Ingredients:
- 1 cup heavy whipping cream
- 1 cup unsweetened almond milk
- 2 tbsp instant coffee (or espresso powder)
- 2 tbsp unsweetened cocoa powder
- ½ cup powdered erythritol (or your favorite keto sweetener)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: a few sugar-free chocolate chips for extra fun!
Instructions:
- In a small bowl, mix the instant coffee with 2 tablespoons of hot water to dissolve it. Set aside.
- In a blender or large bowl, combine heavy cream, almond milk, cocoa powder, erythritol, vanilla extract, dissolved coffee, and salt.
- Blend/mix until smooth and creamy.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- Once it thickens to a soft-serve consistency, transfer to a freezer-safe container.
- Freeze for 2-3 hours for a firmer scoop.
Tips:
- If you don’t have an ice cream maker, you can pour the mix into a container, freeze it, and stir every 30 minutes for a few hours to break the ice crystals.
- Add sugar-free chocolate chips or a swirl of keto chocolate syrup before freezing for extra magic!
