Keto Coffee Ice Cream

When you're on a keto or low carb diet, you're looking for a dessert you can have that tastes great but doesn't have all that sugar.

5 from 62 votes

Prep Time: 10

Churn Time: 20

Total Time: 30

Servings: 8 Servings

Calories: 333kcal

Author :Laura Lynch

Equipment

Ice cream maker

Ingredients

3 cups heavy cream divided
1 cup allulose sugar substitute divided
1/4 teaspoon salt
4 egg yolks
1 fluid ounce espresso cooled
1 teaspoon instant coffee powder

Instructions

In a saucepan over medium heat, combine one cup of the cream, half the sugar, and the salt. Stir the mixture constantly as you bring it just to a simmer (do not boil). Remove from heat.
In a small bowl, whisk together the egg yolks and remaining sugar just until combined.
To temper the eggs, slowly add 1/2 cup of the warm cream mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.
Pour the entire egg mixture into the saucepan with the cream mixture. Simmer over medium heat, about 3-5 minutes. Do not boil the mixture.
Remove the pot from the heat and let cool.
Pour the cooled custard mixture into a chilled bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down, then put it in the fridge.
When you’re ready to churn the ice cream, add the remaining cream, the espresso shot, and coffee powder. Stir well until coffee is dissolved. Pour the mixture into your ice cream maker. Churn until the ice cream is thick, about 30-45 minutes.
Transfer the ice cream to a covered container and let it set up for at least 2 hours before serving.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.