Keto Mint Chocolate Chip Ice Cream. Perfect for those who just want ice cream (and individual portions!) in no time. Simply mix all ingredients until creamy and chill in the freezer for 1-2 hours. The Fat Bomb mold will get you into ice cream territory in less than an hour.
Are you looking for a quick and easy low carb ice cream recipe? Look no further for creamy, fresh, and luscious no-churn paleo and keto mint chocolate chip ice cream-for-1!
Extra Creamy (and Simple!)
Guys, this is a good one! A fantastic one. This sugar-free mint chocolate chip ice cream is an instant hit, inspired by the deliciousness and ease of my Shamrock shake. Expect creamy, luscious, and delicious results!
By the way, you could definitely call this one a ‘nice-cream,’ as it’s loaded with healthy fats and nutrients (in the form of a sneaky avocado!). You won’t be able to taste it.
It’s also perfect for satisfying an ice cream (and single-serving!) craving. Simply combine all of the ingredients until creamy smooth and place in the freezer for an hour or two. If you use fat bomb moulds, you’ll have ice cream within an hour.
The Specifics
While you can use fresh mint leaves to add mint flavor to this guy, I wouldn’t recommend it. You see, you’d have to steep the coconut milk (or heavy cream) in mint leaves for about 30 minutes and then let it cool.
And, because this recipe is all about fast, easy, and delicious results, peppermint extract is the way to go. It will also give your ‘nice-cream’ the strong minty flavor found in store-bought varieties.
Also, please avoid using any artificial colorings. Yellow no. 5 (a component of green dye) is a serious allergen linked to hyperactivity in children (amongst other stuff). So go ahead and get that green color the natural way. Specifically, an avocado, which adds insane creaminess, healthy fats, and tons of nutrients.
They aid in the preservation of the creamy texture (they function similarly to inverted sugars!)
and, in many recipes, allow you to skip the churning if necessary.
And remember that allulose is about 70% the sweetness of sugar and xylitol (so you’ll need to add 30% more).
However, you can get away with using erythritol with good results as well. Just keep in mind that your ice cream will need to thaw on the counter for 15-20 minutes before scooping!
Coconut sugar would also work well if you are not restricted by sugar (just expect a light caramel hue).
Keep in mind that a powdered sweetener will provide the best texture and ease of blending. This is especially important when using erythritol, which is more difficult to dissolve.
Also, if you use xylitol, be cautious if you have a dog (or cat) in the house, as it is highly toxic to them!
Need More Delicious Recipes
INGREDIENTS
- 110 g whipped full-fat coconut milk or heavy cream*
- Avocado (50 g)
- a half teaspoon of vanilla extract
- To taste, 1/2-3/4 teaspoon peppermint extract
- 1/2 teaspoon freshly squeezed lemon juice pinch flakey sea salt or salt of choice
- 2-4 tablespoons powdered xylitol or desired sweetener**
- To taste, 30-45 g chocolate chips or cacao nibs
INSTRUCTIONS
- In case, solids and liquids in coconut milk separates, then until everything just comes together, put it in a quick water bath. Return it to room temperature.
- In a blender (immersion blenders work great here! ), combine sweetener, avocado, salt, peppermint extract, lemon juice, vanilla extract, and coconut milk and blend until it gets creamy smooth. Adjust the sweetness and mintiness.
- Freeze in a sealable container for about TWO hours. If freezing overnight, set aside vanilla extract, at room temperature for TEN-TWENTY minutes x.
- Please keep in mind that one batch serves 1-2 people.
Notes
*In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and am completely smitten. It’s so creamy right out of the can, and the flavor is much milder than any other brand I’ve tried. I cannot recommend it highly enough (can you tell I’m obsessed?!). It also whips beautifully. Details and possible substitutes can be found in the section on sweeteners.
Please keep in mind that the nutrition facts were calculated using 50g of avocado (roughly half a medium avocado) and without the chocolate chips (as nutrition values vary widely). However, if you use half a bar of Lily’s dark chocolate, you will add approximately 2g net carbs per scoop.
NUTRITION
Serving: 1scoop
Calories: 151kcal
Carbohydrates: 3.5g
Protein: 1.5g
Fat: 15g
Saturated Fat: 11g
Sodium: 14mg
Potassium: 145mg
Fiber: 2g
Vitamin A: 75IU
Vitamin C: 6.1mg
Calcium: 13mg
Iron: 2mg
This sugar-free mint chocolate chip ice cream is an instant hit, inspired by the deliciousness and ease of my Shamrock shake. Expect creamy, luscious, and delicious results!
By the way, you could definitely call this one a ‘nice-cream,’ as it’s loaded with healthy fats and nutrients (in the form of a sneaky avocado!). You won’t be able to taste it.
It’s also perfect for satisfying an ice cream (and single-serving!) craving. Simply combine all of the ingredients until creamy smooth and place in the freezer for an hour or two. If you use fat bomb moulds, you’ll have ice cream within an hour.
Fast, Easy and Delicious results
You see, you’d have to steep the coconut milk (or heavy cream) in mint leaves for about 30 minutes and then let it cool.
And, because this recipe is all about fast, easy, and delicious results, peppermint extract is the way to go. It will also give your ‘nice-cream’ the strong minty flavor found in store-bought varieties.
Also, please avoid using any artificial colorings. Yellow no. 5 (a component of green dye) is a serious allergen linked to hyperactivity in children (amongst other stuff). So go ahead and get that green color the natural way. Specifically, an avocado, which adds insane creaminess, healthy fats, and tons of nutrients.
They aid in the preservation of the creamy texture (they function similarly to inverted sugars!)
and, in many recipes, allow you to skip the churning if necessary.
And remember that allulose is about 70% the sweetness of sugar and xylitol (so you’ll need to add 30% more).
However, you can get away with using erythritol with good results as well. Just keep in mind that your ice cream will need to thaw on the counter for 15-20 minutes before scooping!
Coconut sugar would also work well if you are not restricted by sugar (just expect a light caramel hue).
Keep in mind that a powdered sweetener will provide the best texture and ease of blending. This is especially important when using erythritol, which is more difficult to dissolve.
