Low Carb Mint Chocolate Chip Ice Cream is a perfect low carb and sugar-free treat. This Mint Chocolate Chip Ice Cream Recipe is easy to make and will hit the spot when you’re craving something sweet and creamy but need to stay on your low carb eating plan!
I just love ice cream and could eat it every day!
Ok, the truth is, I love any dessert that is smooth and creamy… (Like fudge or cheesecake– that sort of thing.) But there’s just something about the smooth, sweet creaminess of ice cream (plus the fact that it is so easy to make) that makes it rank near the top of my list for favorite sweet treats.
The good news is, ice cream is super easy to make low carb and sugar-free. In fact, most low carb ice cream recipes are just a couple of ingredients and about 20 minutes in the ice cream maker. Then… Voilà! You have a delicious, decadent dessert!
(If you don’t have an ice cream maker, this is the one to get, it freezes the ice cream so fast!)
Truly, he only downside to homemade sugar free ice cream is no matter what you do, I’ve found the ice cream is going to freeze rock hard. (Although, I have no problem eating rock solid ice cream, lol.) Possibly you could add enough alcohol to keep this from happening, but I don’t care for how alcohol interferes with the flavor.
So with that in mind, I tend to make my sugar free ice cream in small batches so that we can polish it off in one sitting. After freezing, you can let the ice cream sit out on the counter for about 5 minutes and it should soften enough for scooping, but the texture will still not be the same as it was straight out of the ice cream maker.
When it comes to mint ice cream, it has to be done just right. I really like the Lorann Oils Peppermint Flavoring and think it gives an authentic flavor to this mint chocolate chip ice cream recipe. I gave my lil missy the first bite and she thought it tasted just like the store bought kind!
I try not to eat too many off-plan treats, but I could not resist the little sugar cone I used in the 1st photo. It was 13 carbs, but so worth it – best little treat I’ve had in ages!
I hope you like it too.
Products used and recommended in this post:
- Ice cream maker
- best ice cream scoop ever
- freezer storage container
- Swerve Sweetener
- Peppermint extract (my fave)
- Sugar Free Chocolate Chips or chopped up sugar free Hersheys bar
- unflavored gelatin
- 1 T. vegetable glycerin (supposed to help keep ice cream soft – I have not tried it yet!
- Wilton Food Coloring Gel
- I prefer the confectioner’s version of Swerve, but you can make your own, by processing the granulated version in a blender or food processor until powdery.
- Give your ice cream mixture a taste before processing to decide if you would like to add more sweetener.
- I enjoy the texture the gelatin give ice cream, but you can leave it out.
Low Carb Mint Chocolate Chip Ice Cream
- 3/4 cup Fairlife whole milk (has fewer carbs than regular whole milk but you could use half n half or heavy cream if desired)
- 1.5 cups heavy cream
- 2/3 cup Swerve or other cup for cup sweetener (possibly a bit more if you like your ice cream sweeter)
- pinch salt (don’t skip)
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 3/4 cup chopped mini semisweet chocolate chips or other sugar free chocolate
- 3/4 tbsp Knox unflavored gelatin
- *Optional: smidge green food coloring (add a tiny bit at a time until desired shade reached)
- *optional 3/4 tbsp of vegetable glycerin
- Set aside 1/4 cup of the whole milk. Sprinkle gelatin over the 1/4 cup of milk, set aside for a few minutes.
- In a large bowl, stir together the 1/2 cup milk, cream, sweetener, salt, vanilla, peppermint extract until the sugar has dissolved.
- Add the gelatin/milk mixture to the ice cream mixture. Blend til thoroughly combined.
- If desired, mix in a bit of food coloring until the optimal color has been acheived.
- Pour the mixture into your ice cream maker, and freeze according to the manufacturer’s instructions. Once the ice cream is almost to the desired consistency, add the chocolate chips.
- Serve immediately as soft serve or add to a freezer container and freeze for about 30 minutes to an hour. (The ice cream in these photos was in the freezer for about 30 minutes.)
- If you find your ice cream has frozen too hard to scoop, let it sit on the counter for 5 to 10 minutes.
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