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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


  • 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


  • 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.