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.
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.
It was just so easy to buy ready made sugar free low carb ice cream. I’m happy to say that I have not bought pre-made low carb 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 low carb 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.
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.
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.
I have found that using a fiber based sweetener 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.
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!
Low Carb Homemade Coffee Ice Cream with No Eggs
Homemade Coffee Ice Cream Without Eggs
- 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
- 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.
Array ( [calories] => 265 [carbohydrates] => 12.6 [protein] => 1.7 [fat] => 24 [sodium] => 77 [fiber] => 9.6 )
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