SF-LowCarb Coffee Chocolate Chip Ice Cream

Sf-lowcarb Coffee Chocolate Chip Ice Cream

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Jill Moody


Smooth, creamy, filling ice cream with a satisfying mocha flavor. Recipe is easily doubled.


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Ice-Cream Maker


  • 4
    egg yolks (organic if affordable)
  • 1 c
    heavy whipping cream (0 sugars)
  • 1 c
    almond milk (0 sugars)
  • 1/3 c
    truvia -stevia extract
  • 1 Tbsp
    pure vanilla extract
  • 2 Tbsp
    strong instant coffee powder
  • 1/2 bag(s)
    lily's dark chocolate chips w/stevia (0 sugars)

How to Make SF-LowCarb Coffee Chocolate Chip Ice Cream


  1. Whisk egg yolks and sweetener until pale and fluffy.
  2. Heat almond milk and cream in sauce pan until little bubbles are dancing around. (DO NOT SCALD - or you gotta start over)
  3. Add hot milk mixture to egg mixture, tiny bits at a time, while constantly whisking so you don't overheat the eggs (no one likes scrambled egg ice cream)
  4. Once combined, re-heat total mixture to 170-180 degrees (any thermometer will do) while steadily stirring mixture.
  5. Remove mixture from stove and stir in Vanilla and instant coffee powder. Refrigerate over night.
  6. Churn cold mixture as instructed by your ice cream maker. During last 5 minutes, add in chocolate chips. Freeze in airtight container.

Printable Recipe Card

About SF-LowCarb Coffee Chocolate Chip Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy
Hashtag: #sugar-free

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