Low-Carb Coffee Ice Cream with Sugar Substitute

Prep: 2 hr 30 minCook: 6 minmedium
Low-Carb Coffee Ice Cream with Sugar Substitute

Rich, creamy coffee ice cream made with heavy cream and sweetened with sugar substitute instead of traditional sugar. The coffee beans are steeped directly in the cream for deep, aromatic flavor, while egg yolks create a smooth custard base. Perfect for those following low-carb diets who want to enjoy a classic frozen dessert without the carbs. The xanthan gum helps maintain the creamy texture that makes this ice cream rival any traditional version.

VegetarianGluten-Free

Ingredients

  • 2 cups heavy whipping cream, organic
  • ½ cup almond milk, organic
  • ¼ cup coffee beans, organic
  • ½ teaspoon vanilla extract
  • 4 egg yolks
    cornstarch2 tbsp cornstarchnote will be less richeggs-free

    3

    Full guide →
  • ¼ cup sugar substitute, organic
    regular sugar1:1adds sugar for traditional sweetness

    5

  • ¼ teaspoon xanthan gum, organic(optional)
  • ⅛ teaspoon salt

Instructions

  1. 1

    Combine coffee beans, heavy cream, and almond milk in a medium bowl

  2. 2

    Soak for 2 hours or overnight for stronger flavor

  3. 3

    Heat the cream mixture in microwave for 2 minutes

  4. 4

    Strain out the coffee beans

  5. 5

    Return cream mixture to bowl and add sugar substitute, vanilla, salt, xanthan gum, and egg yolks, stirring well

  6. 6

    Microwave for 30 seconds and stir

  7. 7

    Microwave for another 30 seconds and stir

  8. 8

    Microwave for another 30 seconds and stir until slightly thickened

  9. 9

    Pour through sieve to remove lumps

  10. 10

    Chill in freezer for 30 minutes or refrigerate overnight

  11. 11

    Process in ice cream maker according to manufacturer's instructions

Tips

Tip 1

For stronger coffee flavor, steep the beans overnight rather than just 2 hours.

Tip 2

If mixture isn't thickened after 3 microwave intervals, continue heating in 30-second increments.

Tip 3

Without an ice cream maker, use the zip-lock bag method with ice and salt to freeze the custard.

Good to Know

Storage

Store covered in freezer for up to 1 month. Let soften slightly before scooping.

Make Ahead

Custard base can be made 1 day ahead and refrigerated before churning.

Serve With

Serve immediately after churning for soft-serve texture, or freeze for firmer scoops.

Common Mistakes

Watch

Don't skip straining to avoid lumpy texture from curdled eggs

Watch

Heat custard gradually to avoid scrambling the egg yolks

Substitutions

Dairy-Free Swaps

heavy cream→
coconut cream1:1note dairy-free versiondairy-free

4

Full guide →

General Alternatives

sugar substitute→
regular sugar1:1adds sugar for traditional sweetness

5

egg yolks→
cornstarch2 tbsp cornstarchnote will be less richeggs-free

3

Full guide →
Find more substitutions →

FAQ

Can I make this without an ice cream maker?

Yes, use the zip-lock bag method with ice and salt, or freeze in a container and stir every 30 minutes until set.

What if my custard curdles during heating?

Strain immediately through fine mesh sieve to remove any lumps, then continue with recipe.

How long does homemade ice cream keep?

Store covered in freezer for up to 1 month for best quality and texture.