Low Carb Espresso Ice Cream
Indulge your coffee cravings while staying on track with this rich and creamy Low Carb Espresso Ice Cream. Crafted with a luscious base of heavy cream and unsweetened almond milk, this keto-friendly treat is sweetened with erythritol and infused with bold espresso powder for an irresistible flavor burst. Velvety egg yolks give it a luxurious texture, while a hint of vanilla adds a warm, aromatic finish. Perfect for anyone following a low-carb or ketogenic diet, this homemade ice cream is easy to prepare with an ice cream maker and makes a refreshing dessert for coffee lovers. Chill, churn, and enjoy a scoop (or two) of this guilt-free frozen delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 0.75 cup granular erythritol
- 2 tablespoons espresso powder
- 2 teaspoons vanilla extract
- 4 large egg yolks
- 0.25 teaspoon salt
Directions
Step 1
In a medium saucepan over medium heat, combine heavy cream, almond milk, 0.5 cup of erythritol, and salt.
Step 2
Stir the mixture occasionally and heat it until steaming but not boiling.
Step 3
In a separate bowl, whisk together the egg yolks and the remaining 0.25 cup of erythritol until pale and slightly thickened.
Step 4
Slowly stream about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Step 5
Return the tempered egg mixture to the saucepan and continue to cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Step 6
Remove from heat and immediately whisk in the espresso powder and vanilla extract until fully dissolved.
Step 7
Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or curdled bits.
Step 8
Allow the custard to cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming.
Step 9
Refrigerate the custard for at least 4 hours or overnight until thoroughly chilled.
Step 10
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Step 11
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
| Serving size | (994.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1913.0 |
| Total Fat 181.1g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 927.6mg | 0% |
| Total Carbohydrate 188.3g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 1.5g | |
| Protein 12.3g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 514.9mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 177.4mg | 0% |
Source of Calories