Keto Mint Chip Ice Cream
Indulge guilt-free in the creamy, refreshing decadence of Keto Mint Chip Ice Cream—your perfect low-carb dessert. With a rich base of heavy cream and unsweetened almond milk, this recipe beautifully balances the bold flavors of mint extract and the crunch of keto-friendly dark chocolate chips. Sweetened with erythritol and enhanced with a hint of vanilla, this homemade ice cream is a delightfully smooth treat without the sugar spikes. Whether you opt for classic white or add a touch of green food coloring for a fun twist, this minty favorite churns up in just minutes using an ice cream maker and freezes to perfection for an irresistible scoopable texture. Perfect for satisfying sweet cravings while sticking to your keto lifestyle, this easy-to-make ice cream is sure to become a freezer staple in your home.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Erythritol sweetener
- 4 large Egg yolks
- 1.5 teaspoons Mint extract
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 0.5 cup Dark chocolate chips (keto-friendly)
- 5 drops Green food coloring (optional)
Instructions
In a medium saucepan over medium heat, combine the heavy cream, almond milk, and erythritol. Stir continuously until the erythritol is fully dissolved, then bring the mixture to a gentle simmer.
In a separate bowl, whisk the egg yolks until slightly thickened and pale. Gradually add about a cup of the hot cream mixture into the egg yolks while whisking continuously to temper the yolks.
Pour the tempered yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the mixture over medium-low heat, stirring continuously with a wooden spoon, until it thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits.
Stir in the mint extract, vanilla extract, salt, and green food coloring, if using. Let the mixture cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Fold in the dark chocolate chips.
Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm. Serve and enjoy!
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 4.7 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 594 mg | 46% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 808 mg | 17% | |
*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.
