Keto Friendly Coffee Ice Cream in Five Minutes

Today we’re going to try to make keto-friendly ice cream in five minutes. If you’ve been hanging out online recently, I bet you’ve heard of the Ninja Creamy sweeping the internet. Everybody has one except for us. A month ago we tried a hack to make keto-friendly ice cream using the Dash maker, which was fine, I guess.

The process of making ice cream took approximately 45 minutes, and the noise it produced was so loud that we had to relocate it to the basement. Oh, that’s loud. So if you’re sensitive to noise or maybe you don’t have 40 minutes to make your keto-friendly ice cream, we came across a hack that might be perfect for you, and it’s shared by Kitchen Tool. We tried a hack to make ice cream at home, and it looked so simple that we just had to try it today.

And while there are tons of keto-friendly ice creams out there, I used to be a massive fan of ice cream back before I started keto, and so what I like about this recipe is that it’s simple enough that you can tweak it to whatever kind of flavor profiles that you want. And the thing about this recipe, like many of the things we experiment with on our channel, is that it is not necessarily keto.

However, we are going to modify it to be bikini-friendly because we want you to take any recipe you find on the internet and ask, “How can I make it keto?” rather than saying, “I can’t have anything.” Sorry, I just hit the cabinet. Instead of saying I can’t have anything, keto is so boring; there’s nothing to eat. Open up your mind and your heart to the possibilities that there’s so much out there for you. It’s important to adopt an abundance mindset. Sarah and I have tried many different ice creams on our channel.

We have sampled a variety of ice creams such as avocado and cottage cheese, among others, but this particular one stands out as a reliable choice due to its coffee flavor, a favorite of both Sarah and me. If you’re new here, you wouldn’t know this, but Sarah and I drink between five and ten cups of coffee a day. We don’t always finish each cup. Yeah, our husbands tend to think that that’s a problem, but I don’t. I drink decaf occasionally.

Ingredients

• Shot of espresso (cooled)
• Half a cup of heavy cream
• Splash of vanilla
• Half a teaspoon of stevia (liquid)
• Two cups of ice
• Six tablespoons of salt
• Optional topping: white chocolate hazelnut spread

Equipment

• Two gallon-size Ziploc bags
• Glass (to hold the bag upright)
• Small spoon (for serving, optional)

Instructions

1. First off, we’re going to brew our espresso. You’re going to want it to cool down completely, so that’s why we’re going to brew it first.
2. Next, we’ll shove our bag into a glass to keep it upright while we add the rest of the ingredients.
3. We’re going to add a shot of cooled espresso, half a cup of heavy cream, and a splash of vanilla. He puts a pretty big splash in there. He puts two tablespoons of sugar in it; we are going to go with about a teaspoon; maybe that’s too much, half a teaspoon. We’re going to go with about half a teaspoon of stevia. Liquid Stevia can be very sweet, so less is more.
4. This is where our other bag comes in. Please pour in your ice; is that about two cups? And then you’re going to add in six tablespoons of salt. Sarah has been holding on to this janky salt container for about—I’ve had it for a very long time; I don’t even know— years. Since salt is a stable mineral that doesn’t spoil, it effectively has no expiration date. There is a scientific explanation for the necessity of using salt with ice. The purpose of the salt is to reduce the temperature of the ice surrounding the cream-filled bag. As the ice melts, it freezes the ice cream mixture by pulling heat out of the base. Shaking the bag while this heat transfer is also happening helps by adding air to the ice cream, which lightens the texture so the ice cream is smooth and creamy.
5. I’m going to put my bag with the ice cream base into our other bag with the ice and the salt. We’re going to shake this mixture for five minutes. Cue epic music instead of circus music. You need to make it epic-looking by using epic music, so go ahead.
6. It’s been five minutes, and my hands are frozen solid. Let’s open it up and see what we’ve got. He’s a solid one. I’m going to cut the bag so that we can see what it looks like. Why did I cut it like that? I don’t know. I don’t know either. The MLA way, the Emily way, is exactly like how I cut a pizza.
7. We are going to serve this ice cream or bowl it up, and then we are going to descend the stairs to try it with a special item that I have brought with us.

Serving Suggestion

So I thought, why not add something a little special to it? While browsing the internet, I came across a drink known as a white chocolate hazelnut latte, which appeals to me as it resembles a beverage I would likely order from Starbucks. Is it from Starbucks? I don’t know. I brought over one of our new favorite products: white chocolate hazelnut spread. I thought, why not just drizzle a touch—not a lot—just a touch on top of the ice cream? It’s very, wealthy tasting. I’m just going to—that’s a lot. What?— I’m not going to pour it; I’m still a little drizzled. It doesn’t move— okay, oh, don’t get on my camera. Let’s try adding it to the mix and see the result. It’s like peanut butter with a little bit of sweetness, white chocolate, hazelnut, and coffee; it is a natural combination of flavors.

Notes

• What I like about this recipe is that the ingredients are fairly simple, and you don’t need to buy anything crazy. He uses espresso, sugar, vanilla, and heavy whipping cream. Obviously we can’t use sugar, so we’re going to be using Stevia for this recipe.
• This could be a base for other things too, so keep that in mind. If you don’t like coffee, think strawberries, which was the other default we considered for this recipe. It’s just that we do that so often that if Sarah were to choose a flavor, it’s always going to be strawberry forever. You could do chocolate, vanilla, or white chocolate. We are using vanilla in this recipe, but the opportunities are endless.
• So I think that this was like one serving; we’re splitting that one serving. If you wanted to make the same amount for a couple of people, you should probably double the recipe, at least. It’s a small serving, but you know, this is probably what we should be eating, especially since it’s heavy whipping cream.
• I eat my ice cream with tiny spoons, and it really helps; it makes it feel like there’s more. What is the size of your spoon? It is similar to a serving spoon. I am uncertain, but I would certainly suggest using it. By using a smaller spoon, you will be able to consume a greater quantity of food and receive a greater return on your investment.
• I sincerely appreciate how simple this process was; you don’t need any special equipment; it took five minutes. Mm-hmm, I think it’s good. The consistency isn’t bad. There is a slight iciness to it. It tastes like the Dash one, where we poured the protein shake in the corn powder and had the same consistency. So I wouldn’t say that that’s a bad thing, you know. It’s just funny; I think this would be perfect for kids right in the summer because, uh, yeah, definitely, we were cold after doing it. So the base itself was super easy; it’s very flavorful; it tastes like coffee.
• Overall, I like this technique because you can use whatever you have. Yeah, not everybody can afford the Ninja Creamy. This was new to me, but the Ninja Creamy requires you to freeze the ingredients the night before. I didn’t know that. It’s not like it whips it up in the moment for you; you have to be prepared. I really liked this simple technique.

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