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Best Espresso Keto Ice Cream with Only 4 Ingredients!
Stephanie

Best Espresso Keto Ice Cream with Only 4 Ingredients!

The addition of espresso to ice cream elevates the flavor profile, balances sweetness with bitterness, enhances aroma, and can provide a slight energy boost (if using caffeinated), making it a delightful and appealing treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 .5 cups
Course: Dessert
Cuisine: American
Calories: 387
Ingredients Equipment Method

Ingredients
  

  • 2 cups heavy whipping cream
  • 2 cups whole milk almond milk, or cashew milk (for a lower carb count and fewer calories)
  • ½ cup monk fruit sweetener or your preferred keto sweetener Not doing low carb? Try this recipe with real maple syrup! Or swap out with regular sugar a 1:1 ratio.
  • 2 double shots of espresso shot about 4 ounce

Equipment

  • Blender, food processor, or immersion blender
  • Ice cream machine 1.5 quart
  • Espresso Machine or Instant espresso
  • Ice cream scoop

Method
 

Prepare the Cream Mixture:
  1. In a blender, add the zero-sugar sweetener, heavy cream, whole milk or milk substitute, monk fruit sweetener, and the espresso shot.
  2. Blend until completely combined and is a smooth texture.
Churn the Ice Cream:
  1. Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Freeze the Ice Cream:
  1. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
  2. Use an ice cream scoop to scoop it out and serve!