I was at the beach and craving ice cream but nowhere to buy a low carb keto option. So I went home and made my own.
It's not just a regular ice cream, it's a Bullet Coffee Ice Cream that you will likely never find at the beach. Full of coffee and chocolate flavours that gives you all the bulletproof coffee feels.
Yes! Bullet Coffee Ice Cream!!!
Table of Contents:
Ingredient notes
- Espresso powder: for that coffee flavour and also bring out more of the chocolate as well.
- Dark chocolate: bringing the intense flavours of chocolate to this keto ice cream
- Coconut Oil: gives this recipe that gooey texture that makes it feel like you are having a gelato in Italy.
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
- Eggs: improves the stability of the ice cream and works with it so it doesn't melt too quickly.
More keto desserts
- Low Carb Lemon Blueberry Muffins
- Low Carb Chocolate Mousse
- Low Carb Berry Smoothie
- Sugar Free Fruity Crispy Treats
How to make this bullet coffee ice cream
Have you ever wanted ice cream but the amount of sugar scared you? Worried about the sugar quantity? Me too! This recipe is easy to make and will also replace your keto coffee on those hot summer days.
More low carb recipes
Bullet Coffee Ice Cream
This ice cream recipe was inspired by Keto Connect , props to them as I truly think their ice cream recipe is amazing. My recipe uses delicious espresso powder, ghee, coconut oil, cacao powder and dark chocolate chunks.
Bullet Coffee Ice Cream
Ingredients
- 2 cups of Heavy Whipping Cream
- ½ Cup Powdered Erythritol | I Use This!
- 3 tablespoon of Philosophie Cacao Magic or your favourite Dark Cacao Powder
- 4 Egg Yolks
- 1 teaspoon Vanilla | I Use This!
- 1 tablespoon of Lee's Ghee or any ghee or butter you have on hand
- 1 tablespoon of Coconut Oil | I Use This!
- 1 tablespoon of Espresso Powder | I Use This!
- ¼ cup of Cocopolo Dark Chocolate tabs or your dark chocolate of choice
- Optional - a pinch of sea salt or fleur de sel
Instructions
- Combine the four egg yolks and vanilla and set aside
- Place a medium pot over medium low heat
- Pour in the heavy cream and the erythritol
- Mix until well dissolved
- Add the remaining ingredients except the yolks, vanilla and chocolate
- Whisk ingredients until well combined and all the ghee and coconut oil has melted
- Turn up the heat to medium/high and continue to whisk until mixture becomes thick and you can coat a wooden spoon. See video for example.
- Remove from heat and continue to whisk and let cool.
- Continue to whisk while cooling otherwise a skin may form.
- Once cooled, using a large bowl, slowly pour mixture into the yolk/vanilla mixture. Pour a little at a time and whisk while pouring. Once all is added, continue to whisk until a froth forms on the top. ( I whisked by hand but feel free to use an electric mixer)
- Add the chocolate chunks and whisk one more time
- Pour entire mixture into an air tight container and place in the freezer
- Freeze for about 5 hours. However, stir mixture every hour.
- After 5 hours it should be ready. If you freeze overnight you should leave ice cream out of the freezer for a bit in order to soften so you can scoop out the ice cream.
Notes
Fiber 2.2g
Net Carbs 1.3g
Protein 4.8g
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Next time you are in the mood for your bulletproof coffee, why not try making this bullet coffee ice cream? Fall in love with ice cream again and enjoy summer the way it's meant to be.
Some of the amazing products in this recipe were purchased from Switch Grocery. If you live in Canada and want some great Keto, Paleo and Diabetic food options, please check them out!
Did you enjoy this recipe? Please leave an honest comment below and feel free to share with all your keto and low carb friends.
If you are diabetic and have issues with erythritol, you may want to try using other substitutes like Monkfruit or Stevia sweeteners.
Looking for more icy treats? Check out our Fat Popsicles
ihackeddiabetes
Seriously the best ice cream on a hot summer day.
Debbie
looks amazing, do you think i could throw this in my ice cream attachment instead of stirring on the hour? also, i've heard a tbsp or 2 of vodka keeps ice cream from getting too icy!
ihackeddiabetes
I think the ice cream attachment would be great. Never heard of the vodka trick but why not, if it helps. Although this ice cream doesn’t get too icy on its own. It’s very creamy.