Here’s the scoop: minty fresh, creamy, delicious keto ice cream is easy to make at home! Our classic mint chip keto ice cream recipe uses handfuls of fresh mint steeped in cream and keto-friendly dark chocolate. Since we use real mint, the color is more light beige than green. So if you prefer a classic soda - shop mint green color, add a few drops of green food coloring to the infused cream. Want to lighten up the calories? Replace some of the half and half with unsweetened coconut or almond milk, recalculating the macros so you know what you’re getting.
Equipment:
- Ice cream maker
Ingredients List
- 1½ cups half and half
- 1½ cups heavy cream, divided
- 1/2 cup liquid allulose (such as RxSugar) or other 0 grams net carb liquid sweetener
- 1/4 tsp sea salt
- 1½ cups (35g) packed fresh mint leaves
- 5 large egg yolks
- 1/2 tsp peppermint extract, optional
- 3 oz sugar-free dark chocolate bar, finely chopped (like ChocZero)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- In a medium saucepan, combine the half and half, one-third of the heavy cream, and all the allulose, salt, and mint. Warm over medium-high heat until steaming hot with small bubbles around the edges; do not boil. Remove from the heat, cover, and let infuse for 1 hour.
- Strain the infused cream through a fine mesh strainer set over a bowl, then firmly press down on the mint with a rubber spatula to extract the maximum amount of mint flavor and color. Discard the mint. Pour the strained cream mixture back into the saucepan, then reheat over medium heat just until steaming.
- In a medium bowl set in a coiled kitchen towel to prevent slipping, whisk together the egg yolks. Very slowly pour about one-third of the just-steaming cream into yolks, whisking constantly, to gently temper the yolks. When combined, pour the warmed yolk mixture back into the saucepan with remaining infused cream. Stir the custard to combine.
- Make an ice bath by partially filling a large bowl with ice and cold water. Set a slightly smaller bowl within it so that it easily rests in the water without getting the inside of the bowl wet. Pour the remaining heavy cream into the smaller bowl, then set the mesh strainer over the top. Set aside.
- Stirring constantly, cook the custard over medium heat until it’s as thick as a thin gravy or reads around 170°F (75°C) on an instant-read thermometer, 2 to 3 minutes.
- Immediately pour the mixture through the mesh strainer set over the iced cream. Stir the mixture while it’s nestled in the ice bath until cool, 4 to 5 minutes.
- Refrigerate the mixture for at least 6 hours, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight storage container and freeze it for 3 to 4 hours before serving.
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First and foremost, this is a wonderful ice cream. Simple and straight forward to make. The mint comes thru in an unbelievable way that is truly the reason I make my own ice cream.
One person asked about granular or powdered Allulose, which I used and have used for a while. I used a full cup of granular, about 150 gms. I usually use 200 gms with my other ice creams. It was enough for the mint itself, not really enough to carry the chocolate I used. I would change the chocolate before I would increase the Allulose.
Someone also asked about a non-dairy version. You can use just about any dairy sub for this, though you may have to play around with the proportions a bit. If you are looking to eliminate eggs as part of that, you are talking even more. I directly subbed macadamia nut milk for the half/half, but left the rest. May try a version with all Mac milk, but leave the eggs. I’d suggest finding your fav non-dairy ice cream recipe base, add in the mint and chocolate as suggested here.
Rob – thanks for all the ideas and ways to enjoy this deliciously flavored ice cream!🍦
Can’t wait to make, but what can I use to make this dairy free as well?
Great recipe… and for those without an ice cream maker. Uhmmm, it clearly states “Equipment: Ice cream maker” … ABOVE the ingredients.
A much better option than buying very questionable keto ice cream products.
Thanks, John. We agree.
Sounds delicious! I want to make it now!
What would be the equivalent amount of granulated or powdered allulose?
I have both of those on hand right now, I don’t have liquid. 🙂
Have not tried this yet but looks delicious. Allulose has considerable amount of total carbohydrates (1 tsp = 4 carbs) so not sure why your macros lists only have 3 total carbs (and 3 net carbs).
Hi Heidi- that’s 4 total carbs. It has zero net carbs because allulose is not metabolized and therefore causes no increase in blood glucose or blood insulin levels
I was eager to try this recipe, reading all of the ingredients and instructions, picturing myself making this, until I got to the end where I’d transfer everything to an “ice cream maker”. Any way to make ice cream without an ice cream maker?
For this specific ice cream recipe, there is no other option besides using an ice cream maker.
I am leaving this 5 star review to balance out the 2 star review that was left by the person who never even made this recipe. Your lack of an ice cream maker does not warrant a poor review. This recipe looks solid and delicious! A million times better than the trash ingredient Keto ice creams at the store.
Thanks, Matt. Appreciate the vote of confidence.