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.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

During the last few minutes of churning, add the chopped dark chocolate or chocolate chips to incorporate them evenly.

Step 9

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

Step 10

Scoop and enjoy your homemade low-carb mint chocolate chip ice cream!

Nutrition Facts

Serving size	(1099.7g)

Amount per serving	% Daily Value*
Calories	2563.8

Total Fat 229.1g	0%
Saturated Fat 130.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 935.2mg	0%
Total Carbohydrate 248.2g	0%
Dietary Fiber 24.2g	0%
Total Sugars 3.4g
Protein 20.3g	0%

Vitamin D 161.0IU	0%
Calcium 594.3mg	0%
Iron 14.6mg	0%
Potassium 808.4mg	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: 65.8%

Protein: 2.6%

Carbs: 31.7%