This Sugar-Free Keto Coffee Ice Cream is low carb, gluten free and can be made with or without an ice cream maker! So much better than store-bought ice cream and just 3 total carbs per serving! Low-Carb Keto Coffee Ice Cream One bite of this creamy sugar free keto coffee ice cream and you'd never know it was sugar free or low carb! In fact, I think it might easily convert someone over to the sugar free, low carb or keto diet in just a single bite! Father's Day is coming up and every year I try to WOW my hubby with an awesome example of a sugar free, low carb perfect dessert that tastes anything but healthy. He's never been a fan of this way of life as much as I have. He'd prefer to enjoy regular ice cream, but he knows he also needs to lose weight and balance his blood sugar. I'm always trying to get him to come over to my side and that means through his stomach of course with this delicious recipe. What better treat than a low-carb ice cream to show my love how much I love him! Going the extra mile when it comes to treating him special, will show love more than even words can say. I know it means a lot to my hubby and he appreciates the time I take to make him something spectacular like this sugar free coffee ice cream recipe. And this is spectacular! How to Make Low Carb Ice Cream without an Ice Cream Machine Using an ice cream machine is truly the very best way to create that texture of traditional ice cream you'll remember from before your low carb days. If you have a stand mixer, like a KitchenAid, you can get an attachment to make homemade keto ice cream so you wouldn't need another separate appliance. I have this one. If you really want to try this recipe, but don't have an ice cream machine, you could whip the heavy cream to stiff peaks then follow all the instructions through step 7, and fold the whipped cream into the mixture on the stove. Pour into the loaf pan and freezing. I can't say this is the best method for a creamy ice cream, but let me know if you do try it. ANOTHER OPTION is to make my COFFEE SEMIFREDDO which is exactly like this coffee keto ice cream recipe but no churn so no ice cream machine needed! For the best results I highly recommend using an ice cream machine or attachment. CAN I SWAP THE SWEETENERS USED? In June 2016, I created this recipe using Swerve confectioners sweetener and adding vodka to keep the texture soft. Swerve confectioners sweetener is low carb, but doesn't have as much sweetness as typical sugar, only about 70% as sweet. Over the last few years I've been having better luck with ice cream texture using liquid Allulose. Allulose comes in a liquid, and granulated form. You should only use the liquid form for this recipe. In my opinion, Allulose is the best option for ice cream, but again it isn't as sweet as using other sugar free sweeteners so that is why I also include vanilla liquid stevia to make this ice cream sweet enough. Use my updated Sweetener Conversion chart to look up the different sweetener options and find the right amount to use. CAN I LEAVE OUT THE COFFEE? Ice Cream is my hubby's favorite dessert of all time and his favorite ice cream flavor is coffee. He's not much of a chocolate fan, but I am, so I had to throw in a little just for me! But if you or your hubby are not coffee lovers, yes, you could leave it out. Though you will need to replace the half cup of coffee used with something else. You could use more Half & Half or heavy whipping cream. DO I HAVE TO USE THE VODKA? The best sweeteners to make creamy ice cream that doesn't get icy after freezing is liquid Allulose or even powdered Allulose. If you decide to make this without an ice cream machine or you plan to use another sweetener besides Allulose, then yes I would say you definitely want to keep the vodka in the recipe to help with softness and texture of the ice cream after freezing. My husband thought this was one of the tastiest ice creams I've ever made and that it has no after taste and doesn't taste "sugar-free', which means a heck of a LOT to me! When his tummy is happy, he is a happy man. I like to indulge him is desserts I don't normally make, just to show him how much I care and appreciate the father and husband he is. Sure ice cream at home sounds difficult and not worth the time, but I'm here to say, it's worth it! And it's not as troublesome as you'd think. MORE SUGAR FREE KETO ICE CREAM FLAVORS Blackberry Gelato Chocolate Sorbet Butter Pecan Ice Cream Strawberry Cheesecake Ice Cream Peanut Butter Cheesecake Ice Cream Strawberry Frozen Yogurt BRENDA'S BEST TIPS Best results for sugar-free ice cream is to use an ice cream machine! The 2.4 sugar grams are coming from the natural sugars within the cream and half and half used here. Use a food processor for the coffee beans and chocolate to make them finer in texture if you don't like chunky bites in your ice cream or leave it out, totally optional. The vodka helps make homemade ice cream retain its creamy texture and not get so icy once frozen overnight, but it is optional. ALLULOSE in the liquid form is best to retain the nice soft texture after freezing. Sugar Free Keto Coffee Ice Cream Recipe Print Sugar-Free Keto Coffee Ice Cream Course Dessert Prep Time 10 minutes minutes Cook Time 15 minutes minutes Total Time 25 minutes minutes Servings 8 servings @½ cup Calories 189kcal Author Brenda Bennett | Sugar-Free Mom Ingredients 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 Instructions 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. Notes Net Carbs 3g This recipe was published first in June 2016. Nutrition Serving: 1serving @ ½ cup | Calories: 189kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 60mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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