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.
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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 alcholic 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
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Homemade Coffee Ice Cream Without Eggs
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Ingredients
- ice water
- 1 1/2 ounces cream cheese softened (3 tablespoons)
- 1/4 cup strong brewed coffee
- 1 cup unsweetened almond milk or coconut milk
- 2 cups heavy cream
- 1/4 cup LC Foods white sweetener – inulin or allulose
- 1/2 teaspoon stevia concentrated powder
- 1 1/2 tablespoons ChocZero Vanilla Honest Syrup
- 1 teaspoon xanthan gum
- 1 teaspoon coffee extract or instant powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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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!
Ivy says
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.
Lisa MarcAurele says
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.
Ivy says
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. 🙂
Linda Arreguin says
Can you make this without an ice cream frezzer??
Lisa says
It might be able to. I find that whipping with an electric mixer help to get air in without churning.
Nicole says
Any suggestions for a substitute as I can’t get vita fiber here in Canada? TIA
Lisa says
Chicory root fiber or inulin is a better sub and you’ll need less of it.
Kay says
What can used to replace the white sugar inulin? When I looked it up, it is sugar with inulin.
Lisa says
LC Foods white inulin sweetener is a low carb fiber sweetener. There is no sugar in it. You could use Swerve instead.
Jennifer Stewart says
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!
Lisa says
It is odd that you like coffee flavored ice cream but not the drink. Maybe a good ice coffee could change that!
Kristen @ A Mind Full Mom says
Since it has coffee in it, totally acceptable for breakfast right?!
Lisa says
YES! Totally acceptable in my mind.
Susanne says
This looks amazing! But that’s a steep price for an ice cream maker…..
Lisa says
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.
pam (Sidewalk Shoes) says
This should be my first ice cream of the season!
Lisa says
I’m already planning a second batch this week!
Nibbles By Nic says
I’m craving a lick of this right now!
Anonymous says
Recipe is for Coffee Ice Cream. Last sentence on step 5 says to put the vanilla ice cream in the freezer.
Lisa says
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 says
It’s definitely deserving of a lick!