Inspired by this idea, here’s a French vanilla iced coffee that is as tasty as it is refreshing. Iced coffee is the perfect warm-weather drink, and to make it right, today, we’re using vanilla ice cream.
This keto iced coffee is a low carb and sugar free take on the classic chilled beverage! 3 ingredients and ready in under a minute! In a large pitcher, add all your ingredients, except for the ice, and mix well. Add the ice. Refrigerate for for at least 20 minutes, before pouring into glasses filled with ice.
Whisk together the egg yolks, vanilla extract, and low carb sweetener in a small bowl. Combine. Slowly add the hot milk mixture into the egg yolk mixture, whisking constantly until well combined. Simmer. Transfer the coffee creamer back to the saucepan and simmer over low heat for 10 minutes. Refrigerate.
Hazelnut – Add 1 tablespoon sugar free hazelnut syrup OR 1 teaspoon hazelnut extract. Caramel – Whisk in 1-2 tablespoons caramel sauce . Peanut butter – Whisk 2 tablespoons sugar free peanut butter with the maple syrup, before adding it to the coffee. To store: Iced coffee can be stored for up to 2 weeks in the refrigerator.