Soft & Creamy Keto Mocha Coffee Ice Cream

This one is for all coffee lovers! This soft and creamy, no icy keto coffee ice cream recipe is a remake of my Keto Vanilla Ice Cream but with a tasty coffee twist!

It's the creamiest, silkiest keto ice cream you will ever try — all with just a few ingredients; cream, eggs, low-carb sweetener and coffee, plus vanilla and cinnamon for extra flavor. That's it!

How To Make Soft Keto Ice Cream?

So what's the secret to truly soft and creamy keto ice-cream that isn't hard as rock? It's called Allulose and it's possibly the best low-carb sweetener. Allulose tastes and caramelizes just like sugar which means that you can finally make smooth, no gritty, no icy ice cream, Sugar-Free Marshmallows and even Keto Caramel Sauce that taste just like the real deal — all 100% keto friendly.

And it's not just the texture. Compared to sweeteners like Erythritol and Stevia, Allulose has no cooling effect and no bitter aftertaste. It's just like sugar but with none of the carbs.

Where to Buy Allulose

There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

Sweetener Alternatives to Allulose

Allulose is awesome but it may not be available where you live. In the US it's available on Amazon and in the UK you can find it in select online shops.

If you can't find Allulose and want to keep your ice cream soft and creamy, use Erythritol, Swerve or monk fruit based sweetener, and ad one of the following ingredients:

Vodka or other similar alcoholic drink — about ¹/₄ cup (60 ml, or at least 2 tablespoons). Vodka is best as it's neutral and leaves no aftertaste.
Vegetable glycerin — 1-2 tablespoons. This ingredient will prevent crystallisation. It shouldn't spike you blood sugar levels but I personally count all of the carbs in it because it has more calories than sugar.
MCT oil — about ¹/₄ cup. I use it in other ice-cream recipes but I'm not sure how that would work in this one. It may "deflate" the fluffy texture.
Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.

How To Use Leftover Egg Whites

For this low-carb ice cream recipe you will only need egg yolks. You can use the leftover egg whites to make other keto recipes such as:

Nut-Free Keto Bread, Keto Yeast Bread or our most popular Keto Buns
Basic Keto Meringues or Chocolate Meringues
or Low-Carb Marshmallows

How To Make Ice Cream Without Ice Cream Maker

This recipe uses an ice cream maker but you can also make it using a simple no-churn method by using my Keto Condensed Milk just like I did in this Blue Moon Ice Cream and .

To do that, make the custard without the sweetener (only egg yolks, cream, coffee, vanilla and cinnamon). Once cool, whip using an electric mixer. Fold in up to 1 cup (240 ml) of regular or dairy-free Keto Condensed Milk (instead of the sweetener). For soft ice cream, you can also add some vodka, vegetable glycerine or MCT oil (see tips above). Place in the freezer and freeze until set, for about 4 hours.

How to Serve Keto Ice Cream

You can serve this low-carb ice cream simply in a serving bowl or with my Low-Carb Sugar Cones drizzled or dipped in some melted dark chocolate or sugar-free chocolate, and sprinkled with crumbled nuts.

Finally, a quick no-leak tip: Drizzle some dark chocolate inside the cone to seal it so the melting ice cream doesn't easily soak through.

Preparation time

Hands-on:    10 minutes
Overall:      2 hours

Nutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)

Total Carbs	4.1	grams
Fiber	0.1	grams
Net Carbs	4	grams

Protein	3.7	grams
Fat	41	grams
of which Saturated	25.3	grams

Energy	412	kcal

Magnesium	8	mg (2% RDA)
Potassium	100	mg (5% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)

Ingredients (makes 6 servings)

2 ¹/₂ cups heavy whipping cream or coconut cream (600 ml/ 20.3 fl oz)
4 egg yolks
¹/₂ cup strong brewed coffee (120 ml/ 4 fl oz) or about 2 tbsp instant coffee
2 tbsp cacao powder or Dutch process cocoa powder (10 g/ 0.4 oz)
1 tsp vanilla powder or 1 tbsp sugar-free vanilla extract
¹/₂ tsp cinnamon
¹/₂ cup granulated Allulose (100 g/ 3.5 oz) or other low-carb sweetener in recipe tips

Instructions

Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.
Place all of the ingredients in a saucepan. Whisk and gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.
Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.
Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).
Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.
Soften out of the freezer for a few minutes before scooping.
Serve on its own or with my Low-Carb Sugar Cones. Store, covered, in the freezer for up to two months.