Keto Mint Chocolate Chip Ice Cream
How to Make Low Carb Mint Chocolate Chip Ice Cream
If you’re a fan of delicious and creamy frozen treats, not being able to have ice cream might be one of the most devastating parts of starting the keto diet. Luckily, low carb ice cream is a thing! It’s delicious, creamy, and easy to make, too.
In fact, you don’t even need any special supplies to make this keto mint chocolate chip ice cream recipe! It takes about an hour to prep, and then you just have to put it in the freezer and wait (the waiting is the hardest part).
Since you probably want to start enjoying your homemade mint chip ice cream as soon as possible, let’s get right into it!
Step 1. Gather the Ingredients
You only need 5 ingredients to make this keto mint chocolate chip ice cream: heavy whipping cream, butter, granular/liquid/powdered sweetener, peppermint extract, and stevia-sweetened chocolate.
For the sweetener, I’d recommend Monkfruit, Swerve, or Stevia. Scroll down for the full-ingredient list below with exact measurements.
Optionally, you can also add green food coloring if you want your ice cream to have that classic mint color!
Other than that, you’ll just need some common kitchen supplies to mix everything together, and a container to hold your homemade ice cream. No ice cream maker required!
Step 2. Mix Whipping Cream, Sweetener, and Butter
This is going to be the base of your keto mint chocolate chip ice cream. Simmer these ingredients in a medium-sized saucepan over medium heat, stirring until the butter melts and the sweetener dissolves.
Next, increase the heat and bring the mixture to a boil, then lower the heat back down and simmer for 30 minutes, stirring occasionally.
Finally, pour the mixture into a glass storage container to let it cool to room temperature.
Step 3. Add Peppermint (and Food Coloring*)
Once the mixture from Step 2 is cooled, add the peppermint & vanilla extract and mix it together. You should also add your green food coloring at this point if you have it.
Step 4. Whip Remaining Cream
Whip the remaining 2 cups of heavy cream in a medium-sized mixing bowl until stiff peaks are formed.
Step 5. Combine Peppermint Mixture, Whipped Cream, and Chocolate Shavings
Starting with the peppermint mixture and whipped cream, gently fold each together in order to keep your ice cream light and airy. Then, sprinkle in your shaved chocolate and gently fold it in as well.
Step 6. Freeze!
Freeze your ice cream for a minimum of 4 hours and it will be ready to enjoy! I typically just leave mine in the freezer overnight for convenience. Just note that the longer you freeze your ice cream, the more time it will take to thaw before serving.
This ice cream has a nice mousse-like texture as it thaws. You can run some hot water over your ice cream scoop to make it easier to serve!
With all the green going on in this recipe, it would make for a great St. Patrick’s Day treat! You could even try using it in this St. Patricks Day ice cream float (that might not be keto-friendly though).
No matter if you end up making this for a special occasion though or just for some late-night snacking, you’re going to love it. The chocolate shavings work perfectly in the creamy mint ice cream, and the fact it’s low carb, well, I bet you won’t even notice! Enjoy!
Have you tried this keto mint ice cream yet? Are you planning on trying it? Let us know in the comments!
More Homemade Ice Cream Recipes:
- Easy No-Churn Pineapple Ice Cream
- Easy Homemade No-Churn Ice Cream
- Chocolate Kitchenaid Ice Cream
- Oreo Ice Cream Cake
- Frozen Swiss Roll Ice Cream Cake
- Easy S’mores Ice Cream Cake
Keto Mint Chocolate Chip Ice Cream
- Medium saucepan
- Medium bowl
- 4 cups heavy whipping cream divided
- 6 tablespoon butter
- ¾ cup granular sweetener Monkfruit Sweetener or Swerve OR 1 teaspoon liquid or powdered Stevia sweetener
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 cup shaved stevia-sweetened semi-sweet chocolate
- *Optional: 10 drops green food coloring
- In a medium saucepan, add 2 cups heavy whipping cream, granular sweetener, and butter.
- Simmer over medium heat, stirring until butter melts and sweetener dissolves.
- Increase heat and bring to a boil, then lower heat and simmer for 30 minutes, stirring occasionally.
- Pour into a glass storage container and let cool to room temperature.
- Once cooled, add peppermint & vanilla extracts and mix. (*Optional: add food coloring)
- In a medium mixing bowl, add remaining 2 cups of cream and whip to stiff peaks.
- Gently fold peppermint mixture into the whipped cream.
- Sprinkle shaved chocolate over the top and gently fold.
- Freeze for 4 hours or more. *Please note that the longer you freeze, the longer you’ll need to thaw prior to serving. This will have a mousse-like texture the longer it thaws.
- Heat an ice cream scoop using hot water and use to serve.