🧾 Ingredients:
- 1 ½ cups heavy whipping cream
- ¾ cup unsweetened almond milk
- ¼ cup powdered erythritol (or preferred keto sweetener)
- 1 ½ tbsp instant coffee (or espresso powder)
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp MCT oil or vodka (helps keep ice cream soft)
- Optional: Sugar-free chocolate chips or shavings for mix-in
🔄 Instructions:
- Bloom the coffee & cocoa:
In a small bowl, mix the instant coffee, cocoa powder, and a couple of tablespoons of hot water until smooth. Set aside. - Mix the base:
In a medium bowl, whisk together the heavy cream, almond milk, sweetener, vanilla, and salt. Add the mocha mixture from step 1 and mix well. - Chill it:
Let the mixture chill in the fridge for at least 1–2 hours (or overnight for best flavor). - Churn it:
Pour into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes). If you don’t have an ice cream maker, see no-churn method below. - Freeze it:
Transfer to a freezer-safe container, cover, and freeze for 2–4 hours to firm up. - Serve:
Let it sit for a few minutes at room temperature before scooping. Top with sugar-free chocolate chips or a drizzle of keto chocolate syrup!
❄️ No-Churn Method:
Whip the heavy cream until soft peaks form. Fold in the rest of the ingredients gently. Pour into a container and freeze for 4–6 hours.
