The ultimate low-carb dessert- Keto Coffee Ice Cream made in a mason jar. No ice cream maker, no churning, & no guilt! Grab a spoon & enjoy.
Why this No Churn Keto Ice Cream Recipe is the Best: No ice cream maker needed. Simply add 4 ingredients to a mason jar, shake, freeze, & enjoy!
With only 2 net carbs per serving, it is the gourmet tasting ice cream ideal for diabetics and those that want to have fewer carbs & no sugar. It comes out like soft serve ice cream making this a nostalgic sweet treat I love all summer long.
It's the perfect way to finish a keto meal, following my most popular recipe on the blog - LOW CARB KETO LASAGNA WITH CREPINI. Ok, now let's get shaking.
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Ingredients for Keto Coffee Ice Cream
You only need 4 ingredients for homemade sugar-free ice cream. This high-fat recipe has no milk, corn syrup, or eggs so you stay on track with your ketogenic diet.
This low-carb ice cream recipe is made with monkfruit and heavy cream. It is 100% to die for too.
- Heavy Cream - the whipping cream is full-fat & no sugars, do not substitute.
- Coffee Crystals - the freeze-dried instant coffee is perfect for desserts (I use decaf so I am not up all night!)
- Monkfruit Sweetener - the zero-sugar item that makes this sweet without the carbs.
- Vanilla Extract - a must in any homemade ice cream recipe if you ask me.
See the recipe card for amounts & full instructions.
Freezer-Safe Mason Jars
To begin, make sure you have the kind of glass jars or containers that are freezable. NOT all brands or types can be safely placed in the freezer.
Make sure you are using freezer-safe Mason Jars that have straight sides. Those that taper where the lids screw on are NOT SAFE. Do not use those.
How to Make Keto Ice Cream in a Mason Jar
This is not a complicated recipe. I think the most important thing to know about this ice cream recipe is that it is best enjoyed the same day.
So plan ahead and get shaking that mason jar about 4-5 hours before you want some keto coffee ice cream. It will be a perfect soft-serve consistency at that time.
1 - Mix and Shake the Mason Jar
Simply add all the ingredients to a freezer-safe mason jar. 12-16 ounce in size works best. You may want to crush the coffee crystals a bit with a spoon to help them along.
Screw the lid on tight and get shaking. It only takes 1-2 minutes of vigorous shaking to get the mix fully combined.
Make sure you have all the coffee crystals & monkfruit sweetener is dissolved, you do not want to see bits on the bottom - see below for an example. Continue to shake if you do see some.
2 - Freeze & Serve
Put the mason jar in the freezer. In about 4-5 hours it will be the consistency of soft-serve ice cream.
Serve in a bowl, ¼ of the mason jar will be one serving. See recipe card for full nutritional information so you can best enjoy the amount that fits your daily macros. ENJOY!
Storing & Serving
For storing, keep in the freezer for up to a month. Remember, use a mason jar with straight sides and is freezer-safe.
This ice cream is made without any preservatives or gums/stabilizers. It will freeze quite solid after a few days. Simply place the jar on the kitchen counter for 5+ minutes to soft a bit so it is easier to eat.
To enjoy this in other delicious ways, here are two yummy ideas:
- Add a scoop to a coffee mug and top with fresh brewed coffee for a low-carb affogato.
- Top with a dollop of sugar-free whipped topping or Cool-Whip.
FAQs
This recipe is for 4 servings. It is meant to be a small sweet treat to curb your cravings & boy does it!
EACH SERVING = Calories: 182 - Protein: 0 - Fat: 18 - Carbs: 2
If you are not watching your sugars or on a low-carb diet, you can make my Coffee Ice Cream recipe in the ice cream maker. It does not work in the mason jar but it the best you will ever have!
RECIPE NOTE: this recipe was originally published September 2020. It has been updated to include full calorie and nutritional information, serving and storing tips, new photos, concise steps, and product recommendations for republishing in 2026.
Product Recommendations for this Recipe:
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Keto Coffee Ice Cream (no churn recipe)
Equipment
- Mason Jar
Ingredients
- 1 C whipping cream
- 1 & ½ TB monkfruit sweetener
- 1 & ½ teaspoon instant decaf coffee crystals
- ½ teaspoon vanilla extract
Instructions
- Add all the ingredients to the mason jar. You may want to crush the coffee crystals a bit with a spoon to help them along.
- Screw the lid on tight and shake. It only takes 1-2 minutes of vigorous shaking to get the mix fully combined. Make sure you have all the coffee crystals dissolved, you do not want to see bits on the bottom – see below for an example. Continue to shake if you do see some.
- Put the mason jar in the freezer. In about 4-5 hours it will be the consistency of soft-serve ice cream.
- Serve in a bowl, ¼ of the mason jar will be one serving.
- To enjoy later or the next day, place the mason jar on the counter. Let it thaw at room temperature for about 20-30 minutes. It will then be soft enough to stir and scoop some out.
Notes
- This keeps well in the freezer for about a month.
- This ice cream is made without any preservatives or gums/stabilizers. It will freeze quite solid after a few days. Simply place the jar on the kitchen counter for 5+ minutes to soft a bit so it is easier to eat.
- Add a scoop to a coffee mug and top with fresh brewed coffee for a low-carb affogato.
- Top with a dollop of sugar-free whipped topping or Cool-Whip.
Nutrition
More Keto Desserts
Here are similar recipes that you may also love. All are low-carb & will curb your sweet tooth cravings.
Holly B says
I can't wait to try this recipe, it looks amazing and perfect for those that are eating a Keto diet or just wanting to eat healthier! I pinned it for later!
Angela says
Thanks for pinning this recipe.
Sabrina DeWalt says
I am not keto but with a pre-diabetic diagnosis, I am always on the lookout for low sugar options without depriving my sweet-tooth.
Angela says
I am glad you found this recipe. It is perfect for pre-diabetics and healthier for everyone.
Adrienne B Redelings says
This looks great! The keto ice cream is a stable in my house but we haven't tried anything like this flavor yet. I can't wait to give it a whirl:)
Angela says
You will love this keto coffee ice cream and it is easy to make so you can make it a staple to enjoy often.
Cindy Mailhot says
Coffee ice cream is my grandsons favorite. I will have to try this.
Angela says
I hope your grandson enjoys it.
Emily says
I have never heard of monk fruit sweetener! Cool!
Angela says
Monkfruit is my favorite no-carb sweetener. I hope you try it in this ice cream recipe.
Kirsten says
This looks yummy. Soft serve ice cream is my favorite!
Barbara says
Looks great!
Kendra says
Yum! Sounds perfect! Coffee ice cream is one of my faves!
Angela says
Mine too!
Karie says
Wow that looks like it would be so much fun for kids. I wonder if something else could be substituted for the coffee... like crushed strawberries or chocolate syrup.
Angela says
Yes, you can add cocoa powder instead to make chocolate ice cream or leave out the coffee and make vanilla.
Bonnie says
I love the taste of coffee...this looks delicious.
Siobhan says
This sounds delicious and so great!
melissa says
This looks great! We are definitely trying this soon!
Amanda says
This sounds like an awesome ice cream option for Keto-fans! Yum!
Angela says
Keto fan favorite in our house for sure. A few friends are now addicted to it too - best homemade low carb ice cream for sure.
Lisa says
Nice looking! We may need to try this!
Beth Shields says
This looks absolutely delicious. I have not worked with Monkfruit before - but it sounds like such a great recipe. Thanks for sharing.
Miz Helen says
I love coffee ice cream, this looks delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,501!
Miz Helen
Marianne says
I was disappointed no one had made this keto coffee ice cream therefore there were no reviews. Since I had all the ingredients at home I decided to just make it exactly as directed and hope for the best. OMG, OMG as soon as I put the first spoonful in my mouth I was in heaven!! It was perfect!! I tasted the blend of coffee and rich creamy vanilla ice cream and could not stop eating it!! If you don't make this you don't know what a treat you're missing. Thank you so much for sharing this recipe!!
Angela says
I am so glad you took the chance and loved it. Congrats on being my first review of it too. Have a tasty summer!
Marianne Kiourtzidis says
Thank you, Angela. I'm getting ready to make some more tonight.
Angela says
Enjoy!
Leto Fan says
Can you make this with espresso instead of powdered coffee?
Angela says
I have not tried making it with espresso. The liquid in espresso would change the texture and creaminess of the ice cream. It would freeze a bit more solid making it icy.
Robin says
I tried this with Allulose. Coffee flavor wasn’t strong enough. Wasn’t sweet enough. Not sure if Allulose and monk fruit is a one to one swap.
Angela says
Hi, they two sweeteners are not a 1:1 swap. Allulose is about 70% as sweet as sugar (less sweet than regular sugar), while monk fruit extract is 150–250 times sweeter than regular sugar. There are conversion charts for replacing them found online and this may help next time but I suggest following the recipe & ingredients as listed for what is tested & true. If you like a stronger coffee flavor, add 2 tsp. of crystals vs 1.5 and maybe that will be more to your liking. Thanks for the comment & I hope you give it a try again with the changes necessary.
Mia says
I made this and LOVED it! First time I followed the recipe as given. It's very rich and creamy. I made it again and used ½c heavy cream with ½c almond milk. This makes the ice cream just like "store bought" in texture. Soooo good!!!
Angela says
Thank you for the tip - will try it that way next time. Maybe even tomorrow for National Ice Cream Day!