So, you love coffee. You love ice cream. You’re doing keto. Oh, and you’ve heard about this magical thing called MCT oil that apparently turns your brain into a productivity machine. Guess what? You can have all three in one ridiculously creamy, delicious dessert—without sending your carb count into a meltdown.
I’ve been making this Keto Coffee Ice Cream with MCT Oil for a while now, and IMO, it’s one of the best low-carb hacks for satisfying a sweet tooth and fueling a busy day.
Let’s dig in, because life’s too short for boring desserts. 🙂
Why Keto Coffee Ice Cream is a Game-Changer
Ever tried making keto ice cream at home and ended up with a frozen brick? Yeah… same. The problem is that without sugar, ice cream tends to turn icy instead of creamy.
But here’s the magic: MCT oil + fat-rich dairy (or coconut cream) keeps it silky smooth. And with the coffee kick? You basically have dessert that doubles as a pick-me-up.
Top reasons you’ll want this in your freezer:
- Zero refined sugar – sweetened with keto-friendly options like allulose or erythritol.
- Boosts energy – thanks to caffeine + MCT oil.
- Ridiculously creamy – no ice crystals ruining the vibe.
- Easy to make – even without an ice cream machine.
Ever wondered why MCT oil works so well here? It lowers the freezing point of your ice cream, which keeps it soft enough to scoop right from the freezer. No 10-minute wait or wrestling with a rock-solid tub.
The Role of MCT Oil in Keto Desserts
MCT oil isn’t just some “wellness influencer” gimmick. It’s actually a medium-chain triglyceride—a type of fat that your body turns into quick energy (ketones) instead of storing it.
In ice cream, it has a bonus role: texture enhancer. It’s like the difference between cheap store-brand chocolate and the silky melt of the good stuff.
Perks of adding MCT oil to your ice cream:
- Keeps it creamy instead of icy.
- Adds healthy fats to help you hit keto macros.
- Gives a smooth mouthfeel (fancy food term for “mmm, that’s good”).
FYI: You don’t want to go overboard your first time using MCT oil—start small unless you enjoy spending extra time near the bathroom. 😉
Ingredients for Keto Coffee Ice Cream with MCT Oil
Here’s what you’ll need to whip up this magic:
For about 6 servings:
- 1 ½ cups heavy cream (or coconut cream for dairy-free)
- 1 cup unsweetened almond milk
- 3 large egg yolks (for richness)
- ¾ cup allulose (best for soft texture; erythritol works but may be a bit icier)
- 2 tbsp instant espresso powder (or strong brewed coffee, reduced)
- 2 tbsp MCT oil (unflavored)
- 1 tsp vanilla extract
- Pinch of salt
Optional extras:
- Sugar-free chocolate chips
- Chopped pecans
- A swirl of sugar-free caramel sauce
How to Make It – Step-by-Step
I’m all about simple methods that still make you feel like a pro chef. Here’s how to get that café-meets-ice-cream-parlor vibe at home:
1. Heat your base
In a saucepan, whisk together almond milk, heavy cream, espresso powder, and allulose over medium heat. Warm it until it’s steaming but not boiling.
2. Temper your egg yolks
Whisk egg yolks in a separate bowl. Slowly pour a bit of the hot cream mixture into the yolks while whisking—this keeps them from scrambling. Then pour the yolk mixture back into the pan.
3. Thicken it up
Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Don’t rush this; slow and steady = creamy texture.
4. Add the magic
Remove from heat. Stir in vanilla extract, MCT oil, and a pinch of salt.
5. Chill completely
Pour the mixture into a bowl, cover, and chill in the fridge for at least 4 hours (overnight is even better).
6. Churn or no churn
- With ice cream maker: Churn according to your machine’s instructions, then freeze until firm.
- Without machine: Pour into a freezer-safe container, whisk every 30 minutes for the first 2–3 hours to break up ice crystals, then freeze solid.
7. Scoop & enjoy
Serve with sugar-free chocolate shavings or a sprinkle of cinnamon if you’re feeling fancy.
Pro Tips for the Best Keto Coffee Ice Cream
- Use allulose for the creamiest results—it doesn’t crystallize like erythritol.
- Don’t skip the salt—it makes the coffee flavor pop.
- Cold coffee base = smoother ice cream—chilling it fully before freezing makes all the difference.
- Start small with MCT oil if you’re new to it. Trust me. 😉
How This Ice Cream Fits Perfectly Into Keto
Some people think dessert is off the table when you’re on keto. That’s like saying you can’t listen to music because you’re wearing headphones—makes no sense.
This ice cream is low-carb, high-fat, and full of flavor, which means it fits right into your macros. Plus, the combo of caffeine + fat gives you that clean keto energy without the sugar crash.
Here’s the rough breakdown per serving (will vary depending on brands):
- Net Carbs: ~3g
- Fat: ~22g
- Protein: ~4g
- Calories: ~230
Pretty sweet deal, right?
Variations to Try
- Mocha Madness: Add 2 tbsp cocoa powder for a chocolate-coffee vibe.
- Salted Caramel Latte: Swirl in sugar-free caramel sauce before freezing.
- Vanilla Coffee Twist: Use half the espresso powder for a milder flavor.
Experimenting is half the fun—just keep the base ratios the same for the right texture.
FAQs About Keto Coffee Ice Cream with MCT Oil
Q: Can I use coconut oil instead of MCT oil?
A: Technically, yes, but coconut oil will solidify when cold, which changes the texture. MCT oil stays liquid, so it’s better for ice cream.
Q: Will this taste “oily”?
A: Nope! The MCT oil blends in completely and just makes the texture smoother.
Q: Can I make this dairy-free?
A: Absolutely—use coconut cream instead of heavy cream and almond or macadamia milk instead of dairy milk.
Q: How long will it last in the freezer?
A: About 2 weeks, but let’s be real… you’ll probably finish it in 3 days. 😉
Final Scoop
Keto desserts don’t have to be boring or full of weird aftertastes. This Keto Coffee Ice Cream with MCT Oil is creamy, bold, and just indulgent enough to feel like a treat—without wrecking your carb count.
Whether you’re making it for a weekend treat or just to have a secret stash in the freezer for “emergencies” (aka Tuesday nights), this recipe is a keeper.
So go ahead—brew your coffee, grab your MCT oil, and let’s make a dessert that’ll make both your taste buds and your macros happy.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!