Sugar-Free Espresso Ice Cream

Indulge guilt-free with this creamy and velvety Sugar-Free Espresso Ice Cream, a delectable treat that combines bold coffee flavor with a health-conscious twist. Made with a rich base of heavy cream and whole milk, this dessert is sweetened naturally with granulated erythritol, making it perfect for those who want to cut sugar without sacrificing taste. The addition of instant espresso powder infuses every bite with robust coffee notes, while a touch of vanilla extract enhances its luxurious profile. By tempering the egg yolks and creating a smooth custard base, this recipe delivers a silky texture that is dreamy and satisfying. Whether you're following a sugar-free lifestyle or just looking for a decadent yet lighter dessert, this espresso ice cream is sure to impress. Serve it with a sprinkle of cocoa powder or coffee beans for an elegant finishing touch.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated erythritol
• 4 large Egg yolks
• 2 tablespoons Instant espresso powder
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is just about to simmer, stirring occasionally. Do not let it boil.

Step 2

While the dairy mixture is heating, in a separate bowl, whisk together the granulated erythritol and egg yolks until well combined and the mixture becomes pale and thick.

Step 3

Slowly pour about 1/2 cup of the hot dairy mixture into the egg yolk mixture while whisking continuously to temper the egg yolks. Gradually add the tempered yolks back into the saucepan with the remaining dairy mixture, continuing to whisk constantly.

Step 4

Reduce the heat to low and cook the custard, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be careful not to let the mixture boil.

Step 5

Remove the saucepan from the heat and stir in the instant espresso powder, vanilla extract, and salt until they are fully dissolved and incorporated.

Step 6

Pour the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow the strained custard to cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.

Step 7

Refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Step 8

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions, usually about 20-25 minutes until it has a soft-serve consistency.

Step 9

Transfer the churned ice cream into an airtight container and freeze for at least 2-4 hours until firm.

Step 10

Scoop and serve your delicious sugar-free espresso ice cream, garnish with coffee beans or a pinch of cocoa powder if desired.

Nutrition Facts

Serving size	(958.5g)

Amount per serving	% Daily Value*
Calories	2016.8

Total Fat 185.9g	0%
Saturated Fat 106.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1247.3mg	0%
Sodium 873.5mg	0%
Total Carbohydrate 169.7g	0%
Dietary Fiber 0g	0%
Total Sugars 12.7g
Protein 18.8g	0%

Vitamin D 180.6IU	0%
Calcium 392.3mg	0%
Iron 1.8mg	0%
Potassium 665mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 3.1%

Carbs: 28.0%