Paleo Coffee Ice Cream is low-carb, dairy-free and guilt free!
Do you like coffee? Like ice cream? Then you are going to love this Paleo Coffee Ice Cream! It’s the perfect summer treat that is still low-carb and guilt-free.
You really can not go wrong with this ice cream. The first time I made it, I had “the mister” give it a try and a little bit later he was trying to figure out how he could take some with him for lunch at work. He’s not even paleo! Yes, this ice cream is that good.
Just a note about one of the ingredients though. This ice cream calls for a little bit of almond butter. Almond butter for some reason has a way of sneaking in sugar. I have been shocked to see sugar in jars of even “good brands.” One brand in particular made a huge deal on the jar about how good and amazing their almonds were. How they were the best of the best. Then I turned the jar over to discover sugar as an ingredient. If the almonds were so amazing, why do they need sugar?
But as far as this ice cream goes? You can’t get any easier. Just buzz the ingredients together in a blender, pour it into your ice cream maker and let it do its thing.
You won’t regret taking the extra “work” (if you can call it that) to make your own. Now you can enjoy your coffee ice cream all summer long.
Paleo Coffee Ice Cream
- 2 cans coconut milk, 14 oz. each
- 1/3 cup organic maple syrup
- 2 teaspoon organic vanilla extract
- 2 Tablespoon almond butter
- 3 Tablespoon instant espresso powder, not ground espresso beans
- Ahead of making this ice cream, prepare your ice cream maker. See the link below this recipe post for the one I use.
- To begin the ice cream, simply combine all of the ingredients in your blender. Blend until it is frothy.
- Pour the mixture into your prepared ice cream maker.
- Freeze according to your machine's instructions. The machine I use takes 20-25 minutes.
- Spread the frozen (yet still soft) ice cream into a container with a lid. Freeze covered for an hour or so to set up.
Nutritional information is auto-generated and the accuracy is not guaranteed.
2 thoughts on “Paleo Coffee Ice Cream”
Omg this looks delicious!!!! Just a question, dont you have to add water to the powder(coffee?) and also can i substitue honey to maple syrup? And if ever, is it the same quantity? Thanks!! I hope you have a youtube video for this tho :(
No, you do not need to add any liquid to the instant espresso, because the liquid in the ice cream does the job :) Yes, you can substitute honey. It is very flexible, so you can do the same amount, but if it is too sweet, you can reduce it to taste.