Sugar-Free Keto Coffee Ice Cream

3.74 from 15 votes

Course Dessert

Prep Time 10

Cook Time 15

Total Time 25

Servings servings @½ cup

Calories 189kcal

Author Brenda Bennett | Sugar-Free Mom

½ cup coffee strong, brewed
1 cup Heavy Cream
1.5 cups Half & Half or more heavy cream
1 teaspoon instant espresso powder or coffee extract
4 egg yolks
½ cup Allulose liquid sweetener powdered or see my conversion chart to use your sugar substitute of choice
½ teaspoon vanilla liquid stevia
⅛ teaspoon salt
1 tablespoon vodka optional
2 ounces sugar free chocolate chopped, optional
2 tablespoons coffee beans crushed, optional

Whisk the coffee, cream and instant coffee together in a saucepan over medium low heat until simmering, but do not boil.
In a bowl stir together the egg yolks, sweetener, stevia and salt.
Pour a small amount of the cream mixture into the egg mixture to temper it then gradually add the remaining egg mixture into the sauce pan on the stove.
Bring this to a boil, reduce to simmer, constantly stirring until mixture thickens and coats the back of the spoon, 175 degrees F.
Once thickened, pour into a clean bowl and allow to cool for 30 minutes.
Cover and place in the refrigerator for 2-3 hours.
Once cooled, stir in vodka if using, then pour this into an ice cream machine and follow manufacturers instructions.
I used my KitchenAid ice cream attachment and it took about 20 minutes for the texture of soft serve ice cream.
When done, remove to a bowl and stir in chocolate and coffee beans. Pour into a container of choice and freeze for 3 hours or over night.
Allow to sit on counter to soften for about an hour before serving.

Net Carbs 3g

This recipe was published first in June 2016.