Low Carb Mint Chocolate Chip Ice Cream
Indulge in the creamy, refreshing goodness of Low Carb Mint Chocolate Chip Ice Cream, a guilt-free treat that's perfect for satisfying your sweet tooth while staying on track. Made with rich heavy cream, unsweetened almond milk, and a touch of erythritol for natural sweetness, this low-carb ice cream is a dream come true for keto and low-sugar dessert lovers. Infused with the invigorating flavor of mint extract and speckled with decadent sugar-free dark chocolate chips, each bite delivers a delightful contrast of cool mint and velvety chocolate. The optional natural green food coloring adds a classic, nostalgic touch, while the base of silky egg custard ensures unbeatable creaminess. Whether you're cooling off on a hot day or looking for a healthier dessert option, this homemade ice cream is both easy to make and irresistibly delicious.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cups Erythritol or low-carb sweetener
- 1 teaspoon Mint extract
- 1 teaspoon Vanilla extract
- 0.5 cups Dark chocolate (sugar-free, chopped or chips)
- 4 Egg yolks
- 0.25 teaspoon Salt
- 1 drop Natural green food coloring (optional)
Instructions
In a medium saucepan, combine heavy cream, almond milk, and 0.5 cups of erythritol over medium heat. Stir occasionally until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks with the remaining 0.25 cups of erythritol and the salt until the mixture is pale and slightly thickened.
Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Remove the custard from the heat and stir in the mint extract, vanilla extract, and optional green food coloring if you prefer a classic mint ice cream look.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature, then cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
During the last few minutes of churning, add the chopped dark chocolate or chocolate chips to incorporate them evenly.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your homemade low-carb mint chocolate chip ice cream!
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 3.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 594 mg | 46% | |
| Iron | 14.6 mg | 81% | |
| 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.
