Low Carb Mint Chip Ice Cream
Indulge in guilt-free decadence with this Low Carb Mint Chip Ice Cream, a creamy and refreshing treat perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle. Made with rich heavy cream, unsweetened almond milk, and a sugar-free granulated sweetener, this keto-friendly dessert delivers all the flavor without the carbs. The cooling peppermint extract pairs beautifully with finely chopped dark chocolate, creating a delicious balance of minty freshness and bittersweet indulgence. Optional green food coloring adds a fun and traditional touch to this ice cream, while a silky custard base ensures every scoop is luxuriously smooth. Perfect for summer gatherings or late-night cravings, this homemade mint chip ice cream proves that no-carb desserts can be just as satisfying as classic favorites!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Sugar-free granulated sweetener (like erythritol or monk fruit blend)
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 0.5 cup Dark chocolate (85% cocoa or higher), chopped finely
- 1 pinch Salt
- 2 drops Green food coloring (optional)
Instructions
In a medium saucepan, combine heavy cream, almond milk, and sugar-free sweetener over medium heat. Stir until the sweetener dissolves completely.
In a separate bowl, whisk the egg yolks gently.
Gradually pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper the yolks. Then pour the yolk mixture back into the saucepan with the rest of the cream mixture.
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the mixture thickens slightly and coats the back of the spoon, about 5-7 minutes. Make sure not to let it boil.
Remove from heat and add the vanilla extract, peppermint extract, salt, and optional green food coloring to the cream mixture. Stir well to combine.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Cover the mixture with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until very cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
A few minutes before the ice cream is done, add the finely chopped dark chocolate.
Transfer the ice cream to an airtight container and freeze for an additional 2 hours to firm up before serving.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 31.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 602 mg | 46% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1026 mg | 22% | |
*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.
