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Low Carb Sugar-Free Mint Chocolate Chip Ice Cream

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Low Carb Mint Chocolate Chip Ice Cream is a perfect low carb and sugar-free treat.

This Mint Chocolate Chip Ice Cream Recipe is keto, low carb and sugar free. It’s easy to make and hits the spot when you’re craving something sweet and creamy but need to stay on your low carb eating plan!

Low Carb Mint Chocolate Chip Ice Cream

Sugar Free Mint Chocolate Chip Ice Cream

I absolutely 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 of favorite sweet treats.

scooping out a serving of sugar free Mint Chocolate Chip Ice Cream

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 keto ice cream!

(If you don’t have an ice cream maker, this is the one to get, it freezes the ice cream so fast!)

Ingredients in this Sugar Free Mint Chocolate chip Ice cream

  • Milk | I recommend a combo of heavy cream and whole milk for the perfect ice cream mouth feel. In the FAQs at the bottom of the post, I give tips on using other types of milks.
  • Sweetener | I like Swerve confectioners sugar for this recipe. However, you can use your favorite cup for cup sweetener. You can even use natural sugar if not going for sugar-free.
  • Salt
  • Vanilla extract
  • Peppermint extract | I recommend the Lorann Oils Peppermint Flavoring.
  • Mini semisweet chocolate chips | Sugar free milk chocolate chips or semi-sweet works fine. Use your preference. You can also use a chopped chocolate bar or chopped regular-sized chocolate chips.
  • Unflavored gelatin
  • Optional green food coloring
  • Optional vegetable glycerin | See notes in FAQs about vegetable glycerin
Low Carb Mint Chocolate Chip Ice Cream

Recipe tips:  

  • 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 it to decide if you would like to add more sweetener.
  • Lily’s Milk Chocolate Chips are my preferred sugar-free chocolate chips, but if you are not going for sugar-free, you can use regular chocolate chips.
  • When it comes to mint ice cream, the mint flavoring 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 enjoy the fluffy texture the gelatin gives ice cream, but you can leave it out.


  • Add nuts. I love sliced almonds in this recipe.
  • Leave out the chocolate chips.
  • If you want the green color of store-bought mint ice cream, use a few drops of gel food coloring until desired shade is reached.
  • Use natural sugar for a non-sugar free version.


Homemade ice cream can be stored in an airtight container in the freezer for up to a month. However, I recommend consuming it within a day or two for best results. This is a great freezer container for storing ice cream.


Can I Make ice cream without an ice cream maker (no churn)?

Yes, you can make this recipe no-churn. There are two options.

  1. Replace the whole milk with heavy cream. Use a mixer and combine all the ingredients except the chocolate chips. Beat until the cream comes to the stiff peak stage. Gently fold the chocolate chips into the ice cream mixture. Add the ice cream base to a loaf pan or other suitable container. Cover with plastic wrap and freeze for about 8 hours.
  2. The second option is to use the keep the whole milk as used in the original recipe. Combine all ingredients except the chocolate chips. Add the mixture to a suitable container and place in the freezer. Stir the ice cream mixture every 30 to 45 minutes over the next 4 hours. Once the ice cream has set, you can gently mix in the chocolate chips, cover it with plastic wrap and continue freezing until the desired consistency is reached.

Do I have to cook this ice cream recipe?

This recipe is made Philadelphia-style, meaning no eggs. So the base does not need to be cooked.

What Happens If My Ice Cream Freezes Rock-Hard?

Truly, the only downside to homemade sugar-free ice cream is that no matter what you do, I’ve found the ice cream will freeze rock hard.  (Although, I have no problem eating rock-solid ice cream, lol.)  

Sugar is actually a very important component of ice cream. Besides adding sweetness, sugar keeps ice cream soft by lowering the freezing point of the ice cream. So by removing the sugar, your ice cream will freeze rock solid.

Possibly you could add enough alcohol to keep this from happening, but I don’t care for how alcohol interferes with the flavor.   

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 or so, 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.

What sugar free sweeteners are best for ice cream?

You can use any cup for cup sugar replacement in this recipe. Personally, I think Splenda tastes the best but also has the worst rap when it comes to healthiness. I have tried Swerve, Stevia, Stevia Erythritol mx, and Monk Fruit Sweetener With Allulose. Swerve with Erythritol is what I generally use in this recipe; Swerve has a slight cooling effect that doesn’t work with everything, but you don’t even notice it with this sugar free mint chip ice cream recipe.

What Does Gelatin Do For Sugar Free Ice Cream?

Gelatin helps make smooth, creamy, and fluffy ice cream without too much added fat or calories. Other options would be to add eggs (but then you would need to cook the base), cream cheese, or use all heavy cream. All heavy cream in ice cream is not my favorite. I am not crazy about the oily mouthfeel of ice cream made completely of heavy cream.

What Does Vegetable Glycerine Do For Sugar Free Ice Cream?

Vegetable glycerin is a sugar alcohol produced from plant matter. It helps give ice cream a creamy texture and to stay scoopable instead of icy when frozen. It also helps to keep the ice cream from sticking to the container of the frozen bowl. (If you have ever tried to make low-fat, sugar-free ice cream in the Cuisinart ice cream maker, you know what I am talking about here.)

3/4 of a tablespoon of vegetable glycerine will add 45 calories and 11 carbs to the entire batch of ice cream. This is my preferred vegetable glycerin.

Can I Use Plant-Based Milks In This Recipe?

You can use coconut milk, although it will impart a slight coconutty flavor. If you are looking to decrease the calorie count with something like unsweetened almond milk, you could replace the whole milk with almond milk. You still need some fat for the recipe to turn out, so you will need to keep the heavy whipping cream.

The only exception to this would be if you were using something like the Ninja Creami. I have recently bought the Ninja Creami Deluxe (Kohl’s) (Amazon link) specifically to make ice cream with plant-based milks and protein drinks. The Ninja Creami is really awesome for this.

Can I Make This Recipe In The Ninja Creami?

Yes, as mentioned above, you can make this in the Nija Creami. You can make the recipe as is or replace the heavy cream with a low-calorie plant-based milk. (Like almond or cashew.) I would still make the recipe with a bit of dairy milk; it just gives a more ice cream-like result. I usually use 2% Fairlife milk for this. (Fairlife milk has lower sugar and carbs per serving.) Instead of gelatin, I use 1/2 teaspoon of guar gum in the Ninja Creami recipes.

Low Carb Mint Chocolate Chip Ice Cream

Want more low carb/sugar-free ice cream ideas?  

Be sure to check out this Strawberry Cheesecake Ice Cream Recipe and this 1-Minute Strawberry Coconut Ice Cream.

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 – the best little treat I’ve had in ages!

I hope you like it too.

Products used and recommended in this post:

Did you make this Sugar Free Mint Chocolate Chip Ice Cream?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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Low Carb MInt Chocolate Chip Ice Cream

Low Carb Sugaar Free Mint Chocolate Chip Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jamie Sanders
  • Prep Time: 5 minutes
  • Cook Time: 30 ish minutes
  • Total Time: 30 minutes plus additional time in freezeer if desired
  • Yield: 6 servings 1x
  • Category: desserts
  • Method: ice cream maker


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!


Units Scale
  • 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


  1. Set aside 1/4 cup of the whole milk.  Sprinkle gelatin over the 1/4 cup of milk, set aside for a few minutes.
  2. In a large bowl, stir together the 1/2 cup milk, cream, sweetener, salt, vanilla, peppermint extract until the sugar has dissolved.
  3. Add the gelatin/milk mixture to the ice cream mixture.  Blend til thoroughly combined.
  4. If desired, mix in a bit of food coloring until the optimal color has been acheived.
  5. 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.
  6. 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.)
  7. If you find your ice cream has frozen too hard to scoop, let it sit on the counter for 5 to 10 minutes.



  • Serving Size: 1/6 of recipe
  • Calories: 307
  • Fat: 28
  • Carbohydrates: 16
  • Fiber: 6
  • Protein: 6

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  1. I made this and it is sooo good. (Note: if you leave out the chocolate chips, this tastes just like a Shamrock Shake!) I did not use the vegetable glycerin as I didn’t have any, and it still worked out great. I’ve found that if you use part allulose or xylitol with other sweeteners such as Swerve or monk fruit, it’s a bit easier to scoop. I will definitely be making this again. Thank you!

  2. Where is the macros for this please?

  3. I’ll be trying this tonight. I can’t wait.

  4. What does vegetable glycerin do?

    1. I have not tried it yet (just ordered mine) but it is supposed to help give ice cream a creamy texture and stay scoopable instead of icy when frozen. I’m making ice cream this weekend and will tests it out!