Low Carb Mudslide Ice Cream Affogato

One of my wife’s favorite cocktail drinks is a Mudslide. It’s a mix of vodka, Kahlúa, Bailey’s Irish Cream, and light cream. LorAnn Oils makes Kahlúa, a.k.a. Keoke Coffee, and Irish Cream flavorings, so a low carb Mudslide ice cream is easy-peasy. Scoops of this ice cream are going to be visually indistinguishable from vanilla, which would make for a very boring blog entry. Instead, I’m presenting my first Italian coffee-based dessert: an affogato. I’m going to drown three scoops of my Mudslide ice cream with a cup of coffee and top it all with whipped cream and chocolate syrup.

Don’t go crazy looking for a sugar-free whipped cream topping. Yes, the regular stuff that comes in a can contains sugar, but it yields very little per serving. My favorite is made by Cabot and can be purchased at Trader Joe’s if your local supermarket doesn’t carry it. I had a bottle of Hershey’s Sugar-Free Chocolate Syrup on hand, but I don’t recommend it. Seek out an alternative.

Ingredients

Ice Cream

Low Carb Ice Cream Base
1-1½ teaspoon LorAnn Oils Irish Cream flavoring
1-1½ teaspoon LorAnn Oils Keoke Coffee flavoring

Affogato

8-10 fluid ounces coffee
Whipped cream
Chocolate syrup, sugar-free

Directions

1. Follow the instructions for the Low Carb Sweet Cream Base. Add the flavorings after the mix has cooled. Cover and chill in the refrigerator for a few hours, if necessary.
2. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream maker using a silicone spatula and into the container. Freeze until solid.
3. Brew coffee and sweeten as you like. (I prefer ½ tablespoon Truvia and three drops of EZ-Sweetz.) Let coffee cool to about room temperature, otherwise, it will melt the ice cream too quickly. Scoop ice cream into sundae glass. Pour cooled coffee over the ice cream. Fill to the top of the container. Add whipped cream and streaks of chocolate syrup.