Looking for a quick and easy low carb ice cream treat? Creamy, fresh and luscious, look no further than this no-churn paleo and keto mint chocolate chip ice cream-for-1!
Keto Mint Chocolate Chip Ice Cream
Extra Creamy (‘N Easy!)
This is a good one guys! A very good one. Inspired by the deliciousness and ease of my Shamrock shake, this sugar-free mint chocolate chip ice cream is an instant hit. Expect creamy, luscious and super tasty results!
You could definitely call this one a ‘nice-cream’ too btw, as it’s loaded with healthy fats and plenty of nutrients (in the form of a sneaky avocado!). No worries, you can’t taste it.
It’s also ideal for a quick ice cream (and single-serving!) craving. You simply blend all the ingredients together until creamy smooth and pop in the freezer for an hour or two. If you use fat bomb moulds, you’ll be in ice cream territory within the hour.
And yes, you can always double (tripe or quadruple) the recipe and keep it handy for a sunny day.
In terms of the mint flavor in this guy, while you can use fresh mint leaves I honestly wouldn’t recommend it. You see, you would have to infuse the coconut milk (or heavy cream) with the mint leaves for roughly 30 mins and let it cool. And since this recipe is all about quick, easy and great results, peppermint extract is the way to go. Plus, it’ll give your ‘nice-cream’ that strong minty flavor of store-bought varieties.
And please try and skip any form of artificial colorings. Yellow no. 5 (part of the green dye) is a serious allergen that has been tied to hyperactivity in children (amongst other stuff). So go ahead and get the green hue the natural route. i.e. an avocado, which adds crazy creaminess, healthy fats and plenty of nutrients.
Xylitol and allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, you can get away with using erythritol with good results too. Just note that you’ll need to thaw out your ice cream on the counter for 15-20 mins so its scoopable!
If paleo, or not restricted by sugars, coconut sugar would work great too (just expect a light caramel hue).
Keep in mind that for best texture and easiest blending, you may want to use a powdered sweetener. This is particularly important if using erythritol, as it’s a bit harder to dissolve. So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys! 🐕
(No Churn!) Paleo & Keto Mint Chocolate Chip Ice Cream
- 110 g full-fat coconut milk or heavy cream, whipped*
- 50 g avocado
- 1/2 teaspoon vanilla extract
- 1/2-3/4 teaspoon peppermint extract to taste
- 1/2 teaspoon lemon juice freshly squeezed
- pinch flakey sea salt or salt of choice
- 2-4 tablespoons powdered xylitol or sweetener of choice, to taste**
- 30-45 g chocolate chips or cacao nibs chopped, to taste
- If your coconut milk has the solids and liquids separated, pop it in a quick water bath until everything just comes together. Be sure it's back at room temp before blending.
- Add coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt and sweetener to a blender (immersion blenders work amazing here!) and blend until creamy smooth. Adjust sweetness and minty-ness to taste.
- Place in a sealable container (or fat bomb moulds!) and freeze until set, about 2 hours (less for the mini bombs). If freezing overnight, leave out at room temp for 10-20 mins before indulging.
- Please note that 1 batch is 1-2 servings, but feel free to double (or triple!) using the recipe card.