Keto Mocha Coffee Ice Cream

Keto Mocha Coffee Ice Cream

Tips for making this recipe:
Eggs are not used to make this keto coffee ice cream. Moreover, then eggs or custard curdling, it’s a surefire method of preparing keto ice cream. Additionally, to get a creamy, smooth texture, vodka is also included in this recipe.

What’s special in this recipe?
Any fan of ice cream and coffee will find their dreams fulfilled with this keto mocha coffee ice cream recipe. It’s incredibly refreshing, making it the ideal treat for hot summer days. Because heavy cream is put in this recipe, it has a larger fat content, yet it is still quite pleasant.

Ingredients:
Cacao Bliss: 1/4 cup.
Powder erythritol: 2-4 tbsp.
Heavy cream: 2 cups.
Instant espresso powder: 1/2 tbsp.
White rum: 2 tbsp.
Instructions:
Mix heavy cream, powdered erythritol, Cacao Bliss or cocoa powder, salt, rum or vodka, and instant espresso in a big bowl.
If you’re using cocoa powder and the mixture is lumpy, warm it gently in a saucepan over a simmer while its powder melts.
For two hours, refrigerate the combination.
Then pour the ice cream items into an ice cream.
Use an electric mixer to stir the ice cream mixture or pulse it in a blender before it becomes frothy and thick.
Freeze for solidified consistency.

Notes:
While churning is not necessary, it will make the ice cream more fluffy, and if one uses a machine, then, you may consume your ice cream immediately.

Storage information:
Give the flavors in your keto coffee ice cream two hours to mingle before churning. Moreover, It also contributes to the ice cream’s texture, making it creamier and softer, which is the ideal combination for ice cream.

Nutritional facts:
Calories: 257 kcal.
Net carbs: 3.5 g.
Protein: 1.5 g.
Fat: 24.4 g.