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    Home » Recipes

    Published: Jun 14, 2018 ·Updated: Sep 15, 2021 by Sabra · 23 Comments

    No Churn Mint Chip Ice Cream | Keto, Sugar Free

    Jump to Recipe Rate this Recipe
    a two image collage of low carb mint chip ice cream with a text overlay.

    Enjoy this keto-friendly Mint Chip Ice Cream whenever you need a sweet, yet refreshing treat. Best of all, it only takes a few common ingredients and doesn't require an ice cream maker!

    white bowl full of mint chocolate chip ice cream, sitting on a pink floral napkin with a spoonful of ice cream.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    If you have been following my weekly menu posts, then you know that the past couple of weeks, I have been transitioning my kids to a low-carb diet.

    I've eliminated most grains, as well as all added sugars. On top of this, I have been making sure that they are getting plenty of fat in their diet. I've been noticing some positive changes in their behavior, which has been so encouraging.

    The switch hasn't been without a few rocky points. The first few days of this transition were pretty tough. To say that my kids were not happy is an understatement for sure.

    This Keto mint chip ice cream was really the turning point.

    When they tasted it, I knew I had a winner.

    an overhead image of green mint chip ice cream with a spoon on the side

    I have to say that I can totally relate to my kids on this one. Giving up the foods that you love is SO hard and part of what makes a ketogenic so sustainable is that you can make so many delicious treats that are completely keto-friendly. I don't know about you, but I don't want to live in a world without ice cream!

    This recipe could not be easier! The only equipment you need is a large bowl and an electric hand mixer and a freezer.

    Why not use a regular chocolate chip for this ice cream?

    I get lots of questions asking about why I take the time to make chocolate "chips" for this ice cream instead of just using chips straight out of the bag.

    When you freeze storebought chips straight from the bag they get really hard and they take a long time to melt. This means that when you are eating the ice cream you really don't get much chocolate flavor.

    By making a creamy chocolate chip, you end up with smoother ice cream and a chip that melts in your mouth as you are eating the ice cream.

    With all that said, you can certainly skip the first three steps and just use packaged chocolate chips.

    a glass bowl full of melted chocolate

    This ice cream will keep for a long time in the freezer, but after it's frozen solid (this usually takes about 5-6 hours) you may need to let it sit out for a few minutes in order to scoop it.

    Be sure to check out these other great recipes:

    • Keto Coconut Chip Ice Cream
    • Keto Pumpkin Ice Cream
    • Sugar-Free Peppermint Ice Cream
    • Keto Frozen Chocolate Chip Pie
    • Keto Candy Cane Pie
    • Keto Frozen Hot Chocolate
    white bowl full of mint chocolate chip ice cream, sitting on a pink floral napkin with a spoonful of ice cream.

    No Churn Mint Chip Ice Cream | Keto, Sugar Free

    Sabra - This Mom's Menu
    Enjoy this keto friendly Mint Chip Ice Cream whenever you need a sweet, yet refreshing treat. Best of all, it only takes a few common ingredients and doesn't require an ice cream maker!
    4.67 from 6 reviewers
    Prevent your screen from going dark
    Servings 8 servings
    Prep Time 15 mins
    Cook Time 1 min
    Freezing time 4 hrs

    Ingredients
      

    • 2 cups heavy whipping cream divided
    • ¼ cup sugar free chocolate chips
    • 2 tablespoon butter
    • ½ teaspoon Peppermint Extract
    • 1/.3 cup Confectioners Erythritol
    • 3-4 drops green food coloring optional

    Instructions
     

    • Place the butter and the chocolate chips in a small microwave safe bowl. Microwave for 30 seconds, then stir. repeat until it's all melted. Stir in 2 tablespoon of heavy whipping cream. 
    • Spread this mixture out onto a plate lined with a piece of parchment paper, to about ¼ inch thickness. Place in the freezer for at least 30 minutes until it is solid.
    • Remove from the freezer and use a pizza cutter or a small knife to slice the chocolate into small squares. Then return to the freezer while you make the ice cream.
    • In a large bowl, combine the remaining heavy cream, the peppermint extract, erythritol, and the food coloring (if using). 
    • Mix with an electric hand mixer on medium speed, until it doubles in size and becomes a thick, whipped cream consistency. 
    • Remove the chocolate from the freezer. Gently peel away the parchment and fold the chocolate into the heavy cream mixture. 
    • Transfer the mixture to a freezer safe container with a lid. Allow it to freeze for 4-5 hours before serving. 

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 246kcal
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    a two image collage showing bowls full of homemade no churn mint chip ice cream with a text overlay
    « Keto Butter Crackers
    This Mom's Menu for the Week of June 18, 2018 »

    Reader Interactions

    Comments

    1. Corinne Riley says

      July 23, 2018 at 8:05 am

      This is my favourite flavour of ice cream can't wait to try it! Just need clarification on sugar ? Is it
      1/3 cup, or 1-cup plus .3 more?

      Thanks

      Reply
      • Sabra says

        July 23, 2018 at 10:37 am

        It’s 1/3 cup or to taste. Hope you enjoy!

        Reply
    2. liz says

      July 24, 2018 at 3:16 pm

      How long would you say to mix the ingredients for it to thicken? I'm mixing it with a stand-up mixer on medium and it hasn't become a "thick, whipped, consistency."

      Reply
      • Sabra says

        July 24, 2018 at 8:08 pm

        It should take about 3 minutes maybe depending upon how fast your mixer is going and which attachment you are using

        Reply
    3. Kevin McGormley says

      August 02, 2018 at 10:59 am

      The confectioners erythritol is it power or granular?
      Thanks

      Reply
      • Sabra says

        August 02, 2018 at 4:53 pm

        It's Powdered

        Reply
    4. Simon says

      January 04, 2019 at 1:47 pm

      Use Spirulina instead of food coloring. A little goes a omg way. Beautiful color and healthy too!

      Reply
      • Simon says

        January 04, 2019 at 1:49 pm

        *a long (not “omg” lol)

        Reply
      • Debra says

        July 23, 2022 at 4:25 am

        How much Spirulina is a little to use in receipe

        Reply
    5. chris c says

      July 02, 2019 at 10:48 am

      Could you use this same recipe in an ice cream maker ?

      Reply
      • Sabra says

        July 02, 2019 at 2:20 pm

        Swap about half of the cream with almond milk, or whatever kind of milk you like to use and it should work perfectly 🙂

        Reply
    6. Tracy says

      February 27, 2020 at 3:52 pm

      Could you just fold the chocolate chips into the cream mixture instead of melting the chocolate and then firming it up then cutting it? Seems easier to just roughly chop the chips and fold them in.

      Reply
      • Bonnie says

        July 02, 2020 at 9:56 am

        I was wondering the same - seems to be a lot of extra work when you're starting with chocolate chips anyway.

        Reply
        • Jean-phylipe theriault says

          July 02, 2020 at 2:23 pm

          Normal chocolate chips are hard when frozen. By melting and mixing butter you make them wonderfully soft and less bitter as well.. good tip, mix a small amount of sweetener with it.

          Reply
    7. Annie says

      August 10, 2020 at 5:04 pm

      Can you use the erythrotol granulated sweetnew instead of powdered?

      Reply
      • Sabra says

        August 11, 2020 at 10:22 am

        Hi Annie! You can use granulated erythritol, just be aware that it doesn't melt the same way that regular sugar does, so the finished product will likely have a bit of a grainy mouthfeel. You can also pulse granulated erythritol in a blender, food processor, or clean coffee grinder until it becomes powdery.

        I hope this helps! 😋

        Reply
        • Annie says

          August 11, 2020 at 6:44 pm

          Thanks so much!!

          Reply
    8. Kristie Hojara says

      January 09, 2022 at 11:39 pm

      Could I use Truvia confectioners sweeteners instead?

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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