Low Carb Coffee Ice Cream Recipes

LOW CARB COFFEE ICE CREAM (WITH NO CHURN OPTION)

Steps:

• Place the bowl of your ice cream maker in the freezer and freeze overnight.
• Blend all ingredients except the chocolate chips into a blender until smooth.
• If adding chocolate chips, stir into the ice cream mixture.
• Place the blender container in the refrigerator for about 30 minutes. You want it to cool off a bit but not get liquidy.
• Pour the cooled ice cream mixture into ice cream maker and follow directions for your ice cream maker. This is the ice cream maker I use and it works verywell.
• You can eat the coffee ice cream "soft serve" style straight from the ice cream maker. If you prefer a more traditional coffee ice cream consistency, pour the ice cream into a loaf pan and place in the freezer to harden for about 3 hours. If you leave it in the freezer longer than that, it will get hard, so remove from freezer about 20 minutes before serving.

LOW CARB COFFEE ICE CREAM

Steps:

• Combine the coffee beans, heavy cream and almond milk in a medium bowl.
• Soak for 2 hours, or overnight if you want a stronger flavor.
• Heat the cream, milk and coffee beans in the microwave for 2 minutes.
• Strain out the beans.
• Return the cream mixture to the bowl and add the splenda, vanilla, salt, xanthan gum (if using) and egg yolks - stir well.
• Microwave for 30 seconds, stir.
• Microwave for another 30 seconds, stir.
• Microwave for another 30 seconds, stir.
• At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
• When the custard is chilled, run it through an ice cream maker following the manufacturer's instructions. If you don't have an ice cream maker, try this method using zip lock bags, ice, and salt to freeze your custard mixture.