Low Carb Coffee Ice Cream Recipe

As promised, I’m finally posting the low carb coffee ice cream recipe from the Bacon Chocolate Mocha Ice Cream Cake  (winner of Movita Beaucoup’s Bake My Cake 2013 competition).

In my frenzy to get the IBIH Summer Recipes 2013 e-zine published, I haven’t posted much here on the blog in the past couple of weeks.  The first issue of the IBIH e-zine is finally out, and so far it’s doing great!  Have you gotten your copy yet?  Well?  HAVE YOU????  😉

Anyway, now that it’s done,  I’m just starting to get caught up on other things.  Like this delicious coffee ice cream recipe – I hope you’ll think it was worth the wait!

I have been obsessed with iced coffee lately. It’s refreshing, and delicious, and loaded with caffeine, so it’s gotten me through some LOOONG days in the last few weeks. #iknowimusingcoffeeasacrutchidontcare #donttrytotakemycoffeeawayorillhurtyou  #coffeeitswhatsfordinner

Anyhoo, this ice cream is like the best iced coffee ever, but thicker…and creamier….and with less caffeine which is good when you’ve already had like three giant iced coffees in one day and you are super hyper and a little crazy and it makes you type really long run on sentences like this and that’s pretty much how I talk after having that much coffee too except for it’s a lot faster than you are probably actually reading this which is a good thing because then I’m super productive and awesome until I pass out from lack of oxygen because I forget to breathe and…..

Hey, what happened?




Of course, if you enjoyed flavored coffee, you could enhance this ice cream with all sorts of sugar free flavored syrups, like chocolate, hazelnut, cinnamon, vanilla, even coconut! YUM! But it’s just as good simply flavored with coffee beans.

I will say this, use a decent coffee to start with, and the flavor of your ice cream will be that much better.

Now, for a behind the scenes look at how things work over here at the IBIH studios (read: my kitchen).

Let me start by saying that taking pictures of ice cream is HARD, people. Now I know why food stylists cheat and use mashed potatoes instead of the real thing for ice cream photographs. The window between one or two seductive drips down the side, to a hot mess of melted sludge is really, REALLY small!



It doesn’t help that my five year old son has horrible timing when it comes to interrupting me with VERY IMPORTANT matters that require my immediate attention.

Him: (rushes in from outside) “MOM! I need you!!!”

Me: (looks up, quick scan to ensure no bleeding, goes back to taking photos)  “What’s going on?”

him: “I’m digging for gold outside and I need a HUGE box to put all of my gold in!!!”

Me: (distractedly) “Really? A huge box?”

him: “Yeah, HUGE! I’m going to find a LOT of gold and have a LOT of money!!!”

(Now the ice cream is already starting to melt all over the place, and I’m weighing my options: Crushing the kids dream of striking it rich and telling him I’m busy, or getting him a box so he’ll go outside and start mining, hopefully resulting in more uninterrupted time for me to finish the photos.  And possibly he’ll actually find a ton of gold so I can hire a maid and a nanny.  What?  It could happen…)

Me: *sigh* “Ok, let me find you something.”

Him: “I also need a big drill, Dad’s is too small. I’m going to go on the computer and order one.”

Me: “No you aren’t, use a shovel from the shed.”

Him: *sighs* “Fine, I guess I could use a shovel…”

Me: “Here’s a container to put your gold in.”

Him: “That’s WAY too small Mom. I’m going to find LOTS of gold and then I’m going to buy LOTS of legos!”

Me: “Way to dream big, kid.”

Him: *disgustedly* “This isn’t a DREEEAAM, MOM, it’s for REAL!”

Me: “Uh huh, here ya go.”

Him: *takes huge box, goes outside*

(2 minutes pass)

Him: *wanders back inside* “Gold mining is hard. And very, VERY dangerous. I’m going to pretend the pool is the Atlantic ocean instead, so I can explore THE DEEP.”

Me: “Sounds like a plan”

Him: “But first, can I have some ice cream?”

Me: “Sure, here…”

Him: “Ewwwww… how come it’s all melted and gross looking?”

Me: “Gee, I don’t know.” *rolls eyes, bangs head on table repeatedly* “Here’s a straw, now pretend it’s a shake…”

True story.






So there you have it – low carb coffee ice cream!  It’s almost impossible to find a true low carb ice cream on the market – and the ones that are have so many chemicals in them that you will probably feel lousy after you eat it.   Homemade is higher in calories and fat, but it’s definitely worth the splurge, and is so much better for you than store-bought!  Enjoy!  🙂

And if you haven’t gotten your copy of IBIH Summer Recipes 2013 yet, download it today for around the price of that 3rd iced coffee you probably shouldn’t be drinking anyway – take it from someone who knows…  🙂

#threelargeicedcoffeesinonedayistoomuchevenformebutimstillgoingtodoitbecauseicedcoffeeissuperdelicious #alsoimaddictedtocaffeine


Check out I Breathe I’m Hungry’s Summer Recipes 2013 – 25 Recipes that Celebrate Summer! Get your copy for only $2.50 and start enjoying these incredible low carb and gluten free recipes today! Click here for more information, recipe photos and layout!



Ingredients :

  • 2 cups organic heavy whipping cream
  • 1/2 cup almond milk (vanilla, unsweetened)
  • 1/4 cup good quality coffee beans
  • 1/2 tsp vanilla extract
  • 4 egg yolks
  • 1/4 cup granulated sugar substitute
  • 1/4 tsp xanthan gum (optional but helps consistency)
  • 1/8 tsp salt

Instructions :

  1. Combine the coffee beans, heavy cream and almond milk in a medium bowl.
  2. Soak for 2 hours, or overnight if you want a stronger flavor.
  3. Heat the cream, milk and coffee beans in the microwave for 2 minutes.
  4. Strain out the beans.
  5. Return the cream mixture to the bowl and add the splenda, vanilla, salt, xanthan gum (if using) and egg yolks – stir well.
  6. Microwave for 30 seconds, stir.
  7. Microwave for another 30 seconds, stir.
  8. Microwave for another 30 seconds, stir.
  9. At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
  10. When the custard is chilled, run it through an ice cream maker following the manufacturer’s instructions. If you don’t have an ice cream maker, try using zip lock bags, ice, and salt to freeze your custard mixture.

Written by Healthy Cat

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