Fatty coffee is a keto staple, and ice cream is a summer staple. Mixing the two you have the creamiest frozen keto friendly treat! Easily made dairy free too (see substitution below).
While a little more work than the store bought low carb options, I think you’ll find it’s worth it!
Enjoy!
Ingredients:
- 4 whole eggs
- 4 egg yokes
- 1/3 cup coconut oil
- 1/4 cup erythritol (or other low glycemic sweetener. I use this.)
- 1/4 cup MCT oil
- 1 Tbsp vanilla
- 2 Tbsp instant coffee
- Pinch of salt
- 1 cup heavy cream (or Coconut milk for a dairy free version!)
- 2 Tbls vegetable glycerin (keeps the ice cream soft enough to scoop)
Instructions:
- Microwave coconut oil and instant coffee until oil is melted. Set aside to cool.
- Mix all ingredients together in blender adding the coconut oil in last.
- Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
- Add mixture to ice cream maker until thick.
- Store in freezer in glass container.
I’ve only ever made this using an ice cream maker. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
Can’t wait to hear what you think!
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