Description
A decadent low carb, keto and sugar free coffee ice cream recipe!
Ingredients
Scale
- 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
