Keto Mint Chocolate Chip Ice Cream
This Keto Mint Chocolate Chip Ice Cream is creamy, cool, refreshing, and loaded with little pieces of chocolate in every bite. It has that classic minty flavour we all love, but without the sugar overload of traditional ice cream.
I made this one weekend when my family was craving something cold and sweet. It was a warm afternoon, and mint chocolate chip sounded perfect. I wanted something keto-friendly, so I decided to make my own batch at home.
The first spoonful was honestly better than I expected. It was smooth and creamy with just the right amount of mint, while the little chocolate chips gave it a delicious crunch. Everyone loved it, and somehow the container disappeared much faster than I expected!
Prep Time: 15 minutes
Chill Time: 4 hours
Churn Time: 20–30 minutes
Total Time: About 5 hours
Servings: 6
Why You’ll Love This Keto Ice Cream
Creamy and smooth
Refreshing mint flavour
Low-carb and keto-friendly
Easy to customize
Perfect summer dessert
Loaded with chocolate chips
No traditional sugar needed
Ingredients
2 cups heavy whipping cream
1 cup unsweetened almond milk
½ cup powdered keto-friendly sweetener
4 large egg yolks
1 teaspoon peppermint extract
½ teaspoon vanilla extract
Pinch of salt
½ cup sugar-free dark chocolate chips or finely chopped keto-friendly chocolate
For a stronger mint flavour, add peppermint extract gradually and taste the mixture before chilling.
Instructions
Step 1: Warm the Cream
Add the heavy cream and almond milk to a saucepan.
Heat over medium-low heat until warm and steaming, but do not bring it to a boil.
Step 2: Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks with the powdered sweetener until smooth and slightly pale.
Step 3: Temper the Eggs
Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly.
Gradually add more warm cream while continuing to whisk.
This prevents the eggs from scrambling.
Step 4: Cook the Custard
Pour the mixture back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens enough to lightly coat the back of a spoon.
Do not allow it to boil.
Step 5: Add the Flavour
Remove the saucepan from the heat.
Stir in the peppermint extract, vanilla extract, and salt.
Step 6: Chill
Pour the custard through a fine-mesh strainer into a bowl.
Cover and refrigerate for at least 4 hours, preferably overnight.
The mixture needs to be completely chilled before churning.
Step 7: Churn
Pour the chilled mixture into your ice cream maker.
Churn according to the manufacturer’s instructions, usually for approximately 20–30 minutes.
Step 8: Add the Chocolate
During the final few minutes of churning, add the sugar-free chocolate chips.
Step 9: Freeze
Transfer the ice cream to a freezer-safe container.
Freeze for approximately 2–3 hours for a firmer scoopable texture.
Let it sit at room temperature for several minutes before serving if it becomes very firm.
No-Churn Method
If you don’t have an ice cream maker, whip the heavy cream until soft peaks form.
Gently fold in a chilled mixture of the remaining ingredients.
Fold in the chocolate chips.
Transfer to a freezer-safe container and freeze for 4–6 hours.
The texture may be slightly different from churned ice cream, but it will still be delicious.
Expert Tips
Don’t Overdo the Peppermint
Peppermint extract is powerful. Start with a small amount and add more if needed.
Use Finely Chopped Chocolate
Small chocolate pieces distribute more evenly throughout the ice cream.
Chill the Mixture Completely
A thoroughly chilled base churns more smoothly.
Choose the Right Sweetener
Powdered sweetener dissolves more easily and helps avoid a grainy texture.
Delicious Variations
Chocolate Mint Ice Cream
Add 1–2 tablespoons of unsweetened cocoa powder to the custard.
Mint Chocolate Almond
Add chopped toasted almonds along with the chocolate chips.
Extra Chocolatey
Drizzle melted sugar-free chocolate into the ice cream during the final minutes of churning.
Peppermint Crunch
Add finely chopped sugar-free chocolate bark for extra texture.
Storage Instructions
Store the ice cream in an airtight freezer-safe container for up to 2 weeks for the best texture and flavour.
Press a piece of parchment paper directly against the surface before sealing to help reduce ice crystals.
Nutritional Information
Approximate per serving:
Calories: 310
Protein: 4g
Fat: 29g
Total Carbohydrates: 8g
Fibre: 3g
Net Carbohydrates: 5g
Nutrition values are estimates and depend on the sweetener, chocolate, and milk alternatives used.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes. Use the no-churn method described above.
Can I use peppermint oil instead of peppermint extract?
Peppermint oil is much more concentrated, so use only a tiny amount and make sure it is food-safe.
Can I use regular chocolate?
Regular chocolate contains added sugar and may not fit a keto diet. Sugar-free or very dark low-carb chocolate is a better option.
Why did my ice cream freeze too hard?
Homemade keto ice cream can freeze harder because it contains less sugar. Let it sit at room temperature for several minutes before scooping.
Can I make this dairy-free?
Yes, but you’ll need to replace the heavy cream with a suitable dairy-free alternative. The texture may change slightly.
Final Thoughts
This Keto Mint Chocolate Chip Ice Cream is the perfect homemade treat when you’re craving something cool, creamy, and chocolatey without all the sugar.
I love making it on warm weekends when everyone wants dessert. The refreshing mint, creamy custard, and little bursts of chocolate make every spoonful feel like a special treat. And honestly, watching everyone go back for another scoop is the best part. 🍃🍫🍨