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Sugar-Free Coffee Chocolate Crunch Ice Cream

An irresistible dessert, without the sugar.
8 Servings
Prep time: 
10 Minutes + Freezing


1/2 cup strong brewed coffee
1 cup Horizon Organic Heavy Whipping Cream
1 1/2 cups Horizon Organic Half & Half
1 tsp instant espresso powder
4 Horizon Organic Eggs (yolks only)
1/2 cup confectioner's sweetener replacement
1/2 tsp vanilla liquid sweetener replacement
1/8 tsp salt
1 tbsp vodka, optional
2 oz coarsely chopped 85% dark chocolate
2 Tbsp crushed coffee beans


Whisk first 4 ingredients together in a saucepan over medium low heat until simmering, but do not boil.

In a bowl, stir together egg yolks, sweetener replacements and salt. Pour a small amount of the cream mixture into the egg mixture to temper it, then gradually add the remaining egg mixture into the saucepan on the stove.

Bring to a boil, then reduce to simmer, constantly stirring until mixture thickens and coats the back of the spoon (175ºF). Once thickened, pour into a clean bowl and allow to cool for 30 minutes, then cover and place in the refrigerator for 2-3 hours.

Once cooled, stir in vodka (if using), then pour into an ice cream machine and process according to manufacturer's instructions. Then remove to a bowl and stir in chocolate and coffee beans. Pour into a container and freeze for 3 hours or overnight. Allow to sit on counter to soften for about an hour before serving.


Recipe and photo from Sugar-Free Mom



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