This is one of the simplest ice cream recipes that I know of when it comes to keto. You don’t have to make a custard, you don’t have to freeze or refrigerate the mixture before adding it to your ice cream machine, and you don’t have to wait around to temper anything. It’s simply blend, add, and eat!
I’m using a pretty fancy Gelato maker for this. It has a built in compressor, so it’s also pretty expensive. My girlfriend picked it up a few years back on sale for around $120, which was a steal. Since my switch from a typical freeze-the-bucket type of machine, this has been amazing. Making ice cream without prep from start to finish in 30 minutes or less!
The consistency you’re going after during the blending process will be a little bit gummy. Similar to what you’d expect melted gummy bears to be. If you scoop it up with a spoon, it should look a little bit slimy. Though it’s not a fantastic experience to eat this kind of texture warm, the xanthan gum is a stabilizer and will help keep the ice cream a great consistency once partially frozen.
Yields 2 servings of Keto Mocha Ice Cream
The Preparation
- 1 cup unsweetened carton coconut milk
- 1/4 cup heavy whipping cream
- 2 tablespoons erythritol
- 15 drops liquid stevia
- 2 tablespoons unsweetened dark cocoa powder
- 1 tablespoon instant coffee
- 1/4 teaspoon xanthan gum
The Execution
1. Add all ingredients except for xanthan gum into a container that will fit your immersion blender.
2. Use an immersion blender to make sure all ingredients are well mixed. Slowly add in xanthan gum until a slightly thicker mixture is formed. Add very small amounts more xanthan gum if needed.
3. Add to your ice cream machine and follow manufacturers instructions.
4. Serve! You can add some extra instant coffee and mint for garnish.
This makes a total of 2 servings of Keto Mocha Ice Cream. Each serving comes out to be 166 calories, 13.3g fats, 4.9g net carbs, and 2.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup unsweetened carton coconut milk | 45 | 4 | 0 | 0 | 0 | 0 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 15 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon unsweetened dark cocoa powder | 40 | 1 | 6 | 4 | 2 | 2 |
| 1 tablespoon instant coffee | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| Totals | 296 | 26.5 | 8.6 | 4.9 | 3.6 | 3.7 |
| Per Serving (/2) | 148 | 13.2 | 4.3 | 2.5 | 1.8 | 1.8 |
Keto Mocha Ice Cream
Ingredients
- 1 cup unsweetened carton coconut milk
- ¼ cup heavy whipping cream
- 2 tablespoon erythritol
- 15 drop liquid stevia
- 2 tablespoon unsweetened dark cocoa powder
- 1 tablespoon instant coffee
- ¼ teaspoon xanthan gum
Instructions
- Add all ingredients, except for the xanthan gum, into a container that will fit an immersion blender.
- Use an immersion blender to combine well. Slowly add in the xanthan gum until the mixture has slightly thickened. Add more xanthan gum if needed, using only a little at a time.
- Pour into an ice cream machine and follow the manufacturer's instructions.
- Serve and enjoy!
