KETO DIET Keto Dinner Ideas


No Churn Keto Coffee Ice Cream

Keto coffee ice cream without an ice cream maker? It’s not a dream, I promise And NO CHURN KETO COFFEE ICE CREAM is the richest, creamiest, keto recipe. A smart way to beat the heat!

Back in 2015, I first created this no-churn coffee ice cream, and to give it a new update, I am so excited. It’s better than ever before, and even after weeks in the freezer, it stays perfectly scoopable.


I am a coffee addict and I make no secret of the fact. And I have no desire to quit my drug of choice, like many addicts.

But while from the caffeine, I do love the energy I get, there’s much more to it than that. Before the kids are awake, the slow sipping and savoring in the stillness of my quiet house.

I love everything about coffee. And I adore coffee-flavored desserts.

When the coffee comes together with cream and sweetener, there’s the magic that happens somewhere in there. Even many non-coffee drinkers enjoy coffee ice cream and it’s a heavenly combination.

You can bet it’s rich and creamy and full of deep coffee flavor when I make a keto coffee ice cream. You can’t mess around when you love that dark liquid brew as much as I do!

Course: Dessert
Cuisine: American
Keywords: keto coffee ice cream, no-churn coffee ice cream Prep
Time: 30 minutes
Cook Time: 45 minutes
Freezing Time: 6 hours
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 265kcal


  • 2 ¼ cups heavy whipping cream divided
  • ½ cup unsweetened almond milk
  • ½ cup powdered Swerve Sweetener divided
  • ¼ cup BochaSweet
  • 2 tablespoon butter
  • ¼ teaspoon xanthan gum
  • 1 to 1 ½ tablespoon instant coffee (Prefer decaf!)
  • ¾ teaspoon vanilla extract


  1. Over medium heat in a saucepan(medium), combine almond milk and 1 cup of the cream.
  2. Whisk in ¼ cup of the BochaSweet and the Swerve. Bring to a boil, then whisking occasionally, lower heat, and simmer FORTY minutes.
  3. Take away from heat and add the butter. Until butter gets melted, whisk to combine. Then with xanthan gum sprinkle the surface and whisk vigorously to combine.
  4. Whisk in the vanilla extract and instant coffee, until the coffee granules have dissolved. To room temperature, let cool.
  5. With the remaining Swerve sweetener, whip the remaining 1 ¼ cups whipping cream until it just holds stiff peaks. Until it gets well combined, gently fold in the cooled coffee mixture.
  6. To a container, transfer and freeze for about 5 or 6 hours, until firm.

Nutrition Facts

No-Churn Keto Coffee Ice Cream

Amount Per Serving
(1 serving = approximately ½ cup)
Calories 265Calories from Fat 237
% Daily Value*
Fat 26.3g40%
Carbohydrates 2.3g1%
Fiber 0.1g0%
Protein 1.5g3%

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