Imagine diving into a creamy, rich, and decadent ice cream that satisfies your sweet tooth without derailing your keto diet. This Keto Mocha Ice Cream is not just another dessert – it's a game-changing treat that proves you can have your ice cream and eat it too! With the perfect balance of coffee-infused chocolate flavor and zero-guilt ingredients, this recipe will transform your dessert experience and leave you craving more.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 cup cocoa powder
- 1/4 cup erythritol
- 1 tablespoon instant coffee
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 1 cup of heavy cream and 1/2 cup of unsweetened almond milk. Use a whisk or an electric mixer on low speed to blend the two together until they are well incorporated.
- Add 1/4 cup of cocoa powder to the mixture. Make sure to sift the cocoa powder beforehand to avoid any lumps. Continue to whisk until the cocoa powder is fully dissolved and the mixture is smooth.
- Next, incorporate 1/4 cup of erythritol into the mixture. This sugar substitute will add sweetness without the carbs. Whisk until the erythritol is completely dissolved.
- Stir in 1 tablespoon of instant coffee. This will enhance the mocha flavor of the ice cream. Mix until the coffee is evenly distributed throughout the mixture.
- Add 1 teaspoon of vanilla extract for a hint of flavor. Stir gently to combine.
- Once all the ingredients are well mixed, taste the mixture and adjust sweetness if necessary by adding more erythritol, keeping in mind the keto diet guidelines.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
- If you do not have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture vigorously with a fork to break up any ice crystals, repeating this process for about 2-3 hours until the ice cream is firm and creamy.
- Once the ice cream has reached your desired consistency, transfer it to an airtight container and freeze for an additional 1-2 hours for a firmer texture.
- Serve the Keto Mocha Ice Cream in bowls or cones, and enjoy your delicious, low-carb treat!
Tips
- Sifting the cocoa powder is crucial to prevent lumps and ensure a smooth, creamy texture.
- Use an electric mixer for the best ingredient incorporation and smoothest consistency.
- If you don't have an ice cream maker, the freezer method works perfectly – just remember to stir frequently to prevent ice crystals.
- For extra richness, use full-fat heavy cream and ensure all ingredients are cold before mixing.
- Adjust the sweetness with erythritol to suit your personal taste, but be careful not to over-sweeten.
- For a more intense coffee flavor, you can slightly increase the instant coffee amount.
- Store in an airtight container to maintain the best texture and prevent freezer burn.
- Let the ice cream sit at room temperature for 5-10 minutes before serving for the perfect scoopable consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 2g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 90mg
