Keto Espresso Ice Cream
Indulge your cravings for creamy, rich, and energizing sweetness with Keto Espresso Ice Cream, a guilt-free dessert that’s perfect for coffee lovers following a low-carb lifestyle. This velvety treat combines the bold flavors of espresso powder with the smooth texture of a custard base made from heavy cream, unsweetened almond milk, and powdered erythritol. With just 4 large egg yolks adding silky decadence, every scoop is packed with flavor and free from refined sugar. The recipe includes easy steps for tempering the eggs and churning the custard into luscious soft-serve before freezing, ensuring a flawless texture every time. Enhanced with aromatic vanilla extract and a pinch of salt, this keto-friendly ice cream is a sophisticated yet simple way to beat the heat. Ideal for dinner parties or as a solo indulgence, it’s sure to become your go-to low-carb dessert.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Powdered erythritol
- 2 tablespoons Espresso powder
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, unsweetened almond milk, and espresso powder. Heat over medium heat until just simmering, stirring occasionally.
In a separate bowl, whisk together the powdered erythritol and egg yolks until well combined. Slowly pour half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 5-7 minutes.
Remove from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits.
Cover the custard with plastic wrap, placing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft serve ice cream.
Transfer the ice cream to an airtight container and freeze for at least 2 hours until firm before serving.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 514 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 168 mg | 4% | |
*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.
