Imagine diving into a creamy, decadent dessert that satisfies your sweet tooth without derailing your low-carb lifestyle. This Keto Mint Chocolate Ice Cream is not just another diet-friendly treat – it's a revolutionary dessert that proves healthy eating can be absolutely delicious! With the perfect balance of cool mint and rich chocolate, this recipe will make you forget you're even following a ketogenic diet. Get ready to transform your dessert game and impress your friends and family with a scoop of pure, guilt-free pleasure.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup granulated erythritol
- 1 tsp peppermint extract
- 1/2 cup sugar-free chocolate chips
- 1/4 tsp salt
Instructions
- Chill a large mixing bowl and whisk in the freezer for 15 minutes before starting to ensure optimal cream whipping.
- In the chilled bowl, combine heavy cream, unsweetened almond milk, granulated erythritol, peppermint extract, and salt. Whisk thoroughly until the erythritol completely dissolves.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- While churning, roughly chop the sugar-free chocolate chips into smaller pieces to distribute evenly throughout the ice cream.
- During the last 2-3 minutes of churning, gradually add the chopped chocolate chips to ensure even distribution.
- Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid.
- For best texture, freeze for 2-3 hours before serving to allow the ice cream to firm up.
- If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
- Garnish with additional sugar-free chocolate chips or a sprig of fresh mint if desired before serving.
Tips
- Chilling your equipment is crucial - a cold bowl and whisk help create a smoother, more luxurious texture.
- Use a high-quality erythritol to ensure smooth sweetness without any grainy texture.
- If you don't have an ice cream maker, you can use the freeze-and-stir method: freeze the mixture for 45 minutes, then whisk vigorously every 30 minutes to break up ice crystals.
- For extra richness, you can add 2 tablespoons of MCT oil or melted coconut oil to boost the fat content and make the ice cream even creamier.
- Store the ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
- Experiment with different sugar-free chocolate chips or even add a few drops of natural mint extract for an extra minty kick.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 6g
Protein: 4g
Fat: 42g
Saturated Fat: 28g
Cholesterol: 130mg
