Name: Keto Vegan Coffee Caramel Ice Cream
Prep time: 2 min
Cook time: 3 min
Ingredients: 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

Keto Vegan Coffee Caramel Ice Cream

Keto, Vegan, LCHF, Sugar-free, Dairy-free, Nut-free, Gluten-free

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Prep Time 2 mins

Cook Time 3 mins

Freezing time 6 hrs

Servings 2

Equipment

Hand mixer

Ingredients

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

Instructions

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!