Keto Coffee Ice Cream
Summer is here, and nothing beats an indulgent Keto ice cream under the hot sun. With its ease of preparation and minimal ingredient list, this Keto ice cream recipe is a breeze to make. Just a few simple ingredients, such as coconut milk, heavy whipping cream, a Low-carb sweetener, espresso powder, and xanthan gum, come together to create a luscious and velvety Keto coffee ice cream. This ice cream has a burst of rich coffee flavor that will leave your taste buds craving more.
How to Make It
Step 1
Add the coconut milk, powdered allulose, espresso powder, and salt to a saucepan over medium heat. Whisk until the mixture is uniform without any lumps. Bring the mixture to a light simmer.
Step 2
Turn the heat to low and add the xanthan gum while whisking continuously to ensure all the xanthan gum dissolves into the mixture and the texture is jelly-like. Sieve the mixture into a bowl and cover it with plastic wrap to avoid any ‘skin’ from forming on the top layer, then allow the mixture to completely cool down.
Step 3
To a large bowl, add the heavy whipping cream and whip until soft peaks form. Add the vanilla extract and gently fold in the cooled coffee mixture. Ensure the mixture is well combined.
Step 4
Transfer the mixture to a sealable freezer-safe container. Secure with a lid and freeze for 4-6 hours (preferably overnight) until frozen. For the first 2 hours, take the ice cream out of the freezer every 30 minutes and stir.
Step 5
Once frozen overnight, remove it from the freezer and allow the ice cream to thaw slightly for 10-20 minutes before serving. Serve immediately with any toppings of your choice. Store any leftover ice cream in the freezer until ready to serve.
Ingredients
- Canned coconut milk
1.5 cup
- Heavy Whipping Cream
2 cup
- Allulose, powdered
0.67 cup
- Instant Espresso Powder
2 tbsp
- Salt
0.25 tsp
- Baking Aids Xanthan Gum
0.25 tsp
- Vanilla extract
1 tsp