Name: Keto Mint Chocolate Chip Ice Cream
Prep time: 10 min
Total time: PT-484804H55M33S
Cuisine: Keto
Ingredients: 2 cups heavy cream; 1 cup unsweetened almond milk (or coconut milk for a dairy-free version); ½ cup powdered erythritol (or other keto-friendly sweetener); 1 teaspoon vanilla extract; 1 teaspoon peppermint extract (or to taste); ¼ teaspoon green food coloring (optional, for the classic green color); ½ cup sugar-free chocolate chips (or chopped sugar-free chocolate)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This Keto Mint Chocolate Chip Ice Cream is a guilt-free indulgence. It’s creamy, flavorful, and filled with refreshing mint and decadent chocolate chips, giving you all the best parts of a traditional mint chocolate chip ice cream but without the high sugar content. It’s made with natural sweeteners like stevia or erythritol, making it a perfect treat for those on a keto or low-carb diet. Plus, it’s incredibly easy to make at home with just a few ingredients and no ice cream maker needed!

Ingredients

2 cups heavy cream
1 cup unsweetened almond milk (or coconut milk for a dairy-free version)
½ cup powdered erythritol (or other keto-friendly sweetener)
1 teaspoon vanilla extract
1 teaspoon peppermint extract (or to taste)
¼ teaspoon green food coloring (optional, for the classic green color)
½ cup sugar-free chocolate chips (or chopped sugar-free chocolate)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Mix the Base: In a large mixing bowl, whisk together the heavy cream, almond milk, erythritol, vanilla extract, and peppermint extract. Continue to whisk until the erythritol is fully dissolved and everything is combined. If you want the classic green color, add a few drops of green food coloring and stir until evenly distributed.
Chill the Mixture: Cover the mixture and refrigerate it for at least 2 hours, or until it is fully chilled. This step helps the ice cream firm up and ensures a smooth texture.
Freeze the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (typically 20-30 minutes).
Add the Chocolate Chips: In the last 5 minutes of churning, add the sugar-free chocolate chips to the ice cream maker and let them mix in evenly.
Freeze to Set: If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze it for about 4-6 hours, stirring every 30 minutes to break up any ice crystals and ensure a creamy texture.
Serve: Once the ice cream has fully set and reached a scoopable consistency, serve immediately or store it in the freezer in an airtight container for up to 1 month.

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Chilling Time: 2 hours
Churning/Freezing Time: 20-30 minutes (in an ice cream maker) or 4-6 hours (without an ice cream maker)
Total Time: 4-8 hours (depending on freezing method)

Variations

Chocolate Mint Swirl: For extra chocolatey goodness, add a swirl of sugar-free chocolate sauce to the ice cream before freezing.
Add More Mix-ins: Add chopped nuts like almonds, pecans, or walnuts for a crunchy texture alongside the chocolate chips.
Coconut Milk Version: For a dairy-free and keto-friendly version, substitute the heavy cream with full-fat coconut cream and the almond milk with coconut milk.
Minty Chocolate Fudge: Add small chunks of sugar-free chocolate fudge for an extra layer of richness.

Storage/Reheating

Storage: Store leftover ice cream in an airtight container in the freezer for up to 1 month. Allow it to sit at room temperature for a few minutes before serving to soften slightly for easier scooping.
Reheating: No reheating is necessary for this frozen dessert. Just let it sit at room temperature for a few minutes before scooping if it’s too hard.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can make this ice cream without an ice cream maker! After mixing and chilling the ingredients, pour the mixture into a freezer-safe container and freeze it for 4-6 hours, stirring every 30 minutes to break up ice crystals and create a smooth, creamy texture.

Can I use regular sugar instead of erythritol?

You can use regular sugar if you’re not following a keto diet, but keep in mind that this will add carbs. For a keto-friendly option, stick with a low-carb sweetener like erythritol, stevia, or monk fruit.

Can I use fresh mint leaves instead of peppermint extract?

Yes, you can use fresh mint leaves, but you’ll need to infuse the cream with the mint. Heat the heavy cream and mint leaves in a saucepan until it’s warm, then remove it from heat and let the mint steep for about 15 minutes. Strain out the leaves before adding the rest of the ingredients.

How can I make the ice cream more creamy?

For a creamier texture, ensure the mixture is chilled thoroughly before churning and make sure to use full-fat dairy (or coconut cream for a dairy-free version).

Can I add more flavor to the ice cream?

Yes! You can experiment with different extracts, like vanilla, almond, or chocolate, to create unique variations of this keto ice cream. Just be sure to adjust the quantity to taste.

Conclusion

Keto Mint Chocolate Chip Ice Cream is the ultimate treat for anyone on a keto or low-carb diet who loves rich, creamy ice cream with a refreshing mint flavor. It’s quick to make, customizable, and deliciously satisfying. Whether you have an ice cream maker or prefer to freeze it manually, this recipe will give you a refreshing, cool dessert without the carbs and sugar. Enjoy this guilt-free treat on a hot day or any time you need a sweet, minty indulgence!