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Coffee ice cream is a favorite in our house. This delicious coffee ice cream has the perfect balance of richness and flavor that any coffee ice cream connoisseur will appreciate!
As I did in my Old Fashioned Vanilla Ice Cream recipe, I used powdered egg yolks to make this flavor. I love that using this product is so convenient and saves me steps without sacrificing flavor or texture.

Yield: 1 1/2 quarts

Serving size: 1/2 cup

Ingredients:

Directions:

  1. In a large bowl, combine the powdered egg yolks with 5 tbsps of water. Whisk until smooth.
  2. Add the heavy cream and the cooled coffee to the egg yolks, one cup at a time. Whisk well after each addition.
  3. Add the vanilla and the powdered erythritol into the bowl. Whisk again to combine all the ingredients.
  4. Using a handheld electric mixer on medium speed, whip the ice cream base until it is frothy and thick. Do not whip it to the point of becoming whipped cream.
  5. Chill the ice cream base in the refrigerator for 2 hours.
  6. After the ice cream base has chilled, pour it into your ice cream machine and follow the manufacturer’s directions for ice cream making.
  7. Place the finished ice cream into a covered freezer-safe container and freeze for an hour or two.
  8. Enjoy your delicious coffee ice cream!
0 Carbs Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.