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This exultant originally appeared on Sugar-Free Mom. Republished with permission.

One bite of this creamy coffee ice cream and you’d never know it was sugar-free or low-carb! In fact, I think it might easily convert someone over to the sugar-free, low-carb lifestyle in just a single bite!

Best tips:

Best results for ice cream if you do use an ice cream machine!
The 2.4 sugar grams are coming from the natural sugars within the cream and half and half used here.
Use a food processor for the coffee beans and chocolate to make them finer in texture if you don’t like chunky bits in your ice cream or go it out, totally optional.
The vodka helps make homemade ice cream retain its creamy texture and not get so icy once frozen overnight, but it is optional.
Allulose in the liquid form is best to retain the nice soft texture after freezing.

Sugar-Free Keto Coffee Ice Cream

This Sugar-Free Keto Coffee Ice Cream is low carb, gluten-free and guilt-free! Just 3 total carbs per serving!

Course Dessert

Cuisine American

Keyword coffee, Ice Cream

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 189kcal

Equipment

Ice cream machine

Ingredients

½ cup coffee strong brewed
1 cup heavy cream
1.5 cups half & half or more heavy cream
1 tsp instant espresso powder or coffee extract
4 egg yolks
½ cup Allulose liquid sweetener or Swerve confectioners
½ tsp vanilla liquid stevia
? tsp salt
1 tbsp vodka optional
2 ounces chocolate chopped, sugar-free, optional
2 tbsp coffee beans crushed, optional

Instructions

Whisk the coffee, cream and instant coffee together in a saucepan over medium low heat until simmering, but do not boil.
In a bowl stir together the egg yolks, sweetener, stevia and salt.
Pour a small amount of the cream mixture into the egg mixture to temper it then gradually add the remaining egg mixture into the sauce pan on the stove.
Bring this to a boil, reduce to simmer, constantly stirring until mixture thickens and coats the back of the spoon, 175 degrees F.
Once thickened, pour into a clean bowl and permit to cool for 30 minutes.
Cover and place in the refrigerator for 2-3 hours.
Once cooled, stir in vodka if using, then pour this into an ice cream machine and obey manufacturers instructions.
I used my KitchenAid ice cream attachment and it took about 20 minutes for the texture of soft serve ice cream.
When done, remove to a bowl and stir in chocolate and coffee beans. Pour into a container of choice and freeze for 3 hours or over night.
Allow to sit on counter to soften for about an hour before serving.

Nutrition

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.