Bullet Coffee Ice Cream
Sugar Free Coffee Ice Cream is a no churn deliciously caffeinated keto and low carb ice cream that tastes like a chocolate bulletproof coffee
Servings: 8 Servings
Calories: 232kcal
Cost: $10
Ingredients
- 2 cups Heavy Whipping Cream
- ½ Cup powdered sweetener sugar substitute
- 3 tablespoon Philosophie Cacao Magic or your favourite Dark Cacao Powder
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon ghee or butter
- 1 tablespoon coconut oil
- 1 tablespoon espresso powder
- ¼ cup Cocopolo Dark Chocolate tabs or your dark chocolate of choice
- Optional - a pinch of sea salt or fleur de sel for topping
Instructions
- Combine the four egg yolks and vanilla and set aside4 egg yolks, 1 teaspoon vanilla extract
- Place a medium pot over medium low heat
- Pour in the heavy cream and the erythritol2 cups Heavy Whipping Cream, ½ Cup powdered sweetener sugar substitute
- Mix until well dissolved
- Add the remaining ingredients except the yolks, vanilla and chocolate3 tablespoon Philosophie Cacao Magic or your favourite Dark Cacao Powder, 1 tablespoon ghee or butter, 1 tablespoon coconut oil, 1 tablespoon espresso powder
- 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 time¼ cup Cocopolo Dark Chocolate tabs or your dark chocolate of choice
- 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.
- (See the video instructions below if further clarification is needed)
Video
Notes
Pro Tip: adding a little alcohol like vodka or tequila to the mixture helps to prevent large ice crystals from forming, making a softer texture. About 1 tablespoon will make a difference. Too much and the ice cream won't freeze at all.
Nutrition
Calories: 232kcal | Carbohydrates: 3g | Protein: 1g | Fat: 22g | Fiber: 1g