Description
Keto Coffee Ice Cream delivers rich, creamy indulgence without sugar guilt. Smooth espresso notes blend seamlessly with velvety cream, creating a luxurious dessert you’ll savor after every memorable bite.
Ingredients
Scale
Main Ingredients:
- 360ml / 1½ cups unsweetened almond milk
- 240ml / 1 cup heavy cream (double cream in the UK)
- 5 large egg yolks
- 120ml / ½ cup sugar-free vanilla syrup
Flavor Enhancers:
- 2 tablespoons instant coffee (regular or decaf)
Seasoning:
- 1 pinch sea salt
Instructions
- Prepare the egg base by whisking egg yolks, vanilla syrup, and sea salt in a medium bowl until the mixture becomes smooth and transforms to a pale yellow color.
- Combine almond milk, heavy cream, and instant coffee in a medium saucepan. Gently heat the liquid over medium temperature, stirring intermittently until the mixture approaches a simmer, then immediately remove from heat source.
- Create a gradual temperature transition by slowly streaming the hot cream mixture into the egg yolk mixture, whisking continuously to prevent egg curdling.
- Transfer the combined liquid back to the saucepan and cook over low heat. Stir consistently until the custard reaches 76°C (170°F), which typically takes 3-5 minutes. Remove from heat immediately after reaching target temperature.
- Seal the custard in a container and refrigerate for a minimum of 4 hours, ensuring the temperature drops below 4°C (40°F) for optimal texture.
- Pour the thoroughly chilled mixture into a pre-frozen ice cream maker bowl. Activate the churning process according to the manufacturer’s guidelines, which usually requires 20-25 minutes until the mixture achieves a soft-serve consistency.
- For a firmer ice cream texture, transfer the churned mixture to a freezer-safe container and allow it to solidify completely before serving.
Notes
- Prep the freezer bowl a full day ahead to guarantee a smooth churning process, preventing any potential ice cream texture mishaps.
- Cool the custard base completely before churning, aiming for a temperature below 40°F to ensure a luxuriously creamy final product.
- Gentle whisking is key when combining hot cream with egg yolks, preventing unwanted scrambling and maintaining a silky-smooth consistency.
- Room-temperature egg yolks blend more effectively, creating a seamless mixture that integrates perfectly with the heated cream.
- Allow the finished ice cream to soften briefly at room temperature, transforming its firm texture into a delightfully scoopable treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks, Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 195
- Sugar: 0.1g
- Sodium: 60mg
- Fat: 19.1g
- Saturated Fat: 10.7g
- Carbohydrates: 3.1g
- Fiber: 0.3g
- Protein: 3.5g
- Cholesterol: 192mg