Sugar-Free Espresso Ice Cream
Indulge in the velvety richness of this Sugar-Free Espresso Ice Cream, the perfect guilt-free treat for coffee enthusiasts and dessert lovers alike. Crafted with creamy heavy cream, whole milk, and the subtle sweetness of granulated erythritol, this recipe achieves a luxurious, custard-based texture without the added sugar. The bold flavor of instant espresso powder shines through in every bite, perfectly balanced by a hint of vanilla and a pinch of salt. Ideal for those following low-sugar or keto-friendly lifestyles, this homemade ice cream transforms simple ingredients into a café-inspired masterpiece. With just 20 minutes of prep and an easy churn in your ice cream maker, you'll have a decadent frozen dessert that’s as satisfying as it is simple to make. Serve it as a standalone treat, or elevate it with a garnish of coffee beans or cocoa powder for a truly sophisticated finish.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Remove the saucepan from the heat and stir in the instant espresso powder, vanilla extract, and salt until they are fully dissolved and incorporated.
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.
Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
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.
Transfer the churned ice cream into an airtight container and freeze for at least 2-4 hours until firm.
Scoop and serve your delicious sugar-free espresso ice cream, garnish with coffee beans or a pinch of cocoa powder if desired.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 665 mg | 14% | |
*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.
