Enjoy a bowl of home made keto mint chocolate chip ice cream. Rich, creamy with the refreshing taste of mint and the crunch of chocolate chips.
Low carb ice cream is so easy to make as the traditional sugar is swapped with a low carb sweetener.
Chocolate mint chip is one of the top 5 popular ice cream recipes, so it was time to whip up a sugar free bowl!
Easy keto no-churn ice cream
No ice cream maker is required for this keto ice cream recipe. It’s as simple as whipping heavy cream and sugar free condensed milk together. Add your flavouring and freeze. Voila!
How to make it
For the condensed milk recipe I used this one. CLICK HERE. It’s easy to make and handy to have a jar to hand for keto desserts.
I used peppermint extract not mint extract as I find that peppermint extract goes well with sweet recipes. It’s a lot stronger in taste then mint extract. The difference between the two is that mint extract is a combination of spearmint and peppermint. Peppermint extract is pure peppermint.
For the green colouring I used a natural green food colouring but this can also be omitted.
How to store it
Store the ice cream in an airtight container with a lid. It will keep in the freezer for up to 2 months. I do find that home made ice cream is better once it is ready to eat though. And who has ice cream lasting 2 months? That might just be us though!
Recipe Tips
Do not over whip the cream. It will start to form butter!
More sugar free ice cream recipes to enjoy
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Keto Mint Chocolate Ice Cream
Ingredients
Condensed Milk
- 1 cup cream heavy
- 2 tablespoons butter unsalted
- ¼ cup allulose
- 1 tablespoon vanilla extract
Remaining Ice Cream Ingredients
- 2 cups cream heavy
- ½ teaspoon peppermint extract
- ¼ cup chocolate chips sugar free
- ½ teaspoon green food colouring optional
Instructions
Make the Condensed Milk
- Place the cream, butter, vanilla and powdered erythritol in saucepan.
- Bring to the boil then simmer and whisk for a couple of minutes.
- Simmer for 30 minutes with the occasional stir if it looks like it might be sticking to the bottom of the pan. Cook for longer if it is not thickening.
- Remove from the heat and allow to cool before pouring into a glass jar.
- Store in the fridge until ready for use.
Make the Ice Cream
- Whisk the cream until thick BUT not into peaks. I used an electric whisk on a slow speed.
- Gradually add the condensed milk, peppermint extract and good colouring. Gently whisk. I switched to a hand mix for this part to prevent over whisking.
- Spoon in the chocolate chips and stir.
- Pour the mixture into an airtight container, seal with the lid and place in the freezer for at least 4 hours.
- Scoop, eat and enjoy!
- If you are serving this after a longer freezing time, you may need to allow it to soften before serving.
Notes
Nutrition
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