Bobbi's Kozy Kitchen

Keto Chocolate Chip Coffee Ice Cream

Bobbi Hass-Burleson

Indulge in a budget-friendly alternative to expensive store-bought keto ice cream with this recipe! It will make your taste buds dance with joy. Indulge in the creamy, dreamy flavors of coffee and chocolate chips while staying true to your low-carb lifestyle.

Homemade ice cream is so easy to make and it saves you $ too!

To start the base

01

In a small saucepan over medium heat, combine the coconut milk and powdered sweetener until it begins to boil.

Add in the flavor

02

Remove from the heat and whisk in the instant coffee and vanilla extract until the coffee granules have dissolved.

Keep it chill

03

Place the mixture in the refrigerator until well chilled (about 2 hours). Once it is well chilled stir in heavy cream.

Churn baby churn

04

Turn the ice cream maker on and pour the mixture in and let it churn for about 25 min

To chip or not to chip

05

During the last 5 minutes of churning, add in the chocolate chips or chopped chocolate if using. 

The big chill

06

Transfer ice cream in an airtight container (or cover with plastic wrap) and place in the freezer for at least 2-3 hours.

Get the scoop!

If your ice cream is too firm allow it to sit on the counter uncovered for 15 to 20 minutes or until it is the desried consistency. 

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Bobbi Hass-Burleson

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