Cool, creamy, and loaded with chocolatey goodness — this keto-friendly mint chocolate chip ice cream is a dreamy dessert that feels totally indulgent but stays low in carbs!
Ingredients
2 cups heavy whipping cream
1 cup unsweetened almond milk (or coconut milk)
½ cup powdered erythritol (or monk fruit sweetener)
1 tsp peppermint extract (not mint extract — it gives a spearmint flavor)
½ tsp vanilla extract
A few drops green food coloring (optional, for that classic mint look)
½ cup sugar-free chocolate chips (like Lily’s or ChocZero)
Instructions
- Whip the Cream
In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- Make the Base
In a separate bowl, whisk together almond milk, sweetener, peppermint extract, vanilla extract, and green food coloring (if using).
- Combine
Gently fold the whipped cream into the mint mixture until fully blended and smooth.
- Add the Chocolate
Stir in the sugar-free chocolate chips evenly throughout the mixture.
- Freeze
Pour the mixture into a freezer-safe container.
Cover and freeze for 4–6 hours, stirring once or twice during the first 2 hours to improve creaminess.
Enjoy