Sugar-Free Fresh Mint Ice Cream
Indulge in the refreshing delight of Sugar-Free Fresh Mint Ice Cream, a creamy and guilt-free treat that's perfect for warm weather or year-round enjoyment. This recipe infuses fresh mint leaves into a rich blend of whole milk and heavy cream, creating an all-natural burst of flavor. Sweetened with erythritol, a zero-calorie sugar alternative, this ice cream is ideal for those seeking a healthier dessert option without compromising on taste. With a custard base made from whisked egg yolks and a hint of vanilla, every spoonful is velvety and aromatic. Prepared with no added sugar, this homemade ice cream is perfect for keto and low-carb diets. Serve it straight from the freezer for a smooth and creamy texture that’s both refreshing and indulgent!
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Recipe Information
Ingredients
- 1 cup Fresh mint leaves
- 2 cups Whole milk
- 1 cup Heavy cream
- 1/2 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 4 Egg yolks
Instructions
Start by washing and drying the fresh mint leaves. Set aside.
In a medium saucepan, combine the whole milk, heavy cream, and fresh mint leaves.
Heat the mixture over medium heat until it is just about to boil, then remove it from the heat and let it steep for 30 minutes to infuse the mint flavor.
While the mint is steeping, in a separate bowl, whisk the egg yolks and erythritol sweetener together until the mixture is thick and pale.
Reheat the mint-infused milk mixture until hot but not boiling.
Strain the milk into a bowl, pressing on the mint leaves to extract all flavors, and discard the solids.
Slowly whisk the hot milk into the egg yolk mixture to temper the eggs, then return the combined mixture to the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
Remove the saucepan from the heat and gently stir in the vanilla extract and salt.
Pour the custard into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Chill the custard in the refrigerator for at least 2 hours until thoroughly cold.
Once completely chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours or until firm before serving.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 36.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1442 mg | 111% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2390 mg | 51% | |
*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.
