Description
Keto Mint Chocolate Chip Ice Cream is a low-carb, refreshing dessert that combines the coolness of mint with the richness of heavy cream and sugar-free chocolate chips. This homemade ice cream is easy to make without an ice cream maker, using simple keto-friendly ingredients. It’s perfect for satisfying your sweet tooth while staying on track with your keto diet.
Ingredients
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2 cups heavy cream
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1 cup unsweetened almond milk (or coconut milk for a dairy-free version)
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½ cup powdered erythritol (or other keto-friendly sweetener)
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1 teaspoon vanilla extract
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1 teaspoon peppermint extract (or to taste)
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¼ teaspoon green food coloring (optional, for the classic green color)
- ½ cup sugar-free chocolate chips (or chopped sugar-free chocolate)
Instructions
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Mix the Base:
In a large mixing bowl, whisk together heavy cream, almond milk, erythritol, vanilla extract, and peppermint extract until the erythritol is fully dissolved. If desired, add a few drops of green food coloring for the classic look. -
Chill the Mixture:
Cover the mixture and refrigerate it for at least 2 hours to help it firm up and ensure a smooth texture. -
Freeze the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes) until it reaches a soft-serve consistency. -
Add the Chocolate Chips:
In the last 5 minutes of churning, add the sugar-free chocolate chips and allow them to mix in evenly. -
Freeze to Set:
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 4-6 hours, stirring every 30 minutes to break up ice crystals and achieve 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.
Notes
Variations:Add diced mango or pineapple for a tropical twist, roasted garlic for richness.Dairy-Free Version: Use full-fat coconut cream and coconut milk for a completely dairy-free ice cream
