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.
I made a creamy chocolate chip, that I think works better in ice cream, but you could omit the first three steps and just toss in some plain sugar-free chocolate chips instead.
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
- 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
- 1/4 cup sugar free chocolate chips
- 2 tbsp butter
- 1/2 tsp 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 tbsp of heavy whipping cream.
- Spread this mixture out onto a plate lined with a piece of parchment paper, to about 1/4 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 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 to freeze for 4-5 hours before serving.
Notes
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
It’s 1/3 cup or to taste. Hope you enjoy!
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.”
It should take about 3 minutes maybe depending upon how fast your mixer is going and which attachment you are using
The confectioners erythritol is it power or granular?
Thanks
It’s Powdered
Use Spirulina instead of food coloring. A little goes a omg way. Beautiful color and healthy too!
*a long (not “omg” lol)
Could you use this same recipe in an ice cream maker ?
Swap about half of the cream with almond milk, or whatever kind of milk you like to use and it should work perfectly 🙂