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!
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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.
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.
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
No Churn Mint Chip Ice Cream | Keto, Sugar Free
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.
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.
Nutrition
Corinne Riley says
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
Sabra says
It’s 1/3 cup or to taste. Hope you enjoy!
liz says
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."
Sabra says
It should take about 3 minutes maybe depending upon how fast your mixer is going and which attachment you are using
Kevin McGormley says
The confectioners erythritol is it power or granular?
Thanks
Sabra says
It's Powdered
Simon says
Use Spirulina instead of food coloring. A little goes a omg way. Beautiful color and healthy too!
Simon says
*a long (not “omg” lol)
chris c says
Could you use this same recipe in an ice cream maker ?
Sabra says
Swap about half of the cream with almond milk, or whatever kind of milk you like to use and it should work perfectly 🙂
Tracy says
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.
Bonnie says
I was wondering the same - seems to be a lot of extra work when you're starting with chocolate chips anyway.
Jean-phylipe theriault says
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.
Annie says
Can you use the erythrotol granulated sweetnew instead of powdered?
Sabra says
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! 😋
Annie says
Thanks so much!!