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    Home / Recipes / Keto Desserts

    Homemade Coffee Ice Cream Without Eggs

    By Lisa MarcAurele on Apr 1, 2015 25 Comments - This post may contain affiliate links. See Disclosure

    6027 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    sugar free low carb coffee ice cream recipe
    Egg-FreeKid FriendlyVegetarian

    This is a low-carb and sugar-free homemade coffee ice cream without eggs in the recipe. It's a creamy high fat ice cream that scoops well after freezing.

    sugar-free keto coffee ice cream recipe
    Jump to:
    • 🍦 Ice cream maker
    • ✨ Inspiration
    • 🍨 Scoopable texture
    • 🍽️ Serving suggestions
    • 📖 Recipe

    I just love my new ice cream maker because I no longer have to freeze the container prior to using it. It's got a built in compressor that keeps the ice cream mix perfectly cold during the whole cycle.

    The other great thing is that I don't really need to chill the cooked ice cream mix first. However, I've still been using an ice bath to cool the mix down a bit before processing in the machine.

    Ice cream is a big weakness of mine and I would often buy CarbSmart ice cream even though it has artificial sweetener in it and other nasty stuff that messes with my digestive tract.

    🍦 Ice cream maker

    It was just so easy to buy ready made sugar-free ice cream. I'm happy to say that I have not bought pre-made ice cream since getting the Cuisinart Ice 100 compressor ice cream maker!

    When I need flavors beyond chocolate and vanilla, this low-carb coffee ice cream is welcomed. It's been a while since I've made my own homemade keto ice cream.

    I'm working on improving the base recipe before I venture out to more exciting flavors with yummy add-ins. I've made four batches of low-carb ice cream since buying a new ice cream maker and I think I have come up with a great base recipe.

    cooling mixture in ice bath

    ✨ Inspiration

    This low carb homemade coffee ice cream without eggs recipe is a variation of my vanilla bean ice cream recipe. These recipes are based on the Jeni Bauer ice cream method which results in creamy and easy to scoop homemade ice cream with no eggs added.

    transferring sugar free coffee ice cream freezer container

    🍨 Scoopable texture

    Sugar-free ice cream tends to freeze harder than ice cream made with sugar. Some people add a non flavored liquor like vodka to the ice cream mix to keep it scoopable.

    I rarely drink alcoholic beverages so I shy away from adding liquor to my ice cream other than the small amount in extracts. Storing homemade ice cream in a Tovolo ice cream tub container also helps prevent it from becoming icy in the freezer.

    transferring sugar free coffee ice cream freezer container

    I have found that using a fiber based sweetener or allulose along with cream cheese and xanthan gum helps keep my homemade low carb ice cream scoopable. It isn't scoopable immediately from the freezer like commercially prepared sugar free ice cream, but letting it sit out for 10-20 minutes allows it to soften to a scoopable texture.

    🍽️ Serving suggestions

    I know it's difficult to wait, but this is a delicious treat worth waiting for. It's even better topped with my low-carb hot fudge sauce and whipped cream. Heavenly!

    Here's a few other toppings you can use:

    • Sugar-free gummy bears
    • Peanut butter sauce
    • Keto caramel sauce
    • Strawberry sauce
    coffee ice cream in cone dish

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    📖 Recipe

    low carb sugar free coffee ice cream recipe

    Homemade Coffee Ice Cream Without Eggs

    Author: Lisa MarcAurele
    5 from 2 votes
    This is a low carb and sugar free homemade coffee ice cream without eggs in the recipe. It's a creamy high fat ice cream that scoops well after freezing.
    Prep Time25 mins
    Cook Time40 mins
    Total Time1 hr 5 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 7 servings
    Calories 265

    Ingredients

    • ice water
    • 1 ½ ounces cream cheese softened (3 tablespoons)
    • ¼ cup strong brewed coffee
    • 1 cup unsweetened almond milk or coconut milk
    • 2 cups heavy cream
    • ¼ cup LC Foods white sweetener - inulin or allulose
    • ½ teaspoon stevia concentrated powder
    • 1 ½ tablespoons ChocZero Vanilla Honest Syrup
    • 1 teaspoon xanthan gum
    • 1 teaspoon coffee extract or instant powder
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon kosher salt
    US Customary - Metric

    Instructions

    • Fill a large bowl with ice water. In another large bowl, whisk the cream cheese until smooth.
    • In a large saucepan, combine the brewed coffee, almond milk, heavy cream, VitaFiber powder, stevia extract powder, and VitaFiber syrup. Bring the milk mixture to a boil and cook over moderate heat about 4 minutes. Stir in xanthan gum, coffee extract or powder, and vanilla.
    • Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
    • Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
    • Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the ice cream until firm, about 4 hours.

    Notes

    3g net carbs

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Calories: 265 | Carbohydrates: 12.6g | Protein: 1.7g | Fat: 24g | Sodium: 77mg | Fiber: 9.6g

    Additional Info

    Net Carbs: 3 g | % Carbs: 5.1 % | % Protein: 2.9 % | % Fat: 92 % | SmartPoints: 8
    Values
    Array
    (
        [calories] => 265
        [carbohydrates] => 12.6
        [protein] => 1.7
        [fat] => 24
        [sodium] => 77
        [fiber] => 9.6
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. mary

      November 19, 2021 at 8:49 pm

      What is VitaFiber powder, and VitaFiber syrup.? they are not in the ingreds. list??? thx.

      Reply
      • Lisa MarcAurele

        November 20, 2021 at 3:23 pm

        It's a product I used to use before they came out with allulose. I now recommend allulose and will remove the older product.

        Reply
    2. Ivy

      June 28, 2019 at 5:17 pm

      Unfortunately, this recipe did not work at all, even when followed strictly.
      Originally, it was just jiggly slime that would not set up, because of us large amount of xantham gum, I believe. The texture was extremely chunky, jiggly and gross and the flavor was weak.

      To try and save it, I blended it with an immersion blender added 1/4 c whipped HWC. This resulted in a ice cream that was still bland and was frozen solid. To fix this new texture problem, I added 2 TBS of whiskey, and 3 additional TBS of allulose. To fix the taste problem, I added 2TBS of instant espresso powder with half of a chopped up bar of Lilly's and1/4 C espresso beans. The texture is still not pleasant and has large ice crystals and a weird film that coats your mouth when you eat it, but is scoopable. The taste is not great, but so much better and is recognizable as coffee ice cream.

      Over all, I had no luck with this recipe and found it very disappointing. I have had great success in the past with LowCarbYums recipes, and was surprised with this one crashed and burned so badly. I do really enjoy this website and its helped me so much with my Low Carb journey, but I think this recipe may need a second look.

      Reply
      • Lisa MarcAurele

        June 29, 2019 at 7:00 am

        The original recipe was done with Vitafiber (which was later found to raise blood glucose) so that could be a reason. I'll have to retest with allulose and one of the newer fiber syrups. It was an excellent ice cream with the original ingredients.

        Reply
        • Ivy

          July 01, 2019 at 2:45 pm

          Gotcha. That makes sense - thank you for that explanation. So many of your recipes have turned out wonderful, I was kinda shocked by this one! I'm sure it was amazing as originally developed. 🙂

    3. Linda Arreguin

      June 13, 2018 at 5:35 pm

      Can you make this without an ice cream frezzer??

      Reply
      • Lisa

        June 13, 2018 at 8:12 pm

        It might be able to. I find that whipping with an electric mixer help to get air in without churning.

        Reply
    4. Nicole

      June 15, 2017 at 12:09 am

      Any suggestions for a substitute as I can't get vita fiber here in Canada? TIA

      Reply
      • Lisa

        June 15, 2017 at 5:28 am

        Chicory root fiber or inulin is a better sub and you'll need less of it.

        Reply
      • Susan D

        June 22, 2020 at 2:21 pm

        What is VitaFiber powder & VitaFiber syrup? They’re not listed in the ingredients. So have you redone the recipe??

        Reply
        • Lisa MarcAurele

          June 23, 2020 at 7:23 am

          I redid the recipe because Vitafiber was found to significantly impact blood sugar.

    5. Kay

      March 19, 2016 at 3:47 pm

      What can used to replace the white sugar inulin? When I looked it up, it is sugar with inulin.

      Reply
      • Lisa

        March 19, 2016 at 7:47 pm

        LC Foods white inulin sweetener is a low carb fiber sweetener. There is no sugar in it. You could use Swerve instead.

        Reply
    6. Jennifer Stewart

      April 01, 2015 at 3:36 pm

      5 stars
      Funny that I don't like to drink coffee but I LOVE coffee ice cream! That is also an ice cream flavor that my husband and I can agree on! Thanks!

      Reply
      • Lisa

        April 01, 2015 at 3:46 pm

        It is odd that you like coffee flavored ice cream but not the drink. Maybe a good ice coffee could change that!

        Reply
    7. Kristen @ A Mind Full Mom

      April 01, 2015 at 10:12 am

      Since it has coffee in it, totally acceptable for breakfast right?!

      Reply
      • Lisa

        April 01, 2015 at 10:51 am

        YES! Totally acceptable in my mind.

        Reply
    8. Susanne

      April 01, 2015 at 10:08 am

      This looks amazing! But that's a steep price for an ice cream maker.....

      Reply
      • Lisa

        April 01, 2015 at 10:54 am

        I agree that the price of the ice cream maker was a little hard to swallow (I paid about $250), but I've been using it so often that I made counter space for it. I had the Cuisinart ICE-20 machine previously and although I paid under $50 for it, I rarely used it. The reason? I don't have room in the freezer to store the canister and having to wait a couple days for it to fully freeze takes the fun out of making ice cream on a whim.

        Reply
    9. pam (Sidewalk Shoes)

      April 01, 2015 at 7:55 am

      This should be my first ice cream of the season!

      Reply
      • Lisa

        April 01, 2015 at 10:58 am

        I'm already planning a second batch this week!

        Reply
    10. Nibbles By Nic

      April 01, 2015 at 6:59 am

      I'm craving a lick of this right now!

      Reply
      • Anonymous

        April 01, 2015 at 7:50 am

        Recipe is for Coffee Ice Cream. Last sentence on step 5 says to put the vanilla ice cream in the freezer.

        Reply
        • Lisa

          April 01, 2015 at 8:27 am

          Thanks! This is what happens when you are working with a crazy toddler in the background. Fixed. The recipe is adapted from my vanilla bean recipe so steps were copied and I missed an edit.

      • Lisa

        April 01, 2015 at 10:58 am

        It's definitely deserving of a lick!

        Reply

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