Are you a coffee fanatic? I will admit that I enjoy my coffee. However, it is over 90 degrees here and I'm really not into hot beverages much after my morning java jolt.
I have made cold brew coffee and I like it, but I don't always have it on hand. Thinking about cold brew my mind wandered on to ice cream. Don't ask how, it just did and as a result I have made a killer coffee ice cream...and yes, it is low carb friendly. The chocolate covered coffee beans I added drove up the carb count and I have included the nutritional info from My Fitness Pal and the end of the post with and without the chocolate covered coffee beans, so you can decide which version you want to dive into.
This recipe takes just a wee bit of preparation because you need to coarsely grind your coffee, as though you were making french press, then mix it into your cream mixture and let it steep overnight in the fridge. The little bit of prep is worth it in the rich coffee flavor you'll have in your ice cream!
Low Carb Coffee Ice Cream
Serves 12
Ingredients:
2 1/2 cups heavy whipping cream
1 cup unsweetened almond milk
1 cup coarsely ground coffee (I used Roasterie City of Fountains)
1/2 cup erythritol (or Swerve)
4 large eggs
3 Tablespoons of espresso vodka (I used Roasterie Dizzy Three)
2 Tablespoons vegetable glycerin (optional)
1/4 teaspoon xanthan gum
1/4 teaspoon liquid stevia extract
1 cup chopped chocolate covered coffee beans
Directions:
24 hours prior to mixing and freezing the ice cream, grind your coffee and mix it into the cream and unsweetened almond milk. Cover the container and refrigerate overnight. The coffee will infuse into the cream and turn into a light tan color.
 |
| This is after steeping in the fridge overnight |
When ready to make the ice cream, remove the cream mixture from the refrigerator and strain it to remove the coffee grounds. Don't worry if there are teensy-tiny bits, that's okay. Make sure you press the grounds to get as much of the cream mixture out as possible.
In a separate bowl, combine the eggs and erythritol and beat on high speed until thick and creamy and the sweetener dissolves. Add the cream mixture to the egg mixture along with the espresso vodka, vegetable glycerin, xanthan gum and liquid stevia. Beat an additional 2-3 minutes to thoroughly combine the ingredients.
Pour the mixture into the canister of your ice cream maker and freeze for approximately 40 minutes. When the mixture is the consistency of soft serve, add the chopped chocolate covered coffee beans and continue to churn until they are combined. If your ice cream canister is too full to do this, just layer in them in when you put the ice cream into your air tight freezer container.
Serve immediately or scoop into your freezer container for enjoying later.
Yield 12 1/2 cup servings.
With the chocolate Covered Coffee Beans
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 273 | |
| % Daily Value * | |
| Total Fat 24 g | 36 % |
| Saturated Fat 14 g | 70 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 130 mg | 43 % |
| Sodium 67 mg | 3 % |
| Potassium 64 mg | 2 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 8 g | |
| Protein 4 g | 7 % |
| Vitamin A | 18 % |
| Vitamin C | 1 % |
| Calcium | 8 % |
| Iron | 4 % |
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 216 | |
| % Daily Value * | |
| Total Fat 20 g | 31 % |
| Saturated Fat 12 g | 60 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 130 mg | 43 % |
| Sodium 67 mg | 3 % |
| Potassium 64 mg | 2 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 3 g | 6 % |
| Vitamin A | 18 % |
| Vitamin C | 1 % |
| Calcium | 8 % |
| Iron | 2 |
