Even better better than an iced coffee is this sugar-free coffee ice cream.

This recipe recreates a childhood favourite of mine: the coffee ice cream from a long closed dessert shop in then-Czechoslovakia. It hits all the same notes, from the delicious coffee flavour to that slight texture from ground espresso. Perfection!

Ingredients

1/2 cup heavy (35%) cream
1/3 cup unsweetened almond milk
2 Tbsp monkfruit sweetener
1 Tbsp ground espresso
1/2 tsp vanilla extract

Yields: 1 serving
Per serving*:
Calories: 423
Net carbs: 1
Protein (grams): 3
Fat (grams): 40

Prep time: 2 min
Cook time: 10 min
Total time: 4 hours 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, whisk together all the ingredients and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refridgerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!