yield: 6
prep time: 5 MINUTES
process time: 35 MINUTES
total time: 40 MINUTES
Ingredients
- 3/4 cup of granulated sugar substitute
- 2 1/2 cups of heavy whipping cream
- 1 cup of water
- 2 teaspoons of vanilla extract
- 2 teaspoons of mint extract
- 5 drops of green extract or more for a vibrant hue
- 1 cup of sugar-free chocolate chips, chopped in a food processor to make mini pieces
- 1/8 of a teaspoon of salt
Instructions
- Pour the heavy cream, sugar substitute, water, vanilla extract, mint extract, green food coloring, and salt into a large bowl and whisk well.
- If using an ice cream maker pour the ice cream mixture into the ice cream maker and process it for about 15 minutes before adding the chopped chocolate chips to the ice cream maker. This will help the chocolate chips from clumping together.
- Continue to process the ice cream according to the manufacturer’s instructions. for an additional 15 or 20 minutes until the ice cream is set to your preference.
- Store any leftovers in a well-covered airtight container. You will need to allow the ice cream to melt on the kitchen counter until it’s scoopable again.
No-Churn Mint Chocolate Chip Keto Ice Cream Instructions
- Once the mint ice cream is made pour the mixture (without the chocolate chips) into a metal pan or pans depending on what you have. Then place the ice cream into the freezer for about an hour.
- At the one-hour mark, remove the ice cream from the freezer and stir in the chocolate chips with a spoon. Then place it back into the freezer. You will repeat this step 2 more times for a total of 3 hours. The no-churn ice cream is now ready to scoop and enjoy.
- If you have any leftovers, you will need to allow the ice cream to melt on the kitchen counter until it’s scoopable again.
Best Sugar-Free Chocolate Options
When making this recipe you’ll use either sugar-free chocolate chips that have been lightly chopped in a food processor into small pieces or a bar of chopped sugar-free chocolate that has been cut into small pieces.
Notes
The measurements for this recipe are for a 2-quart ice cream maker. If you are using a larger ice cream maker you can double the recipe easily.
A serving is approximately 2/3 cup.
Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 279TOTAL FAT: 19.2gSATURATED FAT: 11.6gCHOLESTEROL: 69mgSODIUM: 72mgCARBOHYDRATES: 7.7gNET CARBOHYDRATES: 4.5gFIBER: 3.2gSUGAR: 2.9gPROTEIN: 1.9g
