Keto Coffee Ice Cream Recipe

Coffee ice cream is a beloved classic—smooth, creamy, and full of deep roasted flavor. Traditional ice creams rely on sugar and high-carb ingredients, but with a little creativity, we can craft a version that’s keto-friendly, sugar-free, and just as satisfying. This recipe balances richness from cream, bold flavor from espresso, and sweetness from allulose to create a perfectly scoopable dessert that fits into a low-carb lifestyle.

Ingredients

• 2 cups heavy cream
  Heavy cream provides the luxurious mouthfeel that ice cream is known for. The high fat content helps keep the mixture rich and scoopable while minimizing iciness. In keto desserts, fat isn’t just allowed—it’s encouraged, since it contributes to satiety and keeps carbs low.

• 1 cup unsweetened almond milk (or unsweetened coconut milk)
  A splash of almond or coconut milk lightens the texture of the ice cream without diluting its creaminess. It also reduces the calorie density slightly while staying keto-friendly, since these milk alternatives are very low in carbs.

• 4 large egg yolks
  Egg yolks act as a natural emulsifier. They help bind the fats and liquids together, preventing separation and lending the ice cream its silky custard-like texture. They also enrich the flavor and add a golden color.

• 3/4 cup Keystone Pantry Allulose
  Allulose is the sweetener of choice here. Unlike erythritol, which can crystallize and cause ice cream to become hard, allulose lowers the freezing point of the mixture, keeping the ice cream scoopable straight from the freezer. It provides clean sweetness without an aftertaste and is completely keto-friendly.

• 2 tablespoons instant espresso powder (or 1/2 cup strong brewed coffee, reduced to 2 tablespoons)
  Espresso gives that bold, roasted coffee flavor. Using instant espresso powder ensures consistency and concentrated taste without adding excess liquid. If you prefer brewed coffee, reducing it intensifies the flavor while keeping water content low (important to avoid icy texture).

• 1 teaspoon pure vanilla extract
  Vanilla enhances the depth of flavor by rounding out the bitterness of coffee and complementing the creaminess of the ice cream. It acts as a flavor enhancer much like salt in savory dishes.

• Pinch of salt
  A tiny pinch of salt sharpens flavors and balances the sweetness. It won’t make the ice cream salty, but it will make the coffee taste richer and the sweetness more pronounced.

Instructions

1. Heat the base:
   In a saucepan, combine the heavy cream, almond milk, and half the allulose. Warm over medium heat until steaming but not boiling. Heating helps dissolve the sweetener and prepares the mixture for tempering with the yolks.

2. Whisk the yolks:
   In a separate bowl, whisk the egg yolks with the remaining allulose until pale and slightly thickened. This step not only sweetens the yolks but also begins emulsification, ensuring a smooth custard base.

3. Temper the yolks:
   Slowly pour a small amount of the hot cream mixture into the yolks while whisking constantly. This gently raises their temperature without scrambling them. Gradually whisk in more cream until combined.

4. Cook the custard:
   Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F). This creates the creamy texture while pasteurizing the yolks for safety.

5. Flavor the base:
   Stir in the espresso powder, vanilla extract, and pinch of salt. Mix until fully dissolved and aromatic.

6. Chill thoroughly:
   Pour the custard into a clean bowl, cover, and refrigerate at least 4 hours or overnight. A chilled base ensures faster freezing and creamier results in the ice cream maker.

7. Churn:
   Pour the mixture into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes). The mixture will thicken into soft-serve consistency.

8. Freeze until scoopable:
   Transfer to a lidded container and freeze for at least 2 hours before serving. Thanks to allulose, the ice cream stays scoopable even after freezing.

Serving Suggestions

• Top with sugar-free chocolate shavings for a mocha twist.

• Pair with a keto brownie for an indulgent dessert.

• Serve with a shot of espresso for a keto affogato.

Why This Works for Keto

Every ingredient has a purpose: cream for richness, almond milk for balance, yolks for emulsification, allulose for sweetness and scoopability, and espresso for bold flavor. Together, they create an ice cream that’s low-carb, high-fat, sugar-free, and deliciously indulgent—perfect for keto.