Keto Mint Choc Chip Ice Cream

Mint Ice Cream Without the Sugar

This is a churned ice cream made from heavy cream and unsweetened almond milk, sweetened with erythritol and flavored with peppermint and vanilla extract. Sugar-free dark chocolate chips are folded in at the end. Prep takes 10 minutes and the ice cream needs at least 4 hours in the freezer, so the total time is 4 hours 10 minutes. The recipe makes 6 servings, and each has about 3 grams of carbohydrates.

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Everything except the chips is whisked together in one bowl, so the only real work is churning and waiting.

What Goes in the Bowl

The full amounts are in the recipe card at the bottom.

• Heavy cream (2 cups): the rich base of the ice cream.
• Unsweetened almond milk (1 cup): thins the mixture a little.
• Erythritol (3/4 cup): the sweetener. A keto sweetener of your choice can replace it.
• Peppermint extract (1 teaspoon) and vanilla extract (1/2 teaspoon): the peppermint is the main flavor and the vanilla rounds it out.
• Sugar-free dark chocolate chips (1/2 cup): folded in after churning, so they stay crunchy.
• A pinch of salt: it balances the sweetness.

Mixing, Churning and Freezing

Whisk the cream, almond milk, erythritol, extracts and salt in a large bowl until the sweetener has fully dissolved. If any erythritol is left undissolved, the ice cream will have a gritty texture. An electric mixer speeds this up if you have one.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Fold in the chocolate chips, then transfer the ice cream to an airtight container and freeze for at least 4 hours, until firm. Before serving, let it sit at room temperature for 5 to 10 minutes so it is easier to scoop.

For a Smoother Texture

• Use a higher-fat cream. More fat means a creamier ice cream and fewer ice crystals.
• Add vodka. A tablespoon stirred in before churning helps keep the ice cream soft and scoopable, because vodka does not freeze.

Variations

• Different extract: almond or vanilla can replace the peppermint.
• Crunch: chopped pecans or walnuts, shredded coconut or a keto-friendly granola.
• Layered dessert: alternate layers of the ice cream with whipped cream, fresh berries or a drizzle of sugar-free chocolate sauce.

What to Serve With It

Fresh strawberries or raspberries add some tartness against the cream, and keto-friendly whipped cream goes on top. For drinks, peppermint or chamomile tea suits it, as does sparkling water with a slice of lemon or lime.

Nutrition per Serving

Each serving has about 250 calories, 24 grams of fat, 3 grams of carbohydrates and 3 grams of protein. These are estimates.

FAQ

Can I use a different sweetener?

Yes. Monk fruit and stevia both work. Adjust the amount to match how sweet your choice is.

How long does it take to freeze?

At least 4 hours after churning. Leaving it longer is fine. Let it soften for 5 to 10 minutes before scooping.

Can I make it without an ice cream maker?

Pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir it with a fork to break up ice crystals until it reaches the consistency you want.

How long does it keep?

About 2 to 3 weeks in an airtight container in the freezer. It gets quite hard, so let it soften before scooping.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us