Description
There’s no need to miss out on creamy, dreamy desserts just because you’re living that low-carb life. Keto mint chocolate chip ice cream delivers everything you love: bold minty freshness, rich swirls of chocolate, and a luscious, creamy texture that rivals any scoop shop.
Ingredients
1½ cups heavy cream
1 cup unsweetened almond milk
½ cup erythritol or allulose
1 teaspoon peppermint extract
½ cup chopped keto chocolate chips
Optional: 1 tbsp MCT oil
Instructions
1. In a large mixing bowl, combine heavy cream, almond milk, erythritol, and peppermint extract. Whisk until smooth and slightly frothy.
2. Optional: Add 1 tbsp MCT oil to help maintain soft texture.
3. Pour the mixture into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).
4. When the ice cream reaches a soft-serve texture, fold in chopped chocolate chips.
5. Transfer to a freezer-safe container. Freeze for at least one hour.
6. Let sit at room temp for 5 minutes before scooping. Top with more chips if desired.
Notes
Use full-fat coconut cream instead of heavy cream for a dairy-free option.
To avoid icy texture, blend erythritol with monk fruit or allulose.
Crumbled keto mint cookies make a great topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Keto
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: keto mint chocolate chip ice cream, dairy-free ice cream, sugar-free dessert, low carb ice cream