My mother is absolutely addicted to this mint flavored ice cream. The first time I made her this sugar-free version she almost cried. I’m not kidding you, the taste when you make it yourself is so superior to the store “ice desserts,” you’ll have to make three or four batches even for ONE person!
According to the International Dairy Foods Association, America’s top five flavors are:
- Cookies N’ Cream
- Mint Chocolate Chip
- Chocolate Chip Cookie Dough
Here is the SFZ version of this perennial favorite. This ice cream has a bright, fresh flavor with nice lumps of dark chocolate.
In the photo above you’ll see “light green,” which is achieved by using food coloring. I normally make this ice cream with NO coloring … it is white in color but tastes just the same!
It is great for most Low-Carb diets and including moderate Keto diets. Yes,you can indulge in small amounts of dark chocolate chunks and stay in the Keto zone. NO seconds!
You’ll need an ice cream maker to get a nice smooth texture. The only ingredients you might not be familiar with are glycerin or MCT oil which help emulsify the ice cream and intensify the flavor. If you use MCT oil , it adds to the fat content making this a perfect Keto snack or dessert.
Making ice cream is easy and if you have a great ice cream making machine, it is also fast. Because I don’t bother to temper (yes, I use RAW eggs and I’m still alive). It takes me less than 35 minutes, start to finish.
I eat raw eggs for breakfast almost daily and have never been sick. This processing decision is totally up to you … the “safer” route is to temper your ice cream base … here’s how to temper eggs.
When I am making ice cream for my own consumption, I do not bother tempering. When I am making ice cream for guests, including children, I take the extra time and temper.
Once my batch is ready, I let my ice cream sit in the freezer for about two hours … and then I can indulge IF you temper the ice cream mixture, it will take about 90 minutes longer (cooling time).
My Favorite Low-Carb No-Sugar Mint Chocolate Chip Ice Cream
Homemade Low-Carb No-Sugar Mint Chocolate Chip Ice Cream
- In a medium bowl, whisk egg yolks and sweetener together. Slowly add in the milk and keep on whisking. Make sure the sweetener blend is totally dissolved. Add rest of ingredients and keep whisking for another minute. NOTE: You can use a top loading blender.
- Go easy on the mint extract. Different brands have different strengths and you don't want to end up with your ice cream tasting like tooth paste. Start with one teaspoon, mix into the base and taste. Add more until you're happy.
- Cover bowl and let the custard sit in your refrigerator at least 30 minutes or even overnight.
- Pour the ice cream base into your ice cream machine and process as instructed. My Ice Cream Machine normally takes 20 minutes to process to a semi-stiff ice cream.
- If you want your mint ice cream green ... start with 1/8 teaspoon and add more until you get it to the shade of green you are happy with. Don't have green? Mix blue and yellow.
- Just before your ice cream is done, add the chocolate chips or chunks. Keep on going for another minute or two until mixed throughout your ice cream.
- Scoop into a storage container and place in your freezer for two or more
hours OR if you simple can not wait, eat directly as “soft ice cream.”
- Enjoy! IF your ice cream gets really hard, let it sit out on your counter for 10 to 15 minutes before scooping.
Want MORE Ice cream?
I’ve actually never seen glycerine in a grocery store. I have seen it sold in drug stores, BUT you have to make sure it is a “vegetable” or “food grade” glycerine since some types should only be used on skin.
Sugar Blend Recipe
In a real pinch I just use Xylitol. I always buzz it in a coffee grinder first to make a more easy to dissolve sugar powder. Be aware that pure Xylitol might affect your digestion … so don’t be feeding ice cream made with only Xylitol to guests or kids.
The reason for the “Sweetner Blend” is to combine different sugar substitutes in a way that tastes MOST like sugar and has the least impact on your body. The sweetener blend is great for Diabetics and will not affect blood sugar levels.
Here’s the recipe … and here’s a link to more information about sugar blends.
- Put the ingredients in a small bowl and stir 5 or 6 times. This is especially important if you are using the blend that includes STEVIA ... you want to distribute that one teaspoon throughout the other ingredients.
- Add the ingredients in a spice blender, coffee blender, Ninja or NutriBullet type blender.
Give it a buzz for about 30 seconds. You are looking for a fine sugar like consistency … not quite as fine as icing sugar.
- Store in a glass jar with an air tight lid.