During our recent trip to the Oregon coast, we visited the Tillamook Creamery. Famous for their dairy, including their ice cream, I decided to try their local specialty flavours, like Stumptown cold brew coffee. They were tasty, but none low-carb. A keto cold brew coffee ice cream had to happen! I knew I had to recreate the cold brew flavour in keto-friendly form at home. This is that recipe. My husband doesn’t even really like coffee-flavoured ice cream and he still loved this recipe.
Keto Cold Brew Ice Cream Recipe
- 2/3 cup dark roast coffee, coarsely ground (*Try to get one with chocolate/cocoa flavour notes from a single place of origin as the cold brewing process brings out all the subtleties of your chosen bean.)
- 2½ cups heavy cream
- ½ cup unsweetened almond milk
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup xylitol
- 2 tablespoons rye whiskey (*I use Crown Royal.)
- 1/4 teaspoon Himalayan pink sea salt
- ¾ teaspoon xanthum gum
- ½ teaspoon pure vanilla extract
- ¼ teaspoon chocolate-flavoured liquid stevia
In French press or a medium container with a tightfitting lid, combine the ground coffee, almond milk and 1/2 cup of heavy cream. Put in the fridge overnight.
Remove the cold brew from the fridge. The coffee slurry will be quite thick. Add remainder of heavy cream and stir until the mixture becomes more liquid and mobile. Put the plunger into the French press and press the coffee grounds down. It may be a little stiff, so work it down gradually until fully depressed.
Beat the eggs with cream of tartar at high speed with an electric mixer until frothy.
Lower speed to medium and add xylitol a little at a time until mixture thickens.
Continue to mix at medium speed and add in whiskey, vanilla, salt, and liquid stevia. Gradually pour in the coffee cream mixture until fully incorporated the cold brew and mix well, but don’t overdo it or else the cream will start to form a frothy layer on top. Sprinkle in the xanthum gum at the end, making sure it is well spread around the bowl as you add it. Continue to mix just until fully incorporated. Chill ice cream mixture for at least 4 hours.
Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model. Remove from ice cream maker and add half the mixture to a wide, shallow container that has been chilled in the freezer.
If you like a soft-serve consistency, you can serve it right away. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight. Serve on its own, or sprinkle some keto shape-your-own chocolate shavings on top for garnish if desired (*A’s cocoa is a complementary flavour to coffee, small amounts of chocolate can bring out the cold brew flavour even more.)
I love making new keto versions of exciting new ice cream flavours! This cold brew coffee keto ice cream is no exception. Give it a try and let me know what you think in the comments. Or if you post pics on Instagram, tag me so I can see your creation. Enjoy! :)