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Experience the creamy, refreshing delight of our Keto Mint Chocolate Chip Ice Cream, the ultimate low-carb treat for mint lovers. This sugar-free ice cream is so deliciously close to the real thing, you won't believe it's keto-friendly. One scoop and you'll be hooked!
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Keto Mint Chocolate Chip Ice Cream - A Sweet Treat You Won't Believe is Sugar-Free!
ce 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.
OK, now let me blabber about this ice cream for a sec.
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!!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Keto Mint Chocolate Chip Ice Cream Ingredients
These are the ingredients necessary to make Keto Mint Chocolate Chip Ice Cream.
- Coconut Milk - I prefer to use the whole fat canned coconut milk for this recipe.
- Sugar-Free Chocolate - Feel free to use dark , semi-sweet, or milk chocolate for this recipe.
- Powdered Sweetener - I use powdered sweetener so there is no need to heat the base up to melt the sweetener.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Mint Chocolate Chip Ice Cream Instructions
This is a basic breakdown of the steps involved in making Keto Mint Chocolate Chip Ice Cream. You will find the full directions in the recipe card at the bottom of the post.
Ccombine the coconut milk and powdered sweetener until dissolved.
Stir in heavy cream and peppermint extract.
Turn the ice cream maker on and pour the mixture in.
During the last 5 minutes of churning, add in the chocolate.
Helpful Hint: 💡 For the best texture and flavor, ensure your coconut milk and heavy cream are well-chilled before starting. This helps the ice cream churn more efficiently and results in a creamier consistency.
📖Variations
- Keto Chocolate Chip Ice Cream - omit the peppermint flavoring and green food coloring, follow the rest of the recipe.
- Keto Cookies and Cream Ice Cream - Omit the peppermint extract and green food dye, add crushed-up keto-friendly chocolate sandwich cookies, and fold them into the ice cream during the last 5 minutes of churning.
- Keto Strawberries and Chocolate Ice Cream - Omit the peppermint extract and green food dye. Puree 1 cup of fresh or frozen (thawed) strawberries and fold into the mixture before churning. Add the chopped chocolate during the last 5 minutes of churning.
🍽Equipment
This is the equipment you will need to make Keto Mint Chocolate Chip Ice Cream.
Storage Instructions for Keto Mint Chocolate Chip Ice Cream
Transfer to an Airtight Container: After churning, transfer the ice cream to an airtight container to prevent freezer burn and maintain freshness.
Freezing: Store the ice cream in the back of the freezer, where the temperature is most consistent. Avoid storing it in the freezer door.
Use a Layer of Plastic Wrap: For extra protection against freezer burn, place a layer of plastic wrap directly on the surface of the ice cream before sealing the container.
Freezer Temperature: Ensure your freezer is set to the coldest setting for optimal storage. This helps maintain the texture and prevents ice crystals from forming.
Shelf Life: The ice cream can be stored in the freezer for up to 2 weeks for the best taste and texture.
Serving: When ready to enjoy, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
💭Top tip
When adding the peppermint extract, start with 1.5 teaspoons and taste the mixture before adding more. Peppermint can be quite potent, and it's easier to add more if needed than to fix an overly minty batch.
FAQ about Keto Mint Chocolate Chip Ice Cream
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.
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.
Yes, you can use other keto-friendly sweeteners like erythritol, but be aware that it may result in a harder and icier texture. Monk fruit allulose is preferred because it helps keep the ice cream smoother and prevents crystallization. If you do use erythritol, consider adding a small amount of vegetable glycerin to help maintain a softer texture.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Chocolate Chip Coffee Ice Cream
- Keto Cherry Garcia Ice Cream
- Keto Cookie Dough Ice Cream
- Keto Chocolate Peanut Butter Ice Cream
- Keto Butter Pecan Ice Cream
- Keto Strawberry Ice Cream
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.
- This recipe should make approx 2 pints of ice cream. I have changed the serving size to 1/2 cup, so it should yield approximately 8 servings.
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
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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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💓
Ed Felicetti
Just made our first batch and it is excellent! Thanks for working this out.
bobbiskozykitchen
Yay!! I am so glad you enjoyed it!
Melissa
Just wondering what the serving size is? I made a half recipe - I cut every ingredient in half and the amount of ice cream I ended up with was a little less than 1 1/2 cups. If that's 6 servings, then a serving is a few tablespoons. Normally, a serving of ice cream is 1/2 cup (or maybe 1/3 cup at the least). But a serving here would barely be 4 T., so about 4-5 bites of ice cream. The taste and texture was good, but do I only get 4 bites of ice cream for 23 g of fat?
bobbiskozykitchen
This recipe usually makes about 2 pints of ice cream with a serving being 1/3 cup that would give you approx 12 servings. But that is of course an approximate. With 1 1/2 cups that would be 4.5 1/3 cup servings. With keto fat is your friend. Once you are in ketosis your body is fueled by fat. That is why we make fat bombs to snack on, to make sure we get the fat that we need for our bodies to run. I will add a note to the recipe about the serving size. I am glad you enjoyed the flavor and texture, I tried really hard to get it there since most of the keto store bought I ice sreams I have tried were horrible. I am sorry the servings didn't line up for you though.
Crystal L Zenecke
What are the net carbs per serving? What is serving size?
bobbiskozykitchen
The nutritional info is at the bottom of the recipe card. The net carbs are the carbs minus the fiber. This gives you about 8 1/3 cup (1 scoop) servings.