Keto Mint Chocolate Chip Ice Cream

If you miss mint chocolate chip ice cream on keto, this recipe is going to make your day. It’s rich, creamy, and tastes like the real thing.

This keto mint chocolate chip ice cream is made with a proper custard base, so the texture comes out smooth and scoopable. No weird icy chunks.

It’s low carb, sugar free, and uses simple ingredients you can find at most grocery stores. No special keto products needed beyond the sweetener and sugar free chocolate.

The mint flavor is refreshing without being overpowering, and those little chocolate chips throughout give you that classic crunch in every bite.

Whether you’re deep into keto or just cutting back on sugar, this is one of those desserts that doesn’t feel like you’re giving anything up.

Why You’ll Love This Recipe

Real Custard Base – This uses a proper egg yolk custard which gives it that rich creamy texture store-bought keto ice cream can never match.

Only 2/3 Cup Sweetener – It uses less erythritol than most keto ice cream recipes so you avoid that cooling aftertaste that ruins many sugar-free desserts.

No Weird Ingredients – The base is just cream and egg yolks and almond milk so you know exactly what you are eating with every scoop.

Recipe Ingredients

• 2 cups Heavy Whipping Cream
• 1 cup Unsweetened Almond Milk
• 2/3 cup Powdered Erythritol
• 4 large Egg Yolks
• 1 tsp Peppermint Extract
• 1/2 tsp Vanilla Extract
• 1/4 tsp Xanthan Gum (optional, for creaminess)
• 1/2 cup Sugar-Free Dark Chocolate, finely chopped
• 2 to 3 drops Green Food Coloring (optional)

How To Make

Step 1

In a medium saucepan, combine the heavy cream, almond milk, and half of the powdered erythritol. Heat over medium heat, stirring occasionally, until the mixture is steaming and just starting to simmer around the edges. Do not let it boil.

Step 2

In a bowl, whisk the egg yolks with the remaining powdered erythritol until pale and thick. Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them.

Pour the tempered yolks back into the saucepan while whisking. Cook over medium-low heat, stirring continuously, for 5 to 6 minutes until the custard thickens enough to coat the back of a spoon.

Step 3

Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk in the peppermint extract, vanilla extract, xanthan gum if using, and food coloring if desired.

Step 4

Cover the custard with plastic wrap pressed directly onto the surface. Refrigerate for at least 4 hours or overnight until completely cold.

Step 5

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s directions, about 20 to 25 minutes. During the last 5 minutes of churning, add the finely chopped sugar-free dark chocolate.

Step 6

Transfer to a freezer-safe container and freeze for at least 2 hours for a firmer scoop. Let it sit at room temperature for 5 minutes before serving.

Tips

Temper the Egg Yolks Slowly

When you add the hot cream mixture into the egg yolks, pour it in a very thin stream while whisking fast the entire time. If you dump it in too quickly, the heat will scramble the yolks and you’ll end up with little egg chunks floating in your custard.

After you pour the tempered yolks back into the saucepan, keep the heat on medium-low and stir without stopping. If you see any tiny bits of cooked egg forming, pull the pan off the heat immediately and whisk hard to smooth it out.

Straining the custard through the sieve in step 3 is your safety net. It catches any small bits that might have formed, so don’t skip it.

Sprinkle the Xanthan Gum Carefully

If you’re using xanthan gum, don’t just dump it all in at once. Sprinkle it in slowly while whisking constantly, otherwise it clumps up into little gel balls that are really hard to break apart.

A tiny amount goes a long way here. Stick to the 1/4 teaspoon called for. Even a little extra can make the ice cream gummy or slimy instead of creamy.

This step is especially worth doing for keto ice cream because erythritol-based recipes tend to freeze harder than regular ice cream. The xanthan gum helps keep a smoother, scoopable texture.

Get the Custard Really Cold Before Churning

Don’t rush the chilling step. The custard needs to be completely cold all the way through before it goes into the ice cream maker. If it’s still even a little warm in the center, it won’t churn properly and the texture will be icy instead of creamy.

Overnight in the fridge is the best move. If you’re short on time, you can set the bowl inside a larger bowl filled with ice water and stir it every few minutes to cool it down faster. This can get it cold enough in about 45 minutes to an hour.

More Recipes

• Keto Butter Pecan Ice Cream
• Low Carb No-Churn Vanilla Ice Cream
• Keto Chocolate Hazelnut Mousse
• Low Carb 2-Minute Chocolate Mousse
• Keto Brownies

Frequently Asked Questions

Can I make this without an ice cream maker?

Yes, you can still make this without an ice cream maker. Pour the chilled custard into a freezer-safe container and freeze it, taking it out every 30 to 45 minutes to stir and break up the ice crystals with a fork. Repeat this process about 4 to 5 times over a few hours until it reaches a creamy, scoopable texture.

It won’t be quite as smooth as the churned version, but it still turns out really good. Using the xanthan gum in the recipe helps a lot here since it keeps things creamier even without churning.