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Toffee Coffee Ice Cream (Low-Carb, Extra Creamy)


YouTube Video: Watch Here


If I’m at an ice cream shop and there’s coffee on the menu, that’s usually what I order. There’s something about a good coffee ice cream—deep, slightly bitter, creamy, and comforting—that never gets old.


This Coffee Toffee Ice Cream takes that classic flavor and elevates it with a few intentional tweaks: bloomed espresso for depth, a whisper of whiskey cold brew for warmth, and crisp low-carb toffee bits for contrast. The result is rich, balanced, and incredibly scoopable—without tasting boozy or overly sweet.


Why This One Works So Well


A few small technique choices make a big difference here:

  • Blooming the espresso powder in warm cream unlocks deeper coffee flavor without bitterness.

  • Nonfat milk powder (NFMP) boosts milk solids, giving the ice cream body and chew while keeping it clean and creamy.

  • A splash of Jameson Cold Brew replaces vodka for texture—adding subtle complexity without any alcohol-forward flavor.

  • Erythritol-based toffee bits bring crunch and contrast without spiking carbs.

This is the kind of ice cream that feels indulgent but scoops like a dream straight from the freezer.


Ingredients

Yield: ~1 quart (4 servings)

Style: Low-carb, egg-free, Philadelphia-style


Ice Cream Base

  • 1½ cups heavy cream, divided

  • 1½ cups half & half

  • ½ cup allulose or allulose blend (adjus to taste)

  • 2 Tbsp nonfat dry milk powder (NFMP)

  • 1 pinch fine sea salt

  • 1 tsp vanilla extract

  • Seeds from 1 vanilla bean (optional)

  • 2 Tbsp instant espresso powder

  • 1 Tbsp Jameson Cold Brew Whiskey (optional)

Mix-In

  • ½–¾ cup low-carb toffee bits (added at churn end)

  • Click here for recipe


Instructions

  1. Bloom the espresso. Gently warm ½ cup of the heavy cream (do not boil). Whisk in the espresso powder until fully dissolved. Let cool completely.

  2. Build the base. In a large bowl or blender, combine the espresso-infused cream with the remaining heavy cream, half & half, allulose, NFMP, salt, vanilla extract, vanilla bean seeds (if using), and Jameson Cold Brew. Blend or whisk until smooth and fully incorporated.

  3. Chill. Refrigerate the base until very cold, at least 4 hours or overnight.

  4. Churn. Churn according to your ice cream maker’s instructions. During the last minute of churning, add the toffee bits.

  5. Freeze & scoop. Transfer to a freezer-safe container and freeze 2–4 hours to firm up. Thanks to the balanced solids and alcohol, this ice cream stays scoopable straight from the freezer.


Estimated Nutrition (Per Serving)

Based on 8 servings per 2 quarts(1 serving = ~1 cup)

Calories: ~210–225

Fat: ~20–21 g

Protein: ~3–4 g

Total Carbs: ~5–6 g

Fiber: ~0–1 g

Net Carbs: ~2–3 g


Smarter Scoops Tip

Why bloom espresso powder? Blooming espresso powder in warm cream dissolves it fully and softens harsh notes, creating a smoother, more layered coffee flavor—without adding extra liquid that can compromise texture.


Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid Hand Mixer: https://amzn.to/4iqE0eE

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI


Ingredients We Use

❇️ Anthony's Non Fat Milk Powder: https://amzn.to/4rn1wfD

❇️ Whole Earth Sweetner/Allulose: https://amzn.to/4rn1wfD

❇️ Anthony's Organic Espresso Baking Powder: https://amzn.to/43LI1Eh

(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

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