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Coffee Ice Cream Recipe
Macros per serving:
• 150 Calories
• 16g of Fat
• 1g of Protein
• 1.5g of Net Carbs
Servings Prep Time
8 2hours
Servings Prep Time
8 2hours
Ingredients
Instructions
  1. Combine the almond milk and 1 cup heavy cream in a saucepan over medium heat.
  2. Bring to a boil then reduce heat and simmer on low, stirring often, until the mixture reduces by half – about 1 to 1 ½ hours.
  3. Remove from heat and whisk in the erythritol and coconut oil until smooth and well combined.
  4. Sprinkle with xanthan gum and whisk in the coffee, vanilla, and liquid stevia extract.
  5. Cool the mixture to room temperature then beat the remaining cream on high speed until stiff peaks form.
  6. Fold the whipped cream into the cooled mixture and transfer to a container.
  7. Freeze until the ice cream is solid then defrost for 10 minutes before scooping to serve.