Low Carb Fresh Mint Ice Cream
Cool, creamy, and utterly refreshing, this **Low Carb Fresh Mint Ice Cream** is a guilt-free indulgence for mint lovers! Bursting with the natural essence of fresh mint leaves, this healthy twist on a classic dessert is made with a rich base of heavy cream and almond milk, sweetened naturally with erythritol for a keto-friendly treat. A hint of vanilla and a touch of xanthan gum ensure a perfectly smooth and velvety texture, all while keeping carbs in check. The process of steeping fresh mint leaves in warm cream enhances its delicate flavor, delivering an authentic and vibrant minty taste that far surpasses any artificial alternatives. Whether you're following a low-carb lifestyle or simply craving a refreshing summer dessert, this homemade ice cream is the ultimate way to keep things cool and indulgent. Serve it as is, or alongside a grain-free brownie for a decadent pairing! Keywords: low carb ice cream, fresh mint dessert, keto-friendly ice cream, homemade mint ice cream.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 1 cup Fresh mint leaves, loosely packed
- 0.6666666666666666 cup Erythritol sweetener
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Xanthan gum
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine heavy whipping cream, unsweetened almond milk, and fresh mint leaves.
Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Do not allow it to boil.
Remove from heat and cover the saucepan. Allow the mint leaves to steep in the cream mixture for about 30 minutes.
Strain the mixture through a fine mesh sieve into a clean bowl, pressing on the mint leaves to extract as much flavor as possible. Discard the mint leaves.
Meanwhile, in a separate bowl, whisk together erythritol sweetener and egg yolks until the mixture is pale yellow and slightly thickened.
Slowly whisk the strained cream mixture into the egg yolks, making sure to blend slowly to prevent scrambling the eggs.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This should take about 10 minutes.
Remove from heat and whisk in the vanilla extract, xanthan gum, and salt.
Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled, at least 2 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream into a lidded container, smoothing the top with a spatula. Freeze for several hours or until firm before serving.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 5.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1264 mg | 97% | |
| Iron | 17.6 mg | 98% | |
| 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.
