Eating low carb and miss your ice cream? Well this frozen coffee flavored treat does just the trick to fix those ice cream cravings!
I have been seeing some recipes for a simple low carb ice cream made in mason jars, so of course I had to try them. I love frozen treats and have been missing ice cream on the ridiculously hot days we have been having. Coffee is my favorite ice cream flavor of all time. Yep, all time.
To be perfectly honest, I have been avoiding adding any low carb or keto dessert recipes to the blog because it is so easy to go overboard, especially if you have a sweet tooth. But we all need a treat occasionally. And I need some low carb coffee ice cream!
So typically, ice cream is churned and made with egg yolks and other delicious stuff. I hesitate calling this ice cream. It’s more like coffee-sweetened-frozen-cream that is low carb and tastes yummy.
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The trick for the coffee is to use instant or micro-ground coffee. I like these Via packets from Starbucks. They come in decaf too, in case you like your ice cream at night and want to go to bed. I just use regular because I’m a caffeine junky. Sad, huh. Just make sure you get regular coffee packets, nor sweetened ones. Always read your labels folks!
All you need is a mason jar, heavy whipping cream, instant coffee and Swerve or your preferred sweetener.
- 1 cup heavy whipping cream
- 1 serving instant coffee
- 1 and 1/2 tablespoon Swerve (or equivalent preferred sweetener)
- 1 teaspoon vanilla extract
Pour ingredients into mason jar, cover with lid and shake vigorously to mix ingredients for 1-2 minutes.
Place in freezer for 3 hours.
Nutrition Information:Yield: 2 Serving Size: 1/2 cup
Amount Per Serving: Calories: 418Total Fat: 44gSaturated Fat: 27.4gUnsaturated Fat: 14.3gCholesterol: 163mgCarbohydrates: 4gSugar: 3.6gProtein: 2.5g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
This recipe makes a little more than 1 cup of ice cream, and I called a serving 1/2 cup, but to be honest it is rich enough that I personally only eat about a 1/4 cup at a time. Use your discretion. Since this ice cream doesn’t have any softeners in it, it gets really hard in the freezer, so leave it on the counter for a few minutes to let it thaw.
These Lily’s chocolate chips are sugar free and amazing. I find them in the baking section at Sprouts. They are sweetened with Stevia, so keto friendly and they taste as good as regular chocolate chips. Don’t be afraid to sprinkle some on your ice cream!
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