Low Carb Coffee Ice Cream Recipe

INGREDIENTS

  • 2 1/2 cups heavy cream, dividedNo-Churn-Coffee-Ice-Cream-2.jpg
  • 1 cup unsweetened almond (vanilla or unflavored) milk
  • 1 tbsp butter
  • 1 scoop vanilla or chocolate protein powder
  • 1 1/2 tbsp instant coffee
  • 1/4 tsp vanilla extract
  • 1/4 tsp liquid stevia extract

INSTRUCTIONS

  1. In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until mixture is reduced by half (this can take 1 to 1 1/2 hours).
  2. Once reduced, remove from heat and whisk in protein powder and butter until smooth.
  3. Whisk in instant coffee, vanilla and stevia extracts and stir until coffee granules have dissolved. Let cool to room temperature.
  4. Whip remaining 1 1/2 cups whipping cream until it just holds stiff peaks. Gently fold in cooled condensed milk mixture until well combined.
  5. Transfer to a container and freeze until firm, about 5 or 6 hours.

RECIPE NOTES

Serves 8. Each serving has 2.45 g of carbs and 0.12 g of fiber. Total NET CARBS = 2.33 g.

Food energy: 285kcal Total fat: 27.75g Calories from fat: 249 Cholesterol: 105mg Carbohydrate: 2.45g Total dietary fiber: 0.12g Protein: 1.73g

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