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Low-Carb Mint Chocolate Chip Ice Cream

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.
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

Instructions

  1. Pour heavy whipping cream into a medium bowl. Using a hand mixer, beat whipping cream at high speed until stiff peaks form.

  2. Gradually add the sweetener a few tablespoons at a time, beating after each addition. 

  3. Beat in vanilla and peppermint extracts and the natural food color (if using).

  4. Gradually add the almond milk, a few tablespoons at a time, beating after each addition.

  5. 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. 

  6. Transfer to an airtight container and allow to harden in freezer for a few hours before serving.

Recipe Notes

Serving size: 1/8th of the recipe-about 3.5 ounces

Per serving:

Calories: 255

Fat (g): 26

Carbs (g): 6

Fiber (g): 3

Protein (g): 2

Net Carbs (g): 3