Description
A delightful, creamy coffee ice cream that aligns with ketogenic dietary choices, made without an ice cream maker.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup almond milk
- 1 cup erythritol (or sweetener of choice)
- 1 tablespoon vanilla extract
- 1 cup brewed coffee
- Pinch of salt
Instructions
- In a large mixing bowl, combine heavy cream, almond milk, erythritol, vanilla extract, brewed coffee, and a pinch of salt. Ensure all ingredients are at room temperature.
- Whisk the mixture until the sweetener is fully dissolved and everything is well combined.
- Pour the mixture into a freezer-safe container and spread it evenly to ensure even freezing.
- Freeze for about 6 hours or until solid. Let it sit at room temperature for a few minutes before scooping.
Notes
Serve as is or dress it up with cocoa powder, whipped cream, or nuts. Great for affogato with hot espresso.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg