Move over bulletproof coffee, we’ve got ice cream for breakfast! This ridiculously creamy no-churn paleo and keto coffee ice cream is the ideal easy summer treat. Plus, count on it to not freeze rock solid, like your usual homemade ice cream.
No-Churn Paleo & Keto Coffee Ice Cream ☕
A keto coffee ice cream has been the most requested flavor by you all this summer (and more than happy to oblige!). It’s modeled around our no-churn vanilla and chocolate ice creams, some of the most highly rated recipes on the site.
Extra creamy, no-churn, and easy peasy (i.e. no egg custard required!).
And did I mention 2g net carbs per serving?! This is truly a bargain when you think that most low carb store-bought ice creams hover around 4-7g net carbs a scoop.
p.s. this flavor is unbelievably good paired with two things: our bakery-style chocolate chip cookies (yup, ice cream sandwiches!) and our keto ice cream cones (from our keto summer ecookbook… and putting the finishing touches on the chocolate verision #hint!).
Making this no-churn keto chocolate ice cream is a breeze. Think melting the sweetener into coconut milk (xylitol and allulose work as inverted sugars of sorts!), adding in the coffee, whisking in a tad of xanthan gum or arrowroot flour if paleo (which act as a stabilizers here), and incorporating the cooled mixture into whipped cream.
You see, by whipping up the heavy (or coconut) cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.
And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream. Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.
I like to use espresso powder for baking/cooking applications (King Arthur makes a solid one).
Otherwise you can use instant coffee, or even infuse your coconut milk with regular espresso coffee and then sieve it out.
Xylitol is, without a doubt, the best sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be in many recipes.
And I’ve recently found out that allulose has the same properties in ice cream as xylitol. So feel free to use it too for ultra-scoopable ice cream, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, this no-churn vanilla ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 30 minutes to scoop it out.
And if using xylitol, make sure to be careful if you have a pup (or cat) around the house, as it’s highly toxic to the little guys!
No-Churn Paleo & Keto Coffee Ice Cream
For the keto coffee ice cream
- 1 13.5-ounce can full fat coconut milk *
- 135-150 g xylitol or allulose, to taste
- 3-4 tablespoons espresso powder or instant coffee, to taste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum ***
- 480 g heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons vodka, brandy or booze of choice ****optional, if using erythritol
- See chocolate ice cream video for methodology reference (you'll be subbing espresso powder for cocoa!).
- Add coconut milk, sweetener, espresso powder (start at 3 TBS) and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
- Sprinkle xanthan gum little by little and blend until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in the vanilla extract and fold in the cooled coffee mixture. (Optional): add in more coffee, to taste, for a more intense version (I wouldn't go past 4 TBS though).
- (Optional): add in your booze of choice (not necessary if you're using xylitol or allulose).
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.