Keto Mint Chocolate Chip Ice Cream

Indulge in a refreshing and creamy treat with our Keto Mint Chocolate Chip Ice Cream. Perfectly balanced with cool mint and rich chocolate chips, this low-carb dessert will satisfy your sweet tooth without the guilt.

Course Desserts

Cuisine American

Keyword keto desserts, Keto Ice Cream, low carb mint chocolate chip ice cream, sugar-free mint ice cream

Prep Time 15

Cook Time 0

Total Time 3 15

Servings servings

Calories 280kcal

Equipment

Mixing bowl
Whisk
Ice cream maker
Airtight Container

Ingredients

2 cups heavy whipping cream 16 fl oz/473 ml
1 cup unsweetened almond milk 8 fl oz/236 ml
½ cup granulated erythritol 4 oz/113 g
3 large egg yolks
2 tsp pure mint extract
½ tsp liquid stevia or to taste
¼ tsp xanthan gum
¼ tsp salt
½ cup sugar-free dark chocolate chips 3 oz/85 g

Instructions

In a large mixing bowl, combine the heavy whipping cream, unsweetened almond milk, and granulated erythritol. Whisk together until the erythritol is fully dissolved.
In a separate bowl, lightly beat the egg yolks. Gradually pour a small amount of the cream mixture into the yolks, whisking constantly to temper the eggs. Repeat this process until about half of the cream mixture is incorporated.
Transfer the egg yolk mixture back into the bowl with the remaining cream mixture and whisk thoroughly to combine.
Add the pure mint extract, liquid stevia, xanthan gum, and salt to the mixture. Whisk until everything is well combined and the mixture begins to thicken slightly.
Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Just before the ice cream finishes churning, add the sugar-free dark chocolate chips and allow them to mix throughout the ice cream.
Once churned, transfer the ice cream to an airtight container and freeze for at least 3 hours, or until it reaches your desired consistency.
Serve the keto mint chocolate chip ice cream in bowls or cones of your choice. Enjoy immediately or store in the freezer for later.

Notes

Adjust the sweetness to your liking by adding more or less liquid stevia. For a dairy-free version, substitute the heavy cream with full-fat coconut milk. If you don't have an ice cream maker, you can freeze the mixture and whisk every 30 minutes until frozen to create a similar texture.

Nutrition