I have a little obsession with ice cream and since going keto in 2020, I have been slowly figuring out every type of ice cream I've been missing. So here is yet another one of my favorites I've been missing. I hope you enjoy as well!
Keto Ice Cream Playlist- https://www.youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y
For this recipe I started with my vanilla ice cream base recipe then made a few tweaks to make it Coffee flavored and added mocha chips.
Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit/erythritol with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also add liquid stevia sometimes, if you have different flavored ones you can add them to the base or different extracts.
The cream base I choose to use is heavy cream and some kind of unsweetened alternative milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream.
There is 1 egg in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work or as many eggs as you want will work also. Egg yolks make a creamier ice cream but for once I decided to make it simple for you guys and just use whole eggs.
The gelatin adds some creamiest to our keto ice cream, may commercial brands contain some kind of gum. I've used different Perfect Keto MCT Oil Powders in ice cream before that contain guar gum and realized I didn't need to add the gelatin. So other gums will work the amount may just be different.
I upped the allulose by a bit to offset the bitterness of the instant espresso powder I added to the base. The amount of sweetness and coffee flavor can be dialed in to your tastes. Below are the measurements I used to make it perfect for my taste. Taste the base at the end before cooling, just keep in mind that sweetness and flavor become dulled by the freezing process. So you want the base a little sweeter and flavorful that the finished product. I also used a coffee extract to up the coffee flavor. Any extract can be used to make just about any flavor but sometimes companies can get a better flavor than extracts. So sometimes I add protein powders, collagen powders or mct oil powders to the base to get a good flavor that I'm looking for like in my keto strawberry ice cream recipe.
If you want to use a perfect keto MCT oil powder for a flavored ice cream recipe, I have a 20% off code if you want to purchase any.
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Coffee Mocha Chip Ice Cream Recipe
1 1/4 Cup Heavy Cream (can use silk)
1 1/4 Cup Unsweetened Milk of choice (I like so delicious coconut milk or cashew the best)
1/2 Cup +2 Tbs./100g Allulose (or xylitol keep in mind xylitol is sweeter than allulose)
2 Tbs./24 g Erythritol based sweetener (I like golden or classic monkfruit/erythritol)
2 Tbs. Instant Espresso Powder (to taste)
1 Egg
1/2 Tbs. Cold Water
1/2 tsp. Gelatin (alternative gum will work just may need a different amount)
1/2 tsp. Vanilla Extract (to taste)
1/2 tsp. Coffee Extract (to taste)
1 tsp. Liquid Stevia (optional, to taste)
1/2 of a Lily's Mocha Hot Chocolate Bar (or your favorite keto/sugar free chocolate chips or bar)
3/4 tsp. Coconut Oil (if you plan to melt it to make small chips)
Liquid Stevia (if you want to sweeten the chocolate)
Instructions:
Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, and the other sweetener, along with the instant espresso powder, and heat until the sweetener is dissolved and small bubbles are forming around the edge
Crack the egg into a medium bowl and bloom the gelatin over the water
Once everything is dissolved and hot, temper the egg with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated
Pour everything back into the pot, scraping the bowl clean and whisk together, if you want to be sure to cook the eggs, place back on the stove to heat to between 145-165, stirring constantly but it will probably be that hot already
Add the gelatin puck and stir until dissolved, add the vanilla and coffee extract and stevia if using then strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees
While the base is chilling, you can chop the Lily's Mocha Chip chocolate bar into fine pieces, optionally you can chop, melt and spread thin and chop into tiny chocolate chip shards to add to the ice cream after it is churned
Place a 6 cup bowl in the freezer and churn the chilled base according to the manufacturers instruction on your ice cream maker (my kitchen aide takes 20 min)
Place frozen ice cream into the bowl, layering the chips as you scoop the ice cream out of the churning bowl, cover and let freeze for several hours, scoop and enjoy!
Macros for 1/4 of the recipe about 1 Cup with the Lily's Bar
340 Calories
32g Fat
14g Total Carbs
3g Fiber
8g Sugar Alcohol
3g Net Carbs
5g Protein
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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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