Keto Coffee Ice Cream (no churn recipe)
Keto coffee ice cream is the best homemade low carb frozen dessert. Just a mason jar & 4 ingredients for a 2 carb sweet treat. No churning or ice cream maker needed for this easy low-carb & gluten-free 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
STORING:
- 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
Calories: 205kcalCarbohydrates: 2gProtein: 2gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 16mgPotassium: 71mgSugar: 2gVitamin A: 875IUVitamin C: 0.4mgCalcium: 40mgIron: 0.1mg
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