(No-Churn!) Paleo & Keto Coffee Ice Cream

Ingredients

• 400 ml (13.5 oz)full-fat coconut milk
• 135–150 gxylitol or allulose (use the higher amount for allulose), to taste
• 45–60 ml (3–4 tablespoons)espresso powder or instant coffee, to taste
• 1.25 ml (¼ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)xanthan gum
• 480 gheavy whipping cream
• 5 ml (1 teaspoon)vanilla extract
• 30 ml (2 tablespoons)vodka, brandy or spirit of choice (optional, if using erythritol)

Instructions

1. 1

   Check the reference

   Use the chocolate ice cream video as a reference for the method, replacing the cocoa with espresso powder.

2. 2

   Blend the base

   Put the coconut milk, sweetener, espresso powder (starting with 45 ml or 3 tablespoons) and salt in a saucepan over medium heat. Whisk or use an immersion blender until the coconut milk solids dissolve and the mixture is smooth.

3. 3

   Add the gum

   Sprinkle in the xanthan gum gradually, blending until combined and checking that there are no lumps. Use an immersion blender or regular blender to smooth out any lumps, then sieve the mixture into a bowl. Cover the surface directly with cling film to prevent a skin forming, and leave to cool completely; it will become thick and jelly-like.

4. 4

   Whip the cream

   Add the heavy whipping cream to a large chilled bowl and whip to soft peaks. Stir in the vanilla, then fold in the cooled coffee mixture. For a stronger coffee flavour, add more espresso powder to taste, but do not exceed 60 ml (4 tablespoons).

5. 5

   Add the spirit

   If using erythritol, stir in your chosen spirit if desired. This step is optional and is not needed when using xylitol or allulose.

6. 6

   Freeze the mixture

   Transfer the mixture to a sealable container and freeze until set, from 4–6 hours to overnight. If preferred, churn it in an ice-cream machine for roughly 15 minutes.

7. 7

   Soften and serve

   If the ice cream has been frozen overnight, take it out 10–20 minutes before serving, adjusting for the room temperature, then scoop.

What is coffee ice cream?

Coffee ice cream is a chilled, creamy dessert flavoured with brewed coffee or a concentrated coffee ingredient. This American-style version uses espresso powder in a coconut milk base, then folds that base into whipped cream.

The no-churn method skips the usual repeated churning. Xanthan gum helps the mixture hold together, while the whipped cream gives it a light, rich texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 2g protein, 2g carbs, 25g fat.

Most of the listed fat comes from the heavy cream and full-fat coconut milk, while the small amount of carbohydrate comes mainly from the sweetener; the cream contributes some protein. For a more balanced plate, serve a scoop with fresh berries or alongside a meal that includes a protein-rich dish.

Building the coffee base

Coconut milk: warm it with the sweetener, espresso powder and salt until the solids are dissolved and the mixture is smooth. Start with 45 ml espresso powder, then reserve any extra for adjusting the flavour later.

Xanthan gum: sprinkle it in gradually while blending. Adding it a little at a time makes it easier to avoid lumps.

Cooling before folding

Cool the coffee mixture completely before adding it to the whipped cream. The base thickens as it cools, so its jelly-like appearance at this stage is expected.

Surface cover: press cling film directly onto the mixture to limit skin formation while it cools. Sieve it before chilling to catch any remaining lumps.

Whipping and folding

Soft peaks: whip the chilled cream only until it forms soft peaks. This gives the mixture body without making the cream stiff.

Gentle folding: incorporate the cooled base carefully so the cream keeps some of its airy texture. Add extra coffee sparingly, tasting as you go and staying within the recipe's 60 ml limit.

Freezing and texture

Freeze the mixture in a sealable container for 4–6 hours or overnight, until set. For a churned option, use an ice-cream machine for roughly 15 minutes.

For overnight-frozen ice cream, allow 10–20 minutes at room temperature before scooping. The precise wait depends on how warm the room is.

How to serve it

Serve the scoops on their own or alongside a slice of cake, berries or another dessert. A small cup of coffee makes a natural pairing with the espresso flavour.

If you like a more pronounced coffee note, add extra espresso powder to the base before folding it into the cream, keeping the total to no more than 60 ml.

Recipe notes & tips

• Chill the bowl before whipping the cream.
• Use an immersion blender to smooth any lumps in the base.
• Cover the coffee mixture with cling film touching its surface as it cools.
• Let the base cool completely before folding it into the cream.
• Taste the mixture before freezing and add espresso powder gradually.
• Give overnight-frozen ice cream 10–20 minutes to soften before scooping.

Variations

• Stronger coffee: Add espresso powder to taste, staying within the 60 ml maximum.
• Instant coffee: Use instant coffee in place of espresso powder.
• Spirit: Add vodka, brandy or another spirit if using erythritol.
• Sweetener: Choose allulose instead of xylitol and use the higher amount in the stated range.
• Machine-churned: Churn the mixture for roughly 15 minutes in an ice-cream machine.

Common mistakes to avoid

• Adding gum all at once: Sprinkle it in gradually while blending to reduce lumps.
• Skipping the sieve: Strain the base before cooling to catch any remaining lumps.
• Folding in a warm base: Cool it completely first so it can be folded into the cream as intended.
• Overwhipping the cream: Stop at soft peaks before adding the coffee mixture.
• Adding too much coffee: Keep the total espresso powder to no more than 60 ml.
• Serving straight from the freezer: Let overnight-frozen ice cream stand for 10–20 minutes first.

How to store

Keep the ice cream covered in a sealable container in the freezer. If frozen overnight, take it out 10–20 minutes before serving to make it easier to scoop.

Frequently asked questions