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Keto Mint Chip Ice Cream
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.
Servings: 10 One Serving: 1/2 cup
Equipment
- Ice cream maker
Ingredients
- 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.
Nutritional Information - Macros
- 196 Calories
- 19 g Fat
- 4 g Protein
- 3 g Total Carbs
- 0 g Fiber
- 3 g Net Carbs