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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Servings: 2 .5 cups
Calories: 387kcal
Equipment
- Blender, food processor, or immersion blender
- Ice cream machine 1.5 quart
- Espresso Machine or Instant espresso
- Ice cream scoop
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
Instructions
Prepare the Cream Mixture:
- In a blender, add the zero-sugar sweetener, heavy cream, whole milk or milk substitute, monk fruit sweetener, and the espresso shot.
- Blend until completely combined and is a smooth texture.
Churn the Ice Cream:
- Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
- Use an ice cream scoop to scoop it out and serve!
Nutrition
Serving: 0.5cup | Calories: 387kcal | Carbohydrates: 7.26g | Protein: 5.15g | Fat: 3.78g