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) “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
Print Recipe
Pin RecipeDescription
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… :)
#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!
I’m allergic to almonds. Can heavy cream be used for the Almond Milk?
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!!
★★★★★
*** Clarification – I roughly ground 1/2 the coffee beans, but left the remaining amount whole.
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?
★★★★★
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.
★★★★★
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!!!
★★★★★
OMG This looks delicious! I’m off to make some right now!!
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!
Will this still taste as good if using stevia?
★★★★★
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.
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.
Your lo carb coffee ice cream is great!!
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.
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!
Awesome. Can’t wait to try it out. …and start experimenting with flavors
Dh and I gave ourselves and ice cream maker for our anniversary last month and this has become my favorite recipe. LOVE that it’s done in the microwave! That’s so cool! I used instant coffee and it worked great. The last time I used this base to make chocolate ice cream and it was freakin amazing. I did find that adding 2T of vegetable glycerin allows the ice cream to be scoopable after sitting in the freezer.
Yay for ice cream! Thanks for another keeper :)
So I am not using this recipe as my base. I made a lemon ice cream, put a little raspberries on top and then crumbled the lemon shortbread cookies from here on top and served it to family and they loved it! I am now making a mint ice cream and am going to cut up a couple Russel Stover sugar free chocolates and put it in at the last minute. Can’t wait to see how it turns out.
I mean I AM using this recipe as the base…error up above. LOL
Just made this. OH-MY-GOODNESS! Heaven! Only problem is I want to eat it all!! Thanks for the recipe:-)
Ok — I made this over the weekend and it was great. But it didn’t have any coffee flavor. I let it soak for 4 hours and used good beans. Am I supposed to grind them a little first to open them up? I love that there are hardly any carbs in this and I will certainly try it again. Just wondering about the lack of flavor.
Thanks!!
Not sure why Linnae – you can grind them first and strain it for a richer flavor, or even use instant to really pump it up!
Thanks for the reply Mellissa! I have another batch “soaking” after hitting the beans a few times in the grinder. We love (LOVE) the ice cream even how it was and I am excited to try it different ways. Next one is caramel swirls with cashews. Mmmmmmm
You’re killing me linnae! I’m off dairy this month and all I can think about is ice cream now lol!
I used 2 to 3 teaspoons of instant coffee and it turned out awesome
We tried this recipe but I substituted about 1 cup of cut up Strawberries and a teaspoon of artificial Strawberry extract in… OMG it was terrific!!! Next Im trying chocolate peanut butter flavored ice cream YUMMY…
Wow, thanks for the heads up on the heavy whipping cream and added starches. Grrr. All the extra stuff companies put in our food to make it “perfect”
I was surprised too Joanna! Now I buy organic whenever I can find it, which isn’t always easy where I live. Even some of the organic brands use extra ingredients so like everything else it’s just so important to read the labels!
I love your recipes!. Can you make a sugar free sugar ice cream cone recipe and a low carb, sugar free waffle cone recipe. Also a sugar free butterscotch chips recipe and low carb, sugar free/low sugar candied yams with marshmallows recipe.
Is that all???? I’ll get right on it! ;)
I let it sit on the counter for about 20 minutes or so and it was great. Now to try and figure out a low carb chocolate and peant butter ice cream and I would be in heaven!
Just finished making this. Let the coffee beans sit in the cream mixture for about four hours and it was plenty. Eating it right after it was made was the perfect texture. We will see what it is like after it has sat in the freezer.
You’ll definitely have to let it thaw for about 10 to 15 minutes to get the right consistency. Or you can do what I do and microwave it for 20 seconds – I usually don’t have the patience to wait! :) Glad you liked it!
This ice recipe sounds amazing!
Thanks!
Pinning to my Dessert board.
Thanks for pinning Melissa! Hope you like it!
OMG, how I relate to your dripping ice cream shoot! First up, your ice coffee ice cream is definitely one on my list to try now…drips or not, it looks amazing!
I’ve my son on 3 months holidays here in Malta in 30 – 40 degree C heat all that time, and I’ve done two ice creams and another planned to shoot. Exactly the same happened. I ask for just a mere 10 mins peace and concentration time, but not to be! So, I gave in and I bought a cone, asked him to hold it while i shot and he wobbled, hopped around (mozzies biting he said!) and it dripped horrendously. All down his arm! But hey, it ended up being on of my fave posts and the ice tasted really good. As we strive for photographic perfection, our sons are a good reminder that all we photo is meant to be consumed by real people! And who better than our own kith and kin to give it the thumbs up (literally in my case!). Love the ezine cover – I’ll be investigating it tonight when I’ve peace and time to savour it…son well in bed!
Thanks Liz! Ice cream shoots are hard enough in a controlled climate, but outdoors in Malta – kudos to you! Also – jealous!!!! Food that looks too perfect isn’t as appetizing anyway, I’ll take “real” food over the super-stylized shots any day! Thanks for the comment and for purchasing the e-zine – hope you enjoy the recipes!!! :)
A healthy ice cream? Really? Wow..I am totally intrigued with the coffee flavour in this summer treat.
Thanks Angie! I guess healthy is relative, but if you’re low carb then this definitely fits the bill!
This is amazing:) I love it!
I’ve got a friend that’s going to try this using Green Tea powder instead to create low carb Green Tea Ice Cream. Hopefully it works out well and she’ll have some leftover for me to sample.
Sounds great Baron! I used to love ordering green tea ice cream after we’d have sushi – never tried making it though! Might have to add it to my list!
OMG! I love you!!!! Can’t wait to make this :-D
Thanks Shawna, back atcha! ;)
Thanks this does look fabulous! I was wondering though if so could tell me how well it stores in the freezer, as far as not freezing so hard you can’t get into it later. I’ve made a couple of low carb ice creams using xantham and guar gums and erithritol for sweetener and they are hard as rocks in my freezer :(
Thanks! Jana
Hi Jana! Any sugar free ice cream without a lot of fillers will unfortunately freeze up pretty hard. But what I do is freeze mine in individual servings and then when I want to eat one I pop it in the microwave for 15 seconds (maybe a few seconds more depending on your microwave) and that usually gets it back to the perfect eating consistency. Hope you like it! :)
I’ve heard a smidge of vodka helps
1. That ice cream looks freakin’ amazing.
2. Ice cream IS really hard to photograph. I tried to do so last weekend, with… mixed results.
3. I think someone needs to work with you on hashtags. You know, to make them more… #nevermindyouwillnotlikeusingshorthastagsnearlyasmuchaslongones
4. That conversation with your son is strikingly similar to a few I’ve had with 2.0.
1. Thank you!
2. Right???? But I just can’t bring myself to fake it with mashed potatoes – ewwww.
3. #hashtagsyerdoingitwrong
4. Sounds like 2.0 and Mason would get along great – or it’s a glimpse into what your future kids will be like! Definitely hilarious – never a dull moment, that’s for sure! ;)
Yesssss!!
recipe looks good plan to try it.