KETO MINT CHOCOLATE ICE CREAM
Craving something sweet? This keto mint chocolate chip ice cream hits the spot – without all the carbs!
Servings 8
Calories 93kcal
Ingredients
- 4 cups heavy whipping cream, divided
- 6 tbsp butter
- 3/4 cup granular sweetener (Monkfruit Sweetener or Swerve) OR 1 teaspoon liquid or powdered Stevia sweetener
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1 cup shaved stevia-sweetened semi-sweet chocolate
- *Optional: 10 drops natural green food coloring
Instructions
- In a medium saucepan, add 2 cups heavy whipping cream, granular sweetener, and butter.
- Simmer over medium heat, stirring until butter melts and sweetener dissolves.
- Increase heat and bring to a boil, then lower heat and simmer for 30 minutes, stirring occasionally.
- Pour into a glass storage container and let cool to room temperature.
- Once cooled, peppermint and vanilla extract and mix. (*Optional: add natural food coloring)
- In a medium mixing bowl, add remaining 2 cups of cream and whip to stiff peaks.
- Gently fold peppermint mixture into the whipped cream.
- Sprinkle shaved chocolate over the top and gently fold.
- Freeze for 4 hours or overnight. *Please note that the longer you freeze, the longer you’ll need to thaw prior to serving. This will have a mousse-like texture the longer it thaws.
- Heat an ice cream scoop using hot water and use to serve.
Notes
Calories: 93
Net Carbs: 3
Net Carbs: 3