Keto Italian Affogato with Vanilla Ice Cream

Desserts

This classic Italian dessert features rich, creamy keto vanilla ice cream "drowned" in hot espresso, creating a perfect balance of temperature and flavor with just 3g net carbs per serving - the ultimate elegant ending to any meal.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 0

Ingredients

480ml2 cups heavy cream, cold
120g1 cup powdered erythritol
4 large4 large large egg yolks
15ml1 tbsp pure vanilla extract
5ml1 tsp vanilla bean paste (optional)
1.25ml1/4 tsp xanthan gum
0.6ml1/8 tsp fine sea salt
360ml1 1/2 cups freshly brewed hot espresso
18 whole18 whole whole espresso beans for garnish
30g1 oz sugar-free dark chocolate, finely grated (optional)
2.5ml1/2 tsp amaretto extract (optional)

Instructions

In a large bowl, whisk 4 large4 large large egg yolks and 120g1 cup powdered erythritol until pale and thick, about 3-4 minutes.
Add 15ml1 tbsp pure vanilla extract, 5ml1 tsp vanilla bean paste (optional) if using, 1.25ml1/4 tsp xanthan gum, and 0.6ml1/8 tsp fine sea salt. Whisk until smooth.
In another bowl, whip 480ml2 cups heavy cream to soft peaks. Don't overwhip.
Gently fold one-third of the whipped cream into the yolk mixture to lighten it.
Fold in remaining whipped cream in two additions until just combined and no streaks remain.
Transfer mixture to a freezer-safe container and cover with plastic wrap pressed directly onto surface.
Freeze for at least 4 hours or overnight until firm but scoopable.
When ready to serve, brew 360ml1 1/2 cups freshly brewed hot espresso and add 2.5ml1/2 tsp amaretto extract (optional) if using.
Scoop ice cream into 6 chilled glasses or bowls. Pour hot espresso over each scoop immediately.
Garnish with 18 whole18 whole whole espresso beans for garnish and grated 30g1 oz sugar-free dark chocolate if desired. Serve immediately with small spoons.

Ingredients

id: heavy_cream metric: 480ml imperial: 2 cups name: heavy cream, cold
id: powdered_erythritol metric: 120g imperial: 1 cup name: powdered erythritol
id: egg_yolks metric: 4 large imperial: 4 large name: large egg yolks
id: vanilla_extract metric: 15ml imperial: 1 tbsp name: pure vanilla extract
id: vanilla_bean_paste metric: 5ml imperial: 1 tsp name: vanilla bean paste (optional)
id: xanthan_gum metric: 1.25ml imperial: 1/4 tsp name: xanthan gum
id: salt metric: 0.6ml imperial: 1/8 tsp name: fine sea salt
id: hot_espresso metric: 360ml imperial: 1 1/2 cups name: freshly brewed hot espresso
id: coffee_beans metric: 18 whole imperial: 18 whole name: whole espresso beans for garnish
id: dark_chocolate metric: 30g imperial: 1 oz name: sugar-free dark chocolate, finely grated (optional)
id: amaretto_extract metric: 2.5ml imperial: 1/2 tsp name: amaretto extract (optional)

Instructions

In a large bowl, whisk {egg_yolks} and {powdered_erythritol} until pale and thick, about 3-4 minutes.
Add {vanilla_extract}, {vanilla_bean_paste} if using, {xanthan_gum}, and {salt}. Whisk until smooth.
In another bowl, whip {heavy_cream} to soft peaks. Don't overwhip.
Gently fold one-third of the whipped cream into the yolk mixture to lighten it.
Fold in remaining whipped cream in two additions until just combined and no streaks remain.
Transfer mixture to a freezer-safe container and cover with plastic wrap pressed directly onto surface.
Freeze for at least 4 hours or overnight until firm but scoopable.
When ready to serve, brew {hot_espresso} and add {amaretto_extract} if using.
Scoop ice cream into 6 chilled glasses or bowls. Pour hot espresso over each scoop immediately.
Garnish with {coffee_beans} and grated {dark_chocolate} if desired. Serve immediately with small spoons.

Tips

Egg Safety: Use pasteurized eggs if you're concerned about consuming raw egg yolks, or substitute with 60ml (1/4 cup) pasteurized liquid egg yolks.

Xanthan Gum: This helps prevent ice crystals and creates a smoother texture. Don't skip it or the ice cream may become icy.

Freezing Time: No-churn ice cream needs at least 4 hours to set properly. Overnight freezing gives the best texture.

Espresso Quality: Use freshly brewed, high-quality espresso for the best flavor. The coffee should be very hot to create the temperature contrast.

Serving Temperature: Chill glasses in the freezer for 15 minutes before serving for the most authentic experience.

Scooping Tip: If ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.

Make-Ahead: Ice cream can be made up to 1 week ahead. Cover tightly to prevent freezer burn and ice crystal formation.

Carb Count: Each serving contains approximately 3g net carbs, making this a perfect keto-friendly finale to an Italian meal.

Variations: Try adding a splash of sugar-free hazelnut syrup or a sprinkle of cinnamon for different flavor profiles.