Keto Coffee Ice Cream Recipe
Prep: 10 minutes
Cook: 10 minutes
Freezing: 3 hours
Total: 3 hours 20 minutes
Ingredients
- 1 cup Heavy Cream
- ¾ cup Low Carb Sugar Substitute (Powdered)
- 2 medium Eggs yolk only
- 1 medium Egg
- 2 tablespoon Gin or Vodka
- 1 tablespoon Instant Espresso
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- In a small saucepan, heat the heavy cream over medium heat.
- Add the instant espresso, salt, and vanilla extract and whisk to combine.
- Bring to a simmer while stirring.
- Keep stirring while the heavy cream begins to boil.
- In a mixing bowl, whisk the eggs and the powdered Erythritol until light and fluffy.
- Bring a saucepan of water to a boil (to make a double boiler) and place the bowl with the egg mixture on top.
- Gradually add the heavy cream mixture to the egg mixture while stirring constantly for 5 minutes until the mixture thickens up. Add the gin or vodka.
- Allow the mixture to chill in the fridge for at least 30 minutes. Transfer into a freezer-proof container and place in the freezer.
- Stir the mixture every hour for the first two hours to achieve a creamy consistency.
- Serve frozen.
Makes 4
Nutrition
Serving: 2scoopsCalories: 161Fat: 14.1gProtein: 3.6gTotal Carbs: 1.2gNet Carbs: 1.2gSugar: 1g