This Paleo & Keto Coffee Ice Cream is a dream come true for those following a low-carb lifestyle. With the bold flavour of espresso and the creamy richness of coconut milk, this ice cream is not only satisfying, but also a healthier alternative to traditional desserts.
Ingredients:
- 135-150g xylitol
- 1/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 3-4 tablespoons espresso powder (or instant coffee to taste)
- 480g heavy whipping cream
- 1 13.5oz can full fat coconut milk
- 2 tablespoons vodka, brandy or liquor of choice (optional if using erythritol)
- 1/4 teaspoon kosher salt
Method:
Blend the sweetener: In a blender, combine the xylitol and xanthan gum to a fine powder.
Mix the base: In a large bowl, whisk together the powdered sweetener mixture, vanilla extract, espresso powder, heavy whipping cream, coconut milk and kosher salt until well combined.
Add alcohol (optional): If you’re using alcohol, stir it in now. This will help keep the ice cream soft and scoopable after freezing.
Chill: Cover and chill for at least 4 hours, or overnight, to ensure it’s completely chilled.
Churn: Pour the chilled mixture into your ice-cream maker and churn according to the manufacturer’s instructions.
Freeze: Transfer the churned ice cream to a freezer-safe container and freeze until the desired consistency is reached.
