Mint Chip Ice Cream

This keto mint ice cream uses fresh mint leaves, creamy layers of heavy cream, crème fraîche and roasted cocoa nibs to deliver a smooth and crunchy treat.

Each scoop delivers a distinct and bright flavor from the fresh mint leaves. While you can certainly substitute extract, you should give the leaves a try to experience a scratch made option.

The roasted cocoa nibs have a deeper and more chocolatey flavor compared to standard nibs. I purchased them pre-roasted from the store but you can toast regular ones yourself if you can’t find them, just be sure you check frequently since they can burn quite quickly. They also go great in smoothies, salads, and most desserts that call for chocolate chips.

minty fresh with creamy layers of almond milk, heavy cream and crème fraîche

For the sweetener I opted to use xylitol which is a little higher on the glycemic index. However, I find that it doesn’t freeze hard like most other sweeteners. This way I can get a creamy scoop of keto ice cream without having to thaw it for long periods of time. I may experiment with other sweeteners at some point (allulose might work), but I do know that xylitol works well so it’s a guaranteed success. Also, be aware that xylitol is toxic to our furry friends so take care not to share your ice cream bowl with them.

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Keto Mint Chip Ice Cream

This low carb, high fat creamy creation uses fresh mint leaves and roasted cocoa nibs to deliver a smooth and crunchy treat.

Course Dessert

Cuisine American

Ingredients

• 10 oz Almond Milk coconut milk can be substituted
• 1 oz fresh mint leaves
• 10 oz heavy cream
• 1/2 tsp salt
• 4 oz xylitol prevents hard freezing
• 7.5 oz crème fraîche
• green food coloring to desired color
• 1 tsp guar gum
• 1.5 oz roasted cocoa nibs chilled

Instructions

• Bring the almond milk, mint leaves, heavy cream, sea salt and xylitol to a boil. Remove from heat, stir and cover.  Let sit for about an hour. 
• Pour the liquid through a sieve into a blender.  Discard mint leaves.
• Add crème fraiche and blend for 10-20 seconds. Add food coloring to desired color.
• Lower the speed to low and slowly add the guar gum while blending. 
• Pour the custard into a bowl and chill overnight.
• Stir custard then churn in ice cream maker per its instructions. Once frozen, add cocoa nibs and mix till incorporated.
• Transfer to a pre-chilled bowl and store in the freezer for an additional 8 hours before serving.