Keto Mocha Coffee Ice Cream

Indulge in the creamy decadence of Keto Mocha Coffee Ice Cream, a delightful treat that combines the rich flavors of coffee and chocolate with the low-carb goodness of a ketogenic diet. This recipe promises a velvety texture and intense taste that satisfies your sweet cravings without derailing your dietary goals. Whether you’re following a keto lifestyle or simply looking for a guilt-free dessert option, this ice cream offers a perfect balance of flavors and nutrition.

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk (or any nut milk of choice)
  • 1/2 cup powdered erythritol (or sweetener of choice, adjusted to taste)
  • 1/4 cup cocoa powder (unsweetened)
  • 2 tablespoons instant coffee powder
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup Lily’s chocolate chips (sugar-free)

Keto Mocha Coffee Ice Cream

Indulge in the creamy decadence of Keto Mocha Coffee Ice Cream, a delightful treat that combines the rich flavors of coffee and chocolate with the low-carb goodness of a ketogenic diet. This recipe promises a velvety texture and intense taste that satisfies your sweet cravings without derailing your dietary goals. Whether you’re following a keto lifestyle or simply looking for a guilt-free dessert option, this ice cream offers a perfect balance of flavors and nutrition.

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk (or any nut milk of choice)
  • 1/2 cup powdered erythritol (or sweetener of choice, adjusted to taste)
  • 1/4 cup cocoa powder (unsweetened)
  • 2 tablespoons instant coffee powder
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup Lily’s chocolate chips (sugar-free)

Instructions:

  1. Prepare the Base:
    • In a medium saucepan, combine heavy cream, almond milk, powdered erythritol, cocoa powder, and instant coffee powder over medium heat. Whisk until the mixture is smooth and well combined. Heat until just simmering, stirring occasionally. Remove from heat.
  2. Temper the Egg Yolks:
    • In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot mixture.
  3. Combine and Cook:
    • Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return to medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
  4. Strain and Chill:
    • Remove the mixture from heat and stir in vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or egg solids. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until completely chilled.
  5. Churn the Ice Cream:
    • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  6. Add Chocolate Chips:
    • During the last few minutes of churning, add Lily’s chocolate chips or any sugar-free chocolate chips of your choice. Churn until evenly distributed.
  7. Transfer and Freeze:
    • Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly with a lid or plastic wrap, and freeze for at least 4 hours or until firm.
  8. Serve:
    • Remove the ice cream from the freezer a few minutes before serving to soften slightly. Scoop into bowls or cones and enjoy your Keto Mocha Coffee Ice Cream guilt-free!

Nutritional Information:

  • Serving Size: 1/2 cup
  • Calories: 250
  • Total Fat: 23g
    • Saturated Fat: 14g
  • Cholesterol: 170mg
  • Sodium: 110mg
  • Total Carbohydrates: 7g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 4g

Smart Points:

  • WW (Weight Watchers) Points: 6 points per serving (1/2 cup)

Additional Tips:

  • Sweeteners: Experiment with different sweeteners such as stevia, monk fruit, or a blend to suit your taste preferences. Adjust the amount based on the sweetness desired.
  • Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften for a few minutes at room temperature before scooping.
  • Variations: For a stronger coffee flavor, increase the amount of instant coffee powder. You can also add a splash of rum extract for a mocha-rum twist.
  • Texture: For a creamier texture, you can add 1-2 tablespoons of vodka or a sugar-free alcohol of your choice to the custard before churning. This helps to prevent ice crystals from forming.
  • Presentation: Garnish with a sprinkle of cocoa powder or crushed sugar-free chocolate on top before serving for an extra touch of elegance.

This Keto Mocha Coffee Ice Cream is a luxurious dessert that proves you can enjoy sweet treats while staying true to your keto lifestyle. With its creamy consistency and rich flavors, it’s sure to become a favorite among keto enthusiasts and dessert lovers alike. Treat yourself to a scoop or two of this delicious ice cream, knowing each serving is packed with indulgence and nutritional benefits that support your health goals.

Instructions:

  1. Prepare the Base:
    • In a medium saucepan, combine heavy cream, almond milk, powdered erythritol, cocoa powder, and instant coffee powder over medium heat. Whisk until the mixture is smooth and well combined. Heat until just simmering, stirring occasionally. Remove from heat.
  2. Temper the Egg Yolks:
    • In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot mixture.
  3. Combine and Cook:
    • Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return to medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
  4. Strain and Chill:
    • Remove the mixture from heat and stir in vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or egg solids. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until completely chilled.
  5. Churn the Ice Cream:
    • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  6. Add Chocolate Chips:
    • During the last few minutes of churning, add Lily’s chocolate chips or any sugar-free chocolate chips of your choice. Churn until evenly distributed.
  7. Transfer and Freeze:
    • Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly with a lid or plastic wrap, and freeze for at least 4 hours or until firm.
  8. Serve:
    • Remove the ice cream from the freezer a few minutes before serving to soften slightly. Scoop into bowls or cones and enjoy your Keto Mocha Coffee Ice Cream guilt-free!

Nutritional Information:

  • Serving Size: 1/2 cup
  • Calories: 250
  • Total Fat: 23g
    • Saturated Fat: 14g
  • Cholesterol: 170mg
  • Sodium: 110mg
  • Total Carbohydrates: 7g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 4g

Smart Points:

  • WW (Weight Watchers) Points: 6 points per serving (1/2 cup)

Additional Tips:

  • Sweeteners: Experiment with different sweeteners such as stevia, monk fruit, or a blend to suit your taste preferences. Adjust the amount based on the sweetness desired.
  • Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften for a few minutes at room temperature before scooping.
  • Variations: For a stronger coffee flavor, increase the amount of instant coffee powder. You can also add a splash of rum extract for a mocha-rum twist.
  • Texture: For a creamier texture, you can add 1-2 tablespoons of vodka or a sugar-free alcohol of your choice to the custard before churning. This helps to prevent ice crystals from forming.
  • Presentation: Garnish with a sprinkle of cocoa powder or crushed sugar-free chocolate on top before serving for an extra touch of elegance.

This Keto Mocha Coffee Ice Cream is a luxurious dessert that proves you can enjoy sweet treats while staying true to your keto lifestyle. With its creamy consistency and rich flavors, it’s sure to become a favorite among keto enthusiasts and dessert lovers alike. Treat yourself to a scoop or two of this delicious ice cream, knowing each serving is packed with indulgence and nutritional benefits that support your health goals.