Regular ice cream recipes made with alcohol can be tough to do at home. Alcohol lowers the freezing point so that it may be almost impossible to get it to freeze with a consumer-grade unit. Low carb ice creams do not share that problem. I just swap out the glycerine for the booze and we’re done.
I don’t know how much sugar there is in Kahlúa, but I sidestepped the issue by using Kahlúa flavoring instead. The “Keoke” flavoring from LorAnn Oils already imparts a strong coffee taste, so the freeze-dried coffee crystals are completely optional. I added chocolate chips since coffee and chocolate work really well together. There are lots of variations on the classic White Russian. Add some chocolate flavoring and you’ll have “Dirty Russian” ice cream.
Low Carb Sweet Cream Base without glycerine
½ - 1 teaspoon LorAnn Oils Coffee Keoke Flavor (Kahlua-Type) Flavoring
6 tablespoons vodka
½ tablespoon freeze-dried coffee (optional)
70 g (between ⅓ and ½ cup) Lily’s Chocolate - All Natural Dark Chocolate Premium Baking Chips
- Follow the instructions for the Low Carb Sweet Cream Base and mix in the freeze-dried coffee crystals early on. Add the keoke flavoring and vodka after the mix has cooled. Cover and chill in the refrigerator for a few hours, if necessary.
- Follow your ice cream maker’s directions for making ice cream. Add chocolate chips to the ice cream maker approximately ten minutes before it’s done. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.