Keto Fresh Mint Ice Cream
Indulge in the creamy, refreshing delight of **Keto Fresh Mint Ice Cream**, a guilt-free treat that’s perfect for low-carb and keto lifestyles. Made with a luscious blend of heavy cream, unsweetened almond milk, and fresh mint leaves, this homemade ice cream delivers a burst of natural, herbaceous flavor in every bite. Sweetened with erythritol for a keto-friendly twist, the custard base is enriched with egg yolks for an irresistibly smooth texture. The recipe also allows you to enhance the presentation with a touch of green food coloring, giving your dessert a vibrant look. With just 4 net carbs per serving, this easy-to-make, churned confection is the ultimate summer indulgence that satisfies your sweet tooth without derailing your diet.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup packed Fresh mint leaves
- 0.5 cup Erythritol sweetener
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 drops Green food coloring (optional)
Instructions
In a medium saucepan, combine the heavy cream and almond milk. Add the fresh mint leaves and place the saucepan over medium heat.
Bring the mixture to a simmer, then remove from heat. Let the mint leaves steep in the cream mixture for about 15 minutes to intensify the mint flavor.
Strain the mint leaves from the cream mixture using a fine sieve, pressing down the leaves to extract all the liquid. Discard the mint leaves and return the infused cream to the saucepan.
In a separate bowl, whisk together the erythritol sweetener and egg yolks until the mixture becomes pale and slightly thickened.
Slowly whisk in about 1 cup of the warm mint-infused cream into the egg yolk mixture to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cream.
Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, around 5 to 7 minutes. Be careful not to let it boil, as this could scramble the eggs.
Remove the saucepan from heat and stir in the vanilla extract, salt, and optional green food coloring.
Pour the custard into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Enjoy your homemade Keto Fresh Mint Ice Cream!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 13.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1264 mg | 97% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
