Healthy Keto Mint Chip Ice Cream? Yep, that’s what I said.
And, I don’t care what anyone says there is nothing in the store that could ever compare to home made ice cream.
This low carb, high fat frozen treat is amazingly refreshing and SUPER EASY to make. No need to break out the ice cream maker because this recipe is “no churn”.
It take about 20 minutes to put this delight together and you will be amazed at how easy it is.
When we first started out on Keto I thought that Ice Cream was a thing of the past (what a dreary, dim world that would be – right?).
But this creamy concoction tastes great, won’t kick you out of ketosis and won’t wreak havoc on your budget like the low carb store bought stuff will (if you can even find low carb ice cream).
Are you convinced yet?
I am going to get the texture discussion out of the way right off the bat. This recipe contains vodka.
It’s not a lot of booze and wont get anyone tipsy unless you eat all 12 servings in one sitting. If you do that…being tipsy won’t be your biggest problem.
If you don’t know what I mean by that, than you should take a gander at the info on sweeteners in this post.
You shouldn’t be eating a lot of ANY type of low carb sweetener in one sitting.
The three tablespoons of vodka translate into .75 of a teaspoon per serving.
It’s and important ingredient because it keeps the texture of your ice cream soft.
No, you DO NOT HAVE TO USE IT. But I recommend that you do unless you are serving this treat to toddlers.
Vodka doesn’t freeze and has virtually no taste (when it’s mixed into food). Therefore, it keeps your frozen confection from turning into a hard block.
But if you’re really against using this ingredient, never fear. This formula will work without the vodka.
Just make certain that you use a freezer-to-microwave container to thaw it out a bit before serving. I like these. But use whatever you like EXCEPT for plastic containers.
By now you know the dangers of microwaving plastic…even if it’s BPA free, it’s not good for you.
Mint Chip Ice Cream Recipe Tips:
- You could just use low carb chocolate chips like these if you don’t want to make your own. But you shouldn’t.
There are a couple of great reasons to make your own.
First of all, I am not casting shade on anyone and I LOVE LILY’S LOW CARB CHOCOLATE CHIPS .
But, they are pretty spendy and I choose to use them in my cookies or other treats that have to have traditional chips to work.
Second, they aren’t the right shape or consistency for mint & chip ice cream.When frozen they get pretty hard and you probably don’t want to crack a molar.
Remember the small chocolate rectangles that melted on your tongue and mingled with the minty cream in the most delightful way? This is what you get when you spend the five minutes making this portion of this recipe.
Making your own chocolate chips for this recipe is quick and easy…and I like it better. It’s really up to you though.
- Don’t burn your chocolate.
Break your chocolate bar into smaller pieces and microwave for 30 seconds. Then stir and microwave in 15 second intervals.
Mine was melty in about a minute total. Don’t burn your chocolate by letting it cook too long.
- Cover a plate with parchment paper and spread the chocolate out into about 1/4 inch thickness.
You want it thin…but not so thin that you can see parchment paper through it. Pop it into your freezer and let it harden while you are working on the next step. It doesn’t take long.
- Place the avocado, vodka and 2 tablespoons of sweetener into your blender and blitz until smooth.
Is “blitz” a real word that I can use in place of “blending”? I’m not sure. I just like it better than “blend on high” so I’m rolling with “blitz” for now.
My blender came with three different sized pitchers and is perfect for this kind of task.
I use the heck out of it and don’t always follow the “manufacturers” recommendations. It’s been being abused by me for the last four years and it keeps trucking.It’s not perfect ( you have to physically hold down a lever to make it blend) but it has been one of my most long lasting kitchen purchases to date.
- Make sure it’s smooth and creamy.
Your ice cream WILL NOT taste like avocado. The avocado is here to have something to blend the vodka into and to give the ice cream a nice toothsome type texture. It adds some structure to the mix and a little extra fat.
The fact that it’s green works with the recipe. But, it will not turn your ice cream the bright green color that you were used to mint & chip being when you were a kid.
Speaking of coloring…you can use some food coloring if you want to but I recommend using a natural based color instead (maybe a bit of matcha or natural food color).
I don’t mind mine being very light green (almost white).
- Get all of the ingredients for the ice cream ready.
Things are going to start moving a bit faster past this point so it’s best to have all of your ingredients ready.
This is not a great time to lolly-gag around the kitchen looking for whatever it is you need.
- Cut your chocolate.
A metal pizza wheel is best but a sharp knife will do the trick too.
- Take the chocolate out of the freezer.
- Slice it into thin strips.
- Turn the plate around and cut the chocolate into small rectangles.
Immediately pop them back into the freezer. These melt quickly but are the perfect consistency for your Keto Mint & Chip ice cream.
- Put your cream, vanilla, peppermint extract and the pinch of salt into your mixing bowl.
I use my Kitchen-Aid and whip attachment to make the fluffy cream but I think a hand mixer would work too.
You want the cream to double in size and get as fluffy as possible.
- A word about extracts.
Vanilla has been SUPER expensive for the last few years and we use Mexican Vanilla Extract now. I swear it’s every bit as good.
Since peppermint is the start in this dessert, use the best peppermint that you can. I had McCormick’s supermarket brand on hand but there are better extracts out there.
This one is fantastic and costs less than the store brand. I love it so much that I ran out…
It contains both peppermint and spearmint, so so so good.
- This next step is where we stop dilly-dallying.
Your cream should be good and fluffy. Now you will take the chips out of the freezer and mix them with the avocado. Hurry because the vodka will start melting the chips.
- Gently fold everything together.
It should come out a consistent color so that you don’t get bursts of avocado. Mix it well but be gentle so you don’t deflate your cream too much.
- Put your soon to be ice cream in an airtight container and pop it into the freezer for 4-5 hours.
If you skipped the vodka or have your freezer set to sub zero temps the ice cream will either need to thaw for a few minutes (like regular ice cream) or you can put it in the microwave for 10-20 seconds.
Scoop and enjoy!
Look at how happy this recipe makes people!
As always, if you have any questions, need any help or want to let the community know about some fantastic revelation that you had about this recipe please leave us a comment below.
More Keto Dessert Recipes:
- Low Carb Chocolate Mint Lasagna
- No Bake Peanut Butter & Chocolate Chip Cookies
- Low Carb Chocolate Mint Shake
- 11 Amazing Keto Ice Cream Flavors
- Easy Baked Tortilla Chips
Keto Mint & Chip Ice Cream (No Churn)
Dark Chocolate Chips
- 2 oz Sugar Free Bakers Chocolate I used Ghiradelli for this but prefer "Bakers" brand.
- 1 tbsp Butter
- 2 tbsp Allulose
Mint Ice Cream (No Churn Recipe)
- 2 Cups Heavy Whipping Cream
- 1/2 Cups Allulose Or to taste.
- 1 tsp Vanilla Extract
- 1 Pinch sea salt
- 1 Ripe Avocado medium sized ( Don't worry, you won't be able to taste the avocado..)
- 3 tbsp Vodka *optional. But please see tips in the post. This keeps your ice cream soft. (it won't get anyone tipsy).
- 2 tsp Peppermint Extract
Dark Chocolate Chips
- Break up the chocolate into small pieces and place in a microwave safe bowl.
- Microwave on high 30 seconds and stir.
- Continue microwaving and stirring in 15 second increments until melty. Usually 30 seconds total but ovens vary.
- Mix in the approved sweetener and butter until smooth. (You can microwave in 15 second increments if needed but it's not usually necessary.)
- Spread your mixture onto a parchment paper covered plate. Try for about 1/4 inch thickness here. Place the plate in the freezer to harden while you make the ice cream.
Minty Ice Cream (No Churn)
- Place the peeled avocado, vodka and 2 tbsp allulose in a blender and blitz until very smooth.
- Remove the hardened chocolate from the freezer and quickly slice into thin strips with a sharp pizza wheel. Then cut cross-ways to make small rectangles. Pop them back in the freezer immediately until you are in the final steps.
- Pour the whipping cream, allulose, vanilla and pinch of salt into your mixing bowl. I use a kitchen-aid and the whip attachment for this step. But a hand mixer will work too. You can add some natural green food coloring if you want your ice cram to be super green. See post tips.
- Whip until the mixture has gotten nice and fluffy. It will almost double in size.
- Quickly mix your frozen chocolate and avocado mixture together. Be gentle as to not break up the chips too much.
- Gently fold the avocado and chocolate mixture into your fluffy cream. Try to mix it in as well as you can to get a consistent distribution of chocolate & avocado. But take care as to not flatten your whipped cream too much.
- Scrape the whole thing into your freezer safe, air-tight container.
- Freeze for 4-5 hours and enjoy. This will keep for weeks or more in the freezer if you keep it covered. See post tips for FAQ's.
The nutritional information on this site is calculated using the USDA database. I take great care in providing the most accurate information possible.
But, if anything ever looks off on this site or ANY site for that matter, you should feel free to do your own calculations, and if you find something let us know.