Keto Mint & Chip Ice Cream (No Churn)

Keto Mint & Chip Ice Cream Recipe gluten free low carb

A delightful and refreshingly minty low carb treat that will make you skinny. Just kidding, but it is part of a healthy low carb diet that will keep you coming back for more. This tantalizing treat can be made WITHOUT the hassle of using an ice cream maker in about 15- 20 minutes of prep time.

The minty freshness paired with dark chocolate is the perfect summer (or Christmas) delight that will make you forget that you have gone low carb.

Course Dessert

Cuisine American, Keto, Low Carb, Paleo

Keyword easy Keto dessert, easy keto ice cream, Low carb mint and chip ice cream, No Churn Keto Ice Cream

Prep Time 20 minutes

4 hours

Total Time 4 hours 20 minutes

Servings servings

Calories 207kcal

Author Bran

Equipment

Microwave safe
Parchment
Pizza Wheel
Kitchen-Aid

Ingredients

Dark Chocolate Chips

2 oz Sugar Free Bakers Chocolate I used Ghiradelli for this but prefer "Bakers" brand.
1 tablespoon Butter
2 tablespoon Allulose

Mint Ice Cream (No Churn Recipe)

2 Cups Heavy Whipping Cream
½ Cups Allulose Or to taste.
1 teaspoon Vanilla Extract
1 Pinch sea salt
1 Ripe Avocado medium sized ( Don't worry, you won't be able to taste the avocado..)
3 tablespoon Vodka *optional. But please see tips in the post. This keeps your ice cream soft. (it won't get anyone tipsy).
2 teaspoon Peppermint Extract

Instructions

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 ¼ 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 tablespoon 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.

Notes

(3 NET CARBS)

Net carbs are~ Total carbs - fiber = Net Carbs

You do not have to use the vodka in this recipe.You can leave it out completely and microwave the ice cream for 20-30 seconds before scooping if it gets too hard.

The alcohol in this recipe translates to about .75 teaspoon per serving. ( It won't get you tipsy but use common sense and leave the booze out if serving to a small child).

Nutrition