The Best Keto Mocha Ice Cream Recipe
Who says you have to give up ice cream on a keto diet? Banish those cravings with this incredibly rich and creamy Keto Mocha Ice Cream. It’s a decadent blend of deep chocolate and bold coffee, churned into a velvety-smooth dessert that will make you forget it’s low-carb. Get ready to scoop up your new favorite treat!
Ingredients
• 1 cup / 240 ml full-fat coconut milk, canned
• ¼ cup / 60 ml heavy cream
• 2 tbsp / 24 g erythritol, or to taste
• 16 drops liquid stevia
• 2 tbsp / 15 g unsweetened cocoa powder
• 1 tbsp / 5 g instant coffee or espresso powder
• ¼ tsp / 1 g xanthan gum
Instructions
1. Directions
2. Combine the coconut milk, heavy cream, erythritol, stevia, cocoa powder, and instant coffee in a high-speed blender or the cup of an immersion blender.
3. Begin blending on low speed, then sprinkle in the xanthan gum. Increase the speed and continue to blend for 30-60 seconds, or until the mixture is smooth and has slightly thickened. The xanthan gum prevents ice crystals and creates a creamy texture.
4. Pour the mixture into your pre-chilled ice cream maker and churn according to the manufacturer’s , typically for 20-25 minutes, until it reaches a soft-serve consistency.
5. For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours before serving.
Nutritional Information
• Nutritional Info
• Serves: 2
• Per Serving
• Calories: 146
• Fat: 17g
• Net Carbs: 1.7g
• Protein: 2g
Pro Tips
• For a no-churn version, pour the blended mixture into a loaf pan. Freeze for 45 minutes, then stir vigorously. Repeat this process every 30 minutes for 2-3 hours until firm.
• Keto ice cream freezes very hard. Let it sit on the counter for 10-15 minutes before scooping for the best texture.
• Feel free to add mix-ins during the last few minutes of churning, such as sugar-free chocolate chips, chopped pecans, or walnuts.
• For a richer coffee flavor, dissolve the instant coffee in 1 teaspoon of hot water before adding it to the blender.
FAQ
Q: Can I make this keto mocha ice cream without an ice cream maker
A: Yes, you can make a no-churn version. Pour the blended mixture into a loaf pan and freeze for 45 minutes. Stir it vigorously, then repeat the process of freezing and stirring every 30 minutes for 2-3 hours until it reaches a firm consistency.
Q: Why is this keto ice cream so hard to scoop from the freezer
A: Keto ice cream freezes very hard because it lacks the sugar that keeps traditional ice cream soft. For the best texture and easiest scooping, let it sit on the counter for 10-15 minutes before serving.
Q: What does the xanthan gum do in this ice cream recipe
A: The xanthan gum is a key ingredient that prevents ice crystals from forming. This helps create a velvety-smooth and creamy texture, mimicking traditional ice cream without the carbs.
Q: What kind of mix-ins can I add to this ice cream
A: You can add keto-friendly mix-ins during the last few minutes of churning. Good options include sugar-free chocolate chips, chopped pecans, or walnuts for extra texture and flavor.
