Looking for a delicious and guilt-free way to enjoy your favorite dessert? Look no further than this sugar-free coffee ice cream recipe! With the rise in popularity of low-carb and keto diets, many people are seeking out alternatives to traditional sugary treats. This recipe offers a perfect solution, allowing you to indulge in the creamy, rich flavor of coffee ice cream without the added sugar.
To make this recipe, you’ll need a few key ingredients such as heavy cream, unsweetened almond milk, instant coffee, vanilla extract, and a sugar substitute of your choice such as erythritol or stevia. These ingredients work together to create a smooth and flavorful ice cream base that will satisfy your sweet tooth without compromising your health goals.
Whether you’re looking for a post-dinner treat, an afternoon pick-me-up, or just a delicious snack, this sugar-free coffee ice cream recipe is sure to hit the spot. So why not give it a try and enjoy a guilt-free dessert that tastes just as good as the real thing?
Best Coffee Blends for Sugar-Free Coffee Ice Cream
The type of coffee you use in this recipe can have a big impact on the final flavor of your ice cream. For a rich and robust taste, try using a dark roast coffee blend such as French Roast or Italian Roast. These blends have a strong, bold flavor that pairs perfectly with the creaminess of the ice cream. If you prefer a milder coffee flavor, consider using a medium roast blend such as Breakfast Blend or Colombian. These blends offer a balanced flavor profile that won’t overpower the sweetness of the ice cream. Whichever blend you choose, make sure to use freshly ground coffee beans for the best flavor and aroma.
sugar free coffee ice cream recipe
Equipment
- 1 Mixing bowl
- 1 Hand mixer
- 1 whisk
- 1 Ice cream maker
- 1 freezer-safe container
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1 tablespoon instant coffee
- 1 teaspoon vanilla extract
- 1/2 cup sugar substitute (such as erythritol or stev
Instructions
- In a mixing bowl, whisk together the heavy cream, almond milk, instant coffee, vanilla extract, and sugar substitute until fully combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
- Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze for at least 4 hours or overnight.
- Scoop and serve.
Notes
How to Achieve the Perfect Creamy Texture in Sugar-Free Coffee Ice Cream
One of the keys to making a great sugar-free coffee ice cream is achieving the perfect creamy texture. To achieve this, start by making sure that your ingredients are at the right temperature before you begin. The heavy cream and almond milk should be chilled before mixing, while the coffee should be hot and freshly brewed. When combining the ingredients, use a whisk or hand mixer to create a smooth and creamy texture. Once the mixture is fully combined, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. Finally, freeze the ice cream for several hours or overnight to allow it to fully set and achieve the perfect scoopable texture.
FAQ
Yes, you can use regular milk instead of almond milk if you prefer. However, keep in mind that regular milk contains natural sugars which may impact the sugar-free aspect of the recipe.
While an ice cream maker is recommended to achieve the perfect creamy texture, it is not absolutely necessary. You can still make this recipe by whisking the ingredients together and freezing the mixture in a container, stirring every 30 minutes until fully frozen.
Yes, you can use a different sugar substitute in this recipe, such as monk fruit or xylitol. Just make sure to check the sweetness level and adjust the amount accordingly.
Yes, you can make this recipe vegan by using a non-dairy heavy cream substitute and a vegan sugar substitute.
Yes, you can add other flavors to this recipe, such as caramel or hazelnut extract. Just make sure to adjust the amount of sugar substitute accordingly to maintain the sugar-free aspect of the recipe.
