Today, we’re going to be exploring a unique way to enjoy Hey Pumpkin Coffee Company's Espresso Supremo roast. We will whip up a mouth-watering recipe for a Keto Espresso Ice Cream Coffee. The rich and robust flavors of our premium espresso roast meld beautifully with creamy, luscious ice cream for a keto-friendly treat that satisfies your sweet tooth and keeps you cool on warm days. Let's dive into it. Ingredients For the Ice Cream: 2 cups heavy whipping cream (For a dairy-free option, you can use full-fat canned coconut milk. Two cans will do the trick.) 4 tablespoons of Hey Pumpkin Coffee Company’s Espresso Supremo Roast 3/4 cup of your preferred keto-friendly sweetener (such as monk fruit sweetener, xylitol, or erythritol) 1 tablespoon Vital Proteins Beef Gelatin (This ingredient helps to create a creamy texture. You could omit it if you prefer, but the texture might be slightly different.) For the Coffee: 1 shot of Hey Pumpkin Coffee Company’s Espresso Supremo Roast 1/4 cup of heavy cream or full-fat canned coconut milk Instructions Start by brewing the Espresso Supremo roast. Once ready, set aside 3 tablespoons for the ice cream and keep the rest for the coffee. Heat the heavy cream or full-fat canned coconut milk in a saucepan over medium heat. Once it's warm, stir in the brewed coffee, instant coffee granules, and the sweetener until well combined. Remove the mixture from the heat and sprinkle the beef gelatin over it, stirring continuously until it dissolves. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least two hours. Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze until solid. To serve, brew a shot of Hey Pumpkin Coffee Company’s Espresso Supremo Roast and combine it with the heavy cream or coconut milk. Pour this mixture over a scoop or two of the coffee ice cream. Enjoy immediately! And there you have it - the perfect Keto Espresso Ice Cream Coffee using our Espresso Supremo Roast. It's a delightful blend of robust espresso and creamy, indulgent ice cream that's perfect for a keto-friendly treat. Enjoy this refreshing and satisfying dessert while staying within your dietary guidelines. And remember, the key to this recipe's fantastic flavor is the quality of coffee used, so don't skimp - Hey Pumpkin Coffee Company’s Espresso Supremo Roast is your go-to choice! Happy brewing and enjoy your dessert!
Today, we’re going to be exploring a unique way to enjoy Hey Pumpkin Coffee Company's Espresso Supremo roast. We will whip up a mouth-watering recipe for a Keto Espresso Ice Cream Coffee. The rich and robust flavors of our premium espresso roast meld beautifully with creamy, luscious ice cream for a keto-friendly treat that satisfies your sweet tooth and keeps you cool on warm days. Let's dive into it. Ingredients For the Ice Cream: 2 cups heavy whipping cream (For a dairy-free option, you can use full-fat canned coconut milk. Two cans will do the trick.) 4 tablespoons of Hey Pumpkin Coffee Company’s Espresso Supremo Roast 3/4 cup of your preferred keto-friendly sweetener (such as monk fruit sweetener, xylitol, or erythritol) 1 tablespoon Vital Proteins Beef Gelatin (This ingredient helps to create a creamy texture. You could omit it if you prefer, but the texture might be slightly different.) For the Coffee: 1 shot of Hey Pumpkin Coffee Company’s Espresso Supremo Roast 1/4 cup of heavy cream or full-fat canned coconut milk Instructions Start by brewing the Espresso Supremo roast. Once ready, set aside 3 tablespoons for the ice cream and keep the rest for the coffee. Heat the heavy cream or full-fat canned coconut milk in a saucepan over medium heat. Once it's warm, stir in the brewed coffee, instant coffee granules, and the sweetener until well combined. Remove the mixture from the heat and sprinkle the beef gelatin over it, stirring continuously until it dissolves. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least two hours. Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze until solid. To serve, brew a shot of Hey Pumpkin Coffee Company’s Espresso Supremo Roast and combine it with the heavy cream or coconut milk. Pour this mixture over a scoop or two of the coffee ice cream. Enjoy immediately! And there you have it - the perfect Keto Espresso Ice Cream Coffee using our Espresso Supremo Roast. It's a delightful blend of robust espresso and creamy, indulgent ice cream that's perfect for a keto-friendly treat. Enjoy this refreshing and satisfying dessert while staying within your dietary guidelines. And remember, the key to this recipe's fantastic flavor is the quality of coffee used, so don't skimp - Hey Pumpkin Coffee Company’s Espresso Supremo Roast is your go-to choice! Happy brewing and enjoy your dessert!
