Keto Mint Chocolate Chip Ice Cream
This creamy keto mint chocolate chip ice cream is a refreshing treat you'll want on repeat. It's low carb and keto friendly, perfect for guilt-free indulgence.
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)
Equipment
- ice cream maker
- fine mesh sieve
Instructions
- 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.
- 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.
- 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.
- Cover the custard with plastic wrap pressed directly onto the surface. Refrigerate for at least 4 hours or overnight until completely cold.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 275kcalCarbohydrates: 4gProtein: 3gFat: 27g
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