Coffee Ice Cream with Cocoa Nibs

This artisan coffee ice cream features deep espresso flavor paired with the bold crunch of organic cocoa nibs.
Below are two versions: a classic full-carb custard base and a keto-friendly version sweetened with allulose.

Classic Coffee Ice Cream with Cocoa Nibs (Full-Carb)

This traditional custard-style ice cream uses milk, cream, sugar, and egg yolks to create a smooth, scoopable
texture with rich coffee flavor. Organic cocoa nibs add a satisfying crunch and pure chocolate intensity.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• ½ cup organic cocoa nibs, finely chopped
• Pinch of salt

Instructions

1. Warm cream, milk, and half the sugar until steaming.
2. Whisk egg yolks with remaining sugar until pale.
3. Temper yolks with warm dairy, then return to saucepan.
4. Cook on low until custard coats the back of a spoon (170–175°F).
5. Stir in espresso powder, vanilla, and salt.
6. Chill completely, then churn in an ice cream maker.
7. Add cocoa nibs during the final minute of churning.
8. Freeze 4 hours to set.

Nutrition Facts (Classic)

Keto Coffee Ice Cream with Cocoa Nibs

This low-carb coffee ice cream is sweetened with allulose, which behaves like sugar in frozen desserts
while keeping net carbs low. Cocoa nibs provide texture without added sugar.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup allulose
• 4 large egg yolks
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• ½ tsp xanthan gum (optional)
• ½ cup organic cocoa nibs, finely chopped
• Pinch of salt

Instructions

1. Warm cream, almond milk, and half the allulose.
2. Whisk yolks with remaining allulose and xanthan gum.
3. Temper yolks and return to saucepan.
4. Cook gently to 170–175°F.
5. Add espresso powder, vanilla, and salt.
6. Chill completely.
7. Churn and add cocoa nibs at the end.
8. Freeze 4 hours before serving.

Nutrition Facts (Keto)

Frequently Asked Questions

Can I use brewed coffee instead of espresso powder?

Yes, but espresso powder provides stronger flavor without adding excess liquid, which helps maintain
proper ice cream texture.

Why add cocoa nibs at the end of churning?

Adding cocoa nibs at the end preserves their crunch and ensures even distribution throughout the ice cream.

Is allulose safe for keto diets?

Yes. Allulose is a rare sugar that does not significantly impact blood glucose and is commonly used in keto recipes.

Do I need xanthan gum in the keto recipe?

Xanthan gum is optional but helps improve texture and reduce iciness in low-sugar ice creams.