Suuuper luscious and a total flavor bomb, this (no-churn!) paleo and keto coffee ice cream is one heck of a summer treat. Plus, count on it to not freeze rock solid, like your usual homemade ice cream. 💅
p.s. it pairs unbelievably well with two things: my keto ice cream cones (particularly the chocolate version) and bakery-style chocolate chip cookies(yup, ice cream sandwiches!)
No-Churn Paleo & Keto Coffee Ice Cream ☕
Suuuper Luscious!
A keto coffee ice cream has been one of the (if not *the*) most requested flavor by you’all. It’s modeled around our no-churn vanilla and chocolate ice creams, some of the most highly rated recipes on the site. 🙂
Extra creamy, no-churn, and easy peasy (i.e. no egg custard required!).
And yes, you absolutely still can use your ice cream maker too. It will cut freezing time and, obviously, lead to an even airier texture.
The Method
Whipping up the base for my no-churn keto ice cream is a breeze. Think melting the sweetener into (full fat!) coconut milk, whisking in a tad of xanthan gum (which acts as a stabilizer here), and incorporating the cooled mixture into whipped cream.
You see, by whipping up the heavy cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.
And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream (particularly if you use erythritol, see below!). Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.
The Sweetener
Xylitol (not corn-derived to avoid tummy problems!) and allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, this ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes to scoop it out.
And if using xylitol, make sure to be careful if you have a pup (or pet) around the house, as it’s highly toxic to the little guys! 
The Coffee
I like to use espresso powder for baking/cooking applications (King Arthur makes a solid one).
Otherwise you can use instant coffee, or even infuse your coconut milk with regular espresso coffee and then sieve it out.
(No-Churn!) Paleo & Keto Coffee Ice Cream
Ingredients
For the keto coffee ice cream
- 1 13.5-ounce can full fat coconut milk *
- 135-150 g xylitol or allulose (use higher amount), to taste
- 3-4 tablespoons espresso powder or instant coffee, to taste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum ***
- 480 g heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons vodka, brandy or booze of choice ****optional, if using erythritol
Instructions
- See chocolate ice cream video for methodology reference (you'll be subbing espresso powder for cocoa!).
- Add coconut milk, sweetener, espresso powder (start at 3 TBS) and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
- Sprinkle xanthan gum little by little and blend until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in the vanilla extract and fold in the cooled coffee mixture. (Optional): add in more coffee, to taste, for a more intense version (I wouldn't go past 4 TBS though).
- (Optional): add in your booze of choice (not necessary if you're using xylitol or allulose).
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.
Anyone try making butter pecan ice cream with this recipe?
Hey! I have a question,
I made the ice cream and followed the recipe, after 24 in the freezer it had the best texture and the taste was amazing! BUT after 48 hours in the freezer, it hardened like a rock and is not edible, what did I do wrong?:(
Thanks!
Did you use erythritol as the sweetener Danna?
soooooo I made the coffee ice cream. I have to say I LOVE COFFEE, but hate soluble one. So I was like sceptical for obvious reasons. I found these in my local shop, and the BEST thing ever. So if you have a chance, please get them
The amaretto one is delicious, and will try cookie dough, cinnamon and double chocolate.
My boyfriend already call these recipes “Paola’s” xd
I’ve tried coconut cream ice cream and when it freezes, it gets hard! I’ve tried adding xanthum gum but that doesn’t make it creamy. Is heavy cream necessary because it has lactose and I can’t do that. Would lactose free half and half work as substitute?
Hi Sara! Please read the deets… xylitol and allulose work as inverse sugars to keep your ice cream scoop able here xo!
and then if adding the booze, do you taste the booze?
You can now get almond hwc, can’t tell the difference!