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This keto mint chocolate chip ice cream is the perfect creamy sweet treat for low carb mint lovers! This ice cream is so close to the real thing you would never guess it is sugar-free! One taste and you will be hooked!
Are you still looking for more keto and low carb dessert recipes? Give this Keto No-Bake Lemon Cheesecake or this Keto Peanut Butter Chocolate Easter Eggs a try!
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MORE KETO & LOW CARB DESSERT RECIPES
Keto Lemon Cake with Blackberry Frosting | Keto Lemon Blueberry Bread Pudding
Is Mint Chocolate Chip Ice Cream keto?
Traditional mint chocolate chip ice cream uses regular white sugar so no, it would not be keto-friendly.
However, ice cream is one of those sweet treats that are very easy to make keto. Since most ice cream contains heavy cream, which is keto-friendly, it is the sugar and the add-ins that you have to worry about.
With this keto mint chocolate chip ice cream, I sub in powdered monk fruit and allulose sweetener, the powdered keeps you from having to heat the heavy cream and coconut milk to dissolve the sweetener. I am always on the lookout to make things easier.
Then I use Lily's dark chocolate. You can use their semi-sweet, or even milk chocolate if you prefer, but I really like dark chocolate in this ice cream.
I also prefer to use bar chocolate and cut it up into small jagged bits versus using chocolate chips, but again you can use the chips if that is more your thing.
Lily's or ChocZero are my usual sugar-free chocolates of choice for making keto and sugar-free treats. I know there are a few more sugar-free options out there, so again you can use what you prefer in this recipe.
If you would like my rundown on my opinion and my family's opinion of this ice cream please scroll down to the last thoughts section.
INGREDIENTS NEEDED TO MAKE KETO MINT CHOCOLATE CHIP ICE CREAM
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- unsweetened coconut milk
- Besti Monk Fruit and Allulose powdered sweetener
- heavy cream
- pure peppermint extract
- Lily's semi or dark chocolate bar
- green food dye (optional)
HOW TO MAKE KETO MINT CHOCOLATE CHIP ICE CREAM
Please see the recipe card below for the complete recipe, including measurements and cooking time!
STEP 1
In a bowl, use a whisk to combine the coconut milk and powdered sweetener until dissolved.
STEP 2
Stir in heavy cream and peppermint extract.
STEP 3
If using, add a few drops of the green food dye to the desired color.
STEP 4
Turn the ice cream maker on and pour the mixture in and let it churn for about 25 min (or to the manufacturer's directions).
STEP 5
During the last 5 minutes of churning, add in the chopped chocolate.
STEP 6
Transfer ice cream in an airtight container (I used two-pint containers) for at least 2-3 hours.
FAQS ABOUT KETO MINT CHOCOLATE CHIP ICE CREAM
I have made sugar-free ice cream in the past and it was really hard and icy. Is this keto mint chocolate chip ice cream like that?
No, it is not. Chances are the recipe you used had erythritol in it and that can crystallize when cold and freezes very hard. Between the blend of coconut milk and heavy cream, and the use of the monk fruit allulose sweetener, this ice cream does not crystalize. It can get hard once it is in the freezer for a while but I just remove it from the freezer and set it on the kitchen counter for 15 to 20 minutes before I eat it and it is fine. That is why I prefer to freeze it in pint or even half-pint containers.
How long will my keto mint chocolate chip ice cream last in the freezer?
Homemade ice cream should keep in the freezer for about two weeks in an airtight container. After that, the texture can become a bit grainy, and large ice crystals may form.
Last thoughts about keto mint chocolate chip ice cream
OK, now I can blabber about this ice cream.
OhhEmmGeeeee my friends!! It is amazeballs!
Mint chocolate chip is one of my childhood favorites. As a kid, my parents would take me to Baskin Robbins and one of my favorite things to get was the brownie sundae with a scoop of chocolate chip and a scoop of mint chocolate chip.
So I had a definite flavor I was looking for.
Now, mind you, I have tried just about every keto ice cream out there and for the most part, have been very disappointed in what I have tried.
My favorite, until this, was Rebel Mint Chocolate Chip.
It tasted the closest and was a passable texture.
But, now that I have this recipe? Ya, I won't be buying ANY keto ice creams. Which saves me a TON of money!!
So, if you are a mint choco lover like me, make this keto mint chocolate chip ice cream ASAP!
And keep your eyes peeled because I am working on more flavors as we speak!!
MORE KETO AND LOW CARB DESSERT RECIPE IDEAS
- Keto Strawberry Basil Shortcakes
- Keto Chai Donuts
- Keto Red Velvet Mousse
- Keto Chocolate and Mint Cheesecake Fluff
- Keto No-Churn Chocolate Ice Cream
- Keto Thin Mints
Keto Mint Chocolate Chip Ice Cream
Ingredients
- 1 cup unsweetened coconut milk (I used So Delicious) well chilled
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 2 cups heavy cream well chilled
- 1.5 to 2 teaspoons pure peppermint extract or to taste
- green food dye optional
- 4 ounces Lily's semi or dark chocolate bar chopped into tiny pieces
Instructions
- In a bowl, use a whisk to combine the coconut milk and powdered sweetener until dissolved.
- Stir in heavy cream and peppermint extract.
- If using, add a few drops of the green food dye to the desired color. *See Notes
- Turn the ice cream maker on and pour the mixture in and let it churn for about 25 min (or to the manufacturer's directions).
- During the last 5 minutes of churning, add in the chopped chocolate.
- Transfer ice cream in an airtight container (I used pint containers) and freeze for at least 2-3 hours.
Notes
- Food dye is optional and I usually go without it but for nostalgia's sake, I will use it from time to time.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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Pam
I made it, and came out with a very strange flavor 🤷🏼♀️. Does extract go bad? Texture was great!
bobbiskozykitchen
I am not sure why your ice cream had a strange flavor. Did you use the same brand I used in the recipe? Extract can go bad but it will usually last several years if stored in a cool, dry place away from direct sunlight and heat. I am glad you liked the texture though.
Marcie
This recipe is my new "Go-To!"
I have made this once a week for about a month, so we always have some prepared. It is the best we have found. I really like that it does not have egg in it too, because that seems weird. We chose the mini chips from Choczero in a food processor to give it chocolate specks throughout. Delicious!
Thank you💓