Soft & Creamy Keto Mocha Coffee Ice Cream


Step 1Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.

Step 2Place all of the ingredients in a saucepan. Whisk and gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.

Step 3Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.

Step 4Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).

Step 5Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.

Step 6Soften out of the freezer for a few minutes before scooping.

Step 7Serve on its own or with my Low-Carb Sugar Cones. Store, covered, in the freezer for up to two months.