This Low-Carb Mint Chocolate Chip Ice Cream boasts creamy minty goodness, but can still be a part of low-carb, Atkins, diabetic, LC/HF, gluten-free, and Banting diets.
Today is St. Patrick’s day so we wanted to go green. Whenever I think of green food, the first thing that comes to mind is mint. Mint has a clean, refreshing flavor that makes it a great end to a meal. Pair up mint with some chocolate and we have a flavor combination that has become classic for a reason.
I love this recipe because there is very little “hands on” time. It only takes about 10 minutes to get it in the ice cream freezer, then you just let the appliance do the work. There is no stovetop involvement, so it’s just easy. It’s a great recipe for raw dairy fans because the cream stays raw. Just be sure you any raw dairy you use is from a reputable source.
If you don’t have an ice cream freezer, you can make this recipe by placing the prepared ice cream mixture in a covered container in the freezer. Stir every half hour or so, or until it is entirely frozen. I don’t particularly like making it this way because it takes longer and it’s easy to forget to stir it. If you forget to stir it, it gets bit on the hard side. In general, I think ice cream made in an ice cream freezer has a creamier texture and takes less time to make.
We use this ice cream maker and store the freezer bowl in the freezer. This way, it’s always ready for ice cream making. It’s so easy to make ice cream with it. There is no melting ice and salt to deal with and no handle to turn. Just pour in your prepared ingredients, turn on the machine, and you’ll have ice cream in 20-30 minutes.
I love the green color of this ice cream, but I’m not into using artificial petroleum based food color. Thankfully, there are so many natural options available to add a bit of color. This ice cream gets its color from natural food coloring like this one or this one. There are plenty of brands out there to choose from. If you prefer, you can simply leave out the food coloring. The ice cream will still be beautiful and will taste just as good.
This Low-Carb Mint Chocolate Chip Ice Cream recipe makes a super creamy and refreshing way to end a meal. It’s perfect for St. Patricks day or any other day of the year. Enjoy!
Low-Carb Mint Chocolate Chip Ice Cream
Pour heavy whipping cream into a medium bowl. Using a hand mixer, beat whipping cream at high speed until stiff peaks form.
Gradually add the sweetener a few tablespoons at a time, beating after each addition.
Beat in vanilla and peppermint extracts and the natural food color (if using).
Gradually add the almond milk, a few tablespoons at a time, beating after each addition.
Pour mixture into the ice cream freezer and freeze according to the manufacturers instructions. Add chocolate chunks at the end of freezing and allow the machine to stir them in.
Transfer to an airtight container and allow to harden in freezer for a few hours before serving.
Serving size: 1/8th of the recipe-about 3.5 ounces
Fat (g): 26
Carbs (g): 6
Fiber (g): 3
Protein (g): 2
Net Carbs (g): 3