Keto Mint Chocolate Chip Ice Cream
A creamy, low-carb mint chocolate chip ice cream made without added sugar—ideal for keto diets.
Equipment
- Ice cream maker
- Mixing Bowl
- Whisk
Ingredients
Base & Sweeteners
- 1 cup unsweetened coconut milk (full fat, chilled)
- 1 cup heavy cream (well chilled)
- 1 cup monk fruit + allulose powdered sweetener
- 1.5 tsp pure peppermint extract (or to taste)
Add-Ins / Finishing Touches
- 4 oz sugar-free chocolate bar, chopped (or sugar-free chocolate chips) added in last 5 min of churning
- green food coloring (optional)
Instructions
- In a mixing bowl, whisk together the chilled coconut milk and powdered sweetener until the sweetener is dissolved.
- Stir in the heavy cream and peppermint extract (and green food coloring, if using).
- Pour the mixture into the ice cream maker and churn according to manufacturer's instructions (about 25 minutes).
- During the last ~5 minutes of churning, add the chopped sugar-free chocolate so it mixes in evenly.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours (or until firm).
Notes
Use full-fat coconut milk and very cold cream for best texture. Let it sit a few minutes at room temperature before scooping if it is too hard. The mixture can get icy if using crystalline sweeteners like erythritol; the monk fruit/allulose blend helps reduce that. :contentReference[oaicite:1]{index=1}