I might like ice cream. A lot. I might like coffee. A lot. Put the two together and it’s a match made in coffee ice cream heaven. The only problem – I try to eat low carb and keep sugars to a minimum. There just aren’t a lot of low carb coffee ice cream options at the store and the ones out there taste like, well, just ick.
I’m also super picky about coffee seeing that most of it is loaded with mold and mycotoxins. (We will get to that in a second). So I prefer not to purchase anything coffee related that doesn’t test clean.
This basically means that if I want coffee ice cream, I’m going to be the one making coffee ice cream. That’s why its important to me to have an easy low carb coffee ice cream recipe that I don’t have to fuss with much.
Easy Low Carb Coffee Ice Cream
This recipe took me a few tries to perfect. It wasn’t so much the taste that was the issue. The texture was giving me fits. I apologize in advance to anyone who is egg free, but you need these egg yolks. Without them, the texture isn’t creamy at all and I just can’t do runny or icy ice cream. Believe, I tried to accommodate the egg free crowd but it was a no-go.
You will see that you can use either coconut cream (not coconut milk) or heavy cream in this recipe. Both work well texture wise. The coconut cream certainly provides a little coconut flavor twist to the mix but not in an overpowering way. I personally like to use heavy cream because I don’t want anything overshadowing the coffee flavor. But honestly, it is delicious both ways. I would suggest that you use the coconut cream that I am recommending. It works the best of the available brands.
The Importance Of Using A Mold and Mycotoxin Free Coffee In This Easy Low Carb Coffee Ice Cream Recipe
It goes without staying that consuming mold isn’t going to do you any favors health wise. But did you know that coffee is one of the most mold and mycotoxin contaminated food products?
I wrote an entire article about mold and mycotoxins in coffee so please give that a read for more detailed information. But in short, whether or not you have any sort of known reaction to mold or mycotoxins, consuming it WILL have negative health repercussions over time.
So why risk that? Choose a coffee that is grown, harvested, processed, stored properly, and regularly tests negative for mycotoxins. Sadly, the options are limited. But on the good news side of things, my favorite mold free coffee just happens to be a superior coffee overall!
Purity Coffee is my top pick for mold free coffee but it also quickly became my top pick for great tasting coffee without the coffee crash. I’ve drank a lot of coffee in my day and I can’t imagine ever going back to those mediocre coffees I thought I liked.
Purity Coffee Dark Roast is the absolute perfect coffee for this coffee ice cream. It’s rich flavor and smooth finish are not overpowered by other ingredients. In fact, this ice cream would make a fantastic coffee milk shake (when paired with some cold brewed Purity Coffee).
If you decide you want to give some Purity Coffee a try, be sure to use Coupon Code MOLDHELPFORYOU at check out to receive 20% off and free shipping on your first order of Purity Coffee.
Why Add Collagen To Coffee Ice Cream?
Did you know that collagen is the most abundant protein in the entire body? It’s true. Every cell in your body needs collagen to function. With age, your body struggles to produce enough collagen on its own to make up for the collagen peptides that it loses.
You’ll notice the effects of collagen loss as your skin loses its elasticity and wrinkles start to appear. That isn’t the only negative effect of decreasing collagen but it’s the one people can readily see. Joint health and digestion are often negatively impacted as we age and this is directly related to collagen production as well.
Aside from the potential health benefits, collagen makes a great addition to coffee ice cream because it is flavorless and offers up to 20 grams of protein per two scoops! In my world, this makes coffee ice cream a very nutrient dense, healthy treat.
Collagen adds a creaminess to the coffee ice cream as well. Total added bonus there!
There is only one brand of collagen that I trust to be sourced properly and free from pesticides and other nasty toxins. Perfect Supplements offers their Perfect Hydrolyzed Collagen (not to be confused with gelatin) in both a 23.3 ounce container or in single serving packs. While I have used other brands of collagen before, I can honestly say that Perfect Supplements has created a superior product. Whenever I have cheated on Perfect Supplements, I notice a visible decline in my hair and scalp health. So take that for what it’s worth. 😉 I’ve learned not to cheat.
Click here to order your Perfect Collagen and enter code HYBRID10 at checkout to receive 10% off your order!
Now Who’s Ready For The Best Low Carb Coffee Ice Cream Recipe?
- 2 (14-ounce) cans of full-fat coconut cream, chilled in the refrigerator for 34 hours OR 28 ounces grass fed heavy cream
- 3 egg yolks (ideally you will get medium sized organic, pastured eggs)
- ¼ cup monkfruit sweetener
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean powder
- 1/2 cup STRONG brewed coffee, cooled (as I mentioned above, Purity’s Dark Roast works the best)
- 2 scoops collagen powder
- ¼ teaspoon sea salt
- Optional – 1 teaspoon cinnamon OR 1 teaspoon cardamom (I personally love the flavor profile of cardamom and coffee together)
- Optional – ½ cup chocolate chips (these chocolate chips are my personal favorite)
- Place the bowl of your ice cream maker in the freezer and freeze overnight.
- Blend all ingredients except the chocolate chips into a blender until smooth.
- If adding chocolate chips, stir into the ice cream mixture.
- Place the blender container in the refrigerator for about 30 minutes. You want it to cool off a bit but not get liquidy.
- Pour the cooled ice cream mixture into ice cream maker and follow directions for your ice cream maker. This is the ice cream maker I use and it works very
- You can eat the coffee ice cream “soft serve” style straight from the ice cream maker. If you prefer a more traditional coffee ice cream consistency, pour the ice cream into a loaf pan and place in the freezer to harden for about 3 hours. If you leave it in the freezer longer than that, it will get hard, so remove from freezer about 20 minutes before serving.
No Ice Cream Maker? No Problem!
After you stir in the chocolate chips, add the coffee ice cream mixture to a loaf pan, loosely cover it with parchment paper, and place in the freezer. Stir it every 30-60 minutes, especially during the first 2-4 hours while it’s getting cold in the freezer. It usually takes about 6-8 hours to fully turn into coffee ice cream.
When ice cream is made using an ice cream maker, it has more of an ice cream texture and isn’t as icy as this method but the flavors still stay the same.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 442Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 187mgSodium: 102mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.