have so many chemicals in them that you will probably feel lousy after you eat it.  Homemade is higher in calories and fat, but it’s definitely worth the splurge, and is so much better for you than store-bought! Enjoy! :)
And if you haven’t gotten your copy of IBIH Summer Recipes 2013 yet, download it today for around the price of that 3rd iced coffee you probably shouldn’t be drinking anyway – take it from someone who knows…Â :)
#threelargeicedcoffeesinonedayistoomuchevenformebutimstillgoingtodoitbecauseicedcoffeeissuperdelicious
#alsoimaddictedtocaffeine
Check out I Breathe I’m Hungry’s Summer Recipes 2013 – 25 Recipes that Celebrate Summer! Get your copy for only $5.00 $2.50 and start enjoying these incredible low carb and gluten free recipes today! Click here for more information, recipe photos and layout!
Jessica says
I love everything coffee and this coffee ice cream is amazing!!! I used the ziplock bag method since I don’t have an ice cream machine and it worked well. The only thing hard about this recipe is the waiting! :)
★★★★★
Denise Freitas says
Yummmmm. I made this over the weekend
★★★★★
Mira says
I’m allergic to almonds. Can heavy cream be used for the Almond Milk?
Karlene says
Ah, delish! Just made a batch & it is yummy! I substituted Coconut Cream for the whipping cream & it tastes great. Also, I roughly ground about 1/2 the coffee beans & it came out with a smooth coffee flavor. Winner winner, dessert after dinner!!
★★★★★
Karlene says
*** Clarification – I roughly ground 1/2 the coffee beans, but left the remaining amount whole.
Carmen says
This tastes amazing! I am going back on low-carb dieting and came across this recipe and made it this morning. I got to thinking about the egg yolk base, as I am an organ transplant recipient and we cannot consume raw or undercooked food. Would you consider this a cooked custard base? I hadn’t checked the temperature when I cooked it as this is an after thought but I would think microwaving it for 2:00 minutes after adding egg yolks it would be cooked? I really don’t want to risk salmonella. Asking for a friend?
★★★★★
Kimberly Truitt-Turner says
OMG YUM! Thank you so much for this recipe. I’ve been low-carbing for a year and had given up ice cream until my husband bought me an ice cream maker for Christmas last month. This is some of the best tasting ice cream I’ve ever had, even including the high carb stuff. I cannot thank you enough. This will be on regular rotation at our house.
★★★★★
Carol Rhodes-Rice says
I just made this but I subbed coconut cream for HWC and Milkadamia for the almond milk. It has only 24g fat per serving and .4 net carbs! After soaking the mixture with coffee beans for 2 days it still wasn’t coffee enough for me so I had to add cappuccino flavoring. Plus I used swerve and a dash of stevia. Amazing. This challenges Haagen Dazs for sure!!!
★★★★★
Betsy says
OMG This looks delicious! I’m off to make some right now!!
Paige says
Do you think this would be fine without the almond milk? I don’t keep it on hand and would prefer one less ingredient. Thanks!
Stella says
Will this still taste as good if using stevia?
★★★★★
Libby at ditchthecarbs.com says
How delicious to have a low carb coffee ice cream. It looks just so creamy and delightful. I have included it in my top 20 Low Carb & Sugar Free Ice Cream roundup. http://www.ditchthecarbs.com/2015/07/17/best-low-carb-sugar-free-ice-cream/ Have a great day. Libby.
Ashley says
I know this is an old post but I just bought a compression ice cream maker. I am in love with it and this recipe. I have so missed ice cream and make this now weekly, at least.
Jackie says
Your lo carb coffee ice cream is great!!
Anya says
Thank you for this recipe! I used to eat ice cream every single day and coffee has always been my favorite. I’ve been eating low carb for 3.5 months now and have managed to avoid ice cream this whole time. It has been the hardest test of this lifestyle, I’ve missed it so much. My sister just gave me her Kitchenaid ice cream attachment last weekend (she never had enough spare room in the freezer to be able to chill the bowl and bought herself a stand-alone ice cream maker). This was my first time making ice cream with a machine (in 6th grade I made it where we rolled coffee cans filled with ice back and forth across the hall as part of a science lab-the ice cream maker works better). This recipe was so easy, particularly being able to use the microwave to make the custard. I used 2 tbsp of instant coffee instead of soaking the coffee beans. It came out great. I love chunks in my ice cream so I took the fudge sauce from All Day I Dream About Food’s Jamoca Almond Fudge recipe and swirled it in. Fantastic! My fiance and I just wanted to say thank you.
JanetB says
I am using the same recipe with real vanilla bean. Have it soaking now, but if it is anything like the coffee recipe it will be amazing! My father in law loves coffee ice cream and I made it for him. When I told him that it was sugar free he could not believe it!