Description
A delightful no-churn ice cream that captures the essence of coffee in a creamy dessert, perfect for a low-carb diet.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1 cup strong brewed coffee, cooled
- 1/2 cup erythritol or another keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the heavy cream, almond milk, brewed coffee, erythritol, vanilla extract, and salt. Whisk until well combined and the sweetener is dissolved.
- Pour the mixture into a freezer-safe container. Ensure the container is large enough to allow for some expansion while freezing.
- Freeze for about 4 hours, stirring every 30 minutes for the first 2 hours.
- After 4 hours, the ice cream should be nicely set and ready to serve. Scoop it out into bowls or cones and enjoy.
Notes
For best results, whisk the mixture until thick and the sweetener is fully dissolved before freezing. Adjust sweetness and coffee strength to taste.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No Churn, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 30mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg