Wink Frozen Desserts Recipe – Espresso – Mocha – Coffee (100 Calories and 4 Net Carbs Per Pint)

I have been having so much fun developing a copycat recipe for Wink Frozen Desserts. They are 25 calories and 1 net carb per 1/2 cup. So, that’s 100 calories for an entire pint! I’m in! At the price of Wink pints, $8.00 each, plus shipping, you save a lot of money making your own. They are allergen-free and so much healthier than any other frozen dessert. Plus, they are completely sugar-free and contain healthy ingredients like pea protein and flaxseed meal. Make whatever flavor you want!

Caffeine Alert: If coffee and/or chocolate keep you awake at night, be sure to eat this flavor earlier in the day.

Cross-Contamination Alert: If you are sensitive to cross-contamination of gluten, please read the article about espresso and instant coffee.


Other Flavors:

Peach (with slightly higher calories and net carbs)

Banana Nut (with even higher calories and net carbs)


Espresso, Mocha, or Coffee Frozen Dessert

Only 25 calories per serving and 1 net carb. Allergen-free, gluten-free, vegan, clean eating, and more!

Course Dessert
Cuisine American
Ingredient Keyword chocolate, coffee, espresso, ice cream, mocha
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 6 hours
Total Time 25 minutes


  • 1/4 cup inulin NOW Foods
  • 1/4 cup pea protein isolate NOW Foods
  • 1/4 cup golden flaxseed meal Bob's Red Mill
  • 2 tablespoons erythritol sugar alcohol, or the sweetener of choice
  • 4 teaspoons espresso powder* if cross-contamination is no issue or instant coffee, to taste espresso powder
  • 2 teaspoons guar gum NOW Foods (or psyllium husk powder for gum-free)
  • 1/4 teaspoon monk fruit extract Lakanto, sugar alcohol-free or the sweetener of choice
  • 7 cups water
  • 2 teaspoons food grade vegetable glycerin (available on Amazon)
  • 1-1/2 teaspoons Lorann Oils Espresso Emulsion flavoring
  • 1 teaspoon liquid stevia Trader Joe's or the sweetener of choice
  • 2 tablespoon Dutch-processed cocoa powder** (Nob Hill) (optional)
  • 1 teaspoon baking soda


  1. In a cold saucepan, whisk together the inulin, pea protein, flaxseed meal, erythritol, espresso powder, guar gum, and monk fruit extract; stir to combine. Stir in the water and glycerin; bring to a boil over medium-high heat, stirring occasionally. Lower the heat to medium, stirring frequently for 2 minutes.

  2. Remove from the heat. Add the liquid stevia, if using, and stir. Using an immersion handheld blender or countertop blender, blend until smooth. (If you're using a countertop blender, blend in small batches and wait for it to cool some to avoid exploding the lid off.) Taste it. If you think it needs more flavor, add the cocoa powder and blend it in.

  3. If the mixture has cooled down while blending, add it back to the heat, if necessary until hot, stirring often.
  4. Whisk in the baking soda and refrigerate overnight or until completely cold.
  5. Add to a 2-quart ice cream maker (like a Cuisinart) and follow the manufacturer's instructions. Mine takes 20 minutes. Store in air-tight leftover containers and freeze.
  6. To serve, microwave each pint for 20 - 40 seconds or until soft enough to scoop out. Be careful of brain freeze! This is icier than ice cream.


*Adding 2 tablespoons of cocoa powder adds calories and carbs, but it tastes so good! The brand that I used counted for an additional 1/2 net carb and 10 calories per serving.

**If you are sensitive to cross-contamination of gluten, you can always replace the water with brewed coffee. Please read the article about espresso and instant coffee.

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