How to make keto vegan coffee ice cream

Keto Vegan Coffee Caramel Ice Cream

Keto, Vegan, LCHF, Sugar-free, Dairy-free, Nut-free, Gluten-free
Prep Time 2 mins
Cook Time 3 mins
Freezing time 6 hrs
Servings 2


  • Hand mixer


  • 400 ml Coconut milk Full fat, at least 18% fat
  • 45 g Erythritol 3 tablespoons
  • 20 g Inulin 2 tablespoons
  • 3 g Instant coffee 1 tablespoon
  • A pinch of Sea salt


  • Pour the coconut milk into a mixing bowl and whisk until smooth.
  • In a saucepan, mix erythritol, inulin, and salt together. Let it melt over medium high heat, untouched. If needed, stirr by moving the saucepan back and forth to distribute the heat well.
  • When it is completely melted, add a little bit of the coconut milk (about 100ml) and the instant coffee. Turn the heat off and mix until the coffee is well dissolved.
  • To the remained coconut milk (ca. 300ml), add our coffee caramel mixture. Mix with a spatula, to combine. When the coconut milk has still any lumps, use a blender to smooth.
  • Pour it into a air tight container and freeze for at least 4 hours.
  • After about 4 hours of freezing, take it out once to blend. By using a hand mixer, blend until creamy.
  • Smooth the surface and freeze it again for 2 hours or until firm.
  • Before serving, blend it again. Enjoy as it is or...
  • If you want to make ice cream scoops like me, let it firm a little bit by putting it back in freezer for about 1 hour.
  • Enjoy!



🔶Find the ingredients 
Full fat coconut milk
Unsweetened dark chocolate
Lupin flour 
Psyllium Husk 
🔶Find the tools
Baking Silikon Mat
Pastry Roller
Hand mixer
Measuring cups
Measuring spoons
Coffee and Spice Grinder (you can grind erythritol to powder too!)
Hand Blender 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support!
🔶Macronutrients per 100g
Carbohydrates: 2.91g
Protein: 1.54g
Fats: 15.38g
Calories: 160.26kcal

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