This delicious homemade peppermint ice cream is sugar-free and keto-friendly, making it the perfect sweet treat for the holidays or any time!
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I am a firm believer that ice cream never goes out of season. I don't care what the temperature outside is - ice cream is almost always my dessert of choice!
This keto-friendly peppermint ice cream is the perfect way to satisfy an ice cream craving during the holiday season. I like it as is, but it's also great topped with some low carb hot fudge and fresh whipped cream.
Tips for making the best sugar-free peppermint ice cream:
- I like to use cashew milk because I find that it is the creamiest of all the low carb milk varieties. However, any milk or milk alternative will work fine.
- I find that powdered sweetener works best in ice cream as it doesn’t have the grainy texture that ea granular sweetener can have. With that said any sweetener that you like will work. I use lakanto powdered sweetener, if you are using something else, be sure to check out this conversion chart!
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
- After the ice cream is done churning, it will be about the consistency of soft serve. To make it firmer, you will need to transfer it to the freezer until it reaches the desired consistency.
What is vegetable glycerine?
Vegetable glycerine is a plant-derived sweetener that does not cause blood sugar to spike. It's a relatively new ingredient for me, and so far I have only used it in Ice Creams. You can read more about vegetable glycerine here.
Vegetable glycerine (along with the xanthan gum and MCT oil) helps to keep the ice cream scoopable once it has been frozen. Most homemade ice creams tend to get pretty solid once they have been in the freezer for more than a few hours.
If you aren't comfortable using this ingredient or just don't want to buy it, have no fear! It has no effect whatsoever on the flavor of the ice cream.
If you decide to leave it out, then just allow ice cream that has frozen solid to sit at room temp for 10-15 minutes before scooping. To shorten this time, you can even store the ice cream in single-serving portions using these Rubbermaid takealong containers. The lids twist on so you don’t have to worry about leaking. As a bonus, it also makes it much easier to stick to a single portion 😉
What if I don't have an ice cream maker?
First, go get one! If you are an avid ice cream enthusiast and trying to stick to a sugar-free or keto diet then it will pay for itself in no time at all! I use the Cuisinart ICE 30-BC and absolutely love it! It requires no extra equipment and it's so easy to operate and clean which are both important to me.
In the meantime, check out my recipe for Sugar-Free NO Churn Mint Chip Ice Cream. You can simply omit the chocolate (or not😀), and add some crushed sugar-free peppermints to have delicious ice cream without an ice cream maker.
Be sure to check out these other great recipes:
- No Churn Mint Chip Ice Cream | Keto, Sugar Free
- Keto Pumpkin Ice Cream
- Coconut Chip Ice Cream | Keto, No Added Sugar
- Keto Candycane Pie
- Keto Frozen Hot Chocolate
- Sugar Free Peppermint Frosting
📖 Recipe
Sugar Free Peppermint Ice Cream
Equipment
- Ice Cream Maker
- Mixing Bowls
- Measuring Cups
- Whisk
- Rubber Spatula
- Freezer Safe Storage Container
Ingredients
- 1 ¼ cups Cashew Milk or other low carb milk alternative
- 2 ½ cups Heavy Whipping Cream
- ⅓ cup Powdered Sugar Substitute or to taste
- 1 teaspoon Vanilla Extract
- ½ teaspoon Peppermint Extract or to taste
- 2 tablespoon MCT Oil optional
- 1 tablespoon Vegetable Glycerine optional
- ¼ teaspoon Xanthan Gum optional
- 10 Sugar-Free Peppermint Candies Crushed
Instructions
- In a large bowl, combine the milk, cream, sweetener, vanilla, peppermint extract, MCT oil, and vegetable glycerine. Whisk until the sweetener has dissolved then stir in half of the crushed peppermint candies.
- Prepare your ice cream maker according to the manufacturer's instructions.
- Add the milk and cream mixture to the bowl of the ice cream maker according to the instructions. Churn for 25 minutes.
- At this point, the ice cream should be the consistency of soft serve. Transfer the ice cream to a freezer-safe container with a lid and fold in the remaining crushed peppermint candies. You can eat it immediately, or freeze until it has become more solid.
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
L. Marshal says
Have you tried Allulose as your sweetener? It keeps it scoopable without xanthum gum (which can give a weird texture... but I do add the glycerine oil.!)
Sabra says
I haven't, but after reading this comment I just ordered some from amazon 🙂 Thanks for the tip!
Amy says
I followed it exactly- fantastic! 5 days in freezer and still scoop-able medium firm. Amazing taste. Love it! Thanks!