Keto Fresh Mint Ice Cream

Cool, creamy, and irresistibly refreshing, Keto Fresh Mint Ice Cream is the perfect low-carb indulgence for warm weather cravings. This decadent dessert combines the natural, aromatic essence of fresh mint leaves with a velvety custard base made from heavy cream, unsweetened almond milk, and rich egg yolks. Sweetened with keto-friendly erythritol and flavored with a hint of vanilla, this guilt-free ice cream delivers a luxurious experience without the sugar. With simple techniques like steeping fresh mint for natural flavor and churning for creamy perfection, it’s easy to create this silky treat at home. Whether you enjoy it on its own or alongside keto-friendly desserts, this homemade ice cream is a delightful way to satisfy your sweet tooth while staying low-carb.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 1 cup packed Fresh mint leaves
• 0.5 cup Erythritol sweetener
• 4 large Egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 3 drops Green food coloring (optional)

Directions

Step 1

In a medium saucepan, combine the heavy cream and almond milk. Add the fresh mint leaves and place the saucepan over medium heat.

Step 2

Bring the mixture to a simmer, then remove from heat. Let the mint leaves steep in the cream mixture for about 15 minutes to intensify the mint flavor.

Step 3

Strain the mint leaves from the cream mixture using a fine sieve, pressing down the leaves to extract all the liquid. Discard the mint leaves and return the infused cream to the saucepan.

Step 4

In a separate bowl, whisk together the erythritol sweetener and egg yolks until the mixture becomes pale and slightly thickened.

Step 5

Slowly whisk in about 1 cup of the warm mint-infused cream into the egg yolk mixture to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cream.

Step 6

Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, around 5 to 7 minutes. Be careful not to let it boil, as this could scramble the eggs.

Step 7

Remove the saucepan from heat and stir in the vanilla extract, salt, and optional green food coloring.

Step 8

Pour the custard into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Step 9

Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.

Step 10

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.

Step 11

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Step 12

Enjoy your homemade Keto Fresh Mint Ice Cream!

Nutrition Facts

Serving size	(1166.2g)

Amount per serving	% Daily Value*
Calories	2028.1

Total Fat 183.6g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 952.2mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 20.2g	0%
Total Sugars 13.4g
Protein 24.8g	0%

Vitamin D 161.0IU	0%
Calcium 1264.3mg	0%
Iron 25.1mg	0%
Potassium 1743.4mg	0%

*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.

Source of Calories

Fat: 69.4%

Protein: 4.2%

Carbs: 26.5%