Low Carb Espresso Ice Cream
Indulge your sweet tooth guilt-free with this creamy and luxurious Low Carb Espresso Ice Cream, the perfect low-carb treat for coffee lovers. Made with a velvety blend of heavy cream, unsweetened almond milk, and a touch of granular erythritol, this keto-friendly dessert skips the sugar but keeps all the flavor. Bold espresso powder infuses the ice cream with a rich, aromatic coffee essence, while silky egg yolks create a decadently smooth texture. With only 15 minutes of prep time and a simple stovetop technique, this homemade ice cream is easy to whip up and incredibly satisfying. Serve it as a refreshing treat on a warm day or as an after-dinner indulgence that won’t sideline your low-carb lifestyle. Perfectly creamy, subtly sweet, and delightfully caffeinated, this recipe is destined to become a go-to favorite!
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Recipe Information
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
Instructions
In a medium saucepan over medium heat, combine heavy cream, almond milk, 0.5 cup of erythritol, and salt.
Stir the mixture occasionally and heat it until steaming but not boiling.
In a separate bowl, whisk together the egg yolks and the remaining 0.25 cup of erythritol until pale and slightly thickened.
Slowly stream about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
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).
Remove from heat and immediately whisk in the espresso powder and vanilla extract until fully dissolved.
Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or curdled bits.
Allow the custard to cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming.
Refrigerate the custard for at least 4 hours or overnight until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 177 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.
