Now that summer has arrived, it’s time to consider cool sweets. I don’t think about ice cream until it gets hot outside, but my husband keeps some in the freezer all year long for himself.
Although Cherry Garcia is my preferred ice cream flavor, mint chocolate chip was a childhood fave.
Instead of using green food coloring (you can’t taste the spinach), I used fresh mint leaves and baby spinach in this recipe to offer green color and additional nutrients. Low-carb ice cream can be made using a number of milks and sugars. For added creaminess, I opted to use coconut cream rather than coconut milk, though you may also use coconut milk. However, I don’t advise that. MCT oil is also included in this recipe for a healthy fat and creamier texture.
I used Swerve powdered erythritol as the sweetener, but monk fruit (Lakanto) would also work well. Honey should be used as a substitution for the Paleo choice.
Both sugar-free chocolate chips and a chopped-up sugar-free chocolate bar are acceptable substitutes.
Make Keto Mint Chocolate Chip Ice Cream at Home
Ice cream production is simple.
If you want a more ice cream-like texture, you may pour it into a bread pan and freeze it for three to four hours before eating it as soft serve right out of the ice cream machine.
If you don’t have an ice cream machine, proceed with the recipe to Step 2 (below), freeze the mixture in ice cube trays, and then blend the frozen cubes in a high-speed blender, like a Vitamix, OR let them thaw sufficiently to blend in a conventional blender.
Ice cream that is produced with an ice cream machine has a more ice cream-like texture and is less frosty. This one I have.
Due to the lack of preservatives or stabilizers, this ice cream is best served the same day it is produced. However, leftovers can be frozen for up to a month and then thawed before serving.
Keto Ice Cream Mint Chip
- Full-fat coconut cream in two (14-ounce) cans, chilled for 24 hours in the refrigerator
- 1/3 cup of erythritol in powder (or honey for Paleo)
- Fresh mint leaves, 1/4 cup
- 1 serving of new baby spinach
- MCT oil, 2 teaspoons.
- One-half teaspoon of vanilla extract
- 1 to 2 tablespoons of peppermint oil
- 4 tablespoons sugar-free chocolate chunks, shavings, or chips, 1/4 teaspoon salt
- Place your ice cream maker's bowl in the freezer and let it stay there all night.
- Blend the following ingredients in a blender: coconut cream, mint leaves, spinach, MCT oil, vanilla essence, peppermint extract, and salt. For about 20 minutes, allow it cool in the freezer.
- Pour the chilled ice cream mixture into the churning machine and follow the manufacturer's instructions.
- Add chocolate chunks or chips after 15 minutes, then finish churning.
- Eat the ice cream as soft serve right out of the freezer, OR pour it into a bread pan and freeze it for about four hours to solidify (BEST). It will get hard if you freeze it for any longer, so take it out of the freezer approximately 20 minutes before serving.
cholesterol 0% at 0 mg
4% sodium, 83.5 mg
3.3g 1% of total carbohydrates
Protein 1.7g Sugars 0.1g 3%