Keto Mocha Ice Cream – Creamy, Coffee-Chocolate Bliss Without the Sugar

If you crave a rich, creamy scoop that tastes like a barista’s treat, this keto mocha ice cream will make your day. It blends bold coffee and smooth cocoa with a velvety custard base, all without the sugar crash. You still get that classic ice cream texture and a deep mocha flavor, just in a low-carb, high-satisfaction form.

Whether you’re new to keto or just cutting back on sugar, this recipe feels indulgent and totally doable at home.

Why This Recipe Works

This ice cream uses a custard base made from heavy cream and egg yolks, which gives it that classic, scoopable texture. A touch of cream cheese adds body and reduces iciness, especially helpful with sugar-free ice cream. We sweeten it with a low-carb sweetener that measures like sugar, so you get the right level of sweetness and a smooth mouthfeel.

Strong brewed coffee and cocoa powder team up to create balanced mocha flavor—bold but not bitter.

Shopping List

• Heavy whipping cream (2 cups)
• Unsweetened almond milk or unsweetened coconut milk (1 cup)
• Egg yolks (4 large)
• Cream cheese (2 ounces, softened)
• Granulated erythritol/monk fruit blend or allulose (3/4 to 1 cup, to taste)
• Unsweetened cocoa powder (3 tablespoons)
• Strong brewed coffee or espresso (1/2 cup, cooled)
• Vanilla extract (1 teaspoon)
• Pinch of salt
• Optional add-ins: sugar-free dark chocolate chunks, cacao nibs, a pinch of xanthan gum (1/8 teaspoon), or a splash of vodka for softer scoops

How to Make It

1. Brew and cool the coffee. Make 1/2 cup of strong coffee or espresso. Let it cool completely so it doesn’t scramble the eggs later.
2. Warm the dairy base. In a medium saucepan, whisk together heavy cream, almond milk, cocoa powder, sweetener, and a pinch of salt. Heat over medium, whisking often, until steaming and small bubbles form at the edges.

   Do not boil.

3. Whisk the yolks. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot dairy into the yolks, whisking constantly to temper them.
4. Thicken the custard. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring with a silicone spatula, until the custard thickens slightly and coats the back of the spatula (about 170–175°F).

   Keep the heat gentle to avoid curdling.

5. Blend in the cream cheese. Remove from heat. Add the softened cream cheese and vanilla. Whisk or blend with an immersion blender until completely smooth.
6. Add the coffee. Stir in the cooled coffee.

   Taste and adjust sweetness if needed. If using xanthan gum for extra creaminess, sprinkle it in while blending to avoid clumps.

7. Chill thoroughly. Pour the custard into a bowl, cover, and refrigerate until very cold, at least 4 hours or overnight. Cold base = better texture.
8. Churn. Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions, usually 15–25 minutes, until it’s the texture of soft serve.
9. Fold in extras. If adding sugar-free chocolate chunks or cacao nibs, fold them in during the last minute of churning.
10. Freeze to set. Transfer to a lidded container.

    Press parchment directly onto the surface to limit ice crystals. Freeze 2–4 hours for scoopable firmness.

Keeping It Fresh

Store your ice cream in an airtight, freezer-safe container with parchment or plastic wrap pressed on the surface to prevent freezer burn. It’s best within 2–3 weeks for peak texture and flavor.

If it firms up too much, let it sit at room temperature for 10–15 minutes before scooping. For softer texture straight from the freezer, add a teaspoon of vodka to the base or use allulose, which keeps ice cream creamier than erythritol.

Benefits of This Recipe

• Keto-friendly: Low in carbs and sugar-free, but still rich and satisfying.
• Real mocha flavor: Coffee and cocoa deliver depth without bitterness.
• Custard-based creaminess: Egg yolks and cream cheese improve texture and reduce iciness.
• Customizable sweetness: Adjust sweetener to taste without affecting the method.
• Make-ahead dessert: Churn once, enjoy for days.

Pitfalls to Watch Out For

• Curdled custard: High heat can scramble the yolks. Keep it low and stir constantly.
• Grainy texture: Erythritol can crystallize.

  Use a blend with monk fruit or choose allulose for smoother results.

• Too hard after freezing: Sugar-free ice cream firms up. Let it sit out before scooping or add a small splash of vodka to the base.
• Bitter flavor: Over-extracted coffee or too much cocoa can taste harsh. Use strong but smooth coffee and taste as you go.
• Ice crystals: Chill the base thoroughly and churn in a cold machine for the best texture.